Smoked Macaroni & Cheese
I tweaked this recipe until I found the perfect combo. You can bake it, but smoking the dish is the real way to go. —Stacey Dull, Gettysburg, OH
Prep: 40 min.
Grill: 20 min. + standing Makes: 2 casseroles (8 servings each)
6 cups small pasta shells
12 oz. Velveeta, cut into 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 Colbymonterey Jack cheese
1/2 cup shredded
pepper jack cheese
1 tsp. salt
1/2 tsp. pepper 1/2 tsp. smoked paprika
1/2 tsp. liquid smoke, optional Dash cayenne pepper, optional 8 bacon strips, cooked and crumbled, optional
1. 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.
2. Transfer mixture to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on the 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.
1 CUP 403 cal., 23g fat (13g sat. fat), 117mg chol., 670mg sod., 30g carb. (4g sugars, 1g fiber), 18g pro.