Superb Smoked Mac and Cheese
This Smoked Mac & Cheese is the quintessential example of a hearty and satisfying comfort dish. The smokey taste brings out the best in the gooey, cheesy delight. This meal is taken to a whole new level thanks to the secret sandwich layer.
Equipment
- 9x13 Pan
- Smoker
Ingredients
- 1 Lb Macaroni (pre cooked)
- 4 Cups Whole Milk
- 4 Tablespoon Butter
- 1/4 Cup All Purpose Flour
- 1/2 Onion (finely chopped)
- 2 Teaspoon Garlic (finely chopped)
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Salt
- 1 Teaspoon Fresh Ground Pepper
- 6-8 Slices Gouda (sub any cheese you like, cheddar, havarti, etc.)
- 1 Cup Grated Cheddar Cheese
- 1 Cup Grated Jalapeño Jack
- 1/2 Cup Sourcream
- 1 Cup Grated Parmesan Cheese
Bacon & Panko Topping
- 1/4 Lb Crispy Bacon, Crumbled
- 3/4 Cup Panko Breadcrumbs
- 2 Tablespoon Butter
- 1 Tablespoon Olive Oil
Instructions
- Prepare smoker and heat for 235°-240° F.
- Cook pasta for 1 minute less that package states. Strain and rinse in cold water.
- Melt 4 Tbsp butter over medium heat, add onions until soft. Add garlic. Whisk flour in, cook for 2 mins.
- Reduce heat to low and slowly add the milk, keep stirring.
- Once combined, add Dijon, salt and pepper. Bring to a boil.
- Reduce heat until thick. Remove from heat, add cheddar cheese and Jalapeño cheese. Stir until smooth. Add pasta.
- Spoon half in the pan by the slices Havarti/gouda. Evenly spread sourcream to the remaining mac n cheese.
- Sprinkle 1 cup of parmesan evenly. Topping melt butter and olive oil. Add panko crumbs.
- Cook until golden brown. Stir in bacon. Sprinkle on top. Place in your smoker for about 2 hours.