I considered not even typing this morning and giving you the entire recipe and call it a post. Now, you all know that I cannot do that – I’m a talker and, as a result, I’m a writer. But what I have for you today will make your mouth begin to water. In fact, I am so addicted to this dish that I am eating it for breakfast as I type this. Are you ready for it? I made Smoked Macaroni and Cheese! Yep, Nick and I put the smoker to good use, again. Many of you may know this already, but I love macaroni and cheese. I love it with my whole heart. Now, I cannot say with certainty that my heart loves this cheesy dish as much as my mind and body do, but occasionally it is very worth the extra calories.
The fun thing about macaroni and cheese is you can make it any way you like it – really, any - way - you like - it! We went with tons of cheese and... yep, more cheese. I want to give you two recipes for this amazing dish, but I think I will save the other one for another day! Let’s get down to business.
Here is what your shopping list has to include:
- 1 (16 ounce) box of macaroni
- ¼ cup butter
- ¼ cup flour
- 1 can cheddar cheese soup
- 3 cups milk
- 2 ounces cream cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 24 [about 6 cups] ounces extra sharp cheese, shredded
- 1 ½ to 2 cups Parmesan cheese, shredded
- If you’re using a smoker, load the wood tray with a small handful of wood chips and preheat the smoker to 225 degrees F
- Cook pasta according to packaged instructions
- In a medium saucepan, melt butter and then whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick
- Whisk in milk and cheddar cheese soup and bring to a boil. Then cook for 5 minutes until thickened
- Stir in the cream cheese until mixture is smooth
- Add salt and pepper
- In a large bowl, combine ¾ cheddar cheese, parmesan cheese, pasta and cream sauce
- Spoon mixture into an aluminum roasting pan coated with nonstick cooking spray
- Sprinkle the remaining cheddar cheese on top
- Place in smoker and cook 1 hour until brown and bubbly!
The great thing about macaroni and cheese is you do not need a smoker – obviously! Follow the directions as stated above, but just bake it in the oven at 400 degrees F for 30 to 45 minutes and then broil for the last 10 or 15 minutes so it is brown and bubbly! It’s not that difficult!
I was concerned that I would not appreciate the smoked flavor of the macaroni and cheese, but it is pretty good. Even though the smoky flavor from the smoker is intense, it is fairly easy to adapt to and if you let the dish sit just a few minutes the potency of the apple wood subsides a bit and is not that powerful.
I hope you all give this a try because it is the cheesiest… yes, the CHEESIEST macaroni and cheese yet! It is very difficult to be around it and not eat it all day!!
I hope you all enjoy!
Until Next Time,
Happy Mac –n- Cheesin’