A lot of pans containing mac and cheese have set under the hood of this smoker while absorbing the smoke of various favored woods. Most times there’s brisket, pork ribs, or Boston butts sharing the grates long before the mac and cheese is placed on the smoker.Â
Po'Richard's Smoked Mac & Cheese
This version of my recipe has been around since 2014. I served it in the restaurant, and at events. The only variation to the original recipe is using different cheese combinations. Folks that try it seem to like it a lot, especially when served with barbecue.
Equipment
- 1 Medium Size Wok
- 1 Stock pot Large enough for 16 oz macaroni shells
- 1 Large Bowl Used for cheese mixture
- 1 9" x 11.5" x 2" Pan Disposable aluminum pans work best for smoking
- 1 Long Handled Stirring Spoon Heat-resistant stirring spoon or paddle
- 1 Set of Measuring Spoons
- 1 Set of Measuring Cups
- 1 Medium Whisk
- 1 Round Potato Masher Used to breakup and stir cream cheese into rue
- 1 Knife Suitable for cutting block cream cheese
Ingredients
- 16 oz Macaroni Shells One 16 oz box
- ½ cup Butter I prefer unsalted butter
- 3 cups Milk Whole or 2%, your choice
- ¼ cup Flour All-purpose or plain
- 1 tbsp Rub Seasoning Po'Richard's Original Rub Seasoning is key
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 8 oz Cream Cheese One block
- 8 oz Italian Blend Cheese Shredded 8 oz package
- 16 oz Sharp Cheddar Cheese Shredded (2) 8 oz packages
- 8 oz Mozzarella Cheese Shredded 8 oz package
Instructions
- Cut the block of cream cheese into cubes. Set aside.
- Empty all the shredded cheese into a suitable bowl and mix together. Set aside.
- Add water to pot and bring to a boil. Add macaroni and allow water to boil again.
- Stir macaroni to keep it from sticking to the bottom of the pot. Cook for ten minutes, or until macaroni softens. Drain and set aside.
- Add butter to wok and set heat to medium. Allow butter to melt and start to sizzle. Add flour, stirring until completely absorbed by the melted butter.
- Add the milk using the whisk to mix together with the flour and butter.
- Add the black pepper, sea salt, and rub. Stir until the rue starts to thicken. Turn heat down too low.
- Add the cubes of cream cheese to the mixture. Mash and stir using the potato masher until completely mixed.
- By now, the rue should be thick enough to add the macaroni. Turn the heat off and stir in all the macaroni. Continue to stir until the macaroni is coated with the rue.
- Add roughly two thirds of the cheese blend to the mixture in the wok and stir until completely mixed.
- Pour mixture in the wok into the aluminum pan. Spread evenly to all edges and corners. Add the remaining cheese blend on top, making sure to cover the mixture.
- Place uncovered in the smoker. Smoke for 1½ hours, or until the cheese starts to turn golden brown and the mixture shows signs of starting to boil. Remove and serve.
Notes
Smoked mac and cheese is not the healthiest food you can eat as a side dish, But eaten in moderation along with smoked meat, it is a satisfying favorite for any barbecue occasion.
Nutrition
Calories: 711kcalCarbohydrates: 44gProtein: 32gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 121mgSodium: 1151mgPotassium: 321mgFiber: 2gSugar: 6gVitamin A: 1536IUVitamin C: 0.2mgCalcium: 655mgIron: 1mg
Tried this recipe?Let us know how it was!