Smoked Mac & Cheese Question?!

[Fueling Around]

I haven't posted any of my Mac-N-Cheese creations nor can I find any photos.
Very simple
I use the cheese sauce recipe from the back of the Creamette Cavatappi box with a few changes.
Double the amount of sauce
Use a good amount of american cheese to help with the melt and don't over heat it or else you will break the cheeses. If that happens toss it and start over.
Lots and lots of rendered bacon ends & pieces.
I smoke in my pellet pooper set around 225° with a smoke tube filled with hickory.
Stir the entire pan a couple times to amp up the smoke.

 

[Fraser]

Just my $0.02: Take the pasta well short of al dente; it’s going to be in the heat quite a while. Otherwise the pasta gets mushy.
I prefer the slightly more substantial Cavatappi, box says 6-8 minutes for al dente. I typically go 3-4 minutes less than pkg, about 3-4 minutes. What I’m looking for is calamari-like chew. Strain, then spread out on a sheet pan to cool and prevent overcooking (unless you’re ready to dump it in the sauce).
Also agree with others: boost the sauce. I’ll usually make at least 1/3 more than recommended as well as augmenting with pasta water.

Hope this helps!

 

[02ebz06]

Since I stumbled across this on a now defunct BBQ forum, it is my go-to mac & cheese.

MAC and CHEESE​

Ingredients
2 cups Elbow Macaroni
3 cups Milk ( or fat free milk)
2 cups Heavy Whipping Cream (or fat free whipping cream)
1/2 stick Butter
1 ea 8oz package Shredded Cheddar Cheese
1 ea 8oz package Combination of Colby and Monterey Jack cheese cubes
salt and pepper to taste

Directions
Put the dry macaroni elbows in a pan (somewhere around 9”x13” size)

Yes, dry macaroni. You don't need to pre cook.
Melt the butter, and then pour it over the macaroni
Add cheddar cheese (save some to sprinkle on top)
Add Colby and Monterey jack cheese
Add milk
Add heavy whipping cream
Salt and pepper to taste
Give it a stir

Into the smoker at 250 degrees for approximately 1hr 50 min. (Closer to 2 hrs at high altitude)
(Stir another time or two during the early cooking process to make sure cheese cubes have melted).

Sprinkle the remaining cheddar cheese on top.

Optional: Into the oven on broil for a few minutes (or use a torch) until you get the desired color.

Can also sprinkler Panko bread crumbs on top before going into oven or use a torch to brown it.


OPTIONAL: TRY ADDING CREAM CHEESE, GREEN CHILI, HAM, BACON or ???

 

[Steve H]

Since I stumbled across this on a now defunct BBQ forum, it is my go-to mac & cheese.

MAC and CHEESE​

Ingredients
2 cups Elbow Macaroni
3 cups Milk ( or fat free milk)
2 cups Heavy Whipping Cream (or fat free whipping cream)
1/2 stick Butter
1 ea 8oz package Shredded Cheddar Cheese
1 ea 8oz package Combination of Colby and Monterey Jack cheese cubes
salt and pepper to taste

Directions
Put the dry macaroni elbows in a pan (somewhere around 9”x13” size)

Yes, dry macaroni. You don't need to pre cook.
Melt the butter, and then pour it over the macaroni
Add cheddar cheese (save some to sprinkle on top)
Add Colby and Monterey jack cheese
Add milk
Add heavy whipping cream
Salt and pepper to taste
Give it a stir

Into the smoker at 250 degrees for approximately 1hr 50 min. (Closer to 2 hrs at high altitude)
(Stir another time or two during the early cooking process to make sure cheese cubes have melted).

Sprinkle the remaining cheddar cheese on top.

Optional: Into the oven on broil for a few minutes (or use a torch) until you get the desired color.

Can also sprinkler Panko bread crumbs on top before going into oven or use a torch to brown it.


OPTIONAL: TRY ADDING CREAM CHEESE, GREEN CHILI, HAM, BACON or ???

I never thought about adding the macaroni uncooked. I do lasagna with uncooked noodles all the time with great results. Thanks!

 

[Culinary Otter]

What I’m looking for is calamari-like chew.

