- #Smoked macaroni and cheese masterbuilt smoker full#
- #Smoked macaroni and cheese masterbuilt smoker mac#
You want to cook this macaroni and cheese low and slow at 225☏ or it will become dry.While I recommend a 12 inch cast iron skillet, you can also use a 9x13 pan or disposable aluminum pan.Otherwise you’ll have burnt milk on the bottom. Once the milk is added to the roux, you must stir constantly as it heats up and becomes thick.It doesn’t taste as good and also has addition ingredients that you don’t need. Cook the macaroni al dente as it finishes cooking in the smoker.Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.Pellet grill - my favorite as I love the simplicity and flavor.You have a few different options, including: Since this is a smoked recipe, you need to impart some smoked flavor.
#Smoked macaroni and cheese masterbuilt smoker mac#
The type of equipment you use can have a big impact on the flavor of the smoked mac and cheese. Stir and microwave for another minute or until heated through. Place in a microwave-proof bowl with a splash of milk and microwave for 1 minute. Cover with aluminum foil and bake in the oven at 350☏ for 20-30 minutes, or until heated through. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Place the mac and cheese into an oven-safe dish and only take out what you are using. Make the topping by mixing the panko breadcrumbs with melted butter and your favorite BBQ rub.Įvenly spread the topping on top of the mac and cheese and smoke at 225☏ for 1 hour. Whisk until smooth before stirring in the cooked pasta. Remove from heat and slowly add the cheese. Slowly add the milk and stir to combine.Ĭook until the mixture is smooth and thickened, about 10 minutes. Cook for 1-2 minutes or until well combined. Melt butter in large skillet and then stir in flour, dry mustard and pepper.
#Smoked macaroni and cheese masterbuilt smoker full#
Please note full ingredient list and instructions can be found in recipe card below. I like panko breadcrumbs for crunch, but plain breadcrumbs work too.Or you can just replace with white cheddar. As far as cheese, I like using just the extra sharp cheddar for ease and taste, but you can also add others like Gruyère and Parmesan.I always use whole milk for sauces, but you can use low fat or skim milk.Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
Like any recipe, you can swap out some of the ingredients. Topping - by mixing panko with some butter and BBQ rub, you get more texture and added smoke flavor.Cheese - with any mac and cheese recipe, the cheese is the star and I like to use a quality extra sharp cheddar and smoked gouda.Roux - by melting butter and then adding flour, you make a roux which thickens the milk as it continues to cook.Macaroni - it is a macaroni and cheese recipe for a reason.Makes for way less dishes to clean up.įlavorful - you get the creaminess from the pasta, crunch from the topping and smoked flavor infused not only from the smoker but the BBQ rub in the topping. One skillet - while you can make in something else, I love preparing this smoked mac and cheese in a cast iron skillet. You can have it in the smoker in less than 20 minutes. Simple - as with macaroni and cheese recipes, this dish takes just a few ingredients. When it comes to macaroni cheese, there is more than just the traditional - from pesto goat cheese mac and cheese to crab mac and cheese to three cheese mac and cheese.īut how about adding a little smoke flavor? Well that's what you get with this latest and greatest dish. Loaded with cheese and topped with a crispy panko topping, this smoked mac and cheese is kicked up a notch with a subtle smoke flavor.
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