Easy Smoked Mac And Cheese

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Mac and cheese is one of my go-to barbecue sides.

It’s warm, gooey, and so filling that I believe we can all agree it’s the perfect comfort meal.

So, how do we put our own spin on it, how do we improve on it? We’re smoking it! This really takes things to the next level, and it also simplifies the whole procedure.

1. One tray 

Most mac and cheese recipes call for a white sauce (commonly known as a bechamel sauce), but this one does not. This is a one-tray masterpiece.

I used a foil tray; you could use a baking pan, but I like to keep things simple!

Then you literally just pile everything on top of it. Uncooked pasta, Colby cheese, cheddar cheese, butter, and cream cheese.

Sprinkle with your preferred rub; I used Lanes Signature rub, which is a terrific all-arounder, but if you want to create your own, check out our recipes here.

Add 6 cups of full cream milk to the tray and you’re ready to go. Don’t stir it yet; it’s better to wait until the heat softens all of that cheese.

2. Smoke it

For this meal, I utilized my Traeger Timberline 1300. Any hooded BBQ will suffice; just raise the temperature to 300F to 320F to melt the cheese.

I smoked with a softer fragrant wood, Bear Mountain Pecan pellets, but cherry would also work nicely. Fruit and nut kinds of smoking wood offer a gentler taste and are less overpowering, and you don’t want to exaggerate the smoke flavor in this recipe.

When your temperature is stabilized, add the tray of mac and cheese. You have 30 minutes to leave things alone. During the first 30 minutes, all of the cheese will melt and the pasta will absorb the milk.

After 30 minutes, give it a good stir; it should resemble mac and cheese but still be a bit runny.

Sprinkle the panko crumbs equally over the top and return to the smoker for another 30 minutes, or until the top is crispy.

When this is done, it will have the right gooey cheesy consistency of any mac and cheese, as well as a lovely crispy crust on top.

As a traditional barbecue side dish, we would serve it with:

  • Pellet grill brisket
  • Smoked beef ribs
  • Hot and fast BBQ brisket
  • St Louis pork ribs on a gas grill


Easy Smoked Mac And Cheese

Can you smoke cheese in a smoker?

The cold smoke technique includes cooking blocks of cheese for a few hours at a low temperature on a charcoal grill or smoker. The smoke fills the smoke chamber and permeates the cheese without overheating and melting it.

How to smoke Cheddar cheese in a smoker?

Set your smoker to keep the temperature below 90°F (32°C).
Place the cheese on the grate of your smoker to generate cold smoke.
Place the cheese blocks directly on the grate and smoke for approximately 4 hours.
Place the cheese in a resealable plastic bag after removing it from the grate.

What wood is good for smoking mac and cheese?

Anything over 225°F will overcook the noodles and make the mac and cheese dry. Use a gentle wood. For this recipe, I prefer lighter woods like as cherry, apple, maple, or pecan.

At what temperature do you smoke cheese on a pellet grill?

Smoke the cheese for two to four hours before serving. Make sure there is a consistent and mild quantity of smoke. To keep the smoke going, use a smoking device or add pellets or wood chips at regular intervals. A grill or smoker’s temperature should be set at 225 degrees Fahrenheit.

How many hours should you smoke cheese?

For a light smokey taste, we suggest smoking cheese for 45 minutes to 2 hours. If you want a strong smokey taste, smoke the cheese for at least 2 hours. Also, flip the cheese every 15 to 30 minutes to ensure that each side is equally smoked.

What cheese is best to smoke?

Mozzarella and cheddar are two of the most popular cheeses to smoke. I’ve had good luck with American, Monterey Jack, Gouda, Brie, Swiss, and even Gruyere. Big slabs of cheese are inexpensive in bulk warehouse retailers.

Do you wrap cheese to smoke it?

Arrange the cheese on the grates, ensuring sure it isn’t touching on the edges and that there is enough airflow around each piece. Smoke for 1-2 hours with the cover closed. Refrigerate. Remove the cheese from the grill after it has finished smoking and cover it in parchment or uncoated butcher paper.

Does cheese melt when you smoke it?

The cheese will melt or even burn if your smoker or charcoal grill is too hot. To keep your cheese from melting or burning, put a very little quantity of charcoal — ideally briquette charcoal rather than lump charcoal — to the fuel section of your smoker or grill.

How long do you smoke cheese on a pellet smoker?

Ingredients. In the half-size pan, place a wire rack or a layer of toothpicks, then place the cheese on top. Place the skillet on the grill. Close the top and let the cheese smoke for 1 hour.

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