Stir cheese sauce into noodles and poor into casserole dish. Do not over-mix or whisk the cheese sauce. Remove from heat and slowly fold in smoked cheeses, stirring gently with a wooden spoon or rubber scraper. Whisk in Worcestershire sauce, salt, pepper and paprika. Slowly add 1/2 & 1/2, continuing to whisk until mixture starts to bubble. Slowly add milk, continuing to whisk until mixture begins to thicken, 4-5 minutes. Add flour and whisk continuously until mixture begins to bubble. In a large saucepan, melt smoked butter over medium-high heat. Grease a large, 9' X 12', oven-proof casserole dish and preheat oven to 350 degrees. Drain macaroni and place in a large mixing bowl. Cook macaroni according to package instructions, taking special care not to overcook. Turn on Smoke Chief and shut the lid or door.Ĭrush crackers and mix with scallions or chives, set aside. Set up the Smoke Chief in a Little Chief Smoker or Big Chief Smoker or in a grill so it blows smoke into the unit when the lid or door is closed. Place butter and cheeses on a Smokehouse Drying Screen on top of a smoker rack.įill Smokehouse Smoke Chief with Smokehouse Alder or Apple Pellets. This will allow more surface area for smoking and a conventional size for grating. To smoke cheeses, cut cheese about the size of a cube of butter and remove any wax rind. To smoke butter, remove paper wrap and place in a shallow dish. * Smoke desired amount of cheeses and butter the day before you plan to make the Macaroni & Cheese.

Smokehouse Alder Pellets or Smokehouse Apple Pellets For best results, plan to seal cheese in a plastic wrap after smoking and refrigerate at least 12 hours before serving or adding to a recipe.ġ Sleeve Ritz crackers or Club crackers (25-30)Ģ Tablespoons chopped scallions or chives Smoke time can vary from 15 minutes for a light smoke to an hour for a heavy smoke flavor.

If you aren't sure what flavor of pellets to use, always start with the milder choices like Smokehouse Alder or Smokehouse Apple. The degree of smokiness when smoking dairy products like cheese, butter, and cream, depends on the time it is exposed to direct smoke. When preparing ingredients for Smoked Macaroni & Cheese, it's a good opportunity to smoke more cheese than you need, saving it for a meat and cheese platter or even to freeze to use at a later date. For a deep smoke flavor, all the cheeses, along with the butter can be cold smoked before combining into the cheese sauce that serves as the base of casserole. Macaroni & Cheese for example can be slightly smokey by simply adding cold smoked cheddar cheese or a stick of cold smoked butter.

The degree of smokiness when smoking ingredients to add to a dish varies greatly.

Smoked macaroni and cheese temperature