Smoked Mac and Cheese Recipe
Smoked mac and cheese is a delicious twist on the classic comfort food, adding a smoky flavor that takes it to a whole new level. Here’s a recipe for making smoked mac and cheese:
- 8 oz (about 2 cups) elbow macaroni or any pasta shape of your choice
- 2 cups shredded cheddar cheese (use a mix of sharp and mild cheddar for better flavor)
- 1 cup shredded smoked Gouda cheese
- 1/4 cup unsalted butter
- 2 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs (optional, for topping)
- Cooking spray
- Preheat your smoker to 225°F (107°C).
- Cook the macaroni in a large pot of salted boiling water according to the package instructions. Cook it just until al dente, as it will continue to cook in the smoker. Drain the pasta and set it aside.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Slowly whisk in the milk, making sure there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and starts to bubble.
- Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust the seasonings to your taste preference.
- Gradually add the shredded cheddar and smoked Gouda cheese, stirring until the cheese is fully melted and the sauce is smooth.
- Combine the cooked macaroni with the cheese sauce, stirring until the pasta is evenly coated.
- If you prefer a baked and crispy top, transfer the mac and cheese to a lightly greased oven-safe dish. Otherwise, you can smoke the mac and cheese directly in a smoker-safe dish.
- If using panko breadcrumbs, mix them with a little melted butter and sprinkle them over the top of the mac and cheese.
- Place the mac and cheese dish in the preheated smoker and smoke for 1.5 to 2 hours or until the top is golden and the cheese is bubbly and infused with a smoky flavor.
- Remove from the smoker and let it cool slightly before serving.
Enjoy your delicious and smoky mac and cheese! This dish is perfect as a main course or a side dish for BBQs and gatherings.
MAC & CHEESE. You can never go wrong with this as any side to ANY dinner. Or just eating it as a meal in general!
Origins of macaroni and cheese
The exact origins of macaroni and cheese are not entirely clear, but it is believed to have originated in Italy. The dish’s roots can be traced back to various pasta and cheese dishes that were popular in different regions of Italy.
One of the earliest known recipes for a pasta and cheese dish dates back to the 14th century in a medieval Italian cookbook called “Liber de Coquina.” This recipe, known as “de lasanis,” featured sheets of pasta cooked with grated cheese in-between.
The dish evolved over the centuries, and different variations of pasta and cheese dishes were made across Europe. It wasn’t until the 18th century that macaroni and cheese gained popularity in England. It became a fashionable dish enjoyed by the upper classes.
In the United States, Thomas Jefferson is often credited with popularizing macaroni and cheese. He encountered the dish during his travels in Europe and brought back a pasta machine and a recipe for “macaroni pie” to the United States. Jefferson’s version included macaroni noodles, cheese, and butter, similar to the modern-day macaroni and cheese. He served it at a state dinner in 1802, and the dish eventually became well-known and loved in the United States.
Since then, macaroni and cheese has evolved into a beloved comfort food enjoyed by people all over the world. It has become a staple on dinner tables and a popular dish at restaurants and family gatherings.
This casserole is so simple and delicious, you will be making it for your family on the regular. Also, what kid EVER turns down mac & cheese?!?!
Enjoy this cheesy goodness with these crazy simple steps! You will NOT regret it!
- 16 oz. box Elbow macaroni
- 4 CUPS Sharp cheddar cheese, shredded
- 2 CUPS Milk
- 4 Eggs, beaten
- 1/2 Stick of butter
- 4 oz. Cream cheese
- Salt and Pepper to taste
1.1 Prepare macaroni according to instructions on the box.
2. Drain and return to pot.
3. Add 3 cups of cheese, milk, eggs, butter and cream cheese.
4. Add salt and pepper to taste.
5. Pour into a greased 9 x 13 casserole dish.
6. Top with the remaining 1 cup of cheese.
7. Bake at 400 for 30 minutes.
Tex Mex Mac & Cheese (QUICK START)