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Smoked Mac and Cheese Recipe


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Smoked Mac and Cheese Recipe

This all-American comfort food is great any time when made with real ingredients and grilled.

Makes. 6 to 8 servings

Preparation time. 20 minutes

Cooking time. 40 minutes

Serve with. A pale ale.


Special tools. A 3-quart casserole dish and non-stick cooking spray.


Mac and Cheese

1/4 cup unsalted butter

1/4 cup flour

2 cups milk

2 cups grated sharp cheddar

2 cups Colby cheese

1 teaspoon Morton Coarse Kosher Salt (read more about the science of salt here)

1/2 teaspoon ground black pepper

1 16-ounce package elbow macaroni, cooked al dente (tender but firm)

1 teaspoon finely chopped parsley (optional)



1 cup Panko bread crumbs

3 tablespoons butter, melted


1) Prep. Melt the butter in a large saucepan over medium heat. Add the flour to the butter and whisk until smooth. Slowly add the milk, stirring constantly until fully incorporated.

2) Reduce the heat to low and add the cheese, salt, and pepper to the saucepan. Continue to stir the mixture until the cheese has melted. Add the cooked pasta to the saucepan and stir until the pasta is completely coated with the cheese sauce. Remove the saucepot from the heat.

3) In a small bowl, toss the Panko breadcrumbs with the melted butter.

4) Coat the inside of a 3-quart casserole dish with non-stick cooking spray. Pour the mac-and-cheese into the casserole dish and spread it out evenly. Top the mac-and-cheese with the Panko breadcrumbs.

5) Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. Adjust the grill vents to bring the temperature to about 350°F. On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 350°F. Add wood to the gas grill according to our recommendations here.

6) Cook. Set the casserole dish in the center of the grill’s main cooking grate. Cover the grill.

Smoking Mac and Cheese

7) Allow the mac-and-cheese to smoke until bubbly and golden brown, approximately 40 minutes.

8) Serve. Remove the smoked mac-and-cheese from the grill. Garnish with chopped parsley (optional) and serve immediately.

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Macaroni and Cheese


Recipe courtesy of Giada De Laurentiis


·         Butter, for greasing dish

·         12 ounces wide egg noodles

·         2 cups heavy cream

·         2 1/2 cups whole milk

·         2 teaspoons all-purpose flour

·         1/2 teaspoon salt, plus more for pasta water

·         1/4 teaspoon freshly ground black pepper

·         2 cups (packed) grated Fontina

·         3/4 cup (packed) finely grated Parmesan

·         3/4 cup (packed) grated mozzarella

·         4 ounces cooked ham, diced, optional

·         2 tablespoons finely chopped fresh Italian parsley leaves



Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Pairs well with Chardonnay

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