Plus it will give you plenty of surface area for your mac and cheese to take on smoke. A 12 inch skillet will go from stovetop to smoker to the dinner table without too much hassle or too many dishes. You can pull off your big meats to let them rest for an hour and get your mac and cheese right into the smoker without having to preheat your grill. That is great news if you want to whip up this smoked macaroni and cheese as a side dish for something like a smoked brisket or pork shoulder. If you’ve been using a smoker for a while, you know that porous, wet, or soft items take on smoke really quickly. After much trial and error, I’ve put all of my tips and info into this recipe for you to enjoy! I think this is important for any good mac and cheese, but especially important for smoked mac and cheese! You need to to able to taste the smoke without it overwhelming the subtle notes of the cheese and pasta underneath. I’ve tried different cheeses, milks, cream, toppings and more to come up with the perfect blend of flavors and textures. I love a good mac and cheese, so I have spent years perfecting and refining my recipe.
Creamy and rich macaroni and cheese with a crisp panko topping and the perfect kiss of smoke flavor. Smoked Mac and Cheese is comfort food in a cast iron skillet.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.Jump to Recipe Jump to Video Print Recipe Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.
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