smoked mac and cheese

chilesandsmoke.com

This smoked mac n cheese stays creamy after it’s cooked. Psst... NO Velveeta! Read along for the process.

You’ll want to pick a foundational cheese, and two of the melting cheeses to complement it. We use Sharp Cheddar, Gouda, and Monterey Jack.

CHOOSE CHEESE

Melt the stick of butter in a large skillet over medium-low heat. Once melted, add in the flour and whisk to incorporate.  Continue to whisk for about 4-5 minutes, cooking out the raw flavor of the flour, and make a golden, smooth roux.

MAKE THE SAUCE

Slowly pour the warmed dairy into the roux using 1/2 cup at a time, whisking to thicken the sauce. Add in the spices and whisk constantly while the sauce is simmering, just until thickened.

MAKE THE SAUCE

Once the sauce has just started to thicken, turn off the heat. Slowly add in the cheese about 1/2 cup at a time and whisk to melt.

MAKE THE SAUCE

Pour the cheesy sauce into the pasta with your choice of mix-ins. Get ready for the smoker!

COMBINE

Top with more cheese and get it into the smoker at 250°F. Allow it to smoke for 1 hour.

SMOKE

Get ready for impossibly cheesy, melty, smoky mac and cheese. THIS is the recipe you need below!

CHEESY

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