Smoky Macaroni Cheese Food

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.

SMOKY MAC 'N CHEESE

Steps:

• Preheat oven to 375-degrees F.
• Cook macaroni according to package directions, drain.
• Spray a 13 x 9 baking pan with Pam (cooking spray) or grease pan and set aside.
• In a large saucepan heat cream and evaporated milk (see note 1 in description), mustard, salt and pepper to boiling.
• Reduce heat and stir in cheese (see note 2 in description)with a whisk or a wooden spoon until melted and smooth.
• REMOVE FROM HEAT.
• Stir in tomatoes, onions and hotdogs or little smokies(if using).
• Put macaroni in baking pan and pour sauce over, mixing in the cheese sauce well so all the macaroni is well covered (this can be done in a separate saucepan or bowl but by mixing in the pan there is one less dish to wash).
• In a small bowl mix together bread crumbs and Parmesan (or if you are making your own bread crumbs in a blender you can add the Parmesan and just whirl the bread crumbs and Parmesan in the blender -- one less dish to wash).
• Sprinkle breadcrumb/Parmesan mixture over the macaroni/cheese in the baking dish.
• Bake for 20-30 minutes or until bubbly and golden brown.

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.)

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.)

SMOKY MACARONI & CHEESE

Steps:

• Preheat the oven to 350°F.
• In a medium saucepan, melt 4 tablespoons butter with the garlic until sizzling, but be careful not to burn the garlic!
• Add the flour and cook for 2-3 minutes until foamy.
• Gradually whisk in the buttermilk and milk.
• Add the Smoked Rambol® Fumé cheese, mustard and nutmeg.
• Check for seasonings, and fold in the cherry tomato halves.
• Add the cheese mixture to the drained pasta and spread into a 10 1/2 inch cast iron skillet pan that has been sprayed with a non-stick cooking spray*.
• Melt 3 tablespoons butter in a small saucepan.
• Toss in the breadcrumbs and Pecorino Romano, and mix well.
• Sprinkle on top of casserole and bake until bubbly and slightly browned, about 30 minutes.
• *Or use an 11"x 7" casserole dish sprayed with nonstick cooking spray.

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.

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.

SMOKY SPINACH MACARONI AND CHEESE

Steps:

• Preheat oven to 350°.
• Melt butter in a large saucepan over medium heat.
• Add shallots and garlic; cook 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Gradually add milk, cream, salt, and pepper, stirring constantly with a whisk until blended.
• Bring to a boil; cook until thick (about 2 minutes).
• Add cheeses; stir until melted.
• Add spinach and macaroni to cheese sauce, stirring until well blended.
• Spoon mixture into a 2-quart baking dish coated with cooking spray.
• Sprinkle with breadcrumbs.
• Bake at 350° for 15 minutes or until bubbly.

MACARONI AND CHEESE WITH SMOKED SAUSAGE

Steps:

• Prepare mac and cheese according to package directions. Adding sausage, onion, and bell pepper during last 5 minutes of macaroni cooking time.
• Drain pasta and veggies.
• Then add seasonings once it is all put together.