Cooking is a family affair here at Three Guys Outside. I was washing the dishes after dinner one night when my 9-year old approached me and said, “Dad, I have an idea. Wouldn’t it be good if we smoked mac and cheese? And put bacon in it?” And here we are, smoked mac and cheese!
Smoked Mac & Cheese
3 cups elbow macaroni
7.5 Tbs butter
4.5 Tbs all-purpose flour
1 tsp salt
1/2 tsp pepper
3 cups milk
3 cups shredded cheddar cheese, divided
8 oz Velveeta, cubed
Cook macaroni according to package directions, strain and set aside. In a skillet or saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Reduce heat. Add just over 2 cups cheddar cheese and process cheese, stirring until cheese is melted.
Transfer cooked macaroni to a greased cast iron skillet (we used a 12″) or a casserole dish. Pour cheese sauce over macaroni and mix well. Sprinkle remaining cheddar cheese on top. Smoke uncovered on 350 degrees for 30 minutes.
- 3 cups elbow macaroni
- 7.5 Tbs butter
- 4.5 Tbs all-purpose flour
- 1 tsp salt
- ½ tsp pepper
- 3 cups milk
- 3 cups shredded cheddar cheese, divided
- 8 oz Velveeta, cubed
- Cook macaroni according to package directions, strain and set aside. In a skillet or saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Reduce heat. Add just over 2 cups cheddar cheese and process cheese, stirring until cheese is melted.
- Transfer cooked macaroni to a greased Dutch oven or a casserole dish. Pour cheese sauce over macaroni and mix well. Sprinkle remaining cheddar cheese on top. Smoke uncovered on 350 degrees for 30 minutes.
Recipe adapted from CampChef.com
This was absolutely fantastic! Will definitely make again!