Smoked Macaroni And Cheese Food

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.

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.

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.

NO-BOIL SMOKER MACARONI AND CHEESE

Steps:

• Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer's instructions and set on the grill to begin smoking (see Cook's Note).
• Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn't browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
• Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)

SMOKED SALMON MAC AND CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
• Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
• Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
• Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

SMOKED MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Butter large rectangular baking dish.
• In a saucepan over medium heat, melt 4 TBS butter.
• Add flour; cook, stirring frequently, about 3 minutes.
• Whisk in milk; cook, stirring frequently, until thickened, about 5 minutes.
• Whisk in tomato paste.
• Add 1.5 cups of each cheese; stir until melted.
• Season with salt, pepper and cayenne.
• Tear bread into crumbs.
• In small bowl, stir together bread crumbs, 2 TBS melted butter and salt.
• In a large bowl, combine pasta and cheese sauce.
• Pour into prepared baking dish.
• Top with remaining cheeses and buttered bread crumbs.
• Bake until cheeses are golden and bubbly, about 40 minutes.
• If top becoomes too dark, cover with foil.
• Let stand 10 minutes before serving.