Smoked mac n cheese

-Boil 12 oz. box of gluten free elbow noodles for 5 min in lightly salted water. You want them cooked just before al dente so they can soak up the cheese sauce.

-Roux/cheese sauce: While waiting for noodle water to boil, in a pot on medium-low heat combine 3 or 4 T of butter with 4 1/2 cups of milk, few dashes of garlic powder, onion powder, cayenne, paprika, black pepper, and cilantro. Whisk often until it gets heated enough to where it’s slightly frothy. Slowly add 4ish T of corn starch to thicken while whisking constantly. Then add 4 cups of shredded cheese. I used 2 cups of medium cheddar, 1 cup of havarti, and 1 cup of colby jack. Whisk together to make cheese sauce.

-Drain and do not rinse noodles. Place noodles in some sort of deep dish that can be smoked – I used a pie pan. Add cheese sauce and stir in. The point of the deep dish is to get a nice layer of smoke on the top layer of the mac n cheese and the mac n cheese under that top layer will have a more mild smokey flavor. This ensures the smoke is not overpowering.

-Smoke for 2ish hours on 250 with apple juice in the smoker’s water holder. I have used hickory and apple wood, both turned out well. Hickory gave it a deeper smokey flavor and apple gave it a more mild smokey flavor.

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