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1. #HOW TO MAKE THE BEST MAC AND CHEESE YOUTUBE FULL#
2. #HOW TO MAKE THE BEST MAC AND CHEESE YOUTUBE PLUS#

Likewise choose a milder wood smoke like oak, apple, or pecan. The ingredients absorb smoke rather easily/quickly so anything longer and this dish becomes more smokey than cheesy. I keep my cook time at about an hour and definitely no more than 90 minutes. Keep the smoking temps low to avoid overcooking and drying out the mac and cheese.

#HOW TO MAKE THE BEST MAC AND CHEESE YOUTUBE PLUS#

Plus you don’t have to worry about any discoloration from the smoke. It’s built to go from different cooking temperatures which this recipe requires. During the period when the brisket is resting I will use the time to smoke the mac and cheese which is a more efficient use of the smoker. I typically make this dish with Southern meatloaf or smoked brisket. This will help the cheese stick to the pasta better Toss the cooked pasta in butter before adding your cheese sauce. Flavor your roux with pepper, bay leaves, and spices like mustard powder and paprika Heavily salt the water before boiling the water and cooking the pasta.ĭon’t cook beyond al dente (pasta should be cooked but chewy) because the pasta will continue to cook in the smokerĭon’t skip the roux, as it’s what gives Mac and cheese texture. Packaged shredded cheese works fine for convenience, but for that robust cheesy flavor grate your own fresh cheese. They’re good at holding the melted cheese so you get the goods with every bite. You can never go wrong with elbow, but more importantly, choose a pasta that has different nooks and crannies for the cheese to find its way into. I’m partial to pecorino, but parmesan or gruyere are great choices as well.Ĭhoose the right macaroni pasta. The second one is one of the creamier type cheeses. You can’t beat the melt and the flavor, both of which are essential to good mac and cheese. The first choice is a good American sharp cheddar cheese. In my humble opinion, the best macaroni and cheese recipes are generally kept pretty simple. CONSIDERATIONS FOR THE BEST SMOKED MAC AND CHEESE RECIPE Add the Mac and cheese, close the lid, and smoke for 60-90 minutes. Top the macaroni with the bread crumbs mixture. Melt the butter in a saute pan and toss with the bread crumbs, remaining seasoning and reserved cheese to coat. Add the grated cheese and mix thoroughly.įold the macaroni into the mix. To the roux, add milk, cream, bay leaf, and ½ the seasoning stirring constantly until it begins to thicken. While the pasta is cooking, melt butter in the cast-iron skillet, whisk in flour and stir constantly to a smooth consistency and it begins to brown. Add butter to make it easy for the cheese sauce to stick Make the roux In a large pot of boiling, salted water (the saltier the better) cook the pasta to al dente. SMOKED MAC AND CHEESE COOKING INSTRUCTIONS Prepare the pasta I’ve used a cajun/creole mix before as well. Typically I use mustard powder, paprika, salt, and pepper but changed things up to give a Jamaica jerk flavor.

#HOW TO MAKE THE BEST MAC AND CHEESE YOUTUBE FULL#

Milk - for both the milk and cream I prefer full flavor so I skip the low-fat options.Gruyere Cheese - I like a creamier cheese to pair with sharp cheddar.Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes.

Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.