Set your smoker on the smoke setting and smoke for about 20 minutes. Once the butter has melted, add the softened cream cheese and whisk until the cream cheese has broken down and the sauce is smooth. Return your stock pot to the stove top, add the heavy cream and butter, then warm them over medium heat. In another bowl mix together the remaining shredded cheese and spread the cheeses out onto the top of the pasta. Recipe Card Why Make This Recipe This smoked mac and cheese is delicious plain but also totally customizable You can mix it up with any of your favorite cheeses or add-ins, such as smoked gouda, jalapeos, bacon, garlic, veggies, herbs, hot sauce, or even top it with breadcrumbs or crushed Cheez-Its. Drain and rinse pasta in cool water, and set aside. Drain and mix with the grated Red Leicester, grated smoked cheese, double cream, maple syrup and smoked paprika. Spread the cheesy pasta into the sprayed pan. Cook the macaroni following pack instructions. Now I used 9x13 aluminum pans that are disposable to make this. If you use a baking pan the smoker will stain this, but you could also make this in cast iron as well. Spray an aluminum 9 X 13 pan with a nonstick spray. Next, add the cooked pasta into the cheese sauce mixture. 450g of dry pasta (any shape) cup of butter cup of all-purpose flour4 cups of whole milk (3) block Velveeta cheese block cream cheese1. Slowly mix the cream sauce into the shredded cheese mixture. In a large bowl combine half of the shredded cheeses together. Carefully drop in the cubed cream cheese and stir in the salt and pepper. Stir until cream cheese is melted into the milk mixture. Whisk in the milk and bring to a boil. Allow the milk mixture to cook for about 5 more minutes until it is thick.
SMOKED MACARONI AND CHEESE. SKIN
Char them on a grill over high heat for about 4-5 minutes per side until the skin has started to char and blister. In a saucepan melt your butter and then whisk in your four. Allow the flour and butter to cook until it is a thick mixture. (optional) Roast the Hatch chiles if they are fresh. Drain your pasta when it is done cooking.
Prepare the box of pasta according to the box. I used elbow macaroni but you can use any pasta of your choice.
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