That is probably the best way I've ever heard of describing the texture!

I never thought about adding the macaroni uncooked. I do lasagna with uncooked noodles all the time with great results. Thanks!

Just make sure your recipe has enough liquid.

I've screwed that up before doing casseroles with dry pasta and boy, was that a dry, undercooked mess

Works great though. I'm surprised so many casserole type recipes call for cooked pasta, when usually all it needs is a few minutes in boiling water at most.

 

[chilerelleno]

I've one recipe done either No- boil or Pre-boil.
The No-boil involves stirring during the cooking process.
And of course the Pre-boil is prepped beforehand.

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

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...

www.smokingmeatforums.com

Smoked Mac-n-Cheese, Pre-Boil

Smoked Mac-n-Cheese, Pre-Boil Another smoked mac-n-cheese recipe, this one is a Pre-Boil recipe where everything is prepped, combined and then cooked. My other recipe is a No-Boil, no preparation, put everything in the pan and let it cook. Link >>> Smoked Mac-n-Cheese, No-Boil 15oz = 6c...

www.smokingmeatforums.com

 

[mosparky]

Great thread. I tried smoked mac and cheese once. The recipe came from here some time back and used uncooked pasta. Did not mention stirring mid smoke, so I didn't. The part I could eat was awesome but there was a lot of uncooked pasta on the top.
Might have to try this again with a par-cooked pasta.

 

[Fraser]

I've screwed that up before doing casseroles with dry pasta and boy, was that a dry, undercooked mess

Thought I was the only one!
I’m thinking the purpose of “cooked” (I really prefer the term ‘par-cooked’) pasta is the chance to season the pasta water. Using uncooked dry pasta doesn’t afford that opportunity.

 

[Kevin DeShazo]

Ryan, gritty… yes that too!

If your cheese sauce is gritty, your cheese was starting to break, usually that happens when you milk is still too hot when u add ur cheese to make ur sauce.

Also need way more cheese sauce than you think you will need

 

[Brokenhandle]

If your cheese sauce is gritty, your cheese was starting to break, usually that happens when you milk is still too hot when u add ur cheese to make ur sauce.

Also need way more cheese sauce than you think you will need

Wife gave me a better word for gritty... grainy. A better word and I'm sure that's what I did!
Thanks guys!
And thanks to Justin for starting this thread!

Ryan

 

[Steve H]

Just make sure your recipe has enough liquid.

I've screwed that up before doing casseroles with dry pasta and boy, was that a dry, undercooked mess

I'm making it now. With the amount of liquids. Being dry shouldn't be a concern. But I'll know shortly.

 

[Culinary Otter]

I'm making it now. With the amount of liquids. Being dry shouldn't be a concern. But I'll know shortly.

If you're using the recipe 02ebz06 posted you should have no problems.

My mistake came from trying some random recipe I found with questionable liquids to begin with and then doubling the meat.

 

[02ebz06]

Need to stir frequently too...

 

[Steve H]

Need to stir frequently too...

Yup. Doing that too. The only difference is I'm using the oven. Long day. Not smoking weather. Pasta is almost done. A little loose at the moment.

 

[Fueling Around]

Yup. Doing that too. The only difference is I'm using the oven. Long day. Not smoking weather. Pasta is almost done. A little loose at the moment.

Survey says?

As I posted earlier, breaking the cheese is the largest failure in home made Mac-N-Cheese. The box stuff is almost fool proof with the additives (emulsifiers) to prevent breaking.
Breaking cheese is from over heating when the protein separates from the fats. Proteins get gritty and the fats collect on the top as golden globes.

 

[Steve H]

Survey says?

As I posted earlier, breaking the cheese is the largest failure in home made Mac-N-Cheese. The box stuff is almost fool proof with the additives (emulsifiers) to prevent breaking.
Breaking cheese is from over heating when the protein separates from the fats. Proteins get gritty and the fats collect on the top as golden globes.

Amazing! So easy too!

The cheese looks a little lumpy. But there was no separation. And it was smooth, creamy. And delicious!

 

[Rafter H BBQ]

Here you go….. for smoked, put it in the smoker @ 265 (vs the home oven at 400) till the pasta finishes from its al dente pre-cook…..

Homemade Mac & Cheese:
1/4C Flour
1/4C Butter
Cook flour & butter till the flour is cooked in.
Wisk in 2C Milk & 1C heavy cream & put on a very low simmer

Once sauce is creamy add:
1C (each) of coarse grated smoked gouda & extra sharp cheddar (Tillamook)
1/2C fine grated parmesan
Season with S&P and some old bay....you can add some red pepper if you want some heat as well.

Next your fav pasta, about 8 to 12 oz dry (boil it al dente while making the sauce).

Add pasta to cheese sauce it is creamy, you want it saucy cause it will be absorbed by the pasta

Put in oven safe dish (individual size or family size). Add some for cheese blend on top and any other goodies you want, ie sausage, bacon, chicken…..then seasoned bread crumbs if desired. The sauce and pasta are the canvas create individual tastes….

Then put in the oven at 400ish to melt the cheese and brown the crumbs (about 6 to 10 min). Added chopped green onion if desired.

Here it is on brisket pizza…..
https://www.smokingmeatforums.com/threads/introducing-the-mac-cheese-brisket-pizza.314296/

Thanks civil, will give this a go!

 

[Rafter H BBQ]

Here's how I make mine Justin
Seafood mac-n-cheese. Sorry I left the process out of this one, but it's the same as the next thread. Just different proteins and cheese.

Seafood Mac-n-cheese
View attachment 686816

Seafood Mac-n-Cheese

Well the local grocer had lobster on sale this week for 7.99/lb. So I runs me up to their store and picks up two of them. Both are about 1.25 to 1.50 pounds. Since I didn't want to deal with boiling them I had the store steam them for me. Now if I could only get them to deshell them also. So...

www.smokingmeatforums.com

This next one is a meat protein based version.

Mac-N-Cheese Supper Take two.

Well it's been about six months since my last mac-n-cheese supper posting. So I figured it was time for another go at it. Besides, with us(mostly my wife) babysitting the grandson and his love for cheese. I knew this would be a hit. Let's get the party started. Ingredients: 16oz box of mini...

www.smokingmeatforums.com

Thanks Chris, will try this out!

 

[mageerauld]

Hey all, so I feel like I do not make a decent smoked Mac & Cheese. I just can’t seem to nail it… I’ve tried a few different recipes none of which I can recall at this time, I know that’s a shame on me for not documenting which I normally do… so apologies for that!

To me, it’s something maybe I am doing wrong with the pasta? The texture does not seem right… I will say that I do not have a lot of experience with pasta… maybe that’s it?

Anyway, sorry for the vagueness… but just thought I’d reach out and see if anyone, as highlighted in https://armstrong-mywire.pissedconsumer.com/review.html , has any helpful tips or creative tricks they’d be willing to share! Or your go-to recipe you love and don’t mind sharing? I really appreciate any advice, and thanks again for bearing with the lack of details!

Thanks in advance for any help!

No worries! For smoked mac & cheese, the key is usually in the pasta and cheese sauce. Cook your pasta just shy of al dente since it will bake and absorb sauce, preventing mushiness. Make a smooth cheese sauce by first making a roux with butter and flour, then slowly whisking in milk before adding your cheese—this avoids clumping. Use a mix of cheeses for creaminess and flavor, like cheddar with a bit of Gruyère or Monterey Jack. When smoking, keep it gentle so the pasta doesn’t dry out, and bake until bubbly and lightly golden on top. Mixing the pasta with the sauce while warm, then topping with a bit more cheese before baking, usually gives the best creamy, flavorful result.

 

[Fueling Around]

Timely bring up of this thread.
Still no photos as I don't consider it post worthy.
I'm experimented this year using cheddar cheese powder along with cubed cheese to give my mac-n-cheese more of the "from the box" flavor.
Not sold on the flavor myself, but slowly getting there.
Don't use store bought shredded cheese. They use a starch or other additive to keep the sheds from sticking together. Starch messes with your roux. I'm not sure what the other additives may do to your sauce.