Andy Montoya
Macaroni and cheese is a beloved dish by many, and it can be taken to the next level by cooking it in a smoker. This cooking method infuses the dish with a rich, smoky flavour, resulting in a creamy and indulgent treat. The process involves cooking the noodles, preparing a cheese sauce, and then combining the two before placing them in the smoker. The dish is then smoked for around an hour, or longer if a stronger smoky flavour is desired. The key to success is ensuring the noodles are cooked to
Characteristics and Values Table for Cooking Macaroni and Cheese in a Smoker
| Characteristics | Values |
|---|---|
| Type of pasta | Elbow macaroni, shells, corkscrews, penne, or any small tubular shape |
| Type of cheese | Cheddar, gouda, pepper jack, Monterey jack, Colby Jack, or any full-bodied cheese |
| Other ingredients | Butter, milk, egg, flour, mustard powder, cream, cream cheese, breadcrumbs, sweet rub, panko, scallions, chiles, bacon, jalapeños |
| Smoker temperature | 225-300°F |
| Smoking time | 1-2 hours, or until cheese is melted and the top is golden brown |
| Serving suggestions | Can be served as a side dish with ribs, pulled pork, burgers, or sandwiches |
Explore related products
What You'll Learn
Choosing the right pasta
Firstly, it is recommended to use elbow macaroni or elbow pasta for that classic mac and cheese experience. The small, tubular shape of elbow macaroni provides an optimal bite-to-sauce ratio and ensures even coating of the cheese sauce. This shape also cooks quickly, making it ideal for the smoking process.
However, you are not limited to just elbow macaroni. Feel free to experiment with different shapes such as shells, corkscrews, or even penne. Just remember to choose a pasta shape that is on the smaller side, as this will ensure even cooking and a pleasant bite.
Additionally, pay attention to the cooking instructions on the pasta package. When boiling the pasta, aim for al dente, which means it should still have a slight bite and not be too soft. This is important because the pasta will continue to soften during the smoking process. After boiling, be sure to rinse the pasta with cold water to prevent it from overcooking.
When preparing the pasta for the smoker, you can toss it with olive oil to prevent sticking and season it with salt to enhance the flavour.
Lastly, when combining the pasta with the cheese sauce, follow the recipe's instructions for the best results. Typically, you will add the cheese sauce to the cooked pasta, stirring gently until the pasta is evenly coated. Then, it's time to transfer the mixture to the smoker and let the magic happen!
Mac and Cheese: Cooking Frozen Veggies the Right Way
You may want to see also
Preparing the smoker
Firstly, preheat your smoker to the desired temperature. Most recipes recommend setting your smoker to 225°F or 250°F. This temperature range is ideal for smoking macaroni and cheese, as it allows for even cooking and infuses the dish with a subtle smoky flavour. Preheating your smoker ensures that your macaroni and cheese cooks evenly and efficiently.
When selecting a type of wood for your smoker, choose a mild variety such as apple, cherry, pecan, oak, or hickory. These wood types impart a delicate smoky flavour that enhances the overall taste of the dish. Avoid strong or overpowering wood varieties, as they may overwhelm the delicate flavours of the macaroni and cheese.
While your smoker is preheating, prepare your macaroni noodles. Boil them according to the package instructions, ensuring they are cooked to al dente. This step is crucial, as overcooked noodles will become mushy and affect the final texture of your dish. Drain the noodles and rinse them with cold water to halt the cooking process. Set them aside until your smoker reaches the desired temperature.
Once your smoker is preheated, it's time to assemble your macaroni and cheese dish. Combine the cooked noodles with your cheese sauce, ensuring they are well coated. You can also add mix-ins like bacon or jalapeños at this stage for extra flavour. Prepare a disposable aluminium tray or a cast iron skillet by spraying it with cooking spray. Then, spread your macaroni and cheese mixture evenly in the tray or skillet.
Finally, place the tray or skillet of macaroni and cheese inside the preheated smoker. Close the lid and allow the dish to smoke for approximately 1 hour to 2 hours. The smoking time will depend on your preference for smoky flavour and the desired level of browning on top of your macaroni and cheese. Remember to stir the dish occasionally during the smoking process to ensure even cooking.
By following these steps, your smoker will be properly prepared, and you'll be well on your way to creating a delicious and smoky macaroni and cheese feast!
Revisiting Chili Cheese Fries: Creative Leftover Recipes
You may want to see also
Making the sauce
To make the sauce for macaroni and cheese, you'll need butter, flour, milk, and cheese. Some recipes suggest adding mustard powder to the sauce, while others recommend adding egg to the milk.
First, make a roux by melting butter in a skillet or saucepan over medium heat. Once melted, add in an equal amount of flour and whisk to form a paste. Cook the paste for around 4-5 minutes, whisking continuously, until it turns golden and the raw flour taste cooks out.
