![]() It’ll take 1-2 minutes to form a creamy sauce. Stir while the mixture starts to thicken. Cook for 2 minutes, whisking occasionally to keep the flour from burning.Īdd the milk (or half and half), evaporated milk, dry mustard powder, salt, and black pepper and whisk it all together. As the smoker is heating, proceed with the rest of the steps.Īdd butter to a large pot over medium heat. Preheat your smoker on the smoke setting. Pour the heavy cream and water over the macaroni then sprinkle with cup mozzarella cheese, cup cheddar cheese, salt, and pepper. Also cook the bacon, then chop or crumble it into bite-sized pieces and set that aside as well. How to Make Smoked Mac and CheeseĬook pasta to al dente, according to the package instructions. See the Traeger Series 22 Grill on Amazon. You can use any type of wood pellets you like. Traeger Grills Pro Series 22 Pellet Grill & Smokerĭid you know that Traeger created the original wood-pellet grill? The Pro Series 22 is the one most people choose because it’s compact, yet has plenty of space for cooking. Bacon – Bacon is optional, but it adds another bit of texture and even more smokiness to the dish.You can use cheddar or another melty cheese if you must, but Cheeses – I prefer to use a blend of Gouda, monterey jack, and gruyere cheese for this dish, because these are all super melty and super flavorful cheeses.Whisk in the flour and cook for a minute. To a 2-quart saucepan, add the butter and melt over medium heat. You might also taste the dish once it’s done cooking and add more to suit your taste. Preheat smoker to 225☏ using cherry or apple wood chips or pellets. Salt & pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper.Mustard powder – You need something to balance the richness in this dish and we find that mustard powder or a little bit of prepared mustard does the trick.I like to think of this as the secret ingredient. Evaporated milk – In order to add a bit more creaminess without adding a lot of extra fat, we also add evaporated milk to the mix.Use whole milk or half and half for a creamier outcome. Milk or half and half – This will give the sauce a nice creamy texture and a bit of added fat.Flour – All purpose flour is what we use.Butter – I always use salted butter in savory dishes to add an extra boost of flavor.Preheat Smoker to 225 degrees with the Heavy D Stick Burning Heat. You can use the more typical elbow macaroni, if you want. 16 oz Cream Cheese, Cubed 24 oz Colby Jack Cheese 16 oz Monteret Jack Cheese 24 oz Pepperjack Cheese 1 Cup Bread Crumbs Directions: Bring a large pot of water to a boil, boil the pasta to al dente, or 2 minutes less than the package instructions. Shell pasta – We like to use dried small shell pasta in this recipe because it holds a lot of sauce and allows the smoke to really penetrate the dish.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |