Smoked Mac & Cheese

ATL Aggie

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2:54p, 2/5/24

AG

Does anyone have a recipe you recomend?

As of now I plan to try Meat Church's (but without the brisket): https://www.meatchurch.com/blogs/recipes/smoked-brisket-mac-and-cheese

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HTownAg98

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3:38p, 2/5/24

I don't see why that recipe wouldn't work.

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Ag MD 84

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3:53p, 2/5/24

AG

I made smoked Gouda Mac & cheese recently-bought a pound of post oak smoked Gouda from heb deli and then made roux (butter, flour), then bechamel (whole milk), then mornay. (Added cheese), add Al dente pasta, stir and season. Freezes well, add more milk when you warm it up. Can add hatch green chiles if you want.

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ATL Aggie

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In reply to Ag MD 84 • 4:14p, 2/5/24

AG

Ag MD 84 said:
Can add hatch green chiles if you want.

Love that idea!

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superunknown

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5:08p, 2/5/24

AG

I did the modernist (see the queso thread) version with 1/2 smoked gouda and half emptying out other random bags. If you have smoked your own cheese, I'd try out half smoked half not smoked the first time out so it's not overwhelming. Plus I always add green chilies to mine.

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slo8140

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11:22a, 2/6/24

AG

Never cooked in the smoker, but no reason why couldn't do it that way. This recipe is amazing.

I am a Meat Church guy on all my BBQ stuff...I have made his recipe, it is good. I think the one linked here is better.

Was recommended by Andy Staples

Clarkston Union Style Mac and Cheese

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King

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8:29a, 2/8/24

AG

I've not made Meat Church's mac n cheese but I have made Malcome's several times. It is so so good!

https://howtobbqright.com/2015/06/05/smoked-mac-cheese-recipe/

DubyaB

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9:56a, 2/8/24

I've made the meat church one, and it's great. Going to experiment with a habanero cheddar next time

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ATL Aggie

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8:44a, 2/12/24

AG

The meat church recipe was a big hit. The family is already asking me to make it agian. I omitted the brisket (because I was lazy) and added a can of green chili. My only complaint is that I wish it was "gooier". Is that a simple fix of just adding more cheese?

Cowboy Curtis

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In reply to ATL Aggie • 10:48a, 2/12/24

AG

I would fold in cubes of mozz or monterey jack for added goo.

King

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In reply to ATL Aggie • 12:15p, 2/14/24

AG

ATL Aggie said:
The meat church recipe was a big hit. The family is already asking me to make it agian. I omitted the brisket (because I was lazy) and added a can of green chili. My only complaint is that I wish it was "gooier". Is that a simple fix of just adding more cheese?

I've found that you need more cheese sauce than you think because the noodles absorb some when you bake it.
Next time put in more sauce to where you think that's too much. Then when you pull it out of the oven or smoker it will still be nice and gooey.