Shannons Smoky Macaroni And Cheese 73 Recipes

SMOKEHOUSE MACARONI AND CHEESE

Steps:

• Preheat oven to 375.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions.
• In large saucepan, melt butter over low heat.
• Stir in flour, salt, mustard and pepper until smooth; take off heat.
• Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
• Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
• Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
• Bake at 375 degrees for 20 minutes.

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.)

SMOKY MAC AND CHEESE

Steps:

• Fill a large pasta pot with a strainer with salted water and bring to a boil over medium-high heat.
• Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until lightly browned and cooked through, 6 to 8 minutes, breaking up the meat with a rubber spatula or wooden spoon. Use a slotted spoon to transfer the chorizo to a bowl. Add the onions and a large pinch of salt to the skillet and cook, stirring frequently, until the onions are translucent and soft, 4 to 5 minutes. Add the chorizo back to the pan, stir in the vinegar and cook for 1 minute, stirring constantly. Remove from the heat and set aside.
• Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and cook, whisking constantly, until smooth and the flour starts to smell nutty, about 3 minutes. Slowly whisk in the cream until smooth. Whisk in a large pinch of salt and a couple grinds of black pepper. Bring to a low simmer, adjust the heat and cook, whisking frequently, until the mixture is the consistency of thick gravy, about 5 minutes.
• Meanwhile, cook the elbow macaroni in the boiling water according to the package directions for al dente pasta. Drain the macaroni, reserving 1 cup of the cooking water.
• When the cream mixture is thickened, turn off the heat and add the Brie. Next add the Cheddar and Parmesan, hot pasta and chorizo mixture to the Dutch oven. Stir to combine, adding the pasta water as needed to thin out the sauce. Season with additional salt and pepper if needed. Scoop into 6 to 8 bowls and garnish with the parsley and scallions.