OT - smoked mac & cheese
06-01-2014, 02:19 PM
#1
MBWorld Fanatic!
Thread Starter
OT - smoked mac & cheese
I figure this will probably get moved, but just had to share 
Found a recipe online and modified it a little bit to go with the ribs I smoked yesterday for my son's post graduation dinner...
What You'll Need:
4 cups elbow macaroni
1 (16-ounce) package of bacon
1 stick (1/2 cup) butter
1/4 cup all-purpose flour
3 cups milk
1 (8-ounce) package cream cheese, cut into large chunks
1 teaspoon salt
0.5 teaspoon black pepper
4 cups Cheddar cheese, shredded
3 cups Gouda cheese, shredded
12 oz. Parmesan cheese, shredded
get some ribs, brisket, turkey, chicken -whatever meat to smoke along with your Mac & Cheese...
What To Do:
Load your smoker up with your favorite fuel and preheat the smoker to 225 degrees F.
My smoker (Master Forge Smoker 29-in H x 20.25-in W 376-sq in Green Charcoal Vertical Smoker) - it's cheap but works amazingly well... < $60, excellent poverty smoker (seriously!)
I use Cowboy Lump Charcoal - ignites quickly and holds a steady heat for 8-12 hours no problemo. Just stoke the charcoal chimney, light it up and pour it in about 15 minutes later when all the coals are nice and grey in color.
ok - let's get started...
Get your meat started, I cheated this time because they were a good deal - pre-seasoned ribs with a good dry rub
Threw them on the bottom shelf of the smoker to get things going...
next, let's get the pasta ready - used 4 cups of elbow macaroni
separated the 1-lb of bacon at put into the pan I'll be using on the smoker, I wanted to crisp up the bacon, so I put it in the oven in this pan for about 25 minutes on convection bake - the pan is 11.5 x 18 x 4" deep
while waiting for the pasta to boil (just al-dente is good) and bacon to crisp up, get the other ingredients together - here's the cheese I used
started shredding the gouda:
checking on the noodles... here's a hint, use a wooden spoon and it won't boil over :bigthumb:
checking on the bacon - about 1/2 way done
back to the cheese, all mixed together - this is A LOT of friggin cheese! notice cheese #4 (cream cheese) waiting patiently
macaroni is done, and bacon is done (in the oven) but not crisp enough for my liking
But - part of my plan was to save that bacon grease for the pan!: the bacon had to go into the microwave for two more minutes
much better now!!
In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
Whisk in 3-cups of milk and bring to a boil.
Cook 5 minutes until thickened.
Stir in cream cheese until mixture is smooth. Add salt and pepper. then it's time to add the crispy bacon!
I used the same pot to combine the Cheddar, Gouda cheese, Parmesan cheese, pasta, to the cream sauce.
Spoon mixture into the aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
Now be patient! Place this behemoth in your smoker (top shelf if you have it) and cook 1-3 hours at 225 degrees F, until brown, bubbly and delicious.
here's the mix after about an hour, notice the bacon/cheesy grease, um flavor!:
Finished!! The pic below was a lopsided spoonfull, but nice cheesy crust and the pasta is infused with a nice light smoky flavor - very unique and tasty!
Found a recipe online and modified it a little bit to go with the ribs I smoked yesterday for my son's post graduation dinner...
What You'll Need:
4 cups elbow macaroni
1 (16-ounce) package of bacon
1 stick (1/2 cup) butter
1/4 cup all-purpose flour
3 cups milk
1 (8-ounce) package cream cheese, cut into large chunks
1 teaspoon salt
0.5 teaspoon black pepper
4 cups Cheddar cheese, shredded
3 cups Gouda cheese, shredded
12 oz. Parmesan cheese, shredded
get some ribs, brisket, turkey, chicken -whatever meat to smoke along with your Mac & Cheese...
What To Do:
Load your smoker up with your favorite fuel and preheat the smoker to 225 degrees F.
My smoker (Master Forge Smoker 29-in H x 20.25-in W 376-sq in Green Charcoal Vertical Smoker) - it's cheap but works amazingly well... < $60, excellent poverty smoker (seriously!)
I use Cowboy Lump Charcoal - ignites quickly and holds a steady heat for 8-12 hours no problemo. Just stoke the charcoal chimney, light it up and pour it in about 15 minutes later when all the coals are nice and grey in color.
ok - let's get started...
Get your meat started, I cheated this time because they were a good deal - pre-seasoned ribs with a good dry rub
Threw them on the bottom shelf of the smoker to get things going...
next, let's get the pasta ready - used 4 cups of elbow macaroni
separated the 1-lb of bacon at put into the pan I'll be using on the smoker, I wanted to crisp up the bacon, so I put it in the oven in this pan for about 25 minutes on convection bake - the pan is 11.5 x 18 x 4" deep
while waiting for the pasta to boil (just al-dente is good) and bacon to crisp up, get the other ingredients together - here's the cheese I used
started shredding the gouda
:
checking on the noodles... here's a hint, use a wooden spoon and it won't boil over :bigthumb:
checking on the bacon - about 1/2 way done
back to the cheese, all mixed together - this is A LOT of friggin cheese! notice cheese #4 (cream cheese) waiting patiently
macaroni is done, and bacon is done (in the oven) but not crisp enough for my liking
But - part of my plan was to save that bacon grease for the pan!
: the bacon had to go into the microwave for two more minutes
much better now!!
In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
Whisk in 3-cups of milk and bring to a boil.
Cook 5 minutes until thickened.
Stir in cream cheese until mixture is smooth. Add salt and pepper. then it's time to add the crispy bacon!
I used the same pot to combine the Cheddar, Gouda cheese, Parmesan cheese, pasta, to the cream sauce.
Spoon mixture into the aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
Now be patient! Place this behemoth in your smoker (top shelf if you have it) and cook 1-3 hours at 225 degrees F, until brown, bubbly and delicious.
here's the mix after about an hour, notice the bacon/cheesy grease, um flavor!
: 
Finished!! The pic below was a lopsided spoonfull, but nice cheesy crust and the pasta is infused with a nice light smoky flavor - very unique and tasty!
06-01-2014, 09:29 PM
#5
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Join Date: Mar 2013
Location: sacramento,ca.
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e55
you should check out this forum
http://www.bbq-brethren.com/forum/
http://www.bbq-brethren.com/forum/
06-01-2014, 11:06 PM
#6
Super Moderator
Wow that looks good…even though I just finished dinner.
Is the ‘1/3 less fat’ cream cheese really necessary for the recipe or just slightly reduce its gluttony factor? :)
And congratulations on your son's graduation!
Is the ‘1/3 less fat’ cream cheese really necessary for the recipe or just slightly reduce its gluttony factor? :)
And congratulations on your son's graduation!
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06-01-2014, 11:47 PM
#8
MBWorld Fanatic!
Wow, that looks amazing!
06-02-2014, 10:40 AM
#9
MBWorld Fanatic!
Looks good.
Next time shell out a few extra dollars and find a local speciality cheese shop.
Substitute Illchester smoked cheddar and aged imported Gouda for the grocery "cheese" and it goes to a whole new level..especially with BBQ
Next time shell out a few extra dollars and find a local speciality cheese shop.
Substitute Illchester smoked cheddar and aged imported Gouda for the grocery "cheese" and it goes to a whole new level..especially with BBQ
06-02-2014, 11:20 AM
#10
MBWorld Fanatic!
Thread Starter
and thanks!
