Smoked Mac and Cheese Recipe
This recipe elevates classic mac and cheese by infusing it with deep, smoky flavor from hardwood. It features a rich, stable Béchamel sauce, a blend of cheeses, and a crispy topping.
Ingredients
Pasta:n* 1 pound (450g) elbow macaroni, cavatappi, or shell pastan* Salt, for boiling waternRoux & Sauce Base:n* 1/2 cup (1 stick) unsalted buttern* 1/2 cup all-purpose flourn* 4 cups whole milk (warmed)nCheese Blend:n* 4 cups (about 1 lb) sharp cheddar cheese, freshly gratedn* 2 cups (about 1/2 lb) smoked Gouda or Monterey Jack, freshly gratedn* 4 oz cream cheese, cut into cubesnSeasoning:n* 1 tbsp dry mustard powdern* 1 tsp smoked paprikan* 1 tsp black peppern* 1/2 tsp salt (adjust to taste)nTopping (Optional):n* 1 cup Panko breadcrumbsn* 2 tbsp unsalted butter, meltedn* 1/2 cup sharp cheddar cheese, shredded
Instructions
- 1. Par-Cook the Pasta: Cook pasta in salted water for 2-3 minutes less than package directions (very al dente). Drain and immediately rinse with cold water to stop cooking and remove excess starch.nn2. Prepare the Roux: In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 3 minutes until smooth and nutty (do not brown).nn3. Make the Mornay Sauce: Gradually whisk in the warm milk until the sauce thickens and coats the back of a spoon. Remove from heat. Stir in cream cheese, mustard powder, paprika, salt, and pepper.nn4. Add Cheese: Add the grated cheddar and smoked Gouda mixture to the sauce, stirring until completely melted and smooth. The sauce must not be boiling when adding cheese.nn5. Assemble: Combine the par-cooked, rinsed pasta with the cheese sauce, ensuring everything is fully coated. Pour the mixture into a shallow, buttered cast iron skillet or disposable aluminum pan (no deeper than 2 inches).nn6. Prepare Topping: In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Sprinkle over the mac and cheese, followed by the remaining 1/2 cup shredded cheddar.nn7. Smoke: Place the pan in a preheated smoker set between $225^circtext{F}$
Notes
Crucial Tip: Smoke low and slow between 225°F and 250°F. Stir the mac and cheese gently every 20-30 minutes to prevent drying and ensure even smoke distribution.
Nutrition
Serving: 680gCalories: 680kcalCarbohydrates: 50gProtein: 32gFat: 45gSaturated Fat: 28gCholesterol: 150mgSodium: 850mgFiber: 3gSugar: 7g
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