I usually smoke some chickens every few weeks or so and Sunday I decided to thrown on the bacon wrapped asparagus I've made before and searched around for a mac & cheese recipe to smoke too. The big problem was that I didn't have any milk and couldn't leave the chickens smoking on my apartment patio and go get some. I finally found a really good recipe that uses no milk and changed it up a bit for my tastes.
Here's the original recipe if anyone is interested - http://serendipityandspice.com/tarabelles-mac-and-cheese-recipe-with-no-milk/
Ingredients
***MY CHANGES*** The recipe above is pretty plain, so I kicked it up by adding crumbed bacon that I fried up, about 4 oz of diced green chiles, 2 TBS of diced jalapenos, 1 tsp group mustard, garlic powder, salt, and pepper to taste. Then topped with more cheese and panko bread crumbs. This makes a small square pan so you can double it up for a cake sized pan (9"x13").
I smoked it on 250 for about 30 minutes using hickory and pecan that I always used. It was a little smoky for me, but still good. I think I'll cut back on the actual smoke time next time though. When it was done on the smoker, I put in on broil in the oven for a few minutes to brown up the top a bit.
Here's the original recipe if anyone is interested - http://serendipityandspice.com/tarabelles-mac-and-cheese-recipe-with-no-milk/
Ingredients
- 2 cups elbow macaroni (I used shells since that's what I had)
- 3 cups water
- 1 TBS butter
- 2 cups shredded cheese (used fiesta mix & sharp cheddar)
- 8oz package of cream cheese
- Cook the macaroni in water until done.
- Drain macaroni and set to the side.
- Melt butter in sauce pan.
- Add cream cheese and cook low till melted- be careful not to burn.
- Add in shredded cheese and macaroni.
- Stir vigorously until all cheese is melted together and well mixed.
***MY CHANGES*** The recipe above is pretty plain, so I kicked it up by adding crumbed bacon that I fried up, about 4 oz of diced green chiles, 2 TBS of diced jalapenos, 1 tsp group mustard, garlic powder, salt, and pepper to taste. Then topped with more cheese and panko bread crumbs. This makes a small square pan so you can double it up for a cake sized pan (9"x13").
I smoked it on 250 for about 30 minutes using hickory and pecan that I always used. It was a little smoky for me, but still good. I think I'll cut back on the actual smoke time next time though. When it was done on the smoker, I put in on broil in the oven for a few minutes to brown up the top a bit.
Last edited:
