Our Favorite Side: Smoked Mac and Cheese Recipe
This is the most requested recipe from our customers. Our smoked mac and cheese has been on the menu since day one and it is the one side dish that outsells every other. Here is how we make it.
Ingredients (Serves 6-8)
- 500g elbow macaroni
- 400g sharp cheddar, grated
- 200g Gouda, grated
- 100g Parmesan, grated
- 500ml whole milk
- 250ml heavy cream
- 60g butter
- 45g flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Panko breadcrumbs for topping
Method
Cook the macaroni to al dente (one minute less than package directions). Drain and set aside. Make a roux with butter and flour, cook for 2 minutes. Slowly add milk and cream, whisking constantly. When thickened, remove from heat and stir in cheeses, paprika, garlic, and cayenne. Fold in the pasta.
Transfer to a cast iron skillet or aluminum pan. Top with panko mixed with a little melted butter. Place in the smoker at 120C for 45 minutes to 1 hour, until bubbly and golden on top. The smoke penetrates the breadcrumb crust and gives the whole dish a subtle smokiness that you cannot replicate in an oven.
Let it rest 10 minutes before serving. It will be volcanic inside. This is not a light dish, but nobody comes to a BBQ joint for salad.