Smoked Mac & Cheese
The original American recipe called for Cheddar and Monteray Jack. I have substituted Gouda as a reasonable alternative.
Smoked Mac & Cheese
Ingredients
- 8 oz elbow macaroni
- 4 oz of butter
- 750 ml milk
- 500 ml heavy whipping cream
- 8 oz grated Cheddar
- 8 oz grated Gouda
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp dry mustard
Instructions
- Put the dry macaroni elbows in a suitable pan - (yes, dry macaroni, no need to pre cook).
- Melt the butter, and then pour it over the macaroni.
- Add both cheeses.
- Add milk.
- Add heavy whipping cream.
- Add salt, pepper and mustard
- Give it a good stir.
- Cook without a lid on a smoker set at 250° F for 1hr 50mins.
Notes
- 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.
- 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.
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