These two are my favorite. The smoked is the best.
Classic Mac and Cheese
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low- fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
INGREDIENTS
For the Bread Crumb Topping (this is optional, I use canned Progresso breadcrumbs):
6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces 3 tablespoons unsalted butter (cold), cut into 6 pieces
For the Pasta and Cheese:
pound elbow macaroni
1 tablespoon table salt ( I use Kosher Salt)
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons mustard powder 1/4 teaspoon cayenne pepper (optional)
5 cups milk 8 ounces Monterey Jack cheese shredded (2 cups)
8 ounces sharp cheddar cheese shredded (2 cups) (use Cabot Vermont Extra Sharp)
1 teaspoon table salt
DIRECTIONS
FOR THE BREAD CRUMBS:
Please note alternate! Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. NOTE: I just use Progresso Italian Style bread crumbs mixed with 3 tablespoons of melted butter.
FOR THE PASTA AND CHEESE:
Adjust oven rack to lower-middle position and heat broiler (you can wait to do this until you have the prepared mac and cheese in the pan). Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 min.
Smoked Mac and Cheese
Ingredients
1 (16-ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 (8-ounce) package cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups (8 ounces) extra sharp Cheddar cheese, shredded
2 cups (8 ounces) Gouda cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
Directions
Load the wood tray with one small handful of wood chips and preheat the smoker to 225
degrees F.
Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
Place in smoker and cook 1 hours at 225 degrees F, until brown, bubbly and delicious.
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