Randy Chandler
Macaroni and cheese is a classic comfort food and a staple side dish for any BBQ. The addition of smoke flavour can take this dish to the next level, making it the perfect accompaniment to ribs or pulled pork. The key to a great smoked mac and cheese is balancing the smoke flavour with the subtle notes of cheese and pasta. This can be achieved by using a combination of smoked and non-smoked cheeses, such as gouda, cheddar, and parmesan, and adding toppings like panko breadcrumbs and BBQ rub. The dish can be made in a smoker or baked in the oven, and is easily customisable with different types of cheese, seasonings, and toppings.
| Characteristics | Values |
|---|---|
| Type of dish | Comfort food, side dish |
| Main ingredients | Macaroni, cheese, butter, milk, cream |
| Toppings | Panko, BBQ rub, bacon, breadcrumbs |
| Flavour | Creamy, rich, smoky |
| Recipe source | Hey Grill Hey, Girls Can Grill, BBQ Brethren, Learning to Smoke, Cooking in the Midwest |
| Preparation time | Varies, some recipes take 45 minutes to 1 hour |
| Storage | Can be stored in an airtight container in the refrigerator for up to 5 days |
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What You'll Learn
Choosing the right wood
When preparing smoked macaroni and cheese, choosing the right wood for your smoker is essential to achieving the perfect flavour. Here are some tips to help you select the best wood for your dish:
Firstly, it is recommended to use a mild hardwood for smoking macaroni and cheese. Softer woods, such as cherry and apple, are ideal for adding a subtle, delicate smoky flavour without overwhelming the other ingredients. These fruits woods pair particularly well with cheese, enhancing its flavour without being too strong.
Oak, hickory, and pecan woods are also excellent choices for smoking macaroni and cheese. These woods provide a more robust, earthy flavour that can complement the richness of the dish. Hickory, for example, is known for its strong, distinct flavour, which can add depth to the creamy cheese sauce.
If you're looking for a more unique flavour profile, you can experiment with other types of wood, such as maple, mesquite, or even wine barrel wood chips. Each type of wood will impart a distinct flavour, so it's important to consider the overall taste you're aiming for. For instance, maple wood will impart a subtle sweetness, while mesquite has a stronger, more intense flavour that pairs well with bold cheeses.
When selecting wood, it's also important to consider the moisture content. Wood that is too wet or too dry can affect the smoking process and impact the flavour of your dish. Ideally, the wood should be dry but not overly so, as overly dry wood can burn too quickly, producing excessive smoke that may impart a bitter taste.
Finally, it's worth noting that the size of the wood chips or chunks can also make a difference. Smaller wood chips will burn faster and produce more smoke, which is great for quick-smoking foods like macaroni and cheese. Larger wood chunks will smoulder slowly, producing a more subtle smoke flavour, which may be better suited for those who prefer a milder taste.
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Preparing the macaroni
To prepare the macaroni for this smoked macaroni and cheese recipe, start by bringing a large pot of salted water to a boil. Then, add the pasta and cook for 7 to 8 minutes. The type of pasta you should use is elbow macaroni, which is the classic noodle for mac and cheese. However, you can substitute different types of noodles to make the recipe your own.
Once the pasta is cooked, pour the noodles into a colander and rinse them with cold water. Set the noodles aside while you prepare the cheese sauce.
To make the cheese sauce, start by creating a roux. Melt butter in a large saucepan over medium heat. The amount of butter you'll need depends on your preference. Some recipes call for a stick of butter or 1/2 cup, while others suggest using a full cup. Once melted, whisk in an equal amount of flour to create a smooth, thin paste. This paste, or roux, will serve as the base for thickening your cheese sauce.
Next, whisk in mustard powder, followed by half-and-half, or heavy cream, and bring the mixture to a boil. Reduce the heat and add cream cheese, whisking until smooth. Finally, add your shredded cheese. You can use a combination of cheddar cheese and gouda cheese, or experiment with other types of cheese like Colby Jack, sharp cheddar, or smoked gouda.
Turn off the heat and pour in the cooked macaroni noodles. Gently stir the noodles until they are coated with the cheese sauce.
