Smoking mac and cheese on the barbecue may sound intimidating, but with a few tips and tricks, you can achieve the perfect blend of smoky and cheesy flavors. Here is a comprehensive guide on how to BBQ right smoked mac and cheese.
Ingredients
The first step is gathering high-quality ingredients that will shine when exposed to smoke. Here are some recommendations:
- Macaroni: Choose a sturdy shape like elbows or cavatappi that will hold up well when baked. Stay away from delicate pasta types.
- Cheese: A blend of smoked gouda, cheddar, and Monterey jack will give you a complex, multi-dimensional cheese flavor. Shred or dice into small pieces for even melting.
- Milk: Whole milk or half and half work best to create a silky and indulgent cheese sauce.
- Butter: Butter enriches the sauce and gives it a lovely velvety texture.
- Seasonings: Salt, black pepper and dry mustard are classic mac and cheese seasonings. Consider adding paprika or chipotle powder for extra smokiness.
Prep the Ingredients
With your high-quality ingredients assembled, now it’s time to start prepping:
- Cook the pasta just shy of al dente so it doesn’t get overcooked when baked later. Shock in an ice bath to stop the cooking.
- Toss the cheese with a bit of cornstarch or flour to prevent clumping when added to the sauce.
- Measure out and combine the milk, butter and seasonings so they are ready to go.
- Prep any mix-ins like roasted garlic or caramelized onions that you want to fold into the cheese sauce.
Make the Cheese Sauce
Now it’s time to transform the ingredients into a rich, velvety cheese sauce:
- Melt the butter in a saucepan over medium heat. Slowly whisk in the milk, adding a little at a time, until smooth and combined.
- Add the cheese a handful at a time, whisking constantly until fully melted and incorporated before adding more. Go low and slow to prevent clumping.
- Once all the cheese is melted, season to taste with salt, pepper and mustard. The sauce should be glossy, thick and luxurious.
- Fold in any extra flavorings like roasted garlic or hot sauce. Remove from heat.
Combine and Smoke
Time to bring the components together:
- Fold the cooked pasta andprepared mix-ins into the cheese sauce until fully coated.
- Transfer to a foil pan or Dutch oven suitable for smoking on the barbecue.
- Smoke at 225-250°F for 1-2 hours, rotating periodically, until bubbly and lightly browned on top.
- If the top starts browning too quickly, tent loosely with foil. You want rich golden brown spots, not blackened.
- An internal temp of 165°F indicates the mac and cheese is heated through and ready to devour.
Finish and Serve
Your smoked mac is ready to take center stage:
- For best results, let the mac and cheese rest 10-15 minutes before serving. This allows the pasta to absorb more liquid.
- Garnish with crispy bacon crumbles, green onion, diced tomatoes or pickled jalapeños for extra flavor and crunch.
- Serve piping hot alongside classic barbecue fare like pulled pork, ribs or brisket.
- Leftovers can be stored in the fridge up to 5 days – simply reheat gently before serving.
With high-quality ingredients and careful preparation, smoking homemade mac and cheese on the barbecue results in an incredible flavor that’s smoky, gooey, and irresistible. This crowd-pleasing recipe is sure to be a new go-to in your barbecue repertoire.
Frequently Asked Questions
What type of smoker works best for smoking mac and cheese?
Pellet smokers or electric smokers tend to provide the most consistent low and slow smoke needed for mac and cheese. Charcoal or propane smokers can work as well with a little extra monitoring to maintain even temperatures.
What wood chips should I use?
Hickory and apple wood chips pair wonderfully with cheese, providing balanced sweet and smoky flavors. Mesquite or oak work as well for a more robust smoky flavor.
How do I prevent the pasta from drying out while smoking?
Be sure to sauce heavily and mix well before smoking. Use a foil pan and tent with foil if top is browning too fast. Check often and spritz with milk or water if drying out.
Can I prepare the mac and cheese ahead of time?
Absolutely – assemble the mac and cheese up to 2 days before smoking. Store tightly covered in the fridge until ready to smoke. Add 15-30 mins to the smoking time if smoking cold.
Can I use a gas grill instead of a smoker?
Yes, use indirect heat on a gas grill and add soaked wood chips wrapped in foil over the burners to generate smoke. Keep temp around 250°F and monitor moisture levels closely.
Conclusion
Smoking homemade mac and cheese may require a little extra time and effort, but the results are well worth it. Perfectly smoked pasta baked in an ultra-rich and creamy cheese sauce is irresistible. With a quality smoker and a few simple tips, you can achieve barbecue bliss. So fire up your rig and get ready to enjoy the best smoked mac and cheese you’ve ever tasted! The smoky goodness is guaranteed to be a crowd-pleaser.