how to make mac and cheese sauce with sliced chedar cheese

Heirloom tomatoes have been hitting farmer’s markets for a while now. Smoke for approximately 1 hour until the cheese is bubbling and the bread crumbs are toasty and browned. Cover the top of the dish with the buttery breadcrumbs.Ĩ. Pour the macaroni and cheese mixture into a heat-proof or disposable, foil 3 quart baking pan. Season the melted butter with salt and stir in the breadcrumbs.ħ. In a sauté pan, melt 2 tablespoons of butter. Gently stir in the macaroni to coat with the cheese sauce.Ħ. Remove the pot from the heat and add the grated cheeses to melt. Cook for 2 minutes until just creamy and starting to thicken, like a béchamel sauce.ĥ. Add the warm milk, 1 cup at a time and whisk it into the roux. Meanwhile, heat the milk in 2 to 4 cup batches in the microwave until just warm, not boiling.Ĥ. Gently whisk in the flour a little at a time until it is well blended with the butter. In the same pot, melt 6 tablespoons of the butter. While the pasta cooks, grate the cheeses.ģ. Cook the macaroni in the salted water as directed on the box, approximately 6 to 8 minutes so that it is still a tad al dente. Bring a large pot of water (about a 4 quart pot) to a boil and add 1 teaspoon of the salt. Preheat your Masterbuilt Electric Smoker to 225 degrees F.Ģ. Add desired, soaked wood chips to the slide-out drawer of your smoker.

Total time: 2 hour – Prep time: 1 hour – Smoke time: 1 hour – Serves: 6 peopleġ.

Box grater or food processor with shredding attachment.

3 quart baking dish or disposable foil roasting pan.

Any wood chips soaked in water for 30 minutes or more.

The salad recipe follows the pasta recipe. You can make a nice heirloom tomato salad to round out the meal while the mac and cheese is smoking. This pairs well with either smoked brisket or smoked pork loin. If you are serving this as a side dish with smoked meat, start the meat recipe well ahead of time so both dishes are finished together. Smoked Mac and Cheese with Two Cheeses Recipe The cheddar is sharp and tangy, while the Gruyere is a softer Swiss variety that is unpasteurized, or raw, with a nutty flavor. They melt extremely well and hold up when smoking for an extended time. Both are from cow’s milk, but with less lactose (milk sugars) in them than some other cheese varieties. The recipe developed here calls for 2 cheeses, sharp cheddar and Gruyere. The temperature and timing should be similar. You could also use the Analog Smoker if that is what you have. For this recipe, using the Masterbuilt Digital Electric Smoker works well. Smoking the entire dish brings it to a new level.

I have enjoyed making macaroni and cheese incorporating smoked cheeses, such and Gouda and mozzarella. Mac and Cheese with Cheddar and Gruyere Recipe 4 - 314 vote

How to make mac and cheese sauce with sliced chedar cheese