![]() ![]() If a darker crust is desired for mac & cheese, place skillet in oven, under the broiler, 4 inches from the heat, until the top is golden and bubbling, 3 to 4 minutes. If mac & cheese is getting too dark, you can always cover with foil and continue cooking. Best Smoked Mac and Cheese on a Pellet Grill Published: Modified: by Jeri Walker This post may contain affiliate links 4 Comments Sharing is Caring Jump to Recipe There is no better comfort food than a piping hot bowl of Smoked Mac and Cheese. Make sure to check halfway through the cooking time because smokers and grills will vary. ![]() To smoke the mac & cheese, place the skillet in your 350 degree smoker for 1 hour (or until mac & cheese becomes hot and bubbly). ![]() Top mac & cheese with panko/bacon mixture Cook noodles until al dente or a little firm to the bite and set aside. If possible, use a 13-inch cast iron skillet – and make sure it has been oil, seasoned or sprayed with a good non-stick spray. In a large pan, boil water and add one pound of pasta of your choice. Mix together pasta, sauce, mayo and sour cream and pour into a smoker-safe dish. (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit. 1 pound dry elbow macaroni ½ cup unsalted butter ¼ cup all-purpose flour 2 cups half and half. Add 1-2 tablespoons of your favorite hot sauce (depending on the heat level you desire) and the All Purpose seasoning. Smoked Gouda Mac and Cheese Fulfill your mac and cheese craving with smoked gouda mac and cheese. Add an additional 1/2 cup of heavy cream and stir for 1-2 minutes and then add final 1 cup of heavy cream and stir until sauce is smooth and thick.Īdd grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. At that point, add 1/2 cup of the heavy cream and stir until sauce thickens. Cook until the roux starts smelling a little nutty. In saucepan, heat 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Finely chop bacon with food processor and set aside. Immediately remove bacon from baking sheet and allow to drain on a paper towel. From apple to cherry, we offer tons of wood pellet smells and smokes. You could probably do it in an oven in an hour at 350 too, if you had too, but dont forget the Liquid Smoke if doing so. You want the bacon to be crispy and not limp). I smoked it at about 250 for an hour, then bumped it up to 270, as the meat was about done. Grate both cheeses and set aside.Ĭook bacon until crispy (we suggest placing bacon on a baking sheet and placing in a 400 degree oven for 10 – 15 minutes. Prepare pasta (al dente) according to package directions and set aside. Get your smoker up to 350 degrees and allow to stabilize for 15 – 20 minutes. ![]()
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