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Making smoked Mac and cheese recipe options

Honky Lips

Welcome to the shit show.
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May 21, 2020
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So most Mac and cheeses are pretty close in ingredients. Planning on making some in the smoker this weekend.

Got your own recipe that’s killer?

Otherwise. Here’s 2 options I’m looking at

1-
1lb noodles
1/2 stick butter
4 T flower
1 T mustard powder
1 Cup 1/2&1/2
4oz cream cheese
3 cups cheddar cheese
1 cup Gouda cheese
Pablo bread crumb topping

2-
Topping:
8 ounces Muenster, grated medium
1 ½ ounces grated Parmesan
(keep them separate)

Base:
16 ounces dry cavatappi pasta (or elbow macaroni)
8 tablespoons unsalted butter (1 stick)
2 tablespoons flour
2 cups whole milk
8 ounces Velveeta, cut into ½-inch chunks
6 ounces sharp cheddar, grated medium
6 ounces Gruyère, grated medium
 
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Obviously the smoke comes from the gouda in #1.
Where is the smoke in #2? The gruyere?
 
#1 sounds better to me, but I love gouda.
So you mix it all up and instead of cooking it, you put it into a smoker and add wood chips like normal?
 
Made some last weekend. I suggest smoking bacon beforehand, slice it up and mix prior to the Mac going on the smoker. I also put a can pf Campbells cheese soup on prior to baking/smoking.
 
If only you guys had potatoes to take pictures of these smoked mac and cheese concoctions. :flipoff2:
 
#1 sounds better to me, but I love gouda.
So you mix it all up and instead of cooking it, you put it into a smoker and add wood chips like normal?
Al dente the noodles. Melt the cheeses then into the smoker for about 30-60 minutes.

I’m just trying to perfect this. Taste is different per person of course. But I’m trying to make a champ here.
 
Your missing 2 things. 1st is bacon. Pork belly is better but bacon works.

Secondly, and this will change mac & cheese for you forever... cheese curds.
 
You’re wrong. But I’m using a red tec pellet so compared to a stick burner, I wouldn’t do it in a stick burner.
See, that's not a real smoker Clark.

If you want smokey mac and cheese then use smoked salt, put smoked meat in it, etc. The texture gets weird in a real smoker, but in a pellet cheater smoker I could see it working out.
 
This one turned out pretty good. I loved the heat on the habanero cheese, but most everyone else thought it was too much.
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I like a lot of this chic’s recipes;


She’s got a bunch of variations. I think I did the jalapeño one. There’s bacon, buffalo chicken, pulled pork etc options.

 
I did the hey grill hey recipe. It was pretty food, actually quite thick. I think later this week I’ll try the other version then continue modifying.
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I made the Smoky Jalapeno Popper Mac and Cheese yesterday on my BGE.
It was pretty good and had a lot of flavor.
It was not smoky enough for me though. I think next time I make it I will smoke the cheese first and skip the smoker.
I forgot to put the Jalapenos on the top.
 

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