Looking to elevate an American classic? Try this unique twist on smoked mac and cheese. Picture al dente elbow macaroni coated in a luxurious blend of sharp cheddar, Gruyere, and Parmesan, infused with Dijon mustard and smoked paprika. The dish takes a flavorful turn in a preheated smoker at 225ยฐF for a subtle smokiness. The surprise comes with a crunchy pretzel topping, delivering an unexpected texture and a hint of saltiness. Garnished with fresh herbs, this smoked mac and cheese with a pretzel twist is a quick, unforgettable upgrade to comfort food, perfect for any occasion.
Ingredients:
- Elbow Macaroni: Perfectly al dente, these pasta bites form a comforting base for the dish.
- Cheese Blend (Cheddar, Gruyere, Parmesan): A luscious fusion of sharp cheddar, nutty Gruyere, and savory Parmesan.
- Dijon Mustard: Adds a subtle tangy kick, enhancing the cheese sauce’s complexity.
- Smoked Paprika: Imparts a rich, smoky flavor, elevating the dish’s overall profile.
- Garlic and Onion Powder: Mellow garlic and onion notes balance and enrich the cheese sauce.
- Salt and Black Pepper: Essential for seasoning, enhancing the dish’s natural flavors.
- Pretzels (Crushed): A crunchy topping adds texture and a hint of saltiness.
- Fresh Herbs (Chives): Garnished for freshness, chives contribute mild onion flavor and vibrant color.
Recipe Tips and FAQs:
Can I use different types of pasta for this Smoked Mac and Cheese recipe?
Certainly! You can experiment with different types of pasta to suit your preference. While the recipe suggests elbow macaroni for its classic appeal, feel free to use other pasta shapes like penne, rigatoni, or rotini. Keep in mind that different pasta shapes may have varying cooking times, so adjust accordingly to achieve the desired al dente texture. The key is to choose a pasta shape that you enjoy and that complements the creamy and smoky flavors of the dish.
Is a smoker necessary to make this Smoked Mac and Cheese, or can I use a different method?
No smoker? No problem! Add a few drops of liquid smoke to the cheese sauce or use the grill method. For the latter, set up for indirect cooking, add wood chips, and grill with the lid closed for a subtly smoky mac and cheese. Enjoy the twist without the traditional smoker.
Can I use pre-shredded cheese for this Smoked Mac and Cheese?
Certainly! While freshly shredded cheese typically yields a creamier texture, pre-shredded cheese can be a convenient alternative. Using pre-shredded cheese won’t drastically alter the flavor, but it’s essential to be aware that pre-shredded varieties often contain anti-caking agents, which can slightly affect the texture of the sauce.
What if I don’t have pretzels for the topping?
If pretzels are unavailable for the topping, fear notโthere are easy substitutes to maintain that delightful crunch. Consider using toasted breadcrumbs seasoned with melted butter and herbs, crushed crackers like saltines for a flavor kick, or even Panko breadcrumbs for a lighter and crispier texture. Feel free to experiment with these alternatives, adjusting quantities to achieve the desired crunch and flavor profile, ensuring your smoked mac and cheese remains a delightful and customized culinary experience.
What’s the best way to store leftover Smoked Mac and Cheese?
To store leftovers of the smoked mac and cheese, place them in an airtight container and refrigerate. This will help preserve its freshness and prevent it from drying out. Consume the leftovers within three days for the best quality. When reheating, consider using an oven for even warming, ensuring the dish retains its creamy texture and avoids becoming overly dry. Simply cover the container with foil and warm it at a low temperature until heated through. This method helps maintain the integrity of the flavors, ensuring your leftover smoked mac and cheese remains as delicious as when it was first prepared.
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Smoked Mac and Cheese
Equipment
Ingredients
- 1 lb elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 cup crushed pretzels for topping
- Chopped fresh herbs for garnish chives, parsley, or thyme
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.1 lb elbow macaroni
- In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.1/2 cup unsalted butter, 1/2 cup all-purpose flour
- Gradually whisk in the milk until the mixture is smooth and begins to thicken.4 cups whole milk
- Stir in the Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper.1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, Salt and black pepper to taste
- Add the shredded cheddar, Gruyere, and Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.3 cups shredded sharp cheddar cheese, 1 cup shredded Gruyere cheese, 1/2 cup grated Parmesan cheese
- Add the cooked macaroni to the cheese sauce, stirring until the macaroni is well coated.
- Preheat your smoker to 225ยฐF (107ยฐC).
- Transfer the mac and cheese to a heatproof dish suitable for smoking. Place the dish in the smoker and smoke for 30-45 minutes or until the mac and cheese has a subtle smoky flavor.
- Remove the mac and cheese from the smoker and sprinkle the crushed pretzels over the top. Garnish with chopped fresh herbs for a burst of freshness. Let it rest for a few minutes before serving to allow the flavors to meld.1 cup crushed pretzels, Chopped fresh herbs for garnish
Video
@cookinglikekate Looking to elevate an American classic? Try this unique twist on smoked mac and cheese. Full recipe at Cookinglikekate.com #smokedmacandcheese #macandcheese #macandcheeserecipe #pasta #pastarecipe #pastalover #cheese #cheesy #bestmacncheese #threecheeseblend โฌ Sunshine – WIRA
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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