Laying the S'Mac Down... Smoked Mac-n-Cheese, No-Boil

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chilerelleno

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Smoked Mac-n-Cheese, No-Boil
Another smoked mac-n-cheese recipe, this one is a No-Boil recipe where everything is simply combined in the cookware and then smoked.
My other recipe is a Pre-Boil, pasta and cheese sauce is prepared, combined in the cookware and smoked.
Link >>> Smoked Mac-n-Cheese, Pre-Boil


6c = 16oz of Cavatappi pasta, dried
2 sticks of butter, cut into 1T pats
1.5 lb Sharp Cheddar, shredded
1.5 lb Colby Jack, shredded
5c whole milk, heavy cream or buttermilk
1c water with 4T of flour as thickener
2t salt
4c French Fried Onions (FFO)


Layer ingredients in order listed, except FFO & thickener.

Crank the heat to 375°.

I went really light on the smoke, a few chips at a time.

Stir at 1hr and stir in thickener at 1.5hrs, cook one more hour for a total cooking time of 2.5hrs.
Top with FFO last 1/2hr.

Serves 10-12 generous portions.









Money Shot
plated with smoked/grilled chicken and mixed veggies

 
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Wow.. that looks amazing.

Alot better then I did.

I have to try your version.
 
Wow.. that looks amazing.

Alot better then I did.

I have to try your version.
Thanks for the inspiration Thumbs Up
And thanks for the Point too.

One thing that happened, undesirable but not a catastrophe, was the cheese curdled a bit.
It still worked out, but I'd been happier if it hadn't broken.
No complaints from the family.
Next time I'm going to use the same ingredients, but cook everything first.
Also, I may use buttermilk next time for a deeper flavor.

Boil the noodles and then make a cheese sauce.
In a sauce pan combine butter and flour to make a light colored roux, add milk and cheese a little at a time over low/med heat, stir often.
Combine noodles and cheese sauce in a pan, smoke as before till done (approx 1-1.5 hrs), add FFO topping last 30min.
 
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That looks real good. I really like the idea of topping it with the french fried onions--adds a tasty crispy touch.

Very nice job.

POINT

Gary
Thanks Gary.
Yeah, their crispy crunchiness was nice,as was their flavor.
I was torn on whether to use the FFO's or crushed Doritos, I do believe the FFO's were the right choice.
 
Making everything ahead of time isn't what I want. I want a no boil mac n cheese for the smoker that I can just throw on with other meats.

Maybe spur of the moment.
 
Making everything ahead of time isn't what I want. I want a no boil mac n cheese for the smoker that I can just throw on with other meats.

Maybe spur of the moment.
Well, your recipe and mine both fulfill that need.
I believe my cheese broke because I got it too hot too fast.

Thanks again for the motivation.
 
Looks fantastic! I keep making mac and cheese and it gets better every time. Sometimes no boil sometimes boil. I found that grating my own cheese and not buying packaged shredded cheese improved it quite a bit. I use some heavy cream and milk in the no boil. Also a good quality cheese sauce that you can buy in a jar makes for a good creamy cheese. I have used the French's onions on top before and really liked that touch. The last couple times I crushed a bag of Chili Cheese Frito's and put that on top that really added another flavor!

I also like to add smoked sausage or bacon. So many roads you can go down with this recipe!
 
Looks fantastic! I keep making mac and cheese and it gets better every time. Sometimes no boil sometimes boil. I found that grating my own cheese and not buying packaged shredded cheese improved it quite a bit. I use some heavy cream and milk in the no boil. Also a good quality cheese sauce that you can buy in a jar makes for a good creamy cheese. I have used the French's onions on top before and really liked that touch. The last couple times I crushed a bag of Chili Cheese Frito's and put that on top that really added another flavor!
I also like to add smoked sausage or bacon. So many roads you can go down with this recipe!
Thanks 3montes.

Yeah, more ways to make it than you can shake a stick at.
My wife makes it in the oven fairly regularly.
Any kind of soft cheese is great.
Milk, cream, buttermilk, cream cheese, sour cream and Creama fresca.
Bacon, ham, spam, pepperoni, chicken, pork and more.
Add chopped/diced onions, chiles, bell pepper, celery and etc.
 
I'd like something I can cook at the same time I am cooking other things. Temp is generally around 225. I don't want to have to crank it up to 350 or above to make the mac and cheese. Is there a lower temp recipe?
 
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