Name: Smoked Mac and Cheese
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 6 cups small pasta shells -; 12 ounces Velveeta, cut into small cubes -; 2 cups shredded smoked cheddar cheese, divided -; 1 cup shredded cheddar cheese -; 1 cup 2% milk -; 4 large eggs, lightly beaten -; 3/4 cup heavy whipping cream -; 2/3 cup half-and-half cream -; 1/2 cup shredded provolone cheese -; 1/2 cup shredded Colby-Monterey Jack cheese -; 1/2 cup shredded pepper jack cheese -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 1/2 teaspoon smoked paprika -; 1/2 teaspoon Liquid Smoke, optional -; Dash cayenne pepper, optional -; 8 bacon strips, cooked and crumbled, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Mac and Cheese

1. 6 cups small pasta shells -

2. 12 ounces Velveeta, cut into small cubes -

3. 2 cups shredded smoked cheddar cheese, divided -

4. 1 cup shredded cheddar cheese -

5. 1 cup 2% milk -

6. 4 large eggs, lightly beaten -

7. 3/4 cup heavy whipping cream -

8. 2/3 cup half-and-half cream -

9. 1/2 cup shredded provolone cheese -

10. 1/2 cup shredded Colby-Monterey Jack cheese -

11. 1/2 cup shredded pepper jack cheese -

12. 1 teaspoon salt -

13. 1/2 teaspoon pepper -

14. 1/2 teaspoon smoked paprika -

15. 1/2 teaspoon Liquid Smoke, optional -

16. Dash cayenne pepper, optional -

17. 8 bacon strips, cooked and crumbled, optional -

How to cook deliciously - Smoked Mac and Cheese

1. Stage

Preheat the grill or smoker to 350°F. Cook the pasta according to package directions for al dente. Drain and transfer the pasta to a large bowl. Editor's Tip: If you learn how to cook pasta for everything from baked ziti to mac and cheese, you need never again worry about the accidental mushy or crunchy noodles.

2. Stage

Stir the Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper to the pasta in the bowl. Editor's Tip: No need to make a roux for the cheese sauce in this recipe. Simply dump, stir and smoke.

3. Stage

Spoon the pasta mixture evenly into two greased 13x9-inch baking pans. Sprinkle the tops evenly with the remaining 1 cup smoked cheddar cheese. Place the pans on your grill or smoker rack. Grill or smoke, covered, until a thermometer inserted into the center of the mac reads at least 160°, 20 to 25 minutes, rotating pans halfway through the cooking time. Editor's Tip: Be careful not to overcook the mac and cheese. Doing so will result in gummy pasta with a dried sauce that has evaporated too much of its moisture.

4. Stage

Let the smoked mac and cheese rest for 10 minutes. If desired, sprinkle with bacon. Enjoy. Editor's Tip: Resting foods isn't just for cooked meat. Warm, saucy dishes like mac and cheese need to rest (or "stand") for a few minutes so that the sauce can firm up just a bit before you dive in.