Kamil Perry
Smoking macaroni and cheese is a great way to add a rich, smoky flavour to a classic comfort food. This dish can be made on a smoker or in the oven, and is a perfect side for BBQs and family get-togethers. The key to a creamy mac and cheese is to use room-temperature cheese and slowly whisk it into a warm mixture of milk and cream. Elbow macaroni is a classic choice for this dish, as its small size and tubular shape provide an optimal bite-to-sauce ratio. When smoking, it's important to keep the temperature at or below 225°F to prevent the macaroni from drying out.
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food, side dish |
| Ingredients | Elbow macaroni, eggs, milk, butter, Velveeta, shredded cheese, seasonings, salt, cream, panko breadcrumbs, gouda, cheddar, pepper jack, Monterey jack, Colby Jack cheese, bacon, scallions, chiles, buffalo sauce |
| Utensils | Smoker, grill, cast iron skillet, disposable aluminum tray, bowl, pot, pan |
| Preparation | Boil macaroni, shred cheese, whisk eggs and milk, melt butter, make roux, make sauce, smoke |
| Temperature | 225°F-300°F |
| Cooking Time | 45 minutes-2 hours |
| Calories | 837kcal |
| Storage | Refrigerate leftovers in a sealed container for up to 5 days or freeze for up to 3 months |
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What You'll Learn
Choosing the right pasta
Elbow macaroni is the classic choice for mac and cheese for a reason. Its small size and tubular shape offer an optimal bite-to-sauce ratio and it cooks quickly. However, you can use any shape of pasta that is small and tube-like, such as shells, corkscrews, or even penne.
When choosing the right pasta, it's important to consider the cooking time. You'll want to make sure that the pasta is cooked until it is al dente, meaning it still has a bit of chew and texture. This is important because the pasta will continue to cook when it is added to the sauce and then again when it is smoked. So, be sure not to overcook it.
Another factor to consider is the sauce-to-pasta ratio. You'll want to choose a shape that will allow for an even distribution of sauce. Smaller shapes tend to work better for this reason, as they have more surface area for the sauce to cling to.
Finally, if you're looking for a creamier consistency, you may want to shred the cheese from a block yourself rather than using pre-shredded cheese. Pre-shredded cheese is often coated with chemicals or cornstarch, which can create a funny texture in the sauce that can turn grainy.
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Cheese selection and preparation
Selecting the Right Cheeses
The key to a great-tasting smoked mac and cheese is using a combination of cheeses with complementary flavours and melting abilities. Here are some recommended cheeses to choose from:
- Cheddar: This is a classic choice for mac and cheese, offering a sharp, tangy flavour. Look for a variety that melts well, such as mild or medium cheddar.
- Creamy Cheeses: Along with cheddar, opt for one or two creamy cheeses such as Gouda, Pepper Jack, Monterey Jack, or Colby Jack. These cheeses melt beautifully and add a smooth texture to the dish.
- Cream Cheese: Full-fat cream cheese, such as Philadelphia brand, adds a rich and creamy dimension to the sauce.
Preparing the Cheese
To ensure the best results, follow these steps when preparing your cheese:
- Shred Your Own Cheese: Avoid pre-shredded cheese, as it is often coated with chemicals or cornstarch, which can create a grainy texture in your sauce. Take the time to shred your own cheese from blocks.
- Room Temperature Cheese: Before adding the cheese to your sauce, ensure it is at room temperature. Cold cheese added to a hot sauce can affect the creamy texture.
- Slow Incorporation: When adding the cheese to your sauce, do so slowly. Whisk the cheese into the warm sauce at a gentle pace to prevent the proteins from breaking down and creating a clumpy sauce.
- Avoid Greasy Mix-Ins: While you may be tempted to add large chunks of fatty meats or greasy ingredients, refrain from doing so. Excess fat can cause the cheese sauce to break apart and become greasy.
Remember, the cheese is a key component of this dish, so take your time in selecting and preparing it. By following these steps, you'll create a smooth, creamy, and indulgent smoked macaroni and cheese that will impress your taste buds!
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Making the sauce
To make a delicious and smoky mac and cheese, you'll need to start by preparing a cheese sauce that will be enhanced with smoked ingredients. Here's a step-by-step guide to making the sauce:
Start by melting butter in a saucepan over medium heat. You'll need about 4 tablespoons of butter for a standard batch of mac and cheese. Once melted, add an equal amount of flour and cook, stirring constantly, for about 2 minutes to create a roux. This roux will serve as the base for your sauce and help to thicken it. Next, gradually whisk in about 3 cups of milk, adding it slowly to avoid lumps. You can use regular cow's milk or go for a richer option like whole milk or even half-and-half for a creamier sauce. Heat the mixture until it simmers, then reduce the heat to low and continue cooking, stirring frequently, until the sauce thickens. This process should take about 5-7 minutes.