Next, slowly pour in the milk, whisking continuously as you do so, until the sauce comes to a boil. Reduce the heat and add in your cheese. For a smooth sauce, it's best to grate the cheese yourself rather than using pre-shredded cheese, which can make the sauce grainy. Keep whisking until the cheese has melted and the sauce is smooth. You can use a combination of cheeses, such as sharp cheddar, gouda, pepper jack, or Monterey jack.
Some recipes suggest adding cream cheese to the sauce, or using a combination of milk and cream. If you're making a mornay sauce, you'll need to use three types of cheese to keep it creamy without resorting to processed cheese.
The Perfect Homemade Cheese Ravioli: A Cooking Guide
You may want to see also
Explore related products
Combining the ingredients
To combine the ingredients for macaroni and cheese in a smoker, start by cooking the macaroni noodles until they are al dente. This involves bringing a large pot of salted water to a boil and cooking the noodles until they still have a bit of chew and texture. Be sure not to overcook the macaroni, and rinse it with cold water to prevent further cooking. Drain and toss the noodles in olive oil to prevent them from sticking together.
Next, prepare the cheese sauce. Warm some milk and cream in a small saucepan over low heat. In a separate pan, melt butter and whisk in flour to create a roux. Continue whisking for about 4-5 minutes to cook out the raw flour taste and achieve a smooth, golden roux. Then, slowly pour in the warmed milk and cream, whisking continuously. Finally, add in the shredded cheese of your choice and whisk until smooth.
At this point, you can choose to add mix-ins such as bacon, scallions, or jalapeños to the cheese sauce. If you prefer a crispy topping, combine melted butter, sweet rub, and panko breadcrumbs in a separate bowl, and sprinkle this mixture over the macaroni and cheese before smoking.
Now, it's time to combine the noodles and sauce. Add the cooked noodles to the cheese sauce and stir gently until the noodles are evenly coated. For a layered presentation, you can transfer the mixture to a disposable aluminum tray or a cast iron pan. If you plan to stir everything together, a smoker-safe dish or a large bowl may be preferable.
Mac & Cheese Made Easy: Goldbelly's Recipe
You may want to see also
Serving suggestions
Smoked macaroni and cheese is a versatile dish that can be served as a side or main course. It pairs well with various proteins and vegetables, making it a perfect addition to any meal or gathering. Here are some serving suggestions to elevate your smoked macaroni and cheese:
As a Side Dish
Smoked macaroni and cheese makes an excellent side dish for BBQs, family get-togethers, and summer gatherings. It complements a variety of grilled meats, such as ribs, pulled pork, burgers, and sandwiches. For instance, you can serve it alongside smoked ribs or pulled pork, creating a delicious and hearty meal.
Protein Toppings
Adding a protein topping to your smoked macaroni and cheese can transform it into a hearty main course. Try topping it with chopped fresh jalapeños, bacon, or even big chunks of pork belly or brisket. You can also add a dollop of pulled pork on top of a generous serving of macaroni and cheese, along with some barbecue sauce, for a flavourful combination.
Vegetable Sides
To balance the richness of the dish, consider serving it with a fresh and crisp vegetable side. For example, a broccoli salad can provide a refreshing contrast to the creamy macaroni and cheese.
Customise with Herbs and Spices
Enhance the flavour of your smoked macaroni and cheese by incorporating herbs and spices. For instance, you could add scallions or chiles to the dish for an extra kick. These ingredients will not only add flavour but also provide a colourful and inviting presentation.
Breadcrumb Topping
For a crunchy texture, create a breadcrumb topping by combining melted butter, sweet rub, and panko breadcrumbs. Sprinkle this mixture over the top of your macaroni and cheese before smoking it. This topping adds a delightful contrast to the creamy pasta.
Customise Your Pasta
Although elbow macaroni is a classic choice, feel free to experiment with different types of pasta shapes. Smaller, tube-like shapes or shells work well and provide a similar bite-to-sauce ratio. You can even try corkscrews or penne for a unique twist on this traditional dish.
Easy, Cheesy, Golden: Frozen Cheese Straws
You may want to see also
Frequently asked questions
The first step is to cook the macaroni noodles until they are al dente.
The smoker should be set to 225°F. However, some recipes suggest 300°F or 250°F.
Smoke the macaroni and cheese for 1-2 hours. For a stronger smoke flavor, smoke for up to 2 hours.
It is recommended to use blocks of cheese for hand shredding rather than pre-shredded cheese. A combination of sharp cheddar and creamy cheeses such as gouda, pepper jack, or Monterey jack is suggested.
Yes, you can make this dish in an oven or grill.
