Today, I’ve got a deliciously cheesy adventure to share with you – making Camp Chef smoked mac and cheese! You’re in for a treat if you haven’t tried this yet. So, grab your apron, your sense of adventure, and let’s get smokin’ with some cheesy goodness!
How to Make Smoked Mac and Cheese on Camp Chef
Let’s kick things off with a step-by-step guide to crafting the creamiest, smokiest mac and cheese you’ve ever seen!
- Preheat the Camp Chef: Fire up your Camp Chef to a smokin’ 225°F. We’re talking low and slow, folks!
- Boil Those Noodles: Get a pot of water bubbling and cook your favorite pasta till it’s al dente. Drain it like a pro, but leave a bit of water clinging to those noodles. It’s the secret sauce for ultimate creaminess!
- Mix it Up: In a large bowl, combine shredded sharp cheddar, smoked Gouda, and a touch of creamy Havarti. Oh, the cheese medley is where the magic happens!
- The Creamy Dream Team: In a separate pot, melt butter and whisk in flour to make a roux. Slowly pour in some warm milk, stirring constantly. This is the base that’ll make your mac and cheese sing!
- Cheese, Please: Gradually add the cheese blend to the creamy mixture, stirring until it’s velvety smooth. It’s like a symphony of flavors, folks!
- Season to Perfection: Hit it with a pinch of salt, a dash of pepper, and maybe a smidge of smoked paprika if you’re feelin’ fancy.
- Fold in the Pasta: Toss those noodles in and give ’em a good mix. Every bite should be a cheesy masterpiece!
- Smoke It Up: Place your mac and cheese in a smoker-friendly pan and let it soak up all that smoky goodness for about 45 minutes. Can you smell that heavenly aroma?
- The Grand Finale: Once it’s golden and bubbly, take it out and let it cool for a hot minute. Then, scoop out a heaping helping and dive in!
The Types of Cheeses To Use
Now, let’s talk cheese, because let’s face it, it’s the real MVP of this dish! Sharp cheddar brings that zesty kick, smoked Gouda infuses that sultry smokiness, and creamy Havarti? The unsung hero adds a velvety, luxurious texture to the mix. It’s a match made in cheese heaven, my friends!
Can This Be Made Ahead
Absolutely! Whip up your mac and cheese, let it cool, then cover it up and pop it in the fridge. When you’re ready to get your smoke on, just toss it in the Camp Chef and let the magic happen.
- Don’t be shy with the cheese. The cheesier, the better, my friends!
- Experiment with wood chips for different smoky flavors. Hickory, mesquite, or applewood can elevate your mac and cheese.
- Add some diced jalapeños or bacon bits for an extra kick. You won’t regret it!
- Don’t rush the cheese sauce. Let it thicken and get all creamy and dreamy. Patience is the key to perfection.
What to Serve
You probably wonder what to pair with your epic smoked mac and cheese. Well, I’ve got a few ideas for you:
- Grilled Veggies: Throw some asparagus or bell peppers on the grill for a healthy side dish that balances out all that cheesiness.
- Pulled Pork: The smoky mac and cheese pairs wonderfully with tender, juicy pulled pork. It’s a match made in BBQ heaven.
- Cornbread: Whip up a batch of cornbread to complete your outdoor feast. It’s the ultimate comfort food combo.
- A Fresh Salad: A crisp salad with a zesty vinaigrette can add a refreshing contrast to the richness of the mac and cheese.
And there you have it, folks! A journey through the world of Camp Chef’s smoked mac and cheese that’ll leave you craving more. So grab that apron, fire up the grill, and let the cheesy adventure begin! Thanks for joining me on this flavor-packed ride, and remember, keep it cheesy, friends!
Camp Chef Smoked Mac and Cheese
Deliciously cheesy and smoky, our Camp Chef smoked mac and cheese recipe is a crowd-pleaser. Get ready to indulge in this mouthwatering dish!
- 12 ounces of elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gouda cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper optional for a kick
- 2 cups wood chips hickory, mesquite, or applewood work well
Preparing the Macaroni
- Boil a large pot of water and cook the elbow macaroni according to the package instructions until it's al dente. Drain it, rinse with cold water, and set it aside.
Creating the Cheesy Sauce
- In a saucepan over medium heat, melt the butter. Once it's all bubbly and enticing, stir in the flour and whisk it until it turns golden brown, about 2-3 minutes.
- Gradually pour in the milk while continuing to whisk. Keep whisking until the mixture thickens, usually about 5-7 minutes.
- Add the creamy mixture of salt, black pepper, paprika, dry mustard, and cayenne pepper (if you want that extra kick). Stir until well combined.
- Reduce the heat to low and add the cheddar, Gouda, Monterey Jack, and Parmesan cheeses. Stir until they melt into the sauce, creating a creamy, gooey masterpiece.
Combining and Preparing for Smoke
- Toss the cooked macaroni into the skillet, pouring the luscious cheese sauce all over it. Mix it until every macaroni is coated in the cheesy goodness.
- Prepare your Camp Chef or grill for smoking. You'll want to set it up for indirect heat. Place a smoke box or aluminum foil packet filled with the wood chips on one side.
The Smoking Dance
- Preheat your Camp Chef or grill to 225°F (107°C). It's time for that smoky magic!
- Put your skillet with the mac and cheese on the grill grates away from the direct heat source. Close the lid.
- Smoke your mac and cheese for about 45 minutes. You'll know it's ready when it's got a gorgeous golden-brown hue and a tantalizing smoky aroma.
- Use trusty tongs to remove your smokin' mac and cheese from the grill. Let it cool for a few minutes.
- Dig in while it's hot and gooey! Sprinkle some breadcrumbs on top for that perfect crunch, if you want to add a little extra texture.