This is my first recipe posting...so, if I made any mistakes please feel free to reach out and throttle me! :-) In any event, here is my recipe for smoked five cheese mac n' cheese. I have made this nearly fifteen times making changes as I go (comments/critiques always appreciated!!) and find it to be very tasty. Please enjoy (I will post pictures the next time I make it...) It is a bit on the heavy side, but ohhhh so good!
- 1 (16 ounce) package elbow macaroni (we use GF elbow macaroni)
- 1/4 cup butter
- 1/4 cup all-purpose flour (we use a GF flour)
- 3 cups milk
- 1 (8-ounce) package cream cheese, cut into large chunks
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups (8 ounces) extra sharp Cheddar cheese, shredded
- 2 cups (8 ounces) Gouda cheese, shredded (we use Gruyere)
- 1 cup (4 ounces) Parmesan cheese, shredded (we use Asiago)
- 4 ounces Mexican Velveeta cheese, cut into cubes (our fifth cheese)
What to Do:
- Using wood of your choice (I am partial to Hickory, Apple and a bit of Mesquite for some spice)… bring your smoker temperature to around 250 F….I have also done this recipe at 300 F but reduced the smoking time by 15 minutes. I use a 20 year old Brinkman (horizontal) that leaks, but still works quite well.
- Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese and Velveeta cheese until mixture is smooth. Add salt and pepper to taste.
- In a large bowl, combine Cheddar, Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with Cheddar cheese and Gouda cheese.
- For some extra protein and “mouth feel” we most often cook up a pound of ground bison with spices to make it like a taco meat and add that to the pasta mixture. Normally, our “spices” are cumin, Chile powder and some of the smoked Chile powders that we make (mixture of smoked/dried/ground Jalapeno, Fresno, Habanero, Poblano and some multi-colored ornamental s)
- Place in smoker and cook 1 hour at 250 to 275 degrees F, until brown, bubbly and delicious. Let the mixture rest for at least 15 minutes before cutting. We like to serve this with a light salad (mainly spinach leaves and Nasturtium leaves/flowers when in season) with a balsamic vinegar dressing. J