Indulge in the creamy richness of the best smoked mac and cheese, a delectable symphony of flavors that perfectly complement Prince's iconic music from "Sign of the Times" album. Each bite is a harmonious blend of smoky notes and cheesy goodness, taking your taste buds on a flavorful journey through time and music.
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Are you looking to spice up that mac and cheese recipe for the holidays? If so, this smoked macaroni and cheese dish is the one!
Indulge in a symphony of bold flavors and velvety textures with this tantalizing mac and cheese recipe. Prepare to embark on a culinary journey where tender macaroni meets serious smoky nuances. Most mac and cheese recipes are big on cheese but pretty straightforward almost to the point of being boring. I added gruyere cheese along with some jerk seasoning to add character, uniqueness, and crazy good flavor. Additionally, the smoky flavor in my version comes from actual slow smoking on the grill vs. just simply using smoked gouda cheese.
This dish transcends the ordinary, weaving together the rich creaminess of classic mac and cheese with the captivating depth of smokiness, resulting in a harmonious marriage that will leave your taste buds craving more. Get ready to elevate your mac and cheese game to a whole new level, as each forkful unfolds a sensational medley of tastes that are sure to delight even the most discerning palates.
It’s got that classic creamy cheesiness and signature crunchy topping but with added next level flavor from the slow smoking on the grill.
Beats and Eats (music to pair with mac and cheese)
As the soulful and enchanting notes of "Forever in My Life" by Prince fill the air, they create the perfect backdrop for indulging in a plate of delectable Smoked Mac and Cheese. Just like the song's lyrics express a deep and everlasting love, the rich and smoky flavors of the mac and cheese envelop your senses in a timeless embrace.
As Prince's velvety voice serenades you through the verses, each forkful of creamy pasta dances with the lingering essence of smokiness, leaving an imprint of flavor that lingers on your palate. The song's romantic undertones intertwine with the dish's indulgent nature, both reminding us that some experiences, like the joy of a well-crafted meal and the allure of a captivating melody, are meant to be cherished forever.
So, as you savor the layers of taste in your smoked mac and cheese, let "Forever in My Life" serve as the harmonious soundtrack to a moment of culinary delight that resonates deep within your soul.
WHAT YOU NEED TO MAKE SMOKED MAC AND CHEESE:
- Pasta shells
- Sharp Cheddar Cheese
- Gruyere Cheese - I like a creamier cheese to pair with sharp cheddar
- Butter
- Flour
- Milk - for both the milk and cream I prefer full flavor so I skip the low-fat options.
- Heavy Cream - many recipes call for cream cheese but I prefer good old full fat heavy cream
- Jerk Seasoning - use your preferred seasoning. Typically I use mustard powder, paprika, salt, and pepper but changed things up to give a Jamaica jerk flavor. I’ve used a cajun/creole mix before as well.
- Bay Leaf
- Panko Bread Crumbs
SMOKED MAC AND CHEESE COOKING INSTRUCTIONS
Prepare the pasta
In a large pot of boiling, salted water (the saltier the better) cook the pasta to al dente. Drain and put back into pot cooked in. Add butter to make it easy for the cheese sauce to stick to the cooked pasta.
Make the roux
While the pasta is cooking, melt butter in the cast iron skillet on medium heat, whisk in flour and stir constantly to a smooth consistency and it begins to brown.
Make the cheese sauce
To the roux, add milk, cream, bay leaf, and ½ the seasoning stirring constantly until it begins to thicken. Once pretty thick remove from heat. Remove the bay leaf. Add the grated cheese and mix thoroughly.
Fold the cooked macaroni noodles into the creamy cheese sauce mix. Top with remaining cheese.
Make the crust
Melt the butter in a saute pan
Mix melted butter in a prepared baking dish and toss with the bread crumbs, remaining seasoning and reserved cheese to coat. Top the macaroni with the bread crumbs mixture. Add more shredded cheese if you prefer.
