Smoked macaroni and cheese mac#
Add an extra layer of cheese in the middle of the mac and cheese.Chop some fresh thyme and add that instead of the BBQ spice.Stir in a batch of caramelized onions before smoking.Add some extra BBQ into the pasta for extra BBQ flavour.Here are a few flavour ideas to max out the mac: Get Wild with Some Smoked Mac and Cheese Additions Try it out in a small amount and see what works for you. I used lactose-free milk, with normal butter and cheese and I’m still alive.
The good news is that butter and cheddar are pretty low in lactose. Although, finding lactose-free cheese is a challenge. You can use lactose-free milk which will help a lot. If you’re lactose intolerant like me, then this recipe is so good it’s worth bringing out the lactase supplements. I then finished it in the broiler to get that extra golden brown crust without splitting the cheese sauce.īut it was still pretty tasty even without the final broiling so it’s an optional step. I found the best method for this recipe was to undercook the macaroni quite a bit and then finish the cooking in the smoker so that the pasta didn’t overcook. I tried smoking this mac and cheese at a much higher heat but this either overcooked the pasta, split the sauce or didn’t give it enough smokey flavour. You could also try adding cream cheese, Parmigiano Reggiano or pecorino romano. Gruyere, Emmental and sharp cheddar are my weapons of choice because I think this is the perfect balance for a smooth but cheesy sauce.Īlthough, some people like to add mozzarella for a stretchy cheese sauce. Uneven cooking means you will get burnt spots on the bottom of your mac and cheese and you won’t get this with a cast iron pan. Use a Cast-Iron PanĬast-iron pans are great on the BBQ because they can withstand hot temperatures and prevent uneven cooking. Grate the cheese yourself for the best sauce. Pre-grated cheese can sometimes split your sauce because of additives used to prevent the cheese from clumping together.
Smoked macaroni and cheese how to#
Not sure what a roux is? Check out this in-depth guide on how to thicken sauces. If you’ve ever made a macaroni cheese sauce that splits, it’s probably because you didn’t use one of these two ingredients. Using a roux and 35% cream will both prevent the cheese sauce from splitting. That’s why it’s a good idea to rinse the macaroni after blanching it to prevent it from thickening too much.įast and Easy Mac and Cheese Sauce Use a Roux and Add 35% Cream When you continue cooking the pasta in the smoker, the sauce will become quite thick from the excess starch. My Italian chef instructor would cringe to hear me say the phrase “rinse the pasta” but we’re not making pasta Alla Genovese here, we’re making mac and cheese. If you’re using bigger macaroni, try cutting the cooking time in half. My macaroni had a recommended cooking time of 8-9 minutes so I cooked mine for 5 minutes and that seemed to be perfect. This means undercooking the pasta is crucial to ensuring a perfectly cooked pasta after smoking. To get a good smokey flavour with a crispy, golden-brown crust, you’ll need to let this sit in the smoker for a good 45 minutes. Next up, I’ll explain my tips and why they make this mac so much better. It’s creamy, saucy and smokey with a gorgeous golden-brown-crispy-crunchy top that’s probably what’s served in heaven. I love that sharp cheddar and rich bechamel sauce that’s finished off with a smoky panko BBQ crust. This recipe is somewhere in between the Goldielocks of smoked mac and cheese. Some recipes I tried were smoky but dry and over-cooked and others were saucy but without that necessary golden crust. This … Why it’s The King of Smoked Mac and Cheese
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