Posted: 3/2/2025 3:15:45 PM EDT
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Every summer BBQ I try and have something that's the star of the show per say.. This summer for one of the summer BBQ's I intend to smoke Mac & Cheese. Has anyone else smoked it before, if so, how long, what tempt. etc.? Als feel free to share any recipes you may like. I might smoke a brisket the day before, and add that into it as well. Thanks fellow foodies |
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I do it. My recipe: Cook a whole box of macaroni noodles and let them cool. In a 9x9 aluminum pan layer the noodles with Kraft Creamy melt shredded cheese. I prefer the mix of a few different ones. Cheddar and Colby jack are what I use After you run out of noodles then cover the top with cheese. I then mix Treagger Rosemary Prime rub with panko bread crumbs. And pour mixture on top. I smoke it at 250 for about 2 hrs, until the top is slightly brown and the cheese has melted. Depending on your temp you can go longer or shorter. You want the top to be a little crunchy. |
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I like to top my M&C with crushed Cheetos or Doritos. Seasoned panko is good too. I prefer either Hickory, Apple or Cherry wood for smoke. I like to add cream cheese to the bechamel cheese sauce used in it. I use sharp cheddar and gouda for cheeses. 2 hrs of smoke should be plenty. |
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Originally Posted By fly223: Do you keep it covered on the smoker or open? Open. I want that smokey flavor. Otherwise just put it in the oven. |
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Proud member of Team Ranstad.
Arfcom St Jude Mafia 3 years
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| I've done it. I smoked some cheddar, grated some then made a mornay sauce with it. Added some cooked pasta topped it with some bread crumbs and finished it in the oven. |
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The best way to get smoke flavor in Mac is to use some smoked cheese in the sauce. Smoked Gouda is my usual pick. Notice I said “some” and not all… put all your regular cheese in the sauce and then add the smoked a little at a time while tasting for the right level of smoke flavor. Sure, cook it in the smoker so you can pull it out and wow your guests but smoked cheese will have the flavor spread through it so much better. |
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Originally Posted By -k-: The best way to get smoke flavor in Mac is to use some smoked cheese in the sauce. Smoked Gouda is my usual pick. Notice I said “some” and not all… put all your regular cheese in the sauce and then add the smoked a little at a time while tasting for the right level of smoke flavor. Sure, cook it in the smoker so you can pull it out and wow your guests but smoked cheese will have the flavor spread through it so much better. I haven't smoked mac & cheese as a whole dish but I have made it with cold smoked cheese and it's amazing. |
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| Make your usual mac 'n cheese with heavy cream and cheese and then smoke it in a 9x9 disposable pan for as little as 30 minutes to as long as 2 or 3 hours if you like a brown crust. My favorite is smoked crab mac 'n cheese where I used smoked gouda and gruyere cheeses, add 1 pound of fresh, refrigerated crab meat (claw meat is fine), and use Old Bay for the seasoning. It is VERY rich, so it pairs well with mellower smoked foods or grilled burgers and hot dogs, IMO, as opposed to another rich food like smoked brisket or ribs. |
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Originally Posted By TheLineIsReady: Make your usual mac 'n cheese with heavy cream and cheese and then smoke it in a 9x9 disposable pan for as little as 30 minutes to as long as 2 or 3 hours if you like a brown crust. My favorite is smoked crab mac 'n cheese where I used smoked gouda and gruyere cheeses, add 1 pound of fresh, refrigerated crab meat (claw meat is fine), and use Old Bay for the seasoning. It is VERY rich, so it pairs well with mellower smoked foods or grilled burgers and hot dogs, IMO, as opposed to another rich food like smoked brisket or ribs. I love Gouda cheese... Crab mac is outstanding! |
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I've experimented with mac & cheese on the pellet smoker many times. My favorite is to smoke it at 225 for about 2 hours, and stir the top under about every 20 minutes to get the smoke mixed down in through out. Then before I serve it, I like to stir in some burnt ends from the brisket. If I have people over, there is usually no left overs. CY6 Greg Sullivan "Sully" WeaponsArmorer.com SLR15 Rifles DefensiveEdge.com (763) 712-0123 |
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I like it alot. I enjoy the recipe that is in the Masterbuilt Dadgum book. It has a good mix of cheeses and is always a crowd favorite. I like to add in some bacon pieces. https://www.masterbuilt.com/blogs/recipes/four-cheese-smoked-mac-cheese?srsltid=AfmBOoovKaKc6rwyDv7am_Sr-VDXC16j9dHs5RVs0Yn2rGb7tMgEhhsJ |
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Originally Posted By EBR666: This is what I do. Just substitute the rub and BBQ sauce etc to meet your taste bubs. https://www.ar15.com/media/mediaFiles/231737/IMG_20250601_055025446-3553614.jpg https://www.ar15.com/media/mediaFiles/231737/IMG_20241122_165212872-3386965.jpg I also use the seasonings to fit the meal I'm going to serve it with. I love using my cast iron, you can never go wrong using one.. Looks geat! |
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Originally Posted By EBR666: This is what I do. Just substitute the rub and BBQ sauce etc to meet your taste bubs. https://www.ar15.com/media/mediaFiles/231737/IMG_20250601_055025446-3553614.jpg https://www.ar15.com/media/mediaFiles/231737/IMG_20241122_165212872-3386965.jpg I also use the seasonings to fit the meal I'm going to serve it with. Bumping an old thread. Going to try this. If you ever see a M&C recipe that does not call for a touch of ground mustard powder then toss it. Just a hint of that ingredient makes a world of difference. |