Imagine taking a bite of Smoked Mac and Cheese—a dish that’s not just a mouth-watering dish but the star of any meal.
It’s where the nostalgic flavors of your childhood meet a bold, new twist with that irresistible smoky undertone.
If you like smoked cheese, you’ll be thrilled with my easy, cheesy Smoked Mac and Cheese.
Get ready to be the envy of your next potluck or the hero at your family dinner. In this blog, we’re diving into the secrets behind crafting the perfect Smoked Mac and Cheese.
Easy Homemade Smoked Mac and Cheese
Making the ideal mac and cheese is an art, a symphony of flavors and textures that dance on the palate.
During my childhood, mac and cheese wasn’t a dish we had at home, so I embarked on a culinary quest, experimenting with numerous recipes and a variety of cheeses.
After years of meticulous experimentation, I’ve honed my recipe to perfection. From the rich cheeses to the velvety cream, every ingredient has a purpose.
If you lack a smoker, fret not. I’ve devised a method to achieve that delightful smoky flavor right in your home oven.
Below, you’ll find the necessary ingredients, materials, and step-by-step instructions to master this indulgent creamy smoked mac and cheese.
Why Everyone Loves Smoked Mac And Cheese?
When it comes to comfort food, few dishes evoke the same warm nostalgia as a generous serving of mac and cheese.
But what if we took this beloved classic and elevated it to new heights?
Whether you’re hosting a backyard barbecue, a family gathering, or simply craving a soul-satisfying meal, this dish is sure to impress.
Customizable Delight: The base recipe is delicious on its own, but feel free to personalize it. Experiment with various cheeses, such as smoked gouda, and add-ins like jalapeños, bacon, garlic, or herbs.
Perfect for Gatherings: Ideal for gatherings, a smoked mac and cheese bar party allows guests to customize their portions.
The Magic of Smoking: Smoking elevates the taste of mac and cheese. Just as smoked deviled eggs, queso, and corn on the cob delight the palate, this rendition promises a rich, smoky flavor profile.
Grill-Friendly: While smoking other meats or vegetables, throw this mac and cheese on the grill. Adjust smoking times to achieve your desired level of smokiness.
Smoked Mac & Cheese Ingredients
- Dry macaroni noodles
- Butter
- Flour
- Mustard powder
- Whole milk
- Cream cheese
- Sharp cheddar cheese
- Gouda cheese
- Parmesan cheese
How to Make Smoked Mac and Cheese
As I said, I’ve experimented with various mac and cheese recipes, and I’ve found that sticking to traditional flavors works best.
Step 1: Cheese Preparation
- Cheese Selection: Traditional flavors like mild cheddar, mozzarella, and Monterey Jack work best. Feel free to include gouda and fontina if you prefer, but it’s a matter of personal taste.
- Shredding Tip: Avoid prepackaged shredded cheeses—they contain anti-caking powder that can make the sauce grainy. Opt for fresh block cheese instead.
- Velveeta Secret: Cube up 4 oz of mozzarella and a whole block of Velveeta cheese. Velveeta isn’t for flavor; it’s there to create an ultra-creamy cheese mixture. Trust me on this.
Related: Creamy Mac And Cheese 20 Minutes Hack
Step 2: Mac and Cheese Sauce Making
- Cook the Noodles: Boil the noodles for 6 minutes until they’re al dente. Drain and place them in a large foil pan or baking dish.
- Base Seasoning: Add milk, and shredded cheese, and season the noodles with key flavors for a rich taste. Mix well to prevent sticking.
- Melt the Cheese: In a saucepan over low heat, melt half a stick of unsalted butter. Add a tablespoon of flour and whisk until incorporated. Pour in milk and half and half, cooking for 1-2 minutes.
- Cheese Sauce: Start with Velveeta cubes, whisking until melted. Gradually add shredded cheese, whisking until smooth. Reserve a handful of cheese for later.
Step 3: Mac and Cheese Smoking
- Preheat Grill: Set the grill to 375°F for indirect heat.
- Mix Cheese Sauce: Pour the cheese sauce over the noodles, add mozzarella cubes, and mix gently.
- Topping: Sprinkle leftover shredded cheese and seasoning on top.
- Grill: Place the dish in the oven, uncovered, for 20 minutes until the cheese melts and forms a crust.
- Serve: Indulge in Creamy Smoked Macaroni and Cheese. Once the cheese is fully melted and bubbling, it’s time to savor this delightful side dish.
FAQs
Can I Freeze Smoked Mac and Cheese?
Yes, you can freeze smoked mac and cheese.
Follow these steps:
- Cool Completely: Allow the mac and cheese to fully cool down.
- Portioning: You can either freeze the entire pan or divide it into individual portions.
- Freezing: If you plan to reheat directly from frozen, cover the dish with foil and bake it for 45 minutes at 350°F. However, for more even reheating, it’s better to let the macaroni and cheese reach room temperature before freezing.
Can I make smoked mac and cheese in the oven?
Yes! Making smoked mac and cheese in the oven is a delightful endeavor. While the traditional method involves baking it in a smoker, you can achieve a similar smoky flavor right on your stovetop.
Homemade Smoked Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni noodles
- ½ cup butter
- 1 cup Whole Milk
- 4 tbsp flour
- 1 tbsp mustard powder
- 4 Oz cream cheese (8tbsp)
- 3 cups cheddar cheese
- 1.5 cups gouda cheese Optional
- 16 Oz Velveeta cheese block Optional
Topping
- 1 cup panko bread crumbs (mixed with 1/4 cup melted butter)
- 1/4 cup butter
- 1.5 tbsp sweet rub (depends upon choice and taste)
Instructions
- Cook the noodles: Cook the macaroni noodles until they are al dente, which means they should retain a slight chewiness and texture—avoid overcooking.
- Make a roux: Melt the butter, blend in the flour until smooth, then add mustard powder. Gradually whisk in milk and half & half, heat until nearly boiling, then mix in the cream cheese. Gradually incorporate shredded cheese, whisking until the sauce is creamy.
- Sauce making: While preparing the cheese sauce, you have two options: opt for the simplicity of a saucepan, though it means an extra item to wash, or use a large cast iron skillet that conveniently transitions from the stove directly to the smoker.
- Preheat: Now, begin by warming up your smoker to a steady 350 degrees and set for indirect heat.
- Mixing: Drizzle the cheese sauce onto the noodles, gently combine everything. Finish by sprinkling the remaining shredded cheese and your choice of seasonings on top.
- Topping: Arrange your selected garnish and distribute it uniformly across the macaroni and cheese blend.
- Smoke: Insert the skillet into the smoker, secure the cover, and allow it to smoke for 20-25 min. For a more intense smoky taste, you may extend the smoking time, though be aware that the noodles will absorb the smokiness rather swiftly.
- Serve: Extract the macaroni and cheese from the smoker. Enjoy it while it’s freshly warm with the cheese deliciously gooey.
Notes
Amelia Rose is a food enthusiast from Florida whose love for cooking blossomed in her backyard. Growing up, Amelia was surrounded by the rich culinary diversity of her home state, from fresh seafood to vibrant citrus fruits. Her interest in food sparked early, as she helped her parents prepare family meals, often experimenting with spices and flavors.