Smoke the Mac and Cheese
Pre-heat the smoker to 225 degrees F. Add the Mac and cheese, close the lid, and smoke for 60-90 minutes.
What To Serve With Smoked Mac and Cheese
Pairing Suggestions for Smoked Mac and Cheese:
1. Crispy Bacon Brussels Sprouts: The smoky richness of the mac and cheese harmonizes wonderfully with the crispy, savory goodness of bacon-infused Brussels sprouts. The combination offers a balance of flavors and textures that will satisfy every palate.
2. Tangy Coleslaw: A zesty coleslaw brings a refreshing contrast to the decadent mac and cheese. The crisp vegetables and tangy dressing cut through the richness, creating a harmonious duo that's both satisfying and invigorating.
3. Grilled Corn on the Cob: The smoky notes of the grilled corn mirror the essence of the mac and cheese, creating a delightful interplay of flavors. Topped with a touch of butter and a sprinkle of your favorite seasonings, this side elevates the meal.
4. Mixed Green Salad with Citrus Vinaigrette: A light, citrusy salad offers a palate-cleansing contrast to the mac and cheese's richness. The combination of mixed greens, juicy citrus segments, and a tangy vinaigrette enhances the overall dining experience.
5. Sweet Potato Fries: The sweet and savory notes of sweet potato fries play well against the smoky mac and cheese, creating a balanced combination that satisfies cravings for both comfort and flavor.
CONSIDERATIONS FOR CREAMY SMOKED MAC AND CHEESE
In my humble opinion, the best macaroni and cheese recipes are generally kept pretty simple. Keep the ingredients simple. Focus on a few, high-quality ones.
Two is my max number of cheeses. The first choice is a good American sharp cheddar cheese. You can’t beat the melt and the flavor, both of which are essential to good mac and cheese. The second one is one of the creamier type cheeses. I’m partial to pecorino, but parmesan or gruyere are great choices as well.
Choose the right macaroni pasta. You can never go wrong with elbow pasta, but more importantly, choose a pasta that has different nooks and crannies for the cheese to find its way into. They’re good at holding the melted cheese so you get the goods with every bite.
Packaged pre shredded cheese works fine for convenience, but for that robust cheesy flavor grate your own fresh cheese. Freshly grated cheese always wins as does more shredded cheese.
Heavily salt the water before boiling the water and cooking the pasta.
Don’t cook beyond al dente (pasta should be cooked but chewy) because the pasta will continue to cook in the smoker
Don’t skip the roux, as it’s what gives Mac and cheese texture. Flavor your roux with pepper, bay leaves, and spices like mustard powder and paprika
Toss the cooked pasta in butter before adding your cheese sauce. This will help the cheese stick to the pasta better
I typically make this dish with Southern meatloaf or smoked brisket. During the period when the brisket is resting I will use the time to smoke the mac and cheese which is a more efficient use of the smoker.
Use a cast-iron skillet for this dish. It’s built to go from different cooking temperatures which this recipe requires. Plus you don’t have to worry about any discoloration from the smoke.
Keep the smoking temps low to avoid overcooking and drying out the mac and cheese.
I keep my cook time at about an hour and definitely no more than 90 minutes. The ingredients absorb smoke rather easily/quickly so anything longer and this dish becomes more smokey than cheesy. Likewise choose a milder wood smoke like oak, apple, or pecan. Woods like mesquite or even hickory can overpower things.
Substitutions and Variations
There are numerous substitutions and variations you can explore with smoked mac and cheese recipes:
- Cheese: Experiment with different types of cheese like cheddar, Gouda, mozzarella, Monterey jack, or Swiss for unique flavors.
- Smoky Flavor: Use smoked paprika, liquid smoke, or smoked cheese to enhance the smokiness.
- Protein: Add cooked crumbled bacon, smoked meat like sausage, or shredded chicken for added depth and protein.