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Making the sauce
To make the sauce, you'll need butter, flour, mustard powder, half-and-half or milk, cream cheese, and a combination of shredded gouda and cheddar cheese.
Start by making a roux, which is a mixture of butter and flour that will serve as the base for your sauce. Melt the butter in a pan over medium heat, then whisk in the flour until you have a smooth, thin paste. Next, whisk in the mustard powder.
Carefully pour in the half-and-half or milk and bring the mixture to a boil while whisking continuously. Reduce the heat and whisk in the cream cheese until you have a smooth, creamy sauce. Finally, add the shredded gouda and cheddar cheese, stirring until the cheeses have melted and you have a thick, cheesy sauce.
If you want an extra creamy sauce, you can add some heavy cream to the mixture. You can also experiment with different types of cheese, such as Colby Jack, sharp cheddar, or smoked gouda, to find your perfect blend.
Once you've made the sauce, simply pour it over your cooked macaroni noodles and stir gently until the noodles are coated.
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Adding toppings
One popular option is to use panko breadcrumbs, which can be combined with melted butter and a sweet rub to create a crispy topping. You can also add Italian breadcrumbs, which go well with precooked bacon. If you're looking for a more classic BBQ flavour, consider adding a BBQ rub to the panko topping.
Another option is to sprinkle shredded cheese on top of your macaroni and cheese before placing it in the smoker. This will give it an extra cheesy flavour and help to amplify the smoke flavour. You can use a variety of cheeses, such as Colby Jack, sharp cheddar, Gouda, or a combination of different types.
If you want to add a smoky flavour to your macaroni and cheese without using a smoker, you can use smoked cheese. A combination of smoked and non-smoked cheese can help balance the flavours.
Additionally, you can top your macaroni and cheese with spices such as granulated garlic, salt, and pepper to enhance the flavour.
Feel free to experiment with different toppings and combinations to find your perfect flavour profile.
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Smoking the dish
Smoking macaroni and cheese is an easy and delicious way to elevate a classic comfort food. The key to achieving the perfect balance of flavours and textures lies in the ingredients used and the smoking process. Here is a step-by-step guide to smoking macaroni and cheese:
Preheat Your Smoker
Firstly, preheat your smoker to the desired temperature, typically ranging from 225°F to 300°F. The choice of wood is important, with milder hardwoods like cherry, apple, pecan, or hickory being ideal for infusing a subtle smoky flavour.
Prepare the Macaroni
Cook the macaroni noodles in a pot of salted water according to the package instructions. Drain the noodles and give them a quick rinse with cold water to stop the cooking process. Set them aside in a disposable aluminum pan or a cast-iron skillet.
Make the Cheese Sauce
In a separate saucepan, create a roux by melting butter and whisking in an equal amount of flour until you achieve a smooth, thick paste. Then, whisk in milk or cream, and continue whisking until it comes to a boil. Reduce the heat and add your choice of shredded or cubed cheese. Stir until the cheese melts, creating a rich and creamy sauce. Season with salt, pepper, garlic powder, or your favourite BBQ rub.
Combine and Smoke
Pour the cheese sauce over the cooked macaroni and gently mix until all the noodles are coated. Sprinkle some shredded cheese on top, along with breadcrumbs or your preferred toppings. Place the pan in the preheated smoker, close the lid, and allow the macaroni and cheese to smoke for about an hour, or until the cheese is melted and the dish is heated through.
Serving Suggestions
Smoked macaroni and cheese is best served hot, straight from the smoker or oven. You can also prepare this dish ahead of time and reheat it gently on the stove or in the microwave. It pairs well with various grilled meats and vegetables, making it a versatile and crowd-pleasing side dish for your BBQ gatherings.
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Frequently asked questions
It is recommended to use a mild hardwood when smoking macaroni and cheese. Good options include cherry, apple, pecan, oak, hickory, or pecan.
Gouda is a popular choice as it gives the dish a flavour punch. Other options include smoked gouda, Colby Jack, sharp cheddar, cream cheese, and Velveeta.
While you can reheat leftovers in the microwave, for the best results, place them in a large pot on the stove over medium heat.
