SMOKED MACARONI SALAD
Provided by Damaris Phillips
Categories side-dish
Time 1h25m
Yield 10 side-dish servings
Number Of Ingredients 12
Steps:
- In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
- In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
- Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.
SHANNON'S SMOKY MACARONI AND CHEESE
This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.
Provided by S.Michael
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
- Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g
SMOKY MACARONI
Our two grandsons are big fans of macaroni and cheese. When they're hungry, I can have this tasty variation with little smoked sausages and peas on the table in about 20 minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, saute red pepper and onion until tender. Combine soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce heat; simmer, uncovered, until cheese is melted, 5-10 minutes, stirring occasionally. Add macaroni; cook until heated through, 5-10 minutes longer.
Nutrition Facts : Calories 407 calories, Fat 26g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 1244mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
SMOKY MAC 'N CHEESE
My mother used to make mac n' cheese with tomatoes, so when I tried this recipe which I adapted from a canned tomato ad we loved it, even though it was quite different from Mom's. It is very different from our usual mac 'n cheese (which I already posted)and very good! Note 1: When I made this recipe I wanted to use up some evaporated milk that I had in the refrigerator - which was 1/2 can - this can easily be changed to using all cream or all evaporated milk to equal 1 1/2 cups total cream/evaporated milk. Note 2: cheese--I had about 1/2 pound of smoked and about 1/2 pound of regular Cheddar--although you should use some smoked Cheddar, I think his recipe is very adaptable to use whatever cheese is on hand and my amounts of cheese may be a little off by more or less than the amount listed in the ingredients as I did not measure the cheese but used what I had on hand. Note 3: I didn't use the hot dogs or little smokies but thought they would be great in this casserole.
Provided by ellie_
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375-degrees F.
- Cook macaroni according to package directions, drain.
- Spray a 13 x 9 baking pan with Pam (cooking spray) or grease pan and set aside.
- In a large saucepan heat cream and evaporated milk (see note 1 in description), mustard, salt and pepper to boiling.
- Reduce heat and stir in cheese (see note 2 in description)with a whisk or a wooden spoon until melted and smooth.
- REMOVE FROM HEAT.
- Stir in tomatoes, onions and hotdogs or little smokies(if using).
- Put macaroni in baking pan and pour sauce over, mixing in the cheese sauce well so all the macaroni is well covered (this can be done in a separate saucepan or bowl but by mixing in the pan there is one less dish to wash).
- In a small bowl mix together bread crumbs and Parmesan (or if you are making your own bread crumbs in a blender you can add the Parmesan and just whirl the bread crumbs and Parmesan in the blender -- one less dish to wash).
- Sprinkle breadcrumb/Parmesan mixture over the macaroni/cheese in the baking dish.
- Bake for 20-30 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 1311.7, Fat 70.6, SaturatedFat 41.7, Cholesterol 217.1, Sodium 1605.9, Carbohydrate 110.8, Fiber 6, Sugar 8.4, Protein 58
BAKED MACARONI & CHEESE RECIPE | TRAEGER GRILLS
Wisconsin called, and they're jealous of our Traeger Mac and Cheese. Smoked Macaroni and Cheese absorbs every whit of hardwood smoke flavor making a unique, smoky Mac that Wisconsin can only create if they have their own Traeger grill. Go on and get some, before we devour it all.
Provided by Traeger Kitchen
Number Of Ingredients 11
Steps:
- Bring 5 quarts of water to a boil in a large pot over high heat. Add the salt. Add the macaroni and cook, stirring occasionally for 2 minutes less than the time recommended on the package (the pasta will continue to cook in the Traeger). Drain the macaroni well, then transfer to a large bowl.
- Melt 8 tablespoons of butter in a medium saucepan over medium heat. Gradually add the flour and dry mustard, whisking constantly. Continue whisking for about 2 minutes, but do not let the mixture brown. Gradually whisk in the milk, whisking continuously until the sauce is smooth.
- Reduce the heat to medium-low and stir in the Velveeta, one-third at a time, until fully incorporated and melted, adding more milk if the sauce seems too thick; it should fall off the whisk in ribbons. Season with salt and pepper to taste.
- Pour the cheese sauce over the pasta and stir gently with a rubber spatula or wooden spoon until fully coated.
- Grease a roasting pan or casserole dish with butter, then pour the macaroni and cheese into the pan and spread evenly. Sprinkle the cheddar cheese on top.
- Melt the remaining 4 tablespoons of butter in a medium saucepan. Add the bread crumbs and stir to coat.
- Sprinkle the bread crumbs evenly over the macaroni and cheese and dust lightly with paprika.
- When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
- Transfer the roasting pan to the grill, close the lid, and bake the macaroni and cheese, rotating 180° halfway through, until hot and bubbling and the bread crumbs are golden brown, 45-60 minutes.
- Remove the pan from the grill and serve hot. Enjoy!
FOUR CHEESE SMOKED MAC 'N' CHEESE
You'll be blown away by the smoky, cheesy flavors in this Four Cheese Smoked Mac 'n' Cheese. If you've never made macaroni and cheese in a smoker, you're in for a real treat! The smoker adds a hearty, summer flavor to this mac and cheese recipe to make it a whole new flavor experience. If you don't have a smoker, that's okay too! We found a way to get the same great flavor, right in your own oven! Simply watch our video to see our secret. Make sure you scroll down for the ingredients and materials needed, along with our step-by-step written instructions and images to help you master this creamy smoked mac and cheese recipe. Serve up this creamy smoked mac and cheese for dinner tonight, or bring a piping hot pan along to your next backyard barbecue or potluck -- it'll be the star of the show!
Provided by Ginsburg Enterprises
Categories Pastas
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain well.
- Meanwhile, in a medium saucepan, melt butter; whisk flour into butter and cook over medium heat 2 minutes. Whisk in milk and bring to a boil; remove from heat. Stir in cream cheese, salt, and pepper until mixture is smooth.
- Preheat oven to 300 degrees F. (See tip on smoking.) Coat a disposable 9-1/2- x 11- x 2-inch aluminum roasting pan with cooking spray. (We like using an aluminum pan here in case you want to put this in your outdoor smoker, otherwise a 9- x13-inch baking dish will be fine.)
- In a large bowl, combine 2 cups cheddar, 2 cups smoked Gouda cheese, the Parmesan cheese, pasta, and sauce.
- Spoon mixture into roasting pan. Cover with aluminum foil and bake (or smoke) 45 minutes. Uncover, sprinkle with remaining cheese, and bake 15 to 20 more minutes or until heated through.
SHANNON'S SMOKY MACARONI AND CHEESE
Categories Cheese Pasta Casserole/Gratin
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat.
- Pour the macaroni mixture into a 9x13-inch baking dish.
- Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
THE BEST BAKED MAC & CHEESE RECIPE EVER
Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath.
Provided by Kare for Kitchen Treaty
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
- Serve, topping individual servings with parsley or cooked, chopped bacon if desired.
Nutrition Facts : Calories 442 kcal, Sugar 7 g, Sodium 601 mg, Fat 22 g, SaturatedFat 13 g, Carbohydrate 38 g, Fiber 1 g, Protein 23 g, Cholesterol 68 mg, ServingSize 1 serving
SHANNON'S SMOKY MACARONI AND CHEESE [73]
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish. Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
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