Smoked meat is amazing, but don’t forget about smoked sides. This Smoked Mac & Cheese will go great with any meal!
I’ve been loving my new smoker (Sophie5 for 5% off at Zgrills)! All the different meats I’ve made on it have been delicious, but I haven’t really tried any sides. This smoked mac & cheese changed all of that.
If you’ve seen, or tried, the viral trend of smoking a block of cream cheese, you know cream cheese smokes great. I decided to use this to my advantage and use it in my mac and cheese.
I started out just smoking the cream cheese with some jalapenos and seasoning for…. Then I added it to some large elbow noodles and mixed it all together. I topped it with some shredded swiss and gruyere cheese and then threw it back into the smoker.
It came out smoky with a little spice from the jalapenos. It was amazing and would’ve paired great with the meat I was using if it had turned out lol. Let me know if you guys make it and how it goes in the comments and ENJOY!
Smoked Mac & Cheese
- aluminum tray
- Z Grills Smoker Sophie5 at checkout
- 8 oz cream cheese
- 2 jalapenos thinly sliced
- 1.5 tsp mustard powder
- 0.5 tsp garlic powder
- salt to taste
- pepper to taste
- 1.5 C half and half
- 2 C gouda shredded
- 6 oz Swiss and Gruyere shredded cheese
- 1/2 C milk
- 24 oz large elbow noodles
- Set your smoker to 225°F.
- I used a competition blend of pellets.
- In a aluminum pan (around 9 inch x 9 inch x 2 inch square pan) put your cream cheese, jalapenos, and seasonings.
- Put in your smoker and cook for an hour or until the jalapenos start to get a wilted crispy look.
- Cook your noodles according to the instructions on the packet, while the cream cheese mixture smokes.
- Remove the cream cheese mixture from the smoker and add in the rest of your ingredients and cooked noodles to the pan, except for the swiss and gruyere cheese.
- Mix all ingredients together thoroughly in the pan.
- Once thoroughly mixed, top with the swiss and gruyere cheese and season with more salt and pepper to taste if desired.
- Return to the smoker and cook for an additional 30 minutes, or until desired crispiness.