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For years, I yearned for a smoker, and four years ago, I finally got my hands on the Recteq 700. I’ve come to treat it as an additional oven, using it for a variety of dishes. Whether it’s smoking ground beef for chili or infusing a smoky touch into bacon and apple pie, this versatile appliance has become a kitchen staple. While the irresistible flavors of smoked meat are unmatched, a surprising favorite on the pellet smoker is macaroni and cheese. Remarkably, it soaks up the smoky essence exceptionally well, adding a unique twist to this classic dish.
How to Make Smoked Macaroni and Cheese
1. First You Need Cheese (of course)
This recipe calls for four kinds of cheese. I used Sharp Cheddar, Parmesan, Muenster (I often use Gouda instead) and Pepper Jack. The cheeses are layered in the dish so every bite has its own taste profile.
You will need a variety of cheeses and honestly these can be customized to your liking. My only suggestion is that you want to choose cheeses that easily melt. Experimenting with combinations of these cheeses allows you to create a mac and cheese with a unique flavor profile tailored to your preferences.
- Cheddar: Cheddar is a classic choice with a rich, tangy taste. Sharp cheddar adds a robust kick, while mild cheddar provides a milder, creamier profile.
- Monterey Jack: Monterey Jack is known for its mild, buttery taste. Adding Pepper Jack introduces a subtle heat, elevating the mac and cheese with a spicy twist.
- Parmesan: Parmesan contributes a savory, umami element. Pecorino Romano or Asiago can be used for a similar effect, with a bit of a sharper taste.
- Blue Cheese: Blue cheese adds a bold and tangy flavor to mac and cheese. Gorgonzola or Roquefort are excellent alternatives, each bringing their unique characteristics to the dish.
- Fontina: Fontina is creamy with a mild, earthy taste. Gouda or Havarti can offer a similar creamy texture with a slightly different flavor profile.
- Smoked Gouda: Smoked Gouda imparts a smoky essence to the dish. Smoked cheddar or provolone can be used for a similar smokiness with a distinct cheese flavor.
2. Second You Need Pasta
Pasta choice is more of a preference than a flavor thing, although different pastas will give the dish a distinct texture, so you should keep that in mind. Make sure you cook the pasta al dente (one minute less than fully cooked) because if you make it on a smoker, it will cook for two more hours.
- Elbow Macaroni: Elbow macaroni is a classic choice, offering a traditional look and feel. Cavatappi or cellentani provide a fun twist with their spiral shapes, capturing more sauce in every bite.
- Shell Pasta (Conchiglie): Shells are perfect for holding creamy cheese sauce. Orecchiette or medium-sized pasta shells offer similar characteristics, creating pockets for the sauce to cling to.
- Rotini: Rotini’s corkscrew shape adds a delightful texture to mac and cheese. Fusilli or gemelli can be used for a similar effect, ensuring a good sauce-to-pasta ratio.
- Penne: Penne’s tubular shape works well with creamy sauces. Rigatoni or ziti offer a larger surface area, allowing for more sauce to coat each piece of pasta.
- Farfalle (Bowtie Pasta): Farfalle’s unique shape catches the cheese sauce, making each bite flavorful. Campanelle or butterfly pasta provide a whimsical alternative, ensuring a delightful dining experience.
- Fusilli: Fusilli’s spiral shape holds onto sauce and cheese. Rotelle or radiatore offer similar textures, adding a playful touch to the mac and cheese.
- Gnocchi: Gnocchi, though distinct, can be a delightful departure for a richer mac and cheese.
- Pappardelle or fettuccine offer broad, flat surfaces for a different mouthfeel.
- Cheese Tortellini: Add one more cheese type and use Tortellini. I would be real careful about over cooking this pasta, but it would add a fun hearty twist to the dish.
3. Toppings and Additions
There are some great options for topping this dish if you prefer a crunchy breaded topping. Try melting a couple Tablespoons of butter in a small skillet, remove from heat and stir in bread crumbs. Top the macaroni and cheese with crumbled crispy bacon and then the bread topping. You can also serve this with salsa or make a pot of this chili to place on top for a smoky chili mac. We love making this recipe for pulled pork and then topping it with Alabama White Sauce and Barbeque Sauce. Let me know how you topped yours in the comments!
How to Bake Macaroni and Cheese
Bake the macaroni and cheese in a 350 degree F preheated oven for 25-30 minutes. Let it rest for 10 minutes before serving.
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Smoked (or baked) Macaroni and Cheese — Most Requested Recipe
The focal point of this dish lies in the rich, smoky layers of cheese. With its versatile customization options, this culinary masterpiece is set to elevate your barbecue experience to unparalleled heights. Widely acclaimed as my most requested recipe, it's now yours to savor and share.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Servings: 10 servings
Calories: 421kcal
Author: Georgie B.
Equipment
Large Skillet
Measuring cups
Measuring Spoons
Ingredients
- 1 lb uncooked pasta
- 4 tbsp butter
- ½ onion chopped
- 2 tsp garlic minced
- 2 tbsp dijon mustard
- Salt and Pepper to taste
- ¼ cup flour
- 4 cups whole milk
- 1 cup grated sharp cheddar cheese
- 1 cup pepper jack cheese
- 8 slices gouda, havarti or muenster - or your choice
- ½ cup sour cream
- 2 tbsp paprika
- 1 cup grated parmesan cheese
Instructions
Set up your smoker and heat it to 240 degrees Fahrenheit using your preferred wood.
Spray a 9 x 13 foil pan and set it aside for later use.
Cook the pasta for one minute less than the package directions, aiming for a very al dente texture. Be cautious not to overcook, as the pasta will continue to cook for an additional 2 hours. Strain and rinse with cold water, then set aside.
In a large skillet over medium heat, melt 4 tbsp butter. Add 1/2 onion chopped and cook until just softened, then add 2 tsp garlic minced. Incorporate 2 tbsp dijon mustard, salt, and pepper. Whisk in 1/4 cup flour and continue whisking for 2 minutes. Reduce heat to low and gradually add 4 cups whole milk, stirring constantly. Bring the mixture to a boil, continuing to cook while whisking constantly. Reduce heat and simmer until the sauce thickens a little bit.
Remove the skillet from heat and add 1 cup grated sharp cheddar cheese and 1 cup pepper jack cheese, stirring until smooth. Add in the cooked pasta and stir to coat.
Spoon half of the macaroni and cheese into the prepared foil pan. Evenly place your sliced gouda over the mac and cheese. Spread 1/2 cup sour cream over the 8 slices gouda, havarti or muenster. Sprinkle with 2 tbsp paprika and then top with the remaining macaroni and cheese.
Sprinkle 1 cup grated parmesan cheese evenly over the top of the macaroni and cheese. If you want to top your macaroni and cheese, now is the time to do that.
Smoke for 2 hours and then enjoy!
Video
Course Side Dish
Cuisine American
Keyword cheese for mac and cheese, macaroni and cheese macaroni and cheese, macaroni pasta with cheese, smoked mac & cheese, smoked mac n cheese, smoked macaroni, the best cheese for mac and cheese
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