Thank you Western BBQ Products for sponsoring this post! Oh Yum! Smoky Delish!
Pecan smoking chips infuse a delicious depth of flavor to Mac and Cheese prepared and cooked on a gas grill. In addition, a quick cheese sauce melds sharp cheddar, pepper jack cheese, cumin, onion powder, and granulated garlic. After adding elbow macaroni, a final boost of flavor comes from sour cream, fresh salsa, and a topping of crunchy tortilla strips. Lastly, a final kiss of pecan smoke makes this easy to make mac and cheese a perfect holiday or any day dish.
IS MAC AND CHEESE A HOLIDAY DISH?
Yes! Macaroni and Cheese is loved no matter your age! And think about it! What dish can be served at your family’s backyard BBQ yet be served on your holiday dinner table? I pondered this and really the only answer I could think of is Mac and Cheese! Mashed potatoes are equally as loved but I don’t serve them with grilled hot dogs nor at a BBQ!
When it comes to planning a holiday brunch or dinner, Mac and Cheese will definitely be welcomed on the Fourth of July, Easter, Thanksgiving and Christmas!
To elevate dishes for the Holiday Table we always think about adding a little something thing. In this case, Mac and Cheese is elevated with Western BBQ Smoking Chips! The sweet nutty flavor of Pecan Smoking Chips adds character and depth.
3 REASONS TO MAKE SMOKED MAC AND CHEESE FOR A HOLIDAY
- Popularity! Picky eaters love it! From toddlers to grandpas, cheesy pasta is easy to eat and has a rich satisfying mellow flavor.
- Make Ahead! For the cook, the pasta and cheese sauce can be made and stored separately. Then on party day, simply combine the pasta and cheese sauce. Lastly and heat in a skillet on the grill with smoking chips.
- Variation! If you are a cook that loves to play around with textures and flavors, Mac and Cheese is a canvas! Add your favorite cheeses, herbs and toppings; it is limitless! A fun activity is to create your own family’s signature mac and cheese! Have the gang decide on the pasta shape, cheeses, and toppings. Be sure to name the mac and cheese with your last name!
WHAT PASTA IS BEST FOR MAC AND CHEESE
Elbow macaroni is the most traditional and popular pasta used in this classic dish. Kids love this style of pasta because it is familiar and it is easy to take a bite of. Elbow macaroni comes in 2 shapes: the standard elbow macaroni or straight macaroni, and in two sizes little and large.
Other shapes that can be used are Cavatappi, Conchiglie, Farfalle, Fusilli, and Penne.
TIPS FOR MAKING THE BEST HOLIDAY MAC AND CHEESE
- Salt the Water!
I use 1 1/2 tablespoons of sea salt for a pound of pasta. And when I check on the pasta doneness, if the pasta itself does not taste salted I add 1/2 tablespoon more salt to the water, before draining.
- Shorten the Cooking Time!
You definitely want the pasta al dente! Generally shorten the time on the package by at least 1-minute! Because the pasta will continue to cook in the sauce.
- Grate the Cheese!
Cellulose is added to prevent clumping in a package of grated cheese. Subsequently, it is hard to develop a smooth cheese sauce with the additive. So grate your own cheese for the best creamy texture.
- Change the Topping!
While a breadcrumb topping is delicious, crunch your favorite tortilla strips for a crunchy finish! After the Mac and Cheese smokes the tortillas will turn golden brown. Lastly, garnish with fresh salsa, green onions, and fresh cilantro, if you please.
- Add Smoke!
Don’t forget the smoking chips! Smoke adds depth and character to a skillet of creamy Mac and Cheese. Furthermore, pasta and cheese sauce absorb smoke like a sponge; so tasty. My favorite smoking chips for Mac and Cheese: Pecan, Maple, Cherry and Apple!
- Low and Slow!
Milk based sauces do not fare well with high heat. I have my skillet over indirect 300°F which allows every stage of the cheese sauce to absorb the smoky deliciousness that Western BBQ Pecan Smoking Chips gives.
STEPS FOR SMOKING MAC AND CHEESE
Step 1 Prepare the Gas Grill
To begin with fill a smoker box with smoking chips, about 2 cups. Then place it above the hottest burner in a gas grill. Lastly set your grill to indirect 350°F heat.
