Best 6 Smokehouse Macaroni And Cheese Recipes

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Indulge in a symphony of flavors with Smokehouse Macaroni and Cheese, a dish that elevates the classic comfort food to new heights. This delectable recipe combines the rich, smoky taste of bacon and smoked paprika with the creamy indulgence of cheese sauce, creating a harmonious balance of flavors. The addition of tender macaroni, perfectly cooked al dente, adds a satisfying texture that complements the gooey, melted cheese. Discover the art of creating this culinary masterpiece with our comprehensive recipe, guiding you through each step to ensure a perfect result.

But that's not all! Embark on a culinary journey with our curated collection of macaroni and cheese recipes, each offering a unique twist on this beloved dish. Experience the zesty kick of our Jalapeño Popper Mac and Cheese, where spicy jalapeños and creamy cheese unite in a flavorful dance. For a touch of sophistication, try our Lobster Mac and Cheese, where succulent lobster meat mingles with a luxurious cheese sauce, creating an opulent dish fit for special occasions. If you prefer a vegetarian delight, our Roasted Vegetable Mac and Cheese is a vibrant symphony of colorful vegetables enveloped in a velvety cheese sauce. And for those who crave a classic comfort, our Baked Mac and Cheese is a nostalgic journey back to childhood, with its golden-brown crust and gooey, irresistible interior.

Let's cook with our recipes!

SMOKED MAC AND CHEESE



Smoked Mac and Cheese image

This smoked mac and cheese is slow cooked in a smoker.

Provided by Taste Bud

Categories     Meat and Poultry Recipes     Pork

Time 4h

Yield 10

Number Of Ingredients 9

1 (12 ounce) package bacon
1 (12 ounce) package elbow macaroni
2 cups heavy cream
1 (16 ounce) package shredded extra-sharp Cheddar cheese
1 (8 ounce) package shredded Colby-Jack cheese
1 cup sour cream
1 cup mayonnaise
2 tablespoons butter
2 tablespoons barbeque rub

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
  • Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
  • Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
  • Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
  • Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

Nutrition Facts : Calories 847.1 calories, Carbohydrate 30.2 g, Cholesterol 170.8 mg, Fat 69.5 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 34.2 g, Sodium 1434.5 mg, Sugar 1.5 g

SMOKEHOUSE MACARONI AND CHEESE



Smokehouse Macaroni and Cheese image

Deliciously creamy comfort food with a twist, this is the best Macaroni and Cheese I've ever tasted, and my family demands it frequently! Recipe can be halved, and should be, if you value your arteries! :) For a very easy way to incorporate some vegetables, steam some broccoli over your pasta-cooking water, and stir it into the casserole or serve alongside - but it's more likely to get eaten if it's already IN the casserole!

Provided by Lizzymommy

Categories     One Dish Meal

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 (16 ounce) box large elbow macaroni
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 cups cheddar cheese, grated
1/2 lb Velveeta cheese, cubed
1 cup smoked gouda cheese, grated
1 cup mozzarella cheese, shredded
liquid smoke, to taste
paprika, to taste

Steps:

  • Preheat oven to 375.
  • Bring a large pot of salted water to a boil. Cook pasta according to package directions.
  • In large saucepan, melt butter over low heat.
  • Stir in flour, salt, mustard and pepper until smooth; take off heat.
  • Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
  • Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
  • Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
  • Bake at 375 degrees for 20 minutes.

NO-BOIL SMOKER MACARONI AND CHEESE



No-Boil Smoker Macaroni and Cheese image

This extra smoky mac and cheese can be prepared ahead and added to your grill and smoker set up when you're finishing off other dishes for the ultimate barbecue side. One tablespoon of chipotle adobo sauce adds extra smokiness and a bit of heat, but feel free to add more as desired if you prefer more smoke and spice.

Provided by Food Network Kitchen

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 teaspoon smoked paprika
3 cups whole milk
1 cup heavy cream
1 to 2 tablespoons adobo sauce from canned chipotles in adobo
1 1/2 teaspoons kosher salt
8 ounces mild yellow Cheddar, shredded (about 2 cups)
8 ounces smoked Gouda, shredded (about cups)
8 ounces processed cheese, such as Velveeta, cubed
1 pound elbow macaroni

Steps:

  • Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer's instructions and set on the grill to begin smoking (see Cook's Note).
  • Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn't browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce.
  • Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.)

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

SHANNON'S SMOKY MACARONI AND CHEESE



Shannon's Smoky Macaroni and Cheese image

This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.

Provided by S.Michael

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
6 tablespoons butter
½ cup all-purpose flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Swiss cheese
1 cup grated Parmesan cheese
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon ground cayenne pepper
olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  • Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
  • Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g

SMOKED MAC AND CHEESE



Smoked Mac and Cheese image

I found this smoked mac and cheese recipe years ago in a magazine, and kept adding and taking away ingredients until I found the perfect combination. You can bake it in the oven, but grilling or smoking the dish is the real way to go. -Stacey Dull, Gettysburg, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 casseroles (8 servings each).

Number Of Ingredients 17

6 cups small pasta shells
12 ounces Velveeta, cut into small cubes
2 cups shredded smoked cheddar cheese, divided
1 cup shredded cheddar cheese
1 cup 2% milk
4 large eggs, lightly beaten
3/4 cup heavy whipping cream
2/3 cup half-and-half cream
1/2 cup shredded provolone cheese
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded pepper jack cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon liquid smoke, optional
Dash cayenne pepper, optional
8 bacon strips, cooked and crumbled, optional

Steps:

  • Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

Tips:

  • Use a variety of cheeses to create a flavorful and creamy macaroni and cheese. Cheddar, Parmesan, and Gruyère are all great options.
  • Be sure to cook the macaroni al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the casserole.
  • Don't overcrowd the baking dish. This will prevent the macaroni and cheese from cooking evenly.
  • Bake the macaroni and cheese until it is golden brown and bubbly. This will ensure that it is cooked through and has a crispy crust.
  • Let the macaroni and cheese cool slightly before serving. This will make it easier to handle and prevent it from falling apart.

Conclusion:

Smokehouse macaroni and cheese is a delicious and comforting dish that is perfect for any occasion. With its smoky flavor and creamy texture, it is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give smokehouse macaroni and cheese a try. You won't be disappointed!

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