Mac & Cheese: Smoked Mac & Cheese
The epitome of comfort food! The smoky flavor enhances the cheesy gooey goodness.
Double this recipe for a 9 x 13-inch foil pan to serve 10
Ingredients
- wood chips of choice for smoker (Hickory, Applewood or Cherry)
- ½ lb. macaroni (pre-cooked weight)
- 2 Tbls. butter
- 2 Tbls. unbleached all-purpose white flour
- 2 c. whole milk (1% or 2% will also work)
- ¼ c. onion, finely chopped
- 1 Tbls. garlic finely, chopped
- 1-1/2 t. Dijon mustard
- 1 t. salt
- 1 t. freshly ground pepper
- ½ c. sharp cheddar cheese, grated
- ½ c. jalapeno jack cheese, grated
- 4 slices of Havarti or Gouda cheese
- 1/4 c. sour cream
- 1/2 c. parmesan cheese, grated
Bacon & Panko Topping
- 5 slices center-cut bacon, cooked crisp and crumbled
- 6 Tbls. panko breadcrumbs
- 1 Tbls. butter
- 1-1/2 t. olive oil
Instructions
Prepare your smoker and heat to 235-240 degrees using your choice of wood chips (I used hickory).
Spray a 9 x 9-inch foil pan and set it aside.
Cook bacon in microwave or fry pan until crispy. Wrap in paper towel to absorb the grease and set aside.
Cook pasta 1 minute less than the packaged directions, so it is very al dente. Make sure you don't overcook the pasta! Remember it is going to cook for another 2 hours. Strain and rinse with cold water, set aside.
In a large skillet melt 2 tablespoons of butter over medium heat, add the onions and cook until they are just softened.
Add the garlic and whisk in the flour, continue whisking, cook for 2 minutes. Reduce the heat to low and slowly add the milk stirring constantly. Once combined add the Dijon mustard, salt, and pepper.
Bring to a boil and continue to cook while whisking constantly. Reduce heat continuing to cook whisking occasionally until the sauce thickens so that it just coats the back of a spoon.
Remove the pan from the heat and add the grated sharp cheddar and jalapeno jack cheese, stirring until smooth. Add in the pasta and stir to coat.
Spoon half the macaroni and cheese into the prepared foil pan. Lay the sliced Havarti (or Gouda) evenly over the mac and cheese. Spread the sour cream over the cheese slices and top with the remaining macaroni and cheese.
Sprinkle the 1/2 cup grated Parmesan cheese evenly over the top.
Bacon & Panko Topping: Melt butter and olive oil in a medium skillet. Add the panko crumbs and stir to coat. Continue cooking until the crumbs become golden brown, remove from the heat and crumbled bacon and add to pan. Sprinkle topping evenly over the top of the macaroni and cheese.
Place in your smoker for about 2 hours.
NOTE: Serve 5 generously