Today, I’m diving into the world of smokin’ goodness with a recipe that’ll make your taste buds do the cha-cha: Big Green Egg Smoked Mac and Cheese. Now, if you’re a fishing enthusiast like me, you know that the only thing better than a successful day on the water is coming home to a hearty, flavor-packed meal. So, grab your aprons, folks, and let’s get cookin’!
How to Make Smoked Mac and Cheese on Big Green Egg
- Elbow macaroni (or any noodles you fancy!)
- A blend of sharp cheddar and smoked Gouda (because why settle for just one?)
- Milk, butter, and flour for a killer roux
- A dash of hot sauce for that extra kick
- Smoked paprika, brown sugar, and a pinch of love
- Boil those Noodles: First things first, get that pot boiling and cook your noodles until they’re al dente. We’re not aiming for mushy here, people!
- Roux Magic: While your noodles are doing their thing, whip up a roux by melting some butter, throwing in a bit of flour, and whisking it into a golden masterpiece. Add the milk slowly, channeling your inner chef, until it’s silky smooth.
- Cheese Fiesta: Time to bring out the big guns – the cheese! Grate that sharp cheddar and smoked Gouda combo and toss it into the roux. Stir it up until it’s a gooey, cheesy heaven.
- Spice it Up: Now, let’s add some personality. Sprinkle in smoked paprika, a pinch of brown sugar, and a dash of hot sauce. This is where the flavor party really kicks off!
- Smokin’ Time: Fire up your Big Green Egg and stabilize it at 225°F. Mix your cheesy sauce with the cooked noodles, toss it all into a cast-iron skillet, and onto the Egg it goes! Let it smoke for about 30 minutes until it’s got that irresistible smoky flavor.
What Cheese Works Best?
Now, I know cheese can be a touchy subject. Some folks are all about that sharp cheddar life, while others swear by the creamy goodness of Gouda. My advice? Mix it up! The sharpness of cheddar combined with the smokiness of Gouda creates a flavor symphony that’ll have your taste buds singing.
What Noodles Work Best?
When it comes to noodles, don’t overthink it. I went with classic elbow macaroni for that nostalgic feel, but feel free to experiment. Fusilli, cavatappi, or even some cool spiral-shaped pasta – the world is your mac and cheese oyster!
Now, let’s talk tips because nobody likes a mediocre mac and cheese. Here are my pro tips for elevating your smoked mac and cheese game:
- Add Some Heat: A dash of hot sauce in the cheese sauce adds that subtle kick that’ll keep everyone coming back for more.
- Brown Sugar Magic: Trust me on this one. A pinch of brown sugar balances out the smokiness and brings out the rich, cheesy goodness.
What to Serve
Now that your taste buds are doing the happy dance, let’s talk side dishes. Smoked mac and cheese is a star on its own, but why not invite some delicious sidekicks to the party?
- Grilled Veggies: Throw some veggies on the Big Green Egg alongside your mac and cheese. The smoky grill flavor takes them to a whole new level.
- Pulled Pork: The only thing better than mac and cheese? Mac and cheese with a generous helping of pulled pork. Trust me, it’s a match made in flavor heaven.
Overall, diving into the world of Big Green Egg Smoked Mac and Cheese was a flavor adventure I never knew I needed. The rich, smoky notes combined with the creamy cheese blend – it’s a taste explosion that’ll have you hooked. So, fellow food enthusiasts, give it a shot and let me know how your cheesy journey unfolds!
Finally, thank you for joining me on this culinary escapade. Remember, life’s too short for bland mac and cheese – spice it up, smoke it up, and savor every cheesy bite! Until next time, happy cooking, and may your Big Green Egg adventures be as flavorful as a seasoned trout recipe. Stay cheesy, my friends!
Big Green Egg Smoked Mac And Cheese
Elevate your BBQ game with our mouthwatering Big Green Egg smoked mac and cheese recipe. Creamy, cheesy, and irresistibly smoky—get ready to wow your guests!
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups sharp cheddar cheese shredded
- 2 cups smoked Gouda cheese shredded
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- Salt a& black pepper to taste
Prepping the Ingredients
- Boil the Macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Shred the Cheese: Grate the sharp cheddar and smoked Gouda cheese. Pro tip: Grate your cheese from blocks for a creamier texture.
Roux and Cheese Sauce Magic
- Roux Creation: In a large pot, melt the unsalted butter over medium heat. Add the flour and whisk continuously until it forms a golden brown roux. This should take about 5 minutes.
- Milky Smoothness: Slowly pour in the whole milk, whisking constantly to avoid lumps. Keep whisking until the mixture thickens, usually around 8-10 minutes.
- Cheesy Symphony: Reduce the heat to low and gradually add the shredded cheddar and smoked Gouda, stirring until the cheese is completely melted and the sauce is velvety smooth.
- Flavor Boost: Sprinkle in the hot sauce, smoked paprika, brown sugar, salt, and black pepper. Give it a taste and adjust the seasonings if needed. Your cheese sauce should be a flavor-packed masterpiece by now.
Smokin' Time on the Big Green Egg
- Fire Up the Big Green Egg: Get that Egg going and stabilize it at a smokin' 225°F. This is where the magic happens, folks!
- Mac and Cheese Fusion: Mix the cooked macaroni with the cheesy sauce, ensuring every noodle is coated in that goodness. Transfer the mixture to a cast-iron skillet – this is your ticket to smoky flavor town!
- Onto the Egg: Carefully place the cast-iron skillet on the preheated Big Green Egg. Close the lid and let the mac and cheese smoke away for about 30 minutes. This is the waiting game, my friends, but oh, is it worth it!
Serve and Savor
- Golden Perfection: After 30 minutes, your mac and cheese should be kissed by that smoky flavor. Remove it from the Big Green Egg, and marvel at the golden, bubbling perfection.
- Serve it Up: Scoop out generous servings of your smoked mac and cheese onto plates. Garnish with an extra sprinkle of smoked paprika if you're feeling fancy.