On most recipe sites, this is the spot where you’d get some self important story about how the dish inspired someone to climb Everest or how it led to social change within their community, or how it just wrapped their entire family in a hug, while they cuddled and sang songs around a campfire.
These recipe sites piss me off, so I’m not going to do that. Here’s the recipe for the most amazing smoked mac and cheese recipe you’ll ever make.
Smoked no boil mac and cheese:
Ingredients:
- 1 9×13 pan
- 1 stick of butter, melted
- 12-16 oz of your favorite noodles. I use rotini because it’s fun to say. Use what you like.
- 8 oz sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon Worcestershire sauce
- 24 oz of cheese or your choice. For me it varies based on what I’m in the mood for. I will generally do 8 oz cheddar blend, 8 oz sharp cheddar, and 8 oz monterey jack or mozarella.
- 1 quart milk
- 2 tbsp paprika
Steps:
1) Preheat your smoker to run between 225 and 250.
2) Add the melted butter to your foil pan and spread along the sides and bottom. This will help keep the noodles from sticking to the sides.
3) Add noodles and stir with the butter.
4) Add sour cream and mix well, coating all noodles evenly
5) Add mustard, chili powder, salt, garlic powder and Worcestershire sauce, 16 oz of cheese, and milk and mix well.
6) Wrap in foil and set on your smoker for 90 minutes.
7) After 90 minutes, lift the foil and check the mac and cheese. You want to make sure most of the milk has been absorbed into the noodles. If most of the milk has been absorbed, move on to the next step. If not, re-cover and check back in 30 minutes.
8) Add the remaining 8 oz of cheese to the top.
9) Sprinkle the paprika over the top of the cheese
10) Close the smoker and allow to cook another 60 minutes. If needed, add a chunk of a nice, strong flavor wood, like hickory or mesquite, to your fire.
11) The end product should be a nice, darkened, gooey mess. Enjoy!
