Description
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Ingredients
Scale
- 16 oz elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups gruyère cheese, shredded
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt, to taste
- 1/2 cup panko breadcrumbs
- Optional: 1/2 cup cooked bacon, 1/2 cup sliced jalapeños
- Garnish: Freshly chopped parsley or green onions
Instructions
- Prepare the Pasta:
- Fill a sizable pot with salted water and bring it to a rolling boil. Add the elbow macaroni and cook it according to the instructions on the package until it reaches an al dente texture.
- Prepare the Cheese Sauce:
- In a spacious saucepan, melt the butter over medium heat. After it has melted, whisk in the flour to create a roux. Gradually whisk in the milk and continue cooking until thickened, about 3-5 minutes.
- Stir in the shredded cheddar, gruyère, smoked paprika, black pepper, and salt. Mix until the cheese is fully melted and the sauce is smooth.
- Combine Pasta and Cheese Sauce:
- Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
- Prepare for Smoking:
- Preheat your smoker to 225°F. Transfer the mac and cheese to a cast-iron skillet or baking dish. Top with panko breadcrumbs and optional bacon or jalapeños.
- Smoke the Mac and Cheese:
- Place the dish in the smoker and cook for about 1 hour, until the top is golden and crispy, and the dish has a smoky aroma.
- Serve:
- Garnish with freshly chopped parsley or green onions for added color and freshness. Serve hot and enjoy!
Notes
you can enjoy your smoked mac and cheese while watching a movie
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish / Comfort Food
- Method: Stovetop and Smoker
- Cuisine: American
Nutrition
- Serving Size: 240 g
- Calories: 500 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg