3 Cheese Smoked Mac and Cheese + Video
User Reviews
5
3 Cheese Smoked Mac and Cheese + Video
Description
This recipe prepares elbow macaroni cooked al dente and combined with a cheese sauce made by whisking butter and flour into a roux, then slowly adding milk, Dijon mustard, hot sauce, salt, and pepper for flavor. Cream cheese melts into the sauce to create a creamy base, joined by shredded mozzarella and cheddar for layered cheese texture and taste. The mac and cheese is poured into a buttered casserole or cast iron pan, topped with a mixture of panko breadcrumbs, chopped parsley, and olive oil, which provides crunch and herbaceous hints.
The dish is smoked at 225°F using cherry or apple wood chips for about an hour, which lends a subtle smokiness to balance the rich cheese. For an optional finishing touch, the casserole can be broiled briefly to brown and crisp the breadcrumb topping. The result is a comforting, creamy, and smoky mac and cheese with a crisp, golden crust.
Serve this warm as a side or main. The recipe notes suggest careful broiling to avoid burning the crumbs, emphasizing attention to heat for perfect results.
Ingredients
- 1 lb elbow macaroni or other small pasta shape
- 8 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 1 tbsp hot sauce
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz cream cheese (room temp)
- 2 cups mozzarella cheese or Gouda or Monterey Jack, shredded
- 2 cups cheddar cheese shredded
Toppings
- 1 cup panko bread crumbs (See Note 1)
- 1/4 cup parsley chopped, loosely packed
- 1 tbsp olive oil
Instructions
- In a large stock pot boil pasta in heavily salted water per package directions. Drain and toss with 1 tablespoon of olive oil to prevent sticking in a 13x9” casserole dish or 12" cast iron pan coated with cooking spray. Set aside.
- Preheat smoker to 225°F using cherry or apple wood chips or pellets.
- To a 2-quart saucepan, add the butter and melt over medium heat. Whisk in the flour and cook for a minute. Slowly whisk in the milk (not all at once). Whisk in the mustard, hot sauce, salt and pepper. Lower the heat to simmer and cook for 4 minutes, or until sauce thickens.
- Remove pot from heat and add cream cheese, then stir to melt. Add the shredded cheeses and stir to melt and incorporate. Cheese sauce should be smooth.
- Pour cheese sauce over cooked pasta and stir to mix in completely. Top with breadcrumb mixture and put it in the smoker for 1 hour uncovered, or in a 350°F oven for 30 minutes.
Notes
- For a golden breadcrumb topping, broil the smoked mac and cheese for 1 minute, watching carefully to prevent burning.
- Serve the mac and cheese warm for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 680mg | 28% |
| Potassium | 300mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1211IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 408mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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