Smoked Mac & Cheese | Food Adventure
Welcome to my Food Adventure
To rediscover real food, regain the habit
of cooking from scratch with locally sourced
ingredients, and free myself from the
banality of the supermarket.

How it began.
Member Login
Lost your password?
Not a member yet? Sign Up!

Smoked Mac & Cheese

August 31, 2017
By

The original American recipe called for Cheddar and Monteray Jack. I have substituted Gouda as a reasonable alternative.

  • Prep Time: 10m
  • Cook Time: 1h 50m
  • Total Time: 2h

Ingredients

  • 8 ounces elbow macaroni
  • 4 ounces of butter
  • 750 millilitres milk
  • 500 millilitres heavy whipping cream
  • 8 ounces grated Cheddar
  • 8 ounces grated Gouda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard

Instructions

  1. Put the dry macaroni elbows in a suitable pan - (yes, dry macaroni, no need to pre cook).
  2. Melt the butter, and then pour it over the macaroni.
  3. Add both cheeses.
  4. Add milk.
  5. Add heavy whipping cream.
  6. Add salt, pepper and mustard
  7. Give it a good stir.
  8. Cook without a lid on a smoker set at 250° F for 1hr 50mins.

Notes

  1. For a crunchy top, melt a tablespoon of butter in a saucepan and mix in 1/2 cup of panko crumbs, crushed corn flakes, or breadcrumbs. Cook until the crumbs are golden, then set aside. Sprinkle these over the macaroni and cheese in the last half-hour of cooking.
  2. Can be cooked in a slow cooker, but will take longer - 2-3 hours on High. If using the crunchy top, leave pan uncovered for last half hour of cooking.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Featured