Dees Smoked Mac N Cheese Recipes

SMOKEY MAC N CHEESE

Steps:

• Bring a stock pot of salted water to a boil, and add macaroni.
• Cook until al dente.
• Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat.
• Cook just until all cheese has melted, making sure to stir continuously.
• In a medium casserole dish [13x9], add your noodles then pour the sauce over them and mix well.
• Add freshly ground black pepper & seasoning salt to taste.
• Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.
• Remove the foil, then place the dish in the broiler for about 2-3 minutes.
• Let sit for about 10-15 minutes.and serve.

DEE'S SMOKED MAC N CHEESE

Steps:

• 1. Boil macaroni in salted water until very al dente (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside. Spray aluminum (disposable) casserole or lasagna pan with non-stick spray.
• 2. In a large heavy pot on medium heat, melt butter or bacon grease. Sauté chopped onion and garlic till opaque. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
• 3. Whisk in both kinds of milk, mustards, and cheeses. Cook until sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
• 4. Mix cheese sauce with macaroni and pour into prepared pan. Top with extra cheese.
• 5. Smoke in smoker for 2-4 hours (depending on the type of smoker you use) and smoke until light golden brown. Enjoy!
• 6. **Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it drier, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.

SMOKY MAC AND CHEESE

Steps:

• Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
• Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
• Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
• Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
• (Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)