Step 2 Cook the Pasta
Cook the pasta at 1-minute less than directed on the package instructions.
Next, drain the pasta water in a colander. Add ice on top of the drained pasta while still in the colander to prevent overcooking. In the meantime, chop or grate the cheese, and measure all ingredients.
Step 3 Prepare the Cheese Sauce
Once the smoker box is releasing smoke, place a cast iron over indirect heat. Note: do not preheat the skillet.
Melt butter in a skillet then whisk in flour, until a thin paste forms.
Slowly add 1/4 of milk and whisk. Continue to slowly add the milk until incorporated.
Stir in the spices and salt, and cook the sauce for 3 minutes, stirring frequently to prevent the sauce from sticking. Lower the lid and allow the milk mixture to absorb the pecan smoke.
Add the cheese a cup at a time, stirring until almost melted after each addition. In short, lower the lid whenever needed to raise the grill’s heat in order for the cheese to melt.
Step 4 Combine Cheese Sauce and Pasta
Carefully fold the cooked pasta into the cheese sauce one cup at a time.
Sprinkle the crushed tortilla chips. Place the skillet back on the grill, over indirect 350°F heat.
Step 5 Smoke the Mac and Cheese
If possible, position the skillet in between the smoker box and the grill vent. Note: When smoking any food you want the smoke to travel across the food and out the vent.
Smoke the Mac and Cheese over indirect heat at 350°F grill for 15-20 minutes or until the cheese sauce is bubbly and the tortilla topping is lightly toasted.
OTHER SMOKY DELISH HOLIDAY DISHES FROM WESTERN BBQ PRODUCTS!
Apple Smoked Rotisserie Turkey
CHECK OUT MY RECIPES THAT GO DELISH WITH SMOKED MAC AND CHEESE!
TIME TO SMOKE MAC AND CHEESE!
Pecan Smoked Mac and Cheese
Ingredients
- Equipment:
- Gas grill
- 12” Grill Safe Skillet
- 2 cups Western BBQ Pecan Smoking Chips
- Perforated Foil Packet or Smoker Box
- Ingredients
- 1 pound elbow macaroni or pasta of choice
- 1/3 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon sea salt
- 12 ounces cheddar cheese, cubes or grated, about 3 cups
- 8 ounces pepper jack cheese, cubes or grated cubes, about 2 cups
- 1/4 cup sour cream
- 1 cup refrigerated salsa or Pico de Gallo, divided
- 2 cups tortilla chips, crushed
Instructions
Prepare Grill
Preheat your gas grill to indirect 350°F.
Place wood chips into a smoker box, and place above the hottest burner.
Prepare Pasta
Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt.
Cook pasta 1-minute less than directed on the package instructions.
Drain pasta into a colander.
Place two cups of ice on top of pasta after it drains to help prevent overcooking.
Prepare Cheese Sauce
Over indirect heat, position a 12 inch cast iron skillet. Melt butter in a skillet, and whisk in the flour until a smooth paste forms, about 8 minutes.
Slowly add 1/2 cup milk and stir into flour mixture. Continue to slowly add milk until the sauce is smooth and slightly thick, about 8 minutes.
Add spices and salt, and stir frequently to prevent the sauce from sticking.
Add cheese, and stir until cheese has melted and sauce is smooth, about 5 minutes.
Fold in pasta, and stir until uniform in consistency and color. Stir in 1/2 cup salsa.
Smoke the Mac and Cheese
Top mac and cheese with crushed tortilla. Add another 1/2 cup salsa to the very center of the mac and cheese.
Place the skillet over 350°F indirect heat.
Smoke the mac and cheese for 20-25 minutes, or until the cheese sauce is bubbly.
Serve Pecan Smoked Mac and Cheese immediately!
Notes
Choose any flavor of cheese that you love! However I suggest at least one strong flavored cheese like sharp cheddar or Gouda and one mild cheese like Monterey Jack or Muenster.
When smoking Mac and Cheese for Fourth of July, I’d suggest smoking it with cherry smoke and be sure to cherry smoke a pork loin too. And for Thanksgiving, my apple smoked turkey tastes delicious with Apple Smoked Mac and Cheese!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 589Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 103mgSodium: 1105mgCarbohydrates: 42gFiber: 3gSugar: 12gProtein: 28g
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