Smoked Mac N Cheese
I wanted to make a Mac N Cheese recipe after getting so many requests. This recipe is great for any gathering where you need to feed multiple people. The smoke adds a great flavor that you won’t get any with any other Mac N Cheese. I have made this recipe multiple times for family, friends, and coworkers with no complaints. With every bite, you get hints of creamy cheese, buttery, and smoky hints. For this recipe I used my Bradley Smoker P10 to get that perfect smoky flavor.
Ingredients
1 lb (1/2 Box) Elbow macaroni (This recipe feeds about 6-8 people)
1/2 cup Heavy whipping cream
1/2 Stick Butter
2 tbsp. Flour
2 cups Whole milk
1 tsp Garlic powder
1 tsp Onion powder
1/2 block Cream cheese (Chop this block into cubes)
2 cups Cheddar cheese
1 cups Velveeta cheese
Preparation
Smoke Time: 1 hour
Cook Time: 1 hour
Temp Setting: 226 degrees F (107.8C)
Bisquettes Flavor: Mesquite
Boil 6 cups of water in a large pot, read the instructions according to the package.
In a large pan, melt 1/2 stick of butter (use a whisk) and add flour.
While whisking, pour in the milk, garlic powder, onion powder, and cream cheese.
Add in Cheddar cheese (As the cheese begins to melt and the cheese sauce becomes thicker, add in the heavy whipping cream).
Drain your pasta and combine the noodles with the cheese sauce in the large pot.
Cut your Velveeta cheese into cubes and melt in the microwave per direction.
Add the Velveeta cheese into the large pot and stir. If the mixture is getting too thick, add milk and turn up the heat. Be careful not to get the mixture too hot.
Place in smoker for 60 minutes at 226 degrees F (107.8C). Stir after 30 minutes to ensure the Mac N Cheese gets an even smoke flavor.
After 60 minutes pull out of the smoker and serve!
Mesquite
Wood
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.
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