Smoked mac and cheese is a delicious BBQ side dish that takes classic mac and cheese to new heights. When done right, smoking gives the cheese sauce a deep, rich smoky flavor while keeping the pasta tender. With the right techniques and ingredients, you can make restaurant-quality smoked mac and cheese at home on your smoker or grill.
Ingredients for Smoked Mac and Cheese
The ingredients for smoked mac and cheese are simple, but quality ingredients are key. Here’s what you’ll need:
- Pasta: Elbow macaroni or cavatappi work best, as they hold the creamy cheese sauce well. Go for a 16 oz box.
- Cheese: A blend of smoked gouda, cheddar, and/or cream cheese tastes incredible. Grated or cubed is fine. Go for at least 16 oz.
- Milk: Whole milk or half and half work best, as the fat helps make the sauce ultra creamy. Go for 2-3 cups.
- Butter: Unsalted butter adds a richness to the sauce. Go for 4-5 tbsp.
- Seasonings: Salt, black pepper, dry mustard powder, smoked paprika, and/or cayenne pepper add flavor.
- Toppings: BBQ rub, crispy bacon bits, chives, etc take it over the top.
Step-By-Step Instructions for Smoking Mac and Cheese
Follow these simple steps for perfectly smoked mac and cheese:
1. Prep the Ingredients
- Cook the pasta al dente according to package directions. Rinse with cold water and drain well.
- Grate and cube the cheeses.
- Melt the butter in a saucepan.
- Measure out the milk and seasonings and combine.
2. Make the Cheese Sauce
- In the saucepan, whisk together the melted butter and flour over medium heat to make a roux. Cook for 2 minutes.
- Gradually whisk in the milk, stirring constantly, until smooth and starting to thicken.
- Add the cheeses and whisk until fully melted and smooth. The sauce should coat the back of a spoon.
- Stir in the cooked pasta and mix until fully coated. Add salt and pepper to taste.
3. Smoke the Mac and Cheese
- Transfer the mac and cheese into a deep smoking-safe pan.
- Smoke at 225-250°F for 1-2 hours, stirring every 30 minutes, until bubbly and the pasta is tender.
- If the top dries out, cover it with foil.
- For more smoke flavor, add wood chips to the smoker, like hickory, pecan, or apple.
4. Finish and Serve
- Remove the smoked mac and cheese from the smoker once hot and bubbly.
- Let rest for 5 minutes before serving.
- Garnish with BBQ rub, bacon, chives, etc. Serve hot.
- Refrigerate leftovers within 2 hours.
With the right technique, smoked mac and cheese comes out incredibly creamy, cheesy, and infused with mouthwatering smoky flavor. It’s sure to be a hit at your next BBQ or potluck! Adjust the smoke time, cheese, and seasonings to suit your tastes.
FAQs About Smoking Mac and Cheese
What kind of smoker is best for smoking mac and cheese?
Any type of smoker will work, including electric, charcoal, pellet, gas, etc. A smoker with good temperature control is ideal, as is one with ample room to fit a deep pan.
What wood chips give the best smoked flavor?
Hickory and pecan wood chips are classic choices that pair excellently with cheese. Apple, cherry, and mesquite wood chips also impart delicious smokiness.
How do I prevent the pasta from drying out while smoking?
Stirring the mac and cheese periodically while smoking helps prevent the pasta from drying out. Covering the pan with foil can also help retain moisture. Adding extra milk or cream to the sauce makes it more moist.
Can I prepare the mac and cheese ahead of time?
Yes, you can make the cheese sauce and combine it with the pasta up to 2 days before smoking. Store in the fridge until ready to smoke. Allow to come fully to room temperature before smoking.
How long does smoked mac and cheese last?
Smoked mac and cheese will keep for 3-4 days refrigerated. Reheat gently before serving. It can also be frozen for 2-3 months. Thaw overnight in the fridge before reheating.
What liquids can I use instead of milk?
Whole milk or half and half work best, as the fat content makes the sauce creamier. But you can sub in heavy cream, evaporated milk, almond milk, or even beer for a different flavor profile.
Can I use the oven instead of a smoker?
Yes, though you won’t get as much smoky flavor. Bake the mac and cheese in a 350°F oven for 45-60 minutes until hot and bubbly. Stir regularly. Sprinkle smoked paprika on top for smoky flavor.
With the right techniques and ingredients, smoked mac and cheese is an incredible BBQ side dish. The smoky, cheesy pasta is sure to be a crowd-pleaser. Experiment with different cheese blends, liquids, wood chips, and toppings to make it your own. Enjoy your perfectly barbecued mac and cheese!