Smoked Mac and Cheese. Mac and cheese is taken to new heights by hitting the grill in this smoked mac and cheese recipe. Baked over live fire with the perfect touch of smoke The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing.
Creamy and rich macaroni and cheese with a crisp panko topping and the perfect kiss of smoke.
This smoked mac and cheese is unreal and you can add in any toppings you want!
The first thing we want to do is get our cheese sauce ready for our macaroni.
You can cook Smoked Mac and Cheese using 5 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Smoked Mac and Cheese
- You need 16 oz of box of elbow macaroni.
- Prepare 1 pinch of salt.
- Prepare 1 cup of milk.
- It's 10 3/4 oz of can of cheddar cheese soup.
- You need 3 cup of mild cheddar cheese.
To start we want to make a roux, which is a fancy French way of saying we're going to combine some flour. Mac and cheese made of cheddar, gouda and cream cheese is smoked over hickory and baked in good 'ole cast iron. Say goodbye to the blue box and hello to triple smokin' cheesy goodness. Cream cheese, gouda, and cheddar cheese come together like the Three Amigos for a creamy dish that'll.
Smoked Mac and Cheese instructions
- Preheat smoker to 200.
- Boil macaroni for 8-12 minutes with a pinch of salt, according to the directions on the box.
- Drain and rinse macaroni.
- Return macaroni to the pan and add in milk and cheddar cheese soup, mix thoroughly.
- Place mixture in a disposable aluminum baking pan.
- Cover with mild cheddar cheese.
- Add wood chips to the smoker and place mac and cheese in.
- Allow mac and cheese to smoke for 1 hr.
This is a marvelously smooth mac and cheese with a bit of a bite. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Reviews for: Photos of Smoked Gouda Mac and Cheese. I have had smoked mac and cheese on several occasions and it's always been amazing but this time I took it a step further and added a dollop (yes I said a dollop) of smoked pulled pork right on top of it. As if that is not enough, I also added more than a pound of crumbled bacon and I used my rub to pull all.