Now it's time to add the smoky flavor. There are a few ways to do this, and you can choose the method that suits you best. One way is to use smoked cheese. Add about 2-3 cups of shredded smoked cheddar, gouda, or your favorite melting cheese to the sauce. Stir it in until melted and combined. Another way to add smoke is to use a smoked seasoning liquid, such as liquid smoke. You can find this in most grocery stores, and it adds a powerful punch of smoky flavor. Start with a few dashes and taste as you go, as a little goes a long way. Additionally, you can use smoked paprika, which will not only add smoke but also a beautiful red color to your sauce. About 1-2 teaspoons should be enough, depending on your taste preference.
Keep tasting your sauce and adjusting the seasonings as needed. You may want to add some black pepper, garlic powder, or onion powder to enhance the flavor. If you like a little heat, a pinch of cayenne pepper can be a great addition. At this point, you can also stir in some prepared, chopped, and smoked bacon or ham for an extra savory kick. Continue cooking the sauce for a few more minutes to allow the flavors to meld. If the sauce becomes too thick, add a little more milk to thin it out.
Finally, once your sauce is perfectly seasoned and flavored, it's time to combine it with your cooked macaroni. Stir the pasta into the sauce until every noodle is coated generously. Prepare a baking dish by greasing it and transferring the mac and cheese mixture into it. Top with additional cheese if desired, and bake in the oven at 350°F (180°C) for about 20-25 minutes, or until bubbly and golden. Allow it to cool slightly, then serve and enjoy your smoky mac and cheese masterpiece!
Remember, the key to a great sauce is patience and constant stirring to avoid lumps and burning. Take your time, taste as you go, and feel free to adjust the measurements to suit your personal preference.
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Smoking the dish
Smoking macaroni and cheese adds a rich, smoky flavour to an already indulgent dish. The process is relatively straightforward, but there are some key considerations to keep in mind to ensure the best results. Firstly, it is important to use a mild hardwood for smoking, such as cherry or apple, to avoid overwhelming the delicate flavours of the cheese and pasta. Preheat your smoker to 225°F to 250°F; higher temperatures will cause the macaroni to dry out.
For the macaroni, cook the noodles in salted water until they are al dente, ensuring they still have a bit of bite and texture. Avoid overcooking the pasta, as it will continue to cook while smoking. Once cooked, rinse the noodles with cold water to prevent further cooking and set them aside.
The cheese sauce is a key component of this dish. Warm the milk and cream on low heat before adding the cheese. It is important to use room-temperature cheese and slowly whisk it into the warm milk and cream mixture. Adding cold cheese to a hot sauce will affect the texture, resulting in a clumpy sauce. Pre-shredded cheese should also be avoided, as it is coated with chemicals or cornstarch, which can create a grainy texture.
Once the cheese sauce is prepared, mix it with the cooked macaroni noodles until the noodles are evenly coated. Transfer the mixture to a smoker-safe dish, such as a cast iron skillet or a disposable aluminium tray. For easier cleanup, aluminium trays are recommended.
Place the dish in the preheated smoker and smoke for 45 minutes to 2 hours, depending on your desired level of smokiness. Keep in mind that the macaroni and cheese will take on smoke quickly, so adjust the smoking time accordingly. The dish is ready when it has a slight darkening on top but still retains its gooey, creamy texture inside.
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Reheating and storing
Storing
If you have leftover smoked macaroni and cheese, you can store it in an airtight container in the refrigerator for 3-5 days. To freeze, transfer the macaroni and cheese to an airtight freezer container or heavy-duty storage bag and freeze for up to 2-3 months.
Reheating
When reheating, it's important to note that the more times you reheat macaroni and cheese, the less appetizing it will become. Here are some ways to reheat your smoked macaroni and cheese:
Microwave
Place the desired amount of macaroni and cheese in a microwave-safe bowl. Add one tablespoon of milk per cup of macaroni and cheese. Reheat in 30-60 second intervals, stirring in between each interval until heated through.
Stovetop
Add leftover macaroni and cheese to a saucepan. Add one tablespoon of milk per cup of macaroni and cheese. Heat over medium heat, stirring frequently, until the desired temperature is reached.
Oven
Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese to an oven-safe dish, cover with aluminium foil, and bake for 20-30 minutes or until heated through.
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Frequently asked questions
It is recommended to smoke macaroni and cheese at 225°F for about 2 hours. However, some recipes suggest a temperature of 300°F for 1 hour or 250°F for 45-60 minutes.
It is recommended to shred your own cheese instead of using pre-shredded cheese, as pre-shredded cheese can create a grainy texture in the sauce. You can use a combination of cheddar with creamy cheeses such as gouda, pepper jack, or Monterey jack.
Elbow macaroni is a classic choice for its small size and tubular shape, which provides an optimal bite-to-sauce ratio. However, you can also use other types of pasta such as shells, corkscrews, or penne.
Yes, you can prepare the dish up to a day in advance. Cook the pasta and prepare the cheese sauce, then mix them together and refrigerate. When ready to serve, warm the mixture on the stove at a low temperature, adding warm milk to loosen it up.
