NO-BOIL SMOKER MACARONI AND CHEESE
This extra smoky mac and cheese can be prepared ahead and added to your grill and smoker set up when you're finishing off other dishes for the ultimate barbecue side. One tablespoon of chipotle adobo sauce adds extra smokiness and a bit of heat, but feel free to add more as desired if you prefer more smoke and spice.
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer's instructions and set on the grill to begin smoking (see Cook's Note).
- Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn't browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
- Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)
MACARONI AND CHEESE MY WAY
Steps:
- Preheat broiler.
- Bring a large post of water to a rolling boil, add pasta shells and cook al dente, according to package instructions.
- Meanwhile, in a large skillet, add the olive oil and tasso or bacon, cook until just crisp,
- then add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, shrimp and spinach. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. Season with hot sauce, to taste.
- Drain the pasta, making sure to shake all of the water off and out of the shells.
- In a large flameproof baking dish, place drained shells. Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted about 2 to 3 minutes.
FIREMAN BOB'S SMOKED MAC AND CHEESE MY WAY
I'm creating a Smoked Mac and Cheese recipe for my Offset Smoker. I hope you all enjoy !
Provided by Bob Cooney @firemanbob65
Categories Pasta
Number Of Ingredients 21
Steps:
- Smoke the bacon and cut it up. Place chicken broth in a 4 quart pan and bring to boil. put elbow noodles in and cook using directions on package Once done drain and set aside.
- Place butter in large sauce pan on low heat allowing to melt completely. add flour a little at a time stirring to make a rue. add eggs one at a time stirring
- add everything and place noodles in large foil pan and sprinkle paprika all over top and place in Smoker for 3 hours
SMOKED MAC AND CHEESE
I found this smoked mac and cheese recipe years ago in a magazine, and kept adding and taking away ingredients until I found the perfect combination. You can bake it in the oven, but grilling or smoking the dish is the real way to go. -Stacey Dull, Gettysburg, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 casseroles (8 servings each).
Number Of Ingredients 17
Steps:
- 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., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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