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5 from 1 vote

Smoked Macaroni & Cheese

An uber creamy, cheesy macaroni & cheese that's slow smoked to edible perfection.
Author: Meaghan

Ingredients

  • 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

Instructions

  • 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.