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Smoked macaroni and cheese, the most decadent side dish ever conceived made its way to my kitchen this weekend and boy howdy! This plate of awesomeness will soon become your favorite !
With icy weather headed toward north Louisiana this week, we decided that should the power go down (as its prone to do here in lousy weather) we should prepare some smoked goodies so we’d not be stuck eating peanut butter and jelly sandwiches 3 times daily! The requisite baby back ribs (grab the sauce recipe here) and venison sausage (courtesy of my son-in-law) and pork roast were brought out to be prepared and marinated for smoking. I’d made a couple pans of macaroni and cheese (grab this recipe here) for the grand kids while they were visiting, and was about to put the last pan into the deep freeze when we had a moment of enlightenment ! We’d had smoked mac and cheese at a barbeque restaurant several years ago, and while it was good, it wasn’t too memorable. (commercial mac and cheese just doesn’t get it for me) but I had this extra pan already cooked up and after reading through the Dadgum That’s Good, TOO cookbook I figured we could smoke the pan I had already prepared. And folks.. SHUT THE DOOR!
Now, I’m partial to my own recipe for macaroni and cheese, so I wouldn’t make another. This smoked macaroni and cheese recipe called for a prepared but not baked pan, but mine was already baked and cooked through. What harm could it do? NONE, I tell ya, none. You can either place the whole casserole into the smoker or spoon into individual serving bowls. Either well cover tightly with foil while cooking then smoke and keep and eye on the time. One hour. period. If you over smoke it, odds on you’re not going to like it. We used a mixture of hickory and pecan woods to smoke (delish!)
Decadent Smoked Macaroni and Cheese
- 1 pan 11x17 prepared and baked macaroni and cheese
- Preheat smoker to 275 degrees
- Place into smoker and smoke for 1 hour
- Add wood chips the last 10-15 minutes of cooking time (don't over smoke)