Mac And Cheese Smoking: How Long For Best Results?

Macaroni and cheese is a classic comfort food, and smoking it adds a unique twist to this beloved dish. The process of smoking macaroni and cheese involves cooking the pasta, making a cheese sauce, combining the two, and then smoking the dish in a smoker or grill. The smoking time can vary depending on the desired level of smokiness, but it typically ranges from one to three hours. The key to achieving a creamy and smooth texture lies in using a combination of cheeses, such as sharp cheddar, gouda, and Monterey Jack, and avoiding pre-shredded varieties. Additionally, it is essential to control the temperature to prevent the pasta from drying out. Smoked macaroni and cheese is a versatile dish that can be served as a side or main course and is perfect for BBQs, family gatherings, or any occasion where you want to indulge in a cozy and indulgent meal.

Mac and cheese ingredients

Pasta

Dry macaroni noodles are the base of this dish. Elbow macaroni is the most popular choice, but any bite-sized pasta will work. Cook the pasta al dente, as it will continue to cook in the smoker/oven.

Cheese

A good mac and cheese needs, well, cheese! Cheddar is the classic choice, but you can also use a combination of cheeses like sharp cheddar, gouda, gruyère, fontina, parmesan, or Colby Jack. For a more luxurious mac and cheese, try using smoked gouda or white cheddar. The key is to use high-quality, freshly grated cheese for the best flavour and texture.

Milk

Use whole milk, half-and-half, or a combination of the two for a rich and creamy sauce. Alternatively, you can use evaporated milk for a lower-fat option.

Butter and Flour

A roux, made from butter and flour, is the base of the cheese sauce. It helps to thicken the sauce and gives it a creamy texture.

Seasonings

Salt and pepper are essential for adding flavour to the dish. You can also add garlic powder, dry mustard, paprika, or nutmeg to give it a little extra kick.

Toppings

Breadcrumbs, especially when mixed with melted butter, are a great topping for mac and cheese. They add a crunchy texture and help to insulate the pasta, keeping it from drying out. You can also use crushed potato chips, butter crackers, or extra shredded cheese as a topping.

Mix-Ins

Feel free to add some mix-ins to your mac and cheese to make it even more delicious. Cooked and crumbled bacon, chopped jalapeños, shredded chicken, diced ham, sautéed onion and garlic, or cooked seafood are all great options.

Making the cheese sauce

The cheese sauce is the key to a great mac and cheese. It should be smooth, creamy, and full of flavour. Here's a step-by-step guide to making the perfect cheese sauce for your smoked mac and cheese.

Ingredients

You will need:

• Butter
• Flour
• Milk
• Half-and-half or cream
• Cheese (cheddar, gouda, gruyere, or a combination of your favourites)
• Mustard powder (optional)
• Salt and pepper, to taste

Step 1: Make a Roux

Start by melting the butter in a saucepan or a large cast-iron skillet over medium heat. Once melted, whisk in the flour until you have a smooth paste. You can also add in some mustard powder for extra flavour. Cook this mixture, known as a roux, for about 1 minute, whisking often.

Step 2: Add Milk and Cream

Slowly whisk in the milk and half-and-half (or cream) and bring the mixture to a boil. Keep whisking to avoid any lumps. Once it reaches a boil, turn off the heat.

Step 3: Add Cheese

With the heat turned off, add in the softened cream cheese and whisk until smooth. Then, add your shredded cheese of choice in small handfuls, whisking continuously until the sauce is smooth and creamy. You can use cheddar, gouda, gruyere, or a combination of your favourite cheeses. Season with salt and pepper, to taste.

Tips for the Best Cheese Sauce:

• Grate your own cheese: Pre-shredded cheese often contains additives to prevent clumping, which can affect its melting ability. Grating your own cheese ensures a smooth and creamy sauce.
• Bring the cheese to room temperature before adding it to the sauce.
• Use low heat: Gradual changes in temperature will help the cheese melt properly and smoothly.
• Don't over-stir the sauce once the cheese has melted.

Combining the ingredients

Now that you have cooked your pasta, it's time to make the cheese sauce. Start by melting a stick of butter in a large skillet over medium-low heat. Once melted, add in the flour and whisk to incorporate. Continue to whisk for about 4-5 minutes to cook out the raw flour taste and make a golden, smooth roux.

Next, slowly pour in the warmed dairy—a combination of milk and cream—into the roux, whisking as you go to thicken the sauce. Add in the spices and keep whisking while the sauce simmers. Make sure the sauce doesn't start simmering rapidly.

Once the sauce has started to thicken, turn off the heat and slowly add in the shredded cheese, whisking as you go. Continue until all the cheese has melted. If the cheese isn't melting completely, return the pan to low heat and keep whisking until the sauce is smooth. Remember to taste and adjust the seasoning if needed.

Now, it's time to assemble the macaroni and cheese. Add the cooked pasta and any mix-ins, such as bacon or scallions, to the cheese sauce in a large foil pan. Stir gently to ensure the cheese sauce coats all the pasta. Sprinkle the remaining cup of cheese over the top, along with additional BBQ seasoning if desired.

Smoking the mac and cheese

Smoked mac and cheese is a delicious, creamy, and indulgent dish that is perfect for any BBQ or family get-together. The smoke complements the cheesiness of the dish, creating an explosion of flavors that will leave your taste buds wanting more. Here is a step-by-step guide to help you smoke your mac and cheese to perfection.

Step 1: Cook the Pasta

Start by cooking your chosen pasta until it is al dente. You can use elbow macaroni, small shells, corkscrew, or even penne. Just follow the package instructions for timing, and don't forget to salt the water. This step ensures that your pasta is not overcooked and retains a slight bite. Once done, drain the pasta and give it a quick rinse with cold water to stop the cooking process.

Step 2: Make the Cheese Sauce (Roux)

For this step, you will need a combination of cheeses, such as sharp cheddar, gouda, Monterey Jack, Colby Jack, or cream cheese. You can also add some spices like mustard powder, garlic powder, paprika, and black pepper to enhance the flavor.

Melt butter in a large skillet over medium heat. Once melted, add in an equal amount of flour (for example, if you used 1/4 cup of butter, add 1/4 cup of flour) and whisk to form a smooth paste. Continue whisking for a few minutes to cook out the raw flour taste.

Now, slowly add warmed milk and/or cream to the mixture, whisking continuously. You can use whole milk, 2% milk, or half-and-half, depending on your preference. Keep whisking until the sauce starts to thicken. If you want a smoother sauce, you can use a combination of milk and cream.

Once the sauce has thickened, add in your chosen cheeses. Start with a foundational cheese like sharp cheddar, and then add in softer, creamier cheeses like gouda or cream cheese. Slowly add the cheese in small amounts, whisking continuously, until you have a smooth and creamy sauce.

Step 3: Combine the Pasta and Cheese Sauce

In a large heat-resistant bowl, combine the cooked pasta and the prepared cheese sauce. Mix gently until the pasta is evenly coated with the sauce. You can also add mix-ins like crumbled bacon, scallions, or chopped jalapenos at this stage if you want to experiment with flavors.

Step 4: Prepare the Topping

To add a crunchy texture to your mac and cheese, prepare a topping. You can use breadcrumbs, preferably panko breadcrumbs, and mix them with melted butter. A ratio of 4:1 for breadcrumbs to butter is recommended. You can also add some BBQ seasoning or spices like paprika to the topping mixture.

Step 5: Smoke the Mac and Cheese

Preheat your smoker to a temperature of around 225°F to 250°F. Use mild-flavored wood chips like applewood, cherry, pecan, or hickory to infuse a subtle smoky flavor. Place the mac and cheese in a disposable aluminum tray or a cast-iron skillet, and smoke it for about 1-2 hours.

Keep an eye on the mac and cheese, as you don't want it to dry out. The longer you smoke it, the stronger the smoky flavor will be. Aim for a golden brown color on top, and remember that the smoke will penetrate faster than you think!

Step 6: Serve and Enjoy

Once your mac and cheese is smoked to perfection, it's time to serve it! You can enjoy it as a side dish or a main course. It pairs well with smoked meats like pulled pork, brisket, or ribs. Dig in while it's still warm and enjoy the creamy, smoky goodness!

Serving suggestions

Smoked macaroni and cheese is a versatile dish that can be served as a side or main course, and pairs well with various meats and toppings. Here are some serving suggestions to elevate your smoked mac and cheese:

As a Side Dish

Smoked mac and cheese is an excellent side dish for a barbecue or family gathering. It complements smoked meats such as ribs, pulled pork, brisket, or chicken. The smokiness of the mac and cheese enhances the flavour of the barbecue, making it a perfect addition to your spread.

Customise with Toppings

You can customise your smoked mac and cheese with various toppings to make it even more indulgent and appealing. Here are some topping ideas:

• Buttered panko breadcrumbs: Mix melted butter with panko breadcrumbs. You can also add crumbled bacon to this mixture for an extra savoury touch.
• More shredded cheese: You can never go wrong with extra cheese! Sprinkle your favourite shredded cheese on top for an extra cheesy delight.
• Crushed potato chips or butter crackers: For a creative twist, add a crunchy texture to your mac and cheese with crushed potato chips or butter crackers.
• Cooked and crumbled bacon, chopped jalapeños, chicken, ham, sautéed onion and garlic, seafood (lobster, crab, scallops, shrimp), or chorizo: These mix-ins will add a burst of flavour and texture to your dish, making it even more irresistible.

As a Main Course

While smoked mac and cheese makes a fantastic side, it can also shine as a main course. Elevate your dish by adding a generous helping of smoked meat on top, such as pulled pork, brisket, or chicken. Drizzle some barbecue sauce over the meat for an extra flavour boost.

Customise with Different Cheeses

Experiment with different cheeses to find your perfect combination. Try using a mix of sharp and creamy cheeses, such as Colby Jack and sharp cheddar, or smoked gouda and applewood smoked cheddar for an extra smoky kick. You can also use gluten-free cheese options like Velveeta.

Pair with Other Sides

Smoked mac and cheese goes well with a variety of side dishes. Try serving it with broccoli salad, Mississippi roast sandwiches, or a refreshing side like broccoli salad or coleslaw.

Customise with Add-Ins

In addition to mix-ins and toppings, you can customise your smoked mac and cheese by adding ingredients to the pasta itself. Try adding jalapeños, bacon, or pulled pork directly into the mac and cheese for a heartier, flavourful dish.

Reheating and Storage Tips

Smoked mac and cheese can be made ahead of time and reheated when needed. To reheat, cover the dish with foil and place it in the oven at 350°F for 15-20 minutes, or until hot and bubbling. If reheating from frozen, allow it to reach room temperature first for more even heating.

Smoked mac and cheese is a versatile and crowd-pleasing dish that can be tailored to your taste preferences. Get creative with your toppings, mix-ins, and pairings to make it a memorable part of your meal!

Frequently asked questions