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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-15-2014, 08:15 PM   #1
bbqgeekess
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Default Smoked Mac & Cheese--Advice Needed

Hey, I normally bake my mac & cheese for about 20-25 minutes in my little indoor electric oven at 350F.

I've never smoked Mac & Cheese.

Do I just do it the same way in the smoker, with a wood chunk or two--same temperature and duration? Or will it take on too much smoke flavor?
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Old 02-15-2014, 08:19 PM   #2
c farmer
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Mine always seems to smokey. I am going to foil next time to see if it helps.
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Old 02-15-2014, 08:22 PM   #3
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I've done it. Go easy on the smoke, a well seasoned pit maybe enough. It gets stronger the next day too.
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Old 02-15-2014, 08:23 PM   #4
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If it's only mac i wouldn't even bother using wood. Like C said it get's pretty smoky. If it's going on with meat i'd definitely foil.
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Old 02-15-2014, 08:44 PM   #5
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Just made some now with liquid smoke.. just stirred it in.. tastes pretty good actually :)
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Old 02-15-2014, 08:50 PM   #6
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Liquid smoke.
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Old 02-15-2014, 09:00 PM   #7
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No wood here either, mac and cheese takes on smoke very easily. Otherwise, just like an oven.
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Old 02-15-2014, 10:02 PM   #8
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Quote:
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Liquid smoke.
Come on admit it, you've thrown in a couple handfuls of sharp cheddar and a few splashes of liquid smoke into mashed potatoes before :)
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Old 02-16-2014, 01:32 PM   #9
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Consider smoked paprika instead of liquid smoke. If you love liquid smoke, fantastic!
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Old 02-16-2014, 01:33 PM   #10
Wneill20
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Quote:
Originally Posted by bbqgeekess View Post
Hey, I normally bake my mac & cheese for about 20-25 minutes in my little indoor electric oven at 350F.

I've never smoked Mac & Cheese.

Do I just do it the same way in the smoker, with a wood chunk or two--same temperature and duration? Or will it take on too much smoke flavor?
Hey do you have a recipe you would like to share?
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Old 02-16-2014, 01:35 PM   #11
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Quote:
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Come on admit it, you've thrown in a couple handfuls of sharp cheddar and a few splashes of liquid smoke into mashed potatoes before :)
Nope, I cold smoke the cheddar and then add it to the mashed potatoes
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Old 02-16-2014, 02:01 PM   #12
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What about using the cold smoked cheddar in the mac and cheese in the oven.
Any thoughts on that.
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Old 02-16-2014, 04:17 PM   #13
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I'd follow LordlyMantis' lead and cold smoke my cheese first, then make the mac and cheese using your standard method w/ the cold smoked cheese. Been thinking about doing this for some time now.
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Old 02-16-2014, 04:23 PM   #14
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I'm totally confused. You guys and gal don't get your mac and cheese from a Kraft box?
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Old 02-16-2014, 04:39 PM   #15
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Yes, using cold smoked cheese and making the mac-n-cheese in the oven works just fine. I do that from time to time and people love it.

I have found that smoking a box of mac-n-cheese gives things an off flavor. I use a metal or glass pan, they work better than cardboard
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