Smoked Macaroni and Cheese

If you have a smoker, you need to try this smoked macaroni and cheese. It only takes an hour to get that smokey flavor into your favorite side dish.

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Not to be confused with my smoked cheddar macaroni and cheese, todays recipe is macaroni and cheese made in a smoker! Similar recipes but instead of using smoked cheddar cheese and baking in the oven, the entire pan of macaroni and cheese is smoked.

While yes this recipe takes longer to cook that its predecessor, the benefit is that it frees up oven space during a time of year that oven space often comes at a premium. Yes I am talking about Thanksgiving. No I am not trying to discount Halloween like Target when it hasn’t even happened yet (please, it’s my favorite holiday), but I am joining blogger friends participating in Holiday Side Dish Week.

Also, yes I am aware that many people would not think that this smoked macaroni and cheese belongs on the Thanksgiving dinner table. But I prefer joy so it stays. Besides, it fits in so well with the other recipes I am highlighting this week including harvest succotash and chipotle cornbread muffins.

• No Yeast Dinner Rolls by Hezzi-D’s Books and Cooks
• Pumpkin Miso Risotto by A Kitchen Hoor’s Adventures
• Easy Popovers by Jolene’s Recipe Journal
• Brussels Sprout Salad with Maple Dressing by Blogghetti
• Butternut Squash Methi Falafel by Magical Ingredients
• Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious
• Stuffing Muffins by Karen’s Kitchen Stories
• Quick and Easy Charred String Beans by A Day in the Life on the Farm
• No Knead Focaccia by Sneha’s Recipe

SMOKED MACARONI AND CHEESE

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Yield: Serves 6 as side or 4 as entree Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI AND CHEESE

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp ground mustard
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 6 oz. cheddar cheese, grated
• 2 oz. sharp white cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, cubed

TOPPING

• 1/2 cup Panko bread crumbs
• 2 Tbsp unsalted butter, melted
• 1 Tbsp dry BBQ rub

Directions

1. Preheat smoked to 225 degrees F.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard, paprika, and salt and pepper. Slowly add cheeses, a handful at a time, whisking until melted before adding more. Stir in pasta until evenly coated.
5. Pour into a 10-inch cast iron skillet*. In a small bowl, mix together the topping and sprinkle over top. Smoke for 1 hour and serve immediately.

Notes

*Alternatively, use a classic foil pan.

Source: Adapted from my Smoked Cheddar Macaroni & Cheese and Hey Grill Hey.