Smoked Mac and Cheese
Creamy baked macaroni and cheese with a deep smoky flavor from the pit.
Serves 8
Prep 25 min
Cook 1 hr
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar
- 2 cups shredded smoked Gouda
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Steps
Step 1. Boil the macaroni 2 minutes short of the package time and drain.
Step 2. Melt the butter, whisk in the flour for 1 minute, then add the milk and cream and cook until thick. Stir in the cheeses, paprika, and salt until smooth.
Step 3. Mix with the pasta and pour into a foil pan. Toss the breadcrumbs with the melted butter and sprinkle on top.
Step 4. Smoke at 250°F for 45 to 60 minutes, or bake at 375°F, until bubbling and golden.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.