Smoked Macaroni and Cheese Recipe: A Smoky Twist on a Classic Comfort Food

Macaroni and cheese is a timeless classic, loved by people of all ages. But what if we could elevate this comfort food to new heights? This recipe introduces a smoky depth of flavor that will transform your mac and cheese from good to amazing. Get ready to experience the ultimate smoked macaroni and cheese!

Ingredients for Smoky Mac & Cheese

This recipe yields approximately 6-8 servings. Adjust quantities as needed for larger or smaller groups.

For the Smoked Cheese Sauce:

• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 cup smoked Gouda cheese, shredded
• 1/4 cup grated Parmesan cheese

For the Pasta:

• 1 pound elbow macaroni or your favorite pasta shape

For the Smoked Element (choose one method):

• Method 1 (Smoker): Use a smoker to infuse the cheese sauce with smoke. This yields the best results. Smoke the sauce for approximately 30 minutes at 225°F (107°C).
• Method 2 (Smoked Paprika & Liquid Smoke): Enhance the smoky flavor using smoked paprika and liquid smoke. This is a great alternative if you don't own a smoker.

Instructions: Creating Your Smoky Mac & Cheese Masterpiece

Step 1: Cook the Pasta

Cook the macaroni according to package directions until al dente. Drain and set aside. It's crucial to not overcook the pasta, as it will continue to cook slightly in the cheese sauce.

Step 2: Prepare the Smoked Cheese Sauce

If using a smoker (Method 1): Prepare the cheese sauce without the cheese. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk until smooth. Add the smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Bring to a simmer, stirring constantly. Once simmering, carefully transfer the sauce to a heat-safe container suitable for smoking. Smoke according to your smoker's instructions, approximately 30 minutes at 225°F (107°C), or until desired smokiness is achieved. Remove from smoker and stir in the cheeses until melted and smooth.

If using smoked paprika and liquid smoke (Method 2): In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth. Add the smoked paprika, garlic powder, cayenne pepper (if using), salt, pepper, and a few dashes of liquid smoke (start with a small amount and adjust to taste). Bring to a simmer, stirring constantly. Stir in the cheeses until melted and smooth.

Step 3: Combine and Bake (Optional)

Add the cooked macaroni to the cheese sauce and stir gently to combine. You can serve it immediately, or for a richer, baked version:

• Transfer the macaroni and cheese to a greased 9x13 inch baking dish.
• Top with extra shredded cheese (optional).
• Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.

Step 4: Serve and Enjoy!

Let the macaroni and cheese rest for a few minutes before serving. Garnish with extra smoked paprika or chopped chives for an added touch.

Tips for the Perfect Smoked Mac and Cheese

• Cheese Selection: Experiment with different types of smoked cheese to find your perfect blend.
• Spice Level: Adjust the amount of cayenne pepper to your preferred spice level.
• Smokiness: Don't be afraid to experiment with the smoking time to achieve your desired level of smokiness. Start with less time and add more if needed.
• Make it Ahead: The cheese sauce can be made ahead of time and stored in the refrigerator. Simply reheat and combine with the pasta before serving.

This smoked macaroni and cheese recipe is sure to be a crowd-pleaser. The smoky flavor adds a unique and delicious twist to this classic dish. Enjoy!