Amazing Smoked Mac and Cheese Recipe You Should Try

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STEP FOUR: Place the cooked pasta in a disposable aluminum pan or large cast iron skillet. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese mix and 1 cup milk. STEP FIVE: Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese.

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Bring a pot of salted water to a boil. Add elbow macaroni and stir every few minutes until cooked al dente. 8-10 minutes. Drain pasta in a colander running cool water over the pasta until room temperature. Cube Velveeta into 1- inch cubes and add to a pot along with dry rub and milk.

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Mix well. Add the cooked macaroni noodles to the cheese sauce and mix until the noodles are covered in cheese sauce. Sprinkle additional ½ cup cheese over the top. Place on the smoker uncovered for 45 minutes - 1 hour, or until desired smokiness is achieved. Enjoy immediately.

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Keep the cream and milk warm in a small saucepan on the side. Slowly pour the warmed dairy into the roux using 1/2 cup at a time, whisking to thicken the sauce. Add in the spices and whisk constantly while the sauce is simmering, just until thickened. Whisk in the cheeses and melt.

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Add the cooked noodles to the cheese sauce and stir to combine. Make the crumb topping. Mix melted butter, Hey Grill Hey Sweet Rub, and panko bread crumbs together in a bowl. Sprinkle over the top of the mac and cheese. Smoke. Place the mac and cheese on the smoker, close the lid, and smoke for 1 hour. Enjoy.

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To prepare the topping, combine the Panko breadcrumbs and butter in a small bowl. You can add crumbled bacon and shredded cheese if you like. Spread the mixture evenly over the mac and cheese. Place the skillet in the smoker and shut the lid. Allow it to smoke for an hour at a steady 225°F temperature.

Amazing Smoked Mac and Cheese Recipe You Should Try

Turn off the heat. Stir in 1 cup cheddar, 1 cup Gouda and 1 cup Gruyère until the cheese melts and becomes one cohesive mixture. Add the macaroni to the pot with the cheese sauce and stir to coat. Pour half the mac and cheese into a greased 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet.

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Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper.

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Start the pellet smoker at 250°F and smoke for 30 -40 minutes. Stir and add the American cheese slices. Turn the smoker up to 350°F and continue smoking until the pellet smoked mac and cheese is bubbling around the edges. The entire pan will not be bubbling. You want to start seeing lightly browned pieces on the top.

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Stir in the cooked macaroni. Pour into a lightly greased 9″ x 13″ baking dish. Bake for 30-40 minutes or until golden brown and hot. Melt the remaining 4 tablespoons of butter in a small saute pan. Add the Panko and stir until golden brown, about 5 minutes. Sprinkle breadcrumbs over the mac-and-cheese. Slice and serve.

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Add the Velveeta cheese into the large pot and stir. If the mixture is getting too thick, add milk and turn up the heat. Be careful not to get the mixture too hot. Place in smoker for 60 minutes at 226 degrees F (107.8C). Stir after 30 minutes to ensure the Mac N Cheese gets an even smoke flavor. After 60 minutes pull out of the smoker and serve!

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Prepare as directed through step 6. Lightly spray the insert of your slow cooker. Transfer the mac and cheese to the slow cooker. Cover and cook on low for 2 to 3 hours, checking after 90 minutes to make sure the pasta isn't getting mushy. Stir well and serve. If the mixture is too thick, stir in a little milk.

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So, next time youre in the mood for some comfort food with a unique twist, consider trying out a smoked mac and cheese recipe with Velveeta. Your palate will thank you for the burst of flavor and creamy goodness that this dish brings to the table. Give it a go and savor the deliciousness! Share This Article. Facebook Twitter Email Print.

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Once it comes up to a boil, turn down to medium-low to get a simmer. Add in milk and whisk until smooth and creamy. Add 1-2 tbsp more of milk as needed to get the sauce to the consistency of smooth pancake batter. Add cheese and noodles. Turn the burner to low and add cream cheese.

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For the complete recipe, along with ingredient amounts, scroll down to the recipe card.) Preheat oven to 350ºF (175ºC). Prepare cooked elbow pasta, cube cheese, and measure out flour, butter, salt, and pepper. Melt butter in a large saucepan. Whisk in flour, salt, and pepper.

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Season to taste with a few generously large pinches of salt and pepper. Add pasta. Stir to combine, and season to taste with salt and pepper. Smoke for 20 minutes with the pellet grill set to smoke. Stir mac and cheese and cook on 225 for an hour, stirring and adding more cheese on top halfway through. Serve and enjoy!