#SMOKED MACARONI AND CHEESE FULL#
#SMOKED MACARONI AND CHEESE FREE#

However, we find that using the combination of half and half and the creamer provides a silky-smooth texture, even after baking. You can substitute the half and half or creamer with whole milk because it has high fat content, which is ideal for this macaroni and cheese sauce.

Half and half, creamer, or milk – In this recipe we used a combination of half and half and heavy creamer.

#SMOKED MACARONI AND CHEESE FREE#

If you are gluten free, substitute it with gluten free flour.

Butter – This will help to provide that silky texture from the very start.

#SMOKED MACARONI AND CHEESE FULL#

Here’s what you’ll need to make the roux, the full recipe ingredients and measurements are listed below to help you prepare this ridiculously good smoked mac and cheese recipe: In this recipe we use two different types of cheese. To create an ultra-creamy sauce or roux, it is to use creamer, half and half, as well as more than one type of cheese. Placing it on direct heat or having your smoker too hot will overcook your pasta and dry out your dish. Make sure that the temperature doesn’t get above 225 degrees F. You will want to have your Smoked Gouda Mac and Cheese on indirect heat and keep it there for around between 1 to 2 hours, depending on how smoky you want your dish to be. Smoked Gouda Mac And CheeseĪs mac and cheese takes on smoke so well, you’ll want to use fairly mild woods for this dish, such as cherry, apple, maple or pecan. Panko bread crumbs also tend to absorb less grease, making for a lighter topping that helps to balance out the dish. This works particularly well for this Smoked Mac and Cheese dish thanks to the additional cooking time in the smoker. Sprinkling breadcrumbs on top of your Smoked Mac and Cheese provides a satisfying crunch on top of your creamy pasta and sauce.Īny breadcrumbs will do here, but panko bread crumbs tend to stay crispier longer than their traditional counterparts. If the pasta is too soft when it goes in then you’ll end up with mushy macaroni in your lovely cheese sauce.

The pasta and sauce will be in the smoker for quite some time, where they will continue to cook (albeit at a slower rate).

When cooking your pasta for this dish, it’s important to only cook the noodles until they are al dente, meaning they still have a little bite to them and aren’t too soft.

Second, adding in your milk, creamer and or half and half a little at a time is what helps to make it silky smooth, so don’t be tempted to throw it all in at once. First, make sure to cook the butter and flour together for a couple of minutes to eliminate that raw flour taste. There are two key tips for ensuring your cheese sauce is a success. SauceĪ simple white sauce provides the base for this cheesy dish, made by creating a simple roux from butter and flour before adding in your milk, or as in this recipe, creamer and half and half, and melting in your cheese. Although it may seem like hard work, but buying block cheese and grating it yourself makes a whole-world of difference in this dish.īuying block cheese will save you money in the long run as bag cheese are usually filled with cellulose, which is an ingredient that’s most often found in pre-shredded cheese, valued for its anti-caking and moisture-absorbing properties. We strongly recommend you skip on store-bought cheese. While the cheese we’ve used in this recipe are my favorites, feel free to experiment with whatever cheese you like best.Ĭheddar, Gouda and Monterey Jack are all popular choices that are easy to find in stores. This combination will give you bags of flavor combined with a velvety texture that will help the sauce coat your macaroni. A good mix of cheese is key to the overall taste of your sauce, ideally with one sharper cheese and one that is softer.

Smoked macaroni and cheese