Tim recently purchased an electric smoker. Foods prepared on the smoker are delicious but with a charcoal smoker they require so much tending! An electric smoker is a breeze, you still have to check the wood and keep an eye on the temperature but it's not a project like with charcoal. There's a great site, Dadgum That's Good, hosted by John McLemore of Masterbuilt Smokers. Looking for the ins and outs of smoking, we found this recipe for Four Cheese Smoked Mac n' Cheese! Mac and cheese kicked up with bacon, four cheeses and the added flavor of smoke, well I just can't resist saying it "Dadgum That's Good!".
Four Cheese Smoke Mac n Cheese
Recipe courtesy of Dadgum That's Good
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.
2. Cook pasta according to package instructions. In a medium
saucepan, melt butter, and whisk flour into the butter. Cook over medium
heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and
bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese
until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese,
Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9
½-inch aluminum roasting pan coated with nonstick cooking spray.
Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.
I am linking this to On The Menu Monday and Miz Helen's Full Plate Thursday!