Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: bbqchef on February 26, 2014, 12:15:23 PM
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Kicked-Up Macaroni & Cheese
Macaroni & Cheese, done correctly, is a great comfort food… it’s even good cold! This recipe brings humble macaroni & cheese to a new level with the addition of some jalapeños, spices, onion and, of course, bacon. Then it’s cooked in the smoker. (This recipe serves two but is easily doubled, tripled or quadrupled.)
8 ounces elbow pasta (about 2 2/3 cups)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded sharp cheddar cheese
5 slices jalapeño jack cheese, diced (about 1 cup)
1 tablespoon dry mustard
1 1/2 teaspoons hot sauce
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon curry powder
1 tablespoon finely minced jalapeño
1 tablespoon finely minced green pepper
2 slices bacon, cooked and chopped (about 1/4 cup)
1/4 cup grated parmesan cheese
1/4 cup panko crumbs
Paprika
Bring a medium-size (2 1/2-quart) pot half filled with salted water to a boil. Add the pasta and cook for seven to eight minutes, until al dente. Drain and rinse with cold water.
In the same saucepan melt the butter. Add the flour and cook, stirring, to form a blonde roux, about three to four minutes. Stir in the milk and cook, stirring, until the sauce thickens, about five minutes. Add the cheese and the spices. Stir until the cheeses melt. If the sauce is too thick, thin with more milk.
Butter an 8 1/2- by 8 1/2 by 2 1/2-inch casserole dish (or use individual 5 1/2- by 5 1/2- by 1 1/2-inch casseroles adjusting accordingly) and pour in enough pasta to come up about an inch (about 1 1/2 cups). Pour in one cup of the cheese mixture and stir. Sprinkle the jalapeño, green pepper and bacon evenly atop the pasta. Add the remaining pasta and 1 1/2 cups of the remaining sauce. (Depending on the size of the casserole dish you used, you may have extra sauce. It’s an excellent topping for steamed broccoli, baked potatoes and roasted chicken.)
Combine the Panko crumbs and parmesan in a small bowl. Sprinkle atop the macaroni & cheese. Dust with paprika.
There are a couple of options for smoking the casserole: hot and fast or low and slow. For hot and fast smoking, prepare the smoker for 350 degrees F. cooking. Cook the casserole for about 45 minutes. For low and slow, bring the smoker to 225 degrees F. and smoke the macaroni & cheese for two to three hours. (I use apple wood but use whatever wood you like.)
(Alternatively, the macaroni & cheese could be cooked in a 375 degrees F. oven for 30 minutes or until the cheese is bubbly.)
Allow the casserole to rest for ten minutes before serving.
(http://i1166.photobucket.com/albums/q616/bbqchef/Macmergedwm.jpg)
On the Yoder (left) and after smoking for about 45 minutes (right)
(http://i1166.photobucket.com/albums/q616/bbqchef/casseroleenhancedwm.jpg)
Prepared in individual casserole dishes
(http://i1166.photobucket.com/albums/q616/bbqchef/ramikinenhacedwm.jpg)
Prepared in a large casserole and served in a ramekin
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Looks delicious, goes well with BBQ!!! Nice serving photo!!! Don
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Looks delicious .
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I make a great macaroni and cheese and I wanted to show it off at the Gathering last September. As I got to finishing it I decided to cook it in the smoker--something I had never done before. Big mistake! I over smoked it and it was so bitter that after I tasted it I threw it all away before anyone could taste it. So, I guess one can smoke mac and cheese but don't do it as I did. Dee
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Great looking recipe.
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Looks delicious, goes well with BBQ!!!
If I had that dish sitting front of me I might forget about the BBQ. :P
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Looks delicious Chef!
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Mike - that looks like a fantastic Mac ash Cheese recipe! I WILL be cooking that one and hoisting a toast in your direction my friend!
Dee - I always found that the cabinet type smokers really concentrate the smoke on food....I will bet you could smoke it in your Masterbuilt - but for a lot less time than how Mike did in his Yoder.
I think the reason for the difference in intensity of smoke is that in Mike's Yoder - the pit is burning the pellets as rule for heat, and - residually there is smoke ( more smoke the lower the temp, the less smoke the higher the temp). All about amount smoke lessening at efficiency of combustion increases. As well - in a pellet grill, the fan moves the air at a higher velocity thru a larger cabinet. Lower opportunity of smoke molecule contact with meat per cubic inch of cooking area.And - dwell time is decreased due to greater air velocity in the pellet grills.
In cabinet smokers - you have a dedicated heating element to provide the heat, and virtually 100% of the wood/chips/pucks/pellets used are for smoke only. Sure they will provide a little heat - but generally they are only going to smolder enough to really produce smoke.
More smoke, smaller cubic volume, lower air velocity = more smoky taste in same amount of time.
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Tee, You're right about it putting off a lot of smoke. When I first got it everything was so oversmoked that I thought I was eating criosote. I learn and do much gooder now. Dee
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You might even want to try cold smoking it - then cooking it Dee? A lot of way to skin the kitty... ;)
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Dee,
You have a few months to "practice" your version of mac and cheese before the Gathering. No excuses for not having it perfected by then.
Art
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YUM!!! Looks good Mike!
Smoked Mac & Cheese is a favorite around our house. I love a bread crumb topping like. We use fresh bread crumbs mixed with a little olive oil & paprika (no Parmesan for me).
Dee, I know what you mean about Mac & cheese not tasting good if it gets too much smoke. Had that happen before too. Like Tee mentioned we now cook at a higher temp for a shorter time so it gets just a hint of smoke and love it.