Today we're diving into the smoky, cheesy goodness that is smoked mac and cheese. This beloved comfort food has been given a flavorful upgrade with the addition of smoke, making it a perfect side dish for any barbecue or grilled meat. But where did this dish come from? And how do you make the best smoked mac and cheese? Join me as we explore the history, ingredients, and techniques behind this modern twist on a classic favorite. Let's get smokin'!
This Smoked Mac and Cheese is a symphony of texture and flavor. The creamy, velvety interior is nestled beneath a gorgeously caramelized cheese crust. But that's not all, my friends! The subtle smokiness that permeates this dish elevates the flavors to levels that are simply off the charts.
Now, when it comes to serving this masterpiece, let me offer you some suggestions that will surely delight your palate. First, you can pair it as a side with any grilled or smoked beef, pork, or chicken for the ultimate BBQ experience. Alternatively, try using it as a sandwich filling alongside my Easy Pulled Pork Recipe - it's a match made in heaven. Lastly, I highly recommend pairing it with a glass of your favorite red wine. There's just something about the combination that creates a harmony of flavors that is truly magical.
The History of Mac and Cheese
Let's take a closer look at the history of smoked mac and cheese. While it's not entirely clear when this dish first appeared on the culinary scene, it's known to be a contemporary take on a classic comfort food.
The origins of mac and cheese can be traced back to medieval Europe where it was prepared using pasta and cheese. However, the addition of smoke flavor to this beloved dish is likely a more recent development that emerged from the popularity of smoking meats and other foods.
As interest in barbecue and smoking grew, it was only a matter of time before someone decided to experiment with adding smoky flavors to mac and cheese. Today, smoked mac and cheese is a popular dish in barbecue restaurants and is often made by home cooks as well. The smoky twist adds a depth of flavor to the classic dish that many find irresistible.
Ultimate Smoked Mac and Cheese Recipe
Prep Time: 30 minutes for preparation
Cooking time: Approximately 30 - 45 Minutes
Total Time: 1 - 1:15 Hour
Servings: 8-10
Calories per serving: Approximately 480 calories per 1 cup
Ingredients:
1 pound elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
4 cups milk and heavy whipping cream combined
2 tablespoons Smoked Bros Honey Badger spice blend
2 tablespoons Que Inc. Smackin' BBQ Sauce Original
4 oz cream cheese
1 cup freshly shredded Monterey jack cheese
1 cup freshly shredded Colby jack cheese
1 1/2 cup freshly shredded white cheddar cheese
1 cup freshly shredded cheddar cheese
Instructions:
Step | Directions For Smoked Mac And Cheese |
1 | Cook elbow macaroni according to package directions. Drain and set aside. |
2 | In a large saucepan, melt butter over medium heat. Whisk in flour until smooth and bubbly. Gradually whisk in milk and heavy whipping cream until smooth. |
3 | Stir in Smoked Bros Honey Badger spice blend and Que Inc. Smackin' BBQ Sauce Original until combined. |
4 | Add cream cheese, stirring until melted and smooth. |
5 | Gradually stir in all four shredded cheeses, stirring until melted and smooth. |
6 | Combine cheese sauce and cooked macaroni in a large mixing bowl, stirring until macaroni is evenly coated. |
7 | Preheat smoker to 225°F. Place mac and cheese in a large aluminum foil pan and smoke for 30-45 minutes, or until cheese is bubbly and golden brown. |
8 | Serve hot and enjoy your delicious Smoked Mac and Cheese |
Ultimate Mac And Cheese Hacks
When it comes to making the ULTIMATE Smoked Mac and Cheese, there are a few key tips to keep in mind.
First and foremost, I recommend using a cast iron skillet for easy stovetop-to-smoker-to-table transfer and maximum surface area for that all-important smoky flavor.
But speaking of smoke, it's important to keep your smoker temperatures low to avoid overcooking your noodles and drying out your mac and cheese. I suggest staying below 225 degrees F for the best results. And when it comes to choosing a wood for smoking, go for a mild option like cherry, apple, maple, or pecan to avoid overpowering the flavors of the mac and cheese.
Don't be afraid to mix things up with your Smoked Mac and Cheese either! This dish is a great base for other flavor additions like bacon, green chiles, lobster, or pulled pork. Get creative and experiment with different toppings and mix-ins. And if you're a fan of different flavors, try adding any of Smoked Bros Spices to the recipe for an extra kick.
Why Choose Smoked Bros Craft Spices?
Smoked Bros is a Special Forces veteran-owned spices & seasoning company serving craft flavors to people who love the All-America pass time of BBQ. We develop our kinetic flavor profiles with the same surgical precision as our military missions, defending the greatest country on the planet.
During our military travels around the world, we uncovered lesser-known BBQ techniques, cuisines, and BBQ spices. We use the highest quality ingredients ethically sourced from around the globe. With every purchase, we give back to America’s warfighters, First Responders, and underserved communities.
