Who would think changing your cooking device would make such a difference? This smoked macaroni and cheese is the my usual recipe, but instead of baking it, my husband cooked it in the smoker. This gives it a wonderful smoky flavor almost as if it has meat in it. It definitely takes macaroni and cheese to a whole new level!
My husband and I came up with this idea after a conversation we had with a friend of his that regularly smokes more than just meat. In fact, it seems you can smoke just about anything, so we started coming up with ideas for foods we thought would be good smoked, and macaroni and cheese was one of the first things to come to my mind. It will definitely not be the last though, so be one the lookout for more unusual smoked foods. If you don’t have a smoker, you can bake the macaroni and cheese at 350 degrees for 20 to 30 minutes or until the cheese on top is beginning to brown.
- 1 8 oz. package macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tsp. salt
- ¼ tsp. pepper
- ½ tsp. dry mustard
- 2 cups milk
- 3 cups (about 12 oz.) medium cheddar cheese, shredded and divided
- Prepare smoker using apple wood and bring temperature up to 300 degrees.
- Cook macaroni according to package directions, drain, and set aside.
- Melt butter in a medium saucepan. Remove from heat.
- Stir in flour, salt, pepper, and mustard. Stir until smooth.
- Gradually, whisk in milk. Stirring constantly, heat over medium heat until boiling. Reduce heat to low and cook one minute.
- Remove from heat and stir in two cups of cheese.
- Stir in macaroni. Pour into a two quart baking dish.
- Sprinkle top with remaining cheese.
- Smoke for approximately 45 minutes.