Smoked Mac and Cheese

I’ve mentioned once or twice on this blog about our love affair with our Masterbuilt electric smoker (affiliate link). We smoke food at least once a week, often more. Sometimes we do a “secondary smoke.” This could be something like Seasoned Smoked Almonds or Everything Bagel Smoked Cashews. It could also be an awesome side like Smoked Mac and Cheese.  It is smoky and cheesy.  Two of my favorite combinations.

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Smoked Mac and Cheese

So, a secondary smoke is when there is room in the smoker, so you decide to add something else to take advantage of the space.  We often use this space to smoke nuts which is one of our favorite (Whole30) snacks to have on hand.  But Smoked Mac and Cheese is also a perfect secondary smoke because it is easy, yummy and makes a super side dish to go along with a smoke pork shoulder or Smoked Tri Tip.

It couldn’t be easier to smoke macaroni and cheese. Start with a batch of easy Homemade Instant Mac and Cheese. The type of pasta you use doesn’t matter, but you want to be sure to under cook it just a little. So if the recommended cook time is 9 minutes, cook it for 8.

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Transfer the stove top Mac and Cheese to a throw away aluminum pan. (An 8×8 pan worked perfectly.) Add it to your preheated, smoke-filled smoker. We usually smoke it for an hour to an hour and a half at 225°F.  And since this is a secondary smoke, we use whatever wood chips we are using for the other things in the smoker.  Generally, we use hickory because it gives the smokiest flavor.

Serve it Up

We recently served Smoked Mac and Cheese at a gathering of picky eaters and it was a hit. So, give it a try, and let us know how it goes.