Prepare to transform your ordinary mac and cheese into a mind-blowing culinary experience that will have your taste buds dancing with joy! This isn't just another pasta dish – this is a smoky, cheesy masterpiece that elevates the classic comfort food to gourmet levels. By infusing your macaroni with subtle wood-fired flavors and creating a perfectly creamy texture, you'll create a dish that will make your family and friends beg for seconds (and your recipe)!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound macaroni
- 2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1/2 cup milk
- 1/4 cup butter
Instructions
- Preheat your smoker to 225°F (107°C), using a mild wood like apple or hickory for a subtle smoky flavor.
- Cook the macaroni in a large pot of salted boiling water until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked macaroni, grated cheddar cheese, and mozzarella cheese. Gently mix to distribute the cheeses evenly.
- Melt the butter in a small saucepan over medium heat. Add milk and stir to combine, creating a smooth liquid base.
- Pour the butter and milk mixture over the macaroni and cheese, stirring carefully to ensure all pasta is coated.
- Transfer the macaroni and cheese to a cast-iron skillet or aluminum pan that fits inside your smoker.
- Place the skillet in the preheated smoker and cook for 30-45 minutes, allowing the cheese to melt completely and absorb the smoky flavor.
- Remove from the smoker when the top is golden and slightly crispy, and the cheese is bubbling.
- Let the mac and cheese rest for 5-10 minutes before serving to allow the cheese to set.
- Serve hot, garnishing with additional cheese or fresh herbs if desired.
Tips
- Wood Choice Matters: Select mild woods like apple or hickory for a delicate smoky flavor. Avoid strong woods like mesquite that can overpower the cheese.
- Cheese Selection: Use a mix of sharp cheddar and mozzarella for optimal melting and flavor complexity. Consider adding a third cheese like Gruyère for extra depth.
- Al Dente is Key: Don't overcook your pasta – it will continue cooking slightly in the smoker, so aim for a firm texture when boiling.
- Even Coating: Ensure your butter and milk mixture is thoroughly mixed with the pasta to prevent dry spots.
- Temperature Control: Maintain a consistent 225°F in your smoker for even cooking and perfect cheese melting.
- Resting Time: Always let the mac and cheese rest 5-10 minutes after smoking to allow the cheese to set and flavors to meld. Pro tip: For a crispy top, consider adding breadcrumbs or extra cheese before the final smoking stage!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 20g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
