This smoked mac and cheese has a rich, smoky flavor with a creamy and cheesy texture. The smoking process infuses the dish with a distinct smokiness that complements the creamy and savory cheese sauce. The dish has a slightly crunchy texture on the top from the crispy, golden-brown cheese crust, while the pasta underneath remains tender and perfectly cooked.
Jump to RecipeHow to Choose Pasta for Mac and Cheese
It’s important to choose a pasta shape that can hold up to the weight and thickness of the cheese sauce. Generally, small, tubular shapes like elbow macaroni, shells, or cavatappi work well as they can trap the sauce inside. This ensures each bite is creamy and cheesy.
How to Choose Cheese for Mac and Cheese
The type of cheese you choose for mac and cheese will greatly affect the overall flavor and texture of the dish. Generally, a blend of cheeses works best to achieve a balance of creaminess and flavor. Cheddar is a popular choice for its sharpness and melting properties, while Gruyere adds nuttiness and creaminess.
Fontina or Monterey Jack can also be added for extra creaminess. It’s important to grate the cheese yourself rather than buying pre-shredded cheese, as it will melt better and have a smoother texture.
Finally, it’s important to add the cheese gradually to the sauce when you make it, whisking constantly, to avoid clumping and ensure a smooth and consistent sauce.
Wood Pairing for Smoked Mac and Cheese
When it comes to choosing the best wood for smoking mac and cheese, milder woods like apple wood, cherry wood, pecan wood, or oak wood are ideal as they impart a subtle smoky flavor that won’t overpower the cheese sauce.
On the other hand, woods like mesquite or hickory should be avoided as they have a stronger and more assertive flavor that can easily overpower the cheese sauce, making it bitter. Additionally, these woods can produce a lot of smoke and ash, which can leave an unpleasant aftertaste on mac and cheese.
Smoked Mac and Cheese
Ingredients
- 1 lb. dry pasta
- 6 tbsp. butter
- 6 tbsp. flour
- 4 cups milk
- 2 cups cheddar cheese
- 2 cups monterey jack cheese
Seasoning
- 1 1/2 tsp. sea salt
- 1 tsp. black pepper
Instructions
Preparation
- Bring a pot of salted water to a boil, and cook the pasta until al dente – drain and set aside.
- While the pasta cooks, melt the butter in a cast iron skillet over medium heat. Be careful not to let it the butter brown.
- Add the flour to the butter, and whisk together over the heat.
- When the mixture bubbles for 30 seconds, whisk in the milk, and cook, stirring regularly until it thickens (about 3-5 mins)
- Add the salt and pepper and test for seasoning.
- Keep aside a half cup each of the cheeses, and stir in the rest – whisking until smooth.
- Remove the skillet from the heat, and add the pasta folding it to combine it thoroughly.
- Preheat the smoker to 225 degrees.
Cook
- Top the macaroni and cheese in the skillet with the half cup of each of the cheeses you set aside earlier.
- Place the macaroni and cheese in the cast iron on to the preheated smoker. Smoke for 1-2 hours, or until the top is browned and bubbling.
- Let the mac and cheese rest for 5 minutes. Serve hot.
Notes
- Calories: 450
- Total Fat: 33g
- Saturated Fat: 20g
- Cholesterol: 97mg
- Sodium: 866mg
- Total Carbohydrates: 57g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 29g
How to Store Smoked Mac and Cheese
To store smoked mac and cheese in the refrigerator, it’s important to let it cool down to room temperature first. Then transfer it to an airtight container or resealable plastic bag.
To store smoked mac and cheese in the freezer, it’s best to let it cool down completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Be sure to date the bag or container so you know how long it’s been in the freezer.
How to Reheat Smoked Mac and Cheese
To reheat refrigerated smoked mac and cheese, it’s recommended to add a splash of milk to the mac. This will help the cheese to retain its creamy texture. Then, transfer it to a microwave-safe dish and cover it with a lid or microwave-safe plastic wrap. Microwave on high for 30-second intervals, stirring in between each interval until it’s heated through.
To reheat frozen smoked mac and cheese, it’s best to thaw it in the refrigerator overnight. Once thawed, follow the same steps as reheating refrigerated mac and cheese. Add a splash of milk, and microwave on high for 30-second intervals until it’s heated through.
Alternatively, you can reheat smoked mac and cheese in the oven. Preheat the oven to 350°F, transfer the mac and cheese to an oven-safe dish, and cover it with foil. Bake for 20-25 minutes until it’s heated through. Then remove the foil and broil for a few minutes until the top is golden and crispy.
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