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Smoked mac and cheese
Posted on 11/7/23 at 3:30 pm
Posted on 11/7/23 at 3:30 pm
Can you precook everything and put together the night before and just smoke the next day. Was concerned about the cheese getting hard and not melting properly in the smoker.
6
Posted on 11/7/23 at 3:38 pm to duchuntintiger
Yes, I’ve done it that way before. No problems
Posted on 11/7/23 at 3:50 pm to duchuntintiger
It may depend on how you do your cheese...and what type of cheese?
Posted on 11/7/23 at 3:53 pm to SUB
Make a butter roux....use milk, smoked gouda, five cheese italian blend and cheddar.
Posted on 11/8/23 at 8:43 am to duchuntintiger
You're good.
Let it roll.
Let it roll.
Posted on 11/21/23 at 7:42 pm to SmokedBrisket2018
What temp and how long
Posted on 11/21/23 at 8:07 pm to duchuntintiger
225 degrees, light smoking wood, uncovered.
An hour per lb of mac. Check on it after 45 minutes because it will cook the top.
Ideally you’ll want cheese that wasn’t preshredded if you cook overnight but it’ll work nonetheless.
An hour per lb of mac. Check on it after 45 minutes because it will cook the top.
Ideally you’ll want cheese that wasn’t preshredded if you cook overnight but it’ll work nonetheless.
Posted on 11/22/23 at 7:05 am to duchuntintiger
Are you smoking your meats too? My only concern would be too many dishes that are smoked.
Posted on 11/22/23 at 7:26 am to duchuntintiger
I'm by no means trying to talk you out of smoking this mac and cheese, but I find just throwing in smoked gouda or another pre smoked cheese in to work quite well, and a bit more consistent.
Happy cooking
Happy cooking
Posted on 11/22/23 at 8:21 am to duchuntintiger
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