Smoked Mac & Cheese Recipe | Macaroni & Cheese on Smoker Malcom Reed HowToBBQRight

hey welcome back to how to barbecue right instead of do it me today I'm going to show you some of my favorite barbecue sides and the first one we're going to do is smoked the back of cheese man who doesn't love mac and cheese I know we've all had grandmas does it in the oven it's like a big casserole but I'm kind of taking my spin on it and doing it outside on the smoker we're going to get some good wood going some smoke on the top of the pack of cheese we're topping it with a little bacon panko that I mix it up so let's talk about how we're going to assemble this mac and cheese the first thing we're going to need some elbow macaroni noodles and I just buy a box of noodles cook them right according to the package directions al dente I don't want to overcook these noodles because we want to still have some texture then we're going to need a good cheese sauce and so I already put the cheese sauce together but what I have we start with the root a couple tablespoons of flour some butter need a little fat in there make that room come together cook that a few minutes add some heavy cream and then start melting in your cheese now for this recipe I use a pound and a half of cheese I got one pound of extra sharp cheddar that's what really gives it that flavor and to balance it out I use a little bit of Monterey Jack and it makes just a beautiful cheese sauce and right at the end where the cheese sauces come together I had a couple tablespoons of Frank's hot sauce so you can use whatever kind you like I really like the little vinegar essence that the Franks brains and it's got a little bit of garlic flavor in it too it's going to make that cheese sauce really stand out so it's time to start putting the cheese sauce to the noodles and I like my macaroni and cheese extra creamy so I used that whole recipe for that about 12 ounce box of elbow macaroni noodles we're also going to add some Mayo and sour cream this is going to bring this whole sauce together adds extra creaminess as that sit that a good macaroni and cheese some should have that sharpness really goes with that extra sharp cheddar you just want to mix it around well that's cheese sauce is hot you know those noodles can be really soaked in some of that flavor as we're mixing it I want to just get my seasons going I'm just going to use some salt pepper garlic my ep season it's real simple it just needs a touch just to give them a cream cheese some flavor if you're measuring just give it about a teaspoon we've got it all combined now it's time to talk about what we're going to cook it in now it's time to get in here container you're going to cook it in you can use a casserole dish but since we're going out on the smoker please my trusty iron skillet we're just going to spoon the squeezed a little got it really good seasoned go ahead our mac and cheese to it spread it out even you don't want to overfill it if you get a little extra left over right that will make a mini one so now it's time for the topping and this is what really makes this mac and cheese special I've got some panko bread crumbs but I took one package of thin sliced bacon and browned it up real nice put it in the food processor let it chop it up to where it's you know pretty fine it's not like a dust let's do have some bacon texture but it really pulls in that bacon grease that fat and instead of adding butter to these pinkos we can just mix that bacon mixture back with it and it makes this awesome topic this is going to provide us a crunch give us that great bacon flavor and it's going to store it in some of that smoke that we have and we'll put this out on the grill so let's top this mac and cheese you know it's got a real heavy with it just spread it out we want that crust to develop any time you add bacon to something that's going to be good and especially mac and cheese all right I know this mac and cheese looks ready to eat just like this it's hard push back close we got to let it cook for about an hour I'll get my pellet grill going outside got some pecan pellets in there generate some smoke whatever you're cooking on just make sure you hold that temp at 350 we're going to need about an hour we're cooking it uncovered we want that smoke to get all around this pan get it nice and happy and fuse that melt that cheese more I know that mac and cheese looked a little runny but it's supposed to be like that because it's going to tighten up those new they're going to swell a little more there to soak up all that flavor in one hour we're going to have a awesome smoked mac and cheese barbecue side let's get it outside all right so I've got my pellet grill fired up sitting on 350 degrees got some of those pecan pellets in there generating a nice smoke ring get this mac and cheese right on the grate like I said it's gonna take about an hour so we're not really going to mess with it we're just gonna let it sit here let it cook a hour we'll come back check on it we'll be ready to roll show you what it looks like here when it's done okay the mac and cheese has been on for about an hour and I had to get a little sneak peek in there and make sure it's all bubbly and good and it is ready check this out I want to see how the cheese is kind of browned around the edges and make that crust bubble down a few places but they that's okay but you can see it's smoking hot man that's Jesus I'll melt it everything's bubbling in there we're going to take it inside and you don't want to taste this right now and the bad as you want to that's like a hot lava so we're get it inside let it hang out a little bit then we'll play this up a little bit and try that's it smoked mac and cheese a little bit of panko baking topping oh it's going to be so good that's a side that everybody will remember at your next barbecue all right so we're back inside we've got our smoked mac and cheese ready to try just to talk about what we did a little bit you know we took some basic elbow macaroni noodles made us a cheese sauce with that extra sharp cheddar cheese and a little Monterey Jack mixed into the Mayo some sour cream just to add some richness to it and hit with some hot sauce to the cheese sauce to balance it out and just a bit of spice but for seasonings we went simple with AP the salt and pepper and the garlic that was really easy and we just got a really great homestyle mac and cheese and we kicked it up one more level by adding that bacon to our panko mixture make this crust and we threw that on the pit for one hour 350 with some pecan smoke this is what we had so now let's get some out on a plate so we're working with me you can see it made a nice crust on it some of that cheese is kind of brown the nowhere near burnt that's just the perfect mac and cheese and it was real running and creamy but now look how thick it set up a lot of that moisture has been absorbed by those macaroni noodles and you get that crunchiness with that panko and bacon all mixed in that's what makes it awesome macaroni cheese all right man I can't wait to try this mac and cheese those creamy its rich you get all those cheese's coming through really like that crunch that topping is it awesome awesome smoked mac and cheese and you don't forget about the sides when you're out there cooking barbecue man you can use that smoker to do some awesome stuff and then get that temp up to about 350 give this macaroni and cheese a try you'll never cook it in the oven again and your wife will love you for it see you next time

Channel: HowToBBQRight

Views: 816,939

Rating: 4.9429016 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, mac & cheese, mac & cheese recipe, mac and cheese casserole, mac and cheese recipe, macaroni & cheese, smoked mac and cheese, smoked mac and cheese recipe, smoked macaroni and cheese

Id: jado2za9g8c

Length: 7min 21sec (441 seconds)

Published: Wed Jun 03 2015

Reddit Comments

[u/j0nnyb4n4n45]

/r/foodporn

[u/TheWrongTap]

God dammit mayo in mac & cheese!?