Smoked Mac and Cheese
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.
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
Nutrition information (per serving):
- Calories: 450
- Total Fat: 33g
- Saturated Fat: 20g
- Cholesterol: 97mg
- Sodium: 866mg
- Total Carbohydrates: 57g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 29g