- Vegetables: Mix in sautéed onions, bell peppers, spinach, or roasted tomatoes for extra flavor.
- Spices: Incorporate herbs and spices like garlic powder, cayenne pepper, or nutmeg to elevate the taste profile.
- Toppings: Garnish with breadcrumbs, crispy fried onions, or fresh herbs for texture and visual appeal.
- Dairy Substitutes: Use non-dairy milk and vegan cheese alternatives for a dairy-free version.
These variations allow you to customize your smoked mac and cheese to suit your preferences and dietary needs.
Frequently Asked Questions (FAQs)
Can I use any type of cheese for smoked mac n cheese?
Absolutely! While traditional choices like sharp cheddar and Gouda work well, don't hesitate to experiment with a blend of your favorite cheeses whether is common parmesan cheese or fancier Spanish manchego. The smoky flavors will enhance the overall profile, making it a perfect canvas for creativity.
Do I need a smoker to make this dish?
While a smoker can add an exceptional smoky dimension and is the preferred approach, you can achieve great results using alternatives like liquid smoke or smoked cheeses. However, if you have a smoker, this is an excellent opportunity to put it to delicious use.
What type of wood chips should I use for smoking?
Hickory, applewood, and mesquite are popular choices that infuse a robust smokiness. The choice of wood will influence the final flavor, so consider your preferences and desired intensity. I used oak and occasionally pecan wood. Both are on the milder side and will not overpower the other ingredients.
How can I prevent the cheese from becoming grainy?
To prevent graininess, ensure the heat is low and gradual while melting the cheese. Adding a teaspoon of cornstarch to the cheese mixture before melting can also help stabilize the sauce.
MORE RECIPES
Pinto Beans with Smoked Brisket
Smoked and Fried Green Tomatoes
Smothered Green Beans and Potatoes
Instant Pot Spaghetti with homemade pasta sauce
MAKE THIS RECIPE
Smoked mac and cheese is a delightful and comforting dish that combines the rich creaminess of cheese with the enticing smoked flavor. Whether enjoyed as a standalone meal or a delicious side, it never fails to satisfy cravings and impress taste buds.
With its versatility and endless customization options, smoked mac and cheese is sure to become a favorite in your culinary repertoire. Try different variations, experiment with toppings, and enjoy this indulgent dish with friends and family for a memorable dining experience.
There is just something about having smoke flavor in a creamy cheesy mac and dish. That velveety cheesy sauce just gets elevated and hits altogether differently!
If you make this Smoked Mac and Cheese recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- cast iron skillet
Ingredients
For the mac and cheese
- ½ pound elbow macaroni or shells
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon jerk seasoning
- 2 ½ cups milk
- ½ cup heavy cream
- 1 bay leaf
- 1 cup sharp cheddar shredded
- ½ cup gruyere cheese grated
- 1 tablespoon kosher salt
For the Crust:
- 3 tablespoons butter
- 1 cup panko bread crumbs
- ¼ cup sharp cheddar
Instructions
Prepare the pasta
- Preheat smoker to 225 degrees F.
- In a large pot of boiling, salted water (the saltier the better) cook the pasta to al dente. Drain and put back into pot cooked in. Add butter to make it easy for the cheese sauce to stick
Make the roux
- While the pasta is cooking, melt butter in a sauce pan, add flour and stir constantly to a smooth consistency and it begins to brown. Add milk, bay leaf, ½ the spice mix, and cream stirring constantly until it begins to thicken. Remove the bay leaf. Add ¾ of the cheese and mix thoroughly.
- Fold the macaroni into the mix. Top with remaining cheese.
Make the crust
- Melt the butter in a saute pan and toss with the bread crumbs and reserved cheese to coat. Top the macaroni with the bread crumbs mixture.
Smoke the Mac and cheese
- Smoke for 60-90 minutes. Remove from smoker and rest for five minutes before serving.