Smoky Mac And Cheese Recipes

Steps:

• Fill a large pasta pot with a strainer with salted water and bring to a boil over medium-high heat.
• Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until lightly browned and cooked through, 6 to 8 minutes, breaking up the meat with a rubber spatula or wooden spoon. Use a slotted spoon to transfer the chorizo to a bowl. Add the onions and a large pinch of salt to the skillet and cook, stirring frequently, until the onions are translucent and soft, 4 to 5 minutes. Add the chorizo back to the pan, stir in the vinegar and cook for 1 minute, stirring constantly. Remove from the heat and set aside.
• Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and cook, whisking constantly, until smooth and the flour starts to smell nutty, about 3 minutes. Slowly whisk in the cream until smooth. Whisk in a large pinch of salt and a couple grinds of black pepper. Bring to a low simmer, adjust the heat and cook, whisking frequently, until the mixture is the consistency of thick gravy, about 5 minutes.
• Meanwhile, cook the elbow macaroni in the boiling water according to the package directions for al dente pasta. Drain the macaroni, reserving 1 cup of the cooking water.
• When the cream mixture is thickened, turn off the heat and add the Brie. Next add the Cheddar and Parmesan, hot pasta and chorizo mixture to the Dutch oven. Stir to combine, adding the pasta water as needed to thin out the sauce. Season with additional salt and pepper if needed. Scoop into 6 to 8 bowls and garnish with the parsley and scallions.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a pizza pan with aluminum foil; lay bacon strips on top.
• Bake bacon in the preheated oven until browned and crisp, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Drain bacon slices on paper towels and allow to cool slightly, about 5 minutes. Place in the bowl of a food processor; pulse until crumbly.
• Preheat a smoker to 275 to 300 degrees F (135 to 150 degrees C). Add wood chips according to manufacturer's directions.
• Mix together cream, Cheddar cheese, Colby-Jack cheese, sour cream, mayonnaise, butter, and barbeque rub in the warm pasta pot; add drained macaroni. Mix well and let the cheese melt. Pour into a 9x13-inch aluminum pan and sprinkle bacon on top.
• Place the pan on the rack in the preheated smoker. Cook until cheese is bubbly, about 3 1/2 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
• Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Steps:

• Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
• While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.
• While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.
• Drain macaroni or pasta. Add cooked pasta back to the large pot.
• Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

Steps:

• Preheat oven to 375-degrees F.
• Cook macaroni according to package directions, drain.
• Spray a 13 x 9 baking pan with Pam (cooking spray) or grease pan and set aside.
• In a large saucepan heat cream and evaporated milk (see note 1 in description), mustard, salt and pepper to boiling.
• Reduce heat and stir in cheese (see note 2 in description)with a whisk or a wooden spoon until melted and smooth.
• REMOVE FROM HEAT.
• Stir in tomatoes, onions and hotdogs or little smokies(if using).
• Put macaroni in baking pan and pour sauce over, mixing in the cheese sauce well so all the macaroni is well covered (this can be done in a separate saucepan or bowl but by mixing in the pan there is one less dish to wash).
• In a small bowl mix together bread crumbs and Parmesan (or if you are making your own bread crumbs in a blender you can add the Parmesan and just whirl the bread crumbs and Parmesan in the blender -- one less dish to wash).
• Sprinkle breadcrumb/Parmesan mixture over the macaroni/cheese in the baking dish.
• Bake for 20-30 minutes or until bubbly and golden brown.

Steps:

• Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
• Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
• Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
• Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
• (Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)

Steps:

• Preheat oven to 375 degrees.
• Butter large rectangular baking dish.
• In a saucepan over medium heat, melt 4 TBS butter.
• Add flour; cook, stirring frequently, about 3 minutes.
• Whisk in milk; cook, stirring frequently, until thickened, about 5 minutes.
• Whisk in tomato paste.
• Add 1.5 cups of each cheese; stir until melted.
• Season with salt, pepper and cayenne.
• Tear bread into crumbs.
• In small bowl, stir together bread crumbs, 2 TBS melted butter and salt.
• In a large bowl, combine pasta and cheese sauce.
• Pour into prepared baking dish.
• Top with remaining cheeses and buttered bread crumbs.
• Bake until cheeses are golden and bubbly, about 40 minutes.
• If top becoomes too dark, cover with foil.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350°F.
• While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
• Bring a skillet to medium heat. Add bacon and fry both sides until crisp. Drain on a paper towel and crumble. Set aside.
• In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until lightly caramelized (light brown but not crisp). Add flour to saucepan and stir to combine, leaving no dry flour bits. Add milk all at once to saucepan along with black pepper. Stir constantly until mixture begins to thicken. Stir in cheddar cheese first (one cup at a time) until melted. Then stir in mozzarella until mixture is smooth.
• Place cooked macaroni in a 2-quart casserole dish. Stir in cheese mixture and half of the bacon until evenly distributed. Then sprinkle the top with the remaining bacon.
• Bake for 30 minutes or until top is lightly browned.
• Cool, serve and enjoy!

Steps:

• Preheat oven to 375.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions.
• In large saucepan, melt butter over low heat.
• Stir in flour, salt, mustard and pepper until smooth; take off heat.
• Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
• Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
• Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
• Bake at 375 degrees for 20 minutes.

Steps:

• In a nonstick skillet, saute red pepper and onion until tender. Combine soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce heat; simmer, uncovered, until cheese is melted, 5-10 minutes, stirring occasionally. Add macaroni; cook until heated through, 5-10 minutes longer.

Steps:

• Bring a stock pot of salted water to a boil, and add macaroni.
• Cook until al dente.
• Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat.
• Cook just until all cheese has melted, making sure to stir continuously.
• In a medium casserole dish [13x9], add your noodles then pour the sauce over them and mix well.
• Add freshly ground black pepper & seasoning salt to taste.
• Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.
• Remove the foil, then place the dish in the broiler for about 2-3 minutes.
• Let sit for about 10-15 minutes.and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

Steps:

• Preheat grill or smoker to 350°. Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in 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., Transfer to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook. Let stand 10 minutes before serving; if desired, sprinkle with bacon.

Steps:

• Prepare Dinner in large saucepan as directed on package, adding sausage links to the boiling water for the last 5 min. of the Macaroni cooking time.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
• Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
• Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.