Smoky Macaroni Cheese Recipes

SMOKY MACARONI

Steps:

• In a nonstick skillet, saute red pepper and onion until tender. Combine soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce heat; simmer, uncovered, until cheese is melted, 5-10 minutes, stirring occasionally. Add macaroni; cook until heated through, 5-10 minutes longer.

SMOKED MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
• Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
• Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
• Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
• Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

SHANNON'S SMOKY MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
• Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

SMOKED MAC AND CHEESE

Steps:

• Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

SMOKY MAC AND CHEESE

Steps:

• Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
• Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
• Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
• Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
• (Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)

SMOKY MACARONI CHEESE

Steps:

• For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.
• Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6-7 minutes, or until just shy of al dente. Drain.
• Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30-35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls.

EASY BAKED OR SMOKED MAC AND CHEESE RECIPE

Steps:

• Make the pasta according to package instructions.
• Preheat the oven to 400ºF (205°C).
• Separate 2 tbsp. of milk from the cup and combine with the cornstarch in a small bowl until dissolved.
• Heat the butter in a non-stick pan. Add the milk and cornstarch mixture, and stir until it starts to get thick.
• Add the cheeses, mustard, salt, and pepper. Cook for 5 more minutes - stirring occasionally -or until the cheese has melted.
• Add the cooked pasta and combine it with the cheese sauce.
• Transfer to a baking dish, top with cheddar cheese, and bake for 10-15 minutes, or until golden brown on top.

MACARONI AND SMOKED CHEDDAR CHEESE

Steps:

• Heat oven to 350 F.
• Lightly butter a 2 1/2-quart baking dish.
• Cook macaroni in boiling salted water following the package directions. Drain the pasta thoroughly and set aside.
• In a large saucepan over medium-low heat, melt butter; add flour and stir until blended. Stir in salt, pepper, and mustard. Gradually stir in the milk and continue cooking, stirring, until mixture is thickened. Stir in cheeses until melted and smooth. Add the macaroni and stir to blend.​
• Spoon the macaroni and cheese mixture into the prepared baking dish.
• Combine breadcrumbs and melted butter, tossing to coat well; sprinkle over the macaroni mixture. Lightly sprinkle with paprika.
• Bake for 25 minutes, or until browned and bubbly.