A rich, creamy, savory mac and cheese is hard to beat, and the recipe for one is a golden ticket, enjoy the keys to the kingdom with our Smoked Macaroni & Cheese. A bit of smokiness is the key to the Mac & Cheese Kingdom.
I was honestly shocked when I learned recently that most people believe grilling has a ‘season’.
Don’t get me wrong, I’m not completely dull- I know most people associate it with warmer weather and back yard gatherings.
For the most part, so do we, but I’d be more likely to call that a ‘barbecue’.
Grilling for us is year round. Kid ya not. We’ve got an electric indoor thing we use when it’s unbearably cold out, and that’s gotta be in the negatives. Any other time? We’re using our outdoor one.
Oh, it’s rainy? Hello, awning- and did a lil rain really ever hurt anybody?
It’s a bit blustery? We’ll figure it out. There’s snow outside? Shovel me a trench- we’re good!
Grilling is a year round event around here.
It is funny though, as the years pass sometimes the rolls change, or reverse in this case.
When we first got married, the hubs was the grill master (and there are still some things I won’t attempt without him). Due to his work schedule, I’ve had to learn to tend the beast, errrr grill, if I want to enjoy it.
I don’t tend to give in to the feminine thing, but I can’t lie- I am often intimidated by ‘the grill’, grilling, fire- ya know the whole thing.
While I’ve had mostly successes, I’d be lost without the help of my sons. Which had me wondering, what in the world am I gonna do when all of them who’re grill-worthy are gone in just a few short years?
<Enter the beautiful machine my husband and I jointly bought last year for our anniversary gift>
Do you own a smoker? The beautiful Master Built Electric Smoker we treated each other to for our last anniversary has been worth it’s weight in gold. Seriously, nothing we’ve done in it has disappointed.
Whether it’s been smoked beer brats with caramelized onions, a spicy Dr Pepper marinated beef jerky, a maple chipotle chicken breast, or even a stuffed smoked whisky flavored meatloaf – we’ve always been wowed- and our food is dressed (or smoked) to impress.
Recently, we discovered that not only is it meant for all the meats, it’s meant for your sides too!
Say HELLO to Smoked Macaroni & Cheese!
It’s the side dish you’ve never missed, that you didn’t know you needed (and seriously wanted) at your summer dinners, backyard barbecues, potlucks, and pretty much any meal that involves a grill of some kind.
Rich, creamy, flavorful macaroni and cheese like you’ve never imagined is slow smoked so that every bite is infused with just the right hint of perfection.
This is taking mac & cheese to a whole new, absolutely beautiful level.
Smoked Macaroni & Cheese
- 1 lb elbow noodles, cooked JUST until al dente, run under cold water to stop cooking and prevent sticking
- 1/4 cup melted butter
- 2 tbsp flour
- 1/2 cup white cooking wine
- 1 tbsp mustard powder
- 1 heaping tsp mustard
- 1 3/4 cup half & half
- 4 oz cream cheese, softened
- 2 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 6 oz Velveeta cheese, cubed
- 1/8 tsp cayenne pepper, or Cajun seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch smoked paprika
- salt & pepper, to taste
- Melt the butter in a dutch oven over medium heat. Whisk in the flour until evenly combined, and cook for 30-60 seconds. Whisk in the wine, slowly, stirring until completely incorporated and the base is smooth.
- Stir in the half & half, cheeses, and seasonings. Continue stirring until everything's melted and evenly combined and, again, smooth. Salt & pepper, to taste.
- Add the pasta to the pot, stir to evenly incorporate.
- Spray a an aluminum pan with non stick spray. Transfer the macaroni and cheese to the pan, spreading out evenly. Top with a sprinkle of extra shredded cheddar.
- Smoke at 225 degrees for 1-3 hours, depending on how much smoke flavor you want and how browned you want it on top.
Other Macaroni & Cheese Recipes You Might Enjoy: