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smoked mac and cheese recipe

Smoked Mac and Cheese

How to get a Muenster-Parmesan crust with a nice, smoky flavor.
Cook Time 30 minutes

Equipment

  • 1 cast-iron skillet

Ingredients  

Topping

  • 8 ounces Muenster, grated medium
  • 1½ ounces grated Parmesan (keep them separate)

Base

  • 16 ounces dry cavatappi pasta (or elbow macaroni)
  • 8 tablespoons unsalted butter (1 stick)
  • 2 tablespoons flour
  • 2 cups whole milk
  • 8 ounces Velveeta, cut into ½-inch chunks
  • 6 ounces sharp cheddar, grated medium
  • 6 ounces Gruyère, grated medium

Directions 

  • Light your smoker and heat it to 350 degrees, or preheat your oven to the same temperature.
  • Boil pasta according to package directions in generously salted water until just below al dente. If it’s just a little too chewy to be enjoyable, then it’s just right. (I like the extra curls in cavatappi pasta, but plain old macaroni will also work well.)
  • While the pasta is boiling, prepare the cheese sauce. This sauce will come together pretty quickly, so be sure to have all the ingredients grated, measured, and within reach. Melt the butter in a 12-inch cast-iron skillet over medium heat (not too hot, or you’ll scorch the milk a few steps from now). This will be the pan that goes into the smoker, so make sure it’s both stovetop- and oven-safe. Once the butter is melted, add the flour and whisk for a minute or two, just until the butter darkens a shade to golden. We’re not making gumbo.
  • Pour in the milk and stir continuously for another minute or two until it begins to thicken. Add the Velveeta and continue stirring until it’s nearly melted.
  • Add the cheddar and Gruyère (stick with sharp cheddar, but you can substitute another young cheese that melts well for the Gruyère—I just really love Gruyère) and stir to melt it. Once the cheeses have completely melted, take the pan off the heat.
  • Drain the pasta, but don’t cool it, and pour it directly into the pan with the cheese sauce. Stir to combine well, and smooth out the top.
  • Sprinkle evenly with all of the Muenster cheese. Then sprinkle all of the Parmesan over the Muenster. Smoke (or bake in the oven) for at least 30 minutes, or until nicely browned. Serve as soon as it stops bubbling.

Notes

Feel free to add some hot sauce, black pepper, mustard powder, paprika, or your favorite barbecue rub into the mix if you like, but it doesn’t need it.