Mac and Cheese

[swthorpe]

I have been wanting to try out mac and cheese in the SI2, and finally this weekend pulled the trigger.  I followed a recipe posted by Jeff Phillips of smokingmeat.com, which I highly recommend.  The mac and cheese was fantastic!

Link: http://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork

The one problem I encountered earlier was that a 13x9 baking dish does not fit in the SI2, but an AL lasagna pan fit the bill perfectly.  I had the M&C on a top shelf with some bacon-wrapped chicken breasts on a lower shelf and smoked at 225F.  I used 3oz of cherry wood...my go to wood for poultry.  When the chicken breasts were done at 2 hours, I pulled them but let the M&C stay and raised the temp to 240F for another 30 minutes. 

Chicken was great, but the M&C was most excellent!  Nice and cheesy, great smoke flavor, and even the kids loved it!  ;D

 

[NDKoze]

I have this newsletter saved in my "Need to try" folder from back in 8/13 when Jeff first posted it. But thank you for reminding me about this one as it looks like an awesome recipe.

I think I am going to make a batch of this and cold smoke (as low as I can in the SI since I don't have a cold smoke plate), and then reheat on an upcoming camping trip.

I don't want to haul the smoker along on the camping trip, but I figure if I cold smoke this a couple of days before the trip to get the smoke flavor into the dish, I can reheat in my camper's oven during my camping trip.

 

[swthorpe]

Hi Gregg...the only concern I would have with cold smoking it is getting the cheese to melt.  You will see from the recipe that you add about 3-4 cups of a 4-cheese mix in the middle and over the top of M&C, so you will want that to melt down.    When I tasted the M&C after smoking for 2 hours at 225, it seemed a little too warm to me, so that's when I ramped up the temp for the last 30 minutes.

 

[NDKoze]

Since I would be reheating in the Camper oven, I wouldn't really care if the cheese melts during the cold smoking phase as long the smoke flavor is absorbed.

Does that make sense?

 

[swthorpe]

Good point...let me know how it turns out.    Another point, though...I did not stir the M&C while in the smoker for 2.5 hours, so the smoke is mostly over the top portion.  You might want to try stirring it up every now and then to get the smoke through it. 

 

[NDKoze]

Thanks Steve, I was thinking the same thing.

So, are you saying that yours could have used a little more smoke flavor?

 

[swthorpe]

Not really...I go a nice smoke taste, but I also smoked it for 2.5 hours...not sure how long you were aiming for.  I was reluctant to open the smoker, but it might be worth a try the next time.  Jeff Phillips gives both options for smoking...leave it alone vs stirring it every 30 minutes or so.    But if you are not really heating it, the stirring method might not work if the cheese doesn't melt.

 

[gmbrown]

I have been wanting to try out mac and cheese in the SI2, and finally this weekend pulled the trigger.  I followed a recipe posted by Jeff Phillips of smokingmeat.com, which I highly recommend.  The mac and cheese was fantastic!

Link: http://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork

This post inspired me to try smoked mac and cheese (along with a whole chicken) this past weekend. I did a longer write-up about it in the #3 forum, but it turned out really well. Thanks for the tip, Steve!

 

[Pork Belly]

Have you guys considered smoking the cheese then making this?

 

[Walt]

I make it with 50% smoked gouda & 50% sharp cheddar & usually throw in a few pounds of left over crawfish tails, shrimp or lobster.  Ensure any fat from the shellfish is retained and added to the pasta as well.  I haven't smoked my own cheese but adding the smoked gouda really helps.

 

[Pork Belly]

Walt that sounds amazing.

 

[swthorpe]

This post inspired me to try smoked mac and cheese (along with a whole chicken) this past weekend. I did a longer write-up about it in the #3 forum, but it turned out really well. Thanks for the tip, Steve!

Glad to hear that you enjoyed it ...I read your other post as well with the variations to the recipe.  I( have done the mac and cheese three times now, and it is always a fav around the table!  And doing it with the chicken makes perfect sense...they both require about the same time to prepare.  Cheers!

 

[DivotMaker]

I make it with 50% smoked gouda & 50% sharp cheddar & usually throw in a few pounds of left over crawfish tails, shrimp or lobster.  Ensure any fat from the shellfish is retained and added to the pasta as well.  I haven't smoked my own cheese but adding the smoked gouda really helps.

Now that's definitely a "Louisiana twist" on a classic side dish!  Way to go, Walt!

 

[Muttley]

I did Mac an cheese once in the smoker and it turned out awful.  The smoke simply overpowered cheese, it was inedible.  I'd be willing to give it another try with another recipe. 

My results looked promising but that was about where it ended. I probably used peach wood. 

 

[swthorpe]

Boy am I sorry to hear that!  I have done the mac and cheese recipe from Jeff Phillips three times now, and it is has been the hit of the party!  I used about 3oz of cherry wood and left the M&C in the smoker for about 2 hours untouched.  I would recommend another try! 

 

[Muttley]

I'm glad to hear it's me, I'll gladly give another go at it with a proven recipe. 

 

[swthorpe]

Please do!  In fact, I have been asked to do the mac and cheese for a neighborhood party on Saturday!  People love it.  I only use about 3oz of wood, though, and give it about 2 hours in the smoker at 230F.  It ends up with a nice color on the top, but once you stir it, the smoke gets absorbed by the rest of the M&C.

 

[DivotMaker]

I did Mac an cheese once in the smoker and it turned out awful.  The smoke simply overpowered cheese, it was inedible.

I've been wanting to try mac & cheese, but this gives me pause.  How much wood did you use, and how long was it in the smoke?

 

[Muttley]

The bad results could've been my recipe, the fact I was probably already using smoked cheese, or maybe the wood, I was using peach.  I had it in the smoker for no more than 2hrs, no more than 1oz.  Even on a large smoke 2oz is a max for the tastes of the rest of the house. 

Like I said, I'll try it again with a different recipe.

 

[DivotMaker]

Looking forward to your next attempt, Muttley!