Hey Y’all, Craig here from With the Bickhams! Today, I’m sharing one of our absolute favorite recipes – Creamy Smoked Mac and Cheese.(You can absolutely cook this in the oven too). This dish is simple to make but delivers a rich, cheesy, and creamy delight with a hint of smoky flavor that will leave you coming back for more. Let’s dive into the recipe and see how you can make this fantastic dish on your Z Grill. (Everywhere words or phrases are highlighted red is clickable)
Ingredients You’ll Need
- 1 16 oz. package of extra wide egg noodles or elbow macaroni
- 1 can of evaporated milk
- 2 1/3 cups of heavy cream
- 1/2 cup of milk
- 4 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 2 tablespoons of your favorite seasoning (I use my own mix to watch the salt, so season to taste)
- 1 teaspoon of salt (if needed, to taste)
- 1-2 teaspoons of black pepper
- 8 oz of shredded cheddar cheese
- 8 oz of shredded Colby Jack cheese
- 8 oz of shredded Monterey Jack cheese
- 10-12 oz of Velveeta, cut into 1-inch squares
- 1/3 cup sour cream
- 1 tablespoon of yellow mustard or 2 teaspoons of dry mustard
- Reserve the pasta water for thinning (I used a couple of ladles)
- Salt and a drizzle of olive oil for the pasta water
Cooking Instructions
Step 1: Prepare the Pasta
- Boil the Pasta:
- Fill a large pot with water, add salt, and drizzle a little olive oil. Bring it to a boil.
- Add the pasta and cook for about 6 minutes. You don’t want to cook it fully because it will finish cooking in the smoker.
- Reserve a couple of ladles of pasta water for later use.
- Drain the pasta and set it aside.
Step 2: Make the Cheese Sauce
- Prepare the Roux:
- In a large saucepan, melt the butter over medium heat.
- Once melted, add the flour and whisk continuously to form a roux. Cook for about 2 minutes until it’s a light golden color.
- Add the Liquids:
- Slowly whisk in the evaporated milk, heavy cream, and regular milk. Continue to whisk until the mixture is smooth and starts to thicken.
- Season the Sauce:
- Add your seasoning mix, salt (if needed), and black pepper to taste.
- Stir in the mustard. This adds a nice tangy flavor that complements the cheeses.
- Add the Cheeses:
- Gradually add the shredded cheddar, Colby Jack, and Monterey Jack cheeses. Stir until all the cheese is melted and the sauce is smooth.
- Add the Velveeta cubes and continue to stir until completely melted and incorporated into the sauce.
- Remove from heat and stir in the sour cream. Add the 1/2 cup of milk to thin the sauce to your desired consistency.
Step 3: Combine and Smoke
- Combine Pasta and Cheese Sauce:
- In a large mixing bowl, combine the cooked pasta with the cheese sauce. Mix thoroughly to ensure all the pasta is coated with the creamy sauce.
- If the sauce is too thick, use some of the reserved pasta water to thin it out to your desired consistency.
- Prepare for Smoking:
- Preheat your Z Grill to 350 degrees F.
- Transfer the mac and cheese mixture to a disposable aluminum pan or a cast iron skillet, whichever you prefer for smoking.
Step 4: Smoke the Mac and Cheese
- Smoke the Dish:
- Place the pan of mac and cheese on the Z Grill and smoke it for about 30 minutes, or until the top is golden and bubbly.
- Remove the pan from the smoker and sprinkle the remaining shredded cheese on top.
- Return the pan to the smoker and cook for another 10-15 minutes, or until the cheese on top is melted and bubbly.
Step 5: Serve and Enjoy
- Finish and Serve:
- Once the mac and cheese is done, remove it from the smoker and let it rest for a few minutes before serving.
- Serve hot and enjoy the creamy, cheesy, smoky goodness!
The Magic of Cooking on a Pellet Grill
Versatility of the Z Grill
One of the best things about the Z Grill Model 700D3 is its versatility. You can cook almost anything on a pellet grill that you can cook in a conventional oven. From baking and roasting to smoking and grilling, the Z Grill does it all. The consistent temperature control ensures that your dishes come out perfect every time.
Adding Smoke for Extra Flavor
Smoking adds an incredible depth of flavor to dishes that you just can’t achieve in an oven. The gentle smoke infuses the mac and cheese with a subtle smokiness that pairs perfectly with the rich cheese sauce. It’s a simple way to elevate a classic dish to something extraordinary.
Tools of the Trade
Coolina Knives
For all the prep work, I used my Coolina Knives. These knives are incredibly sharp, durable, and make chopping and slicing a breeze. Whether you’re dicing cheese or chopping veggies, Coolina Knives will get the job done effortlessly.
Conclusion
This Creamy Smoked Mac and Cheese is a must-try recipe for any BBQ lover. It’s rich, creamy, and packed with cheesy goodness, with just the right amount of smoky flavor. Perfect as a side dish or even as the main event, it’s sure to be a hit with family and friends.
Thank you for joining me in making this delicious mac and cheese. I hope you found this guide helpful and inspiring. If you try this recipe or have any questions, please leave a comment below. I’d love to hear from you!
Don’t forget to check out our With the Bickhams Cookbook Volume 1 for more delicious recipes and our Amazon storefront for all your cooking essentials.
Happy cooking, and I’ll see you next time!
Watch the YouTube video tutorial below!
By following these steps, you’ll create a creamy smoked mac and cheese that’s sure to become a family favorite. Be sure to watch our YouTube video for a visual guide to making this amazing dish. Enjoy, and happy eating!
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