Homemade Mac & Cheese is a classic item in many homes. A smoked Mac & Cheese takes this dish to a whole new level! Hatch Chilies and Bacon are perfect additions to this dish.
Ingredients:
16oz of Elbow Macaroni (already cooked al dente)
Butter
¼ Cup All Purpose Flour
3 Cups Milk
½ Cup Shredded Parmesan Cheese
8oz Cream Cheese (cubed)
2 Cups Shredded Sharp (or Extra Sharp) Cheddar
1 1 ½ Cups Shredded Gouda Cheese
1 1 ½ Cups Shredded Gruyere Cheese
1 1 ½ Cups Shredded Fontina Cheese
1 Pound Cooked Bacon, Crumbled
1 Cup Roasted Hatch Chilies (peel the skin after roasting, remove the seeds, and diced)
Salt and Pepper
To make the cheese rue:
melt about half a stick of butter in pan (medium heat)
Add the flour. Wisk in for about 30 seconds.
Add milk. Stir continuously. Warm milk mixture for about 5 minutes until it thickens.
Now add the Parmesan Cheese, Cream Cheese, and a dash of salt and pepper.
Stir Until all ingredients are melted.
Remove from heat until time to add to macaroni
To make the Mac & Cheese:
Place cooked macaroni in a dutch oven (or aluminum pan)
Add half of the cheese rue and stir.
Add all the cheeses, the hatch chilies, and bacon and stir.
Now pour reminding cheese rue across the top.
Top the dish with the cracker mix.
Place on the smoker at 250 degrees for about an hour. Look for the cheese to bubble and for there to be a brown, crispy crust across the top.
Enjoy as a side dish or as a meal!
Today’s Beer Spotlight was “Pineapple Guppy”: A Pale Ale with Pineapple from Pipeworks Brewing in Chicago, IL. Check them out at www.pdubs.net
What am I eating earlier in the day to stay healthy and to be able to enjoy BBQ? www.ecroley.isagenix.com
What smokers do I typically use?
Weber Smokey Mountain 18” https://amzn.to/3aGsCIM
Weber Smokey Mountain 22” https://amzn.to/2Q66rls
Humphrey Smoker The Pint www.humphreysbbq.com
Weber Apple Wood Chunks: https://amzn.to/2ZdbPs2
Lodge Cast Iron Dutch Oven: https://amzn.to/3gelILE
Recording Equipment Used in this Episode:
Moukey Smartphone Kit https://amzn.to/32Phtlk