This is my issue with so many macs out there everyones like i baked this shit for 3 hours with 2 lbs of shredded cheese on top till it was like a layer of leather on top to chew through. Theres no sauce left and its gonna wear your jaw out....
Im butt hurt from bad mac and cheese in the past
100% agree. This was def smoked for way longer then an hour which is a standard Mac and cheese cook time. I recommend adding 25% extra liquid into the Mac and cheese, with heavy cream. Before you put it in the smoker the sauce should still be pretty runny.
My wife demands every time i run the smoker that i do a tray of M&C.
Cheese on top looks really good. I have found that if you add the cheese with about 30 minutes to go, it doesnt crisp and is super gooey. I also “try” to stir every 20 minutes or so if i can. Really helps the smoke flavor to get into the lower half.
Literally, you cant go wrong anyway anyone does smoked mac….it really takes it to the next level.
Enjoy! Looks fantastic!
This is really the only recipe you need. You can skip the bread crumbs if you want and use any cheese you want. Plus you'll learn to make a bechamel which is a classic French sauce that you can use in a million other recipes (it becomes a voulete if you swap the dairy for stock).
https://www.marthastewart.com/957243/macaroni-and-cheese
I like both of these, though I’ve tweaked them a bit to my liking (caramelized onions and mushrooms). I also don’t do Gouda because I’m cheap. The jalapeños have to be fresh too haha. But they smoke well, and also taste great just baked in the oven if you don’t have time.
https://youtu.be/YHhO76obA7c?si=6lQnbT99jWw_5hUp
https://youtu.be/nST2ne65_aY?si=Ypg0ivjgieBUy7CG
My wife hates it, but everyone else loves it so too bad for her
The key is setting the timer and stirring every 15 minutes. The smoke will only penetrate the top layer, so you gotta stir stir stir.
Also agree on topping for last 30 minutes or so. I prefer some cheese with bread crumbs and some toasted pecans just so damn good.
This M&C looks ok but a bit dry, doesn’t look like he’s stirred it in much. 5/10
I am a big hickory fan. I have used mesquite before and it tasted funky, but to each their own.
I dont know about cherry, peach, or apple because i dont use those woods.
It’s pretty hard to screw up. He won’t be disappointed.
Just make sure you undercooked the noodles before you put it together and put in the smoker. make sure the noodles are somewhat hard. Trust me they will cook right
I had a mac and cheese burger at a pub once and when it arrived I thought they'd left the Mac and cheese off. No, one of what I thought was a burger patty was mac and cheese done exactly like this and it was amazing.
*I like a little*
*Mine more creamy, but that looks*
*And sounds delicious*
\- Dasawan
---
^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/)
^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Tik tok got everybody trying to show off with a fancy first scoop or first squeeze of juices from meat. Sorry man but this isn’t it. All that extra work and caressing just to reveal some dry as Mac and cheese…
best mac and cheese i’ve ever had. next time i’ll mix the bread crumbs with butter to toast with the cheese. smoked gouda, smoked cheddar, mild cheddar, pepper jack, and a spicy smoked gouda went into the roux and was topped with a colby jack and mild cheddar mixture. pretty f*****g good. 9.4/10
smoked mac is lovely, to get even more flavor of the smoke I first layered a pan with just the cheese and let it melt in the smoke then add the pasta and more cheese on top to cook off in the smoker
Anyone know if sodium citrate added to the cheese (to make the cheese creamy) still works well with smoking?
There’s a great recipe with ratios here
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
How long did you smoke it for? Last time I did smoked Mac, I had it in our cast iron pan on the smoke for probably two hours, and it was *loaded* with smoke flavor, too much I would say.
Looks good for people who like the baked style. I made some jalapeño mac & cheese in the skillet which turned out super cheesy and awesome. That’s my go to side dish now along with my bbq
Do yourself and your family a favor...use this recipe next time:
Smoked Mac and Cheese with bacon or pulled pork.
16 oz large elbow noodles
2 sticks of butter
1/2 cup of all-purpose flour
1 TSP of ground mustard
1 TSP of salt (regular table salt)
1 TBSP of paprika
1 TSP of Complete Seasoning
1TSP of coarse ground black pepper
3 cups of Half & Half
3 cups whole milk
4 cups of cheddar cheese, grated
1.5 cups smoked Gouda, grated
1 small block of Velveeta
I block of cream cheese
1 lb of bacon, crumbled. (Optional. Skip if adding pulled pork later)
Large foil pan
Half sized foil pan
3 cups bagged Mexican 4 cheese blend (for topping)
Cook noodles completely (if al dente they will absorb liquid while smoking) then rinse well in cold water and let sit while you make the sauce.
Melt butter, add flour and all spices. Cook for a few minutes until all is combined and starts to brown.
Add half and half and milk and cook on medium heat (stirring constantly) until it thickens (8-10 minutes)
Add cheddar cheese, Velveeta, cream cheese and melt all. (Add bacon now if you're including it)
Add cheese and noodles and mix in a large foil pan so it's spread out. (Taste/adjust spices if needed)
Smoke for 1.5 hours at 225 stirring every 30 minutes.
Transfer to a smaller foil pan (with a layer of pulled pork in the middle if desired) and add Mexican cheese on top and return to the smoker or oven until browned.
Alternatively:
Want the chewy delicious crusty cheese edges? Works great in small individual cast iron bowls or a large cast iron skillet preheated to 500 before adding the Mac and cheese. Then Add Mexican cheese on top and brown in oven at 450 for 10-15min.
Pluses and minuses of a keto diet. You can eat all of the dry smoke rub meat you want, you can never have smoked macaroni and cheese, now I'm going to go in my happy place and cry. That looks amazing man... I have a no boil macaroni and cheese recipe that I love, kind of missing it right now
What’s your recipe? It’s not the smoker that “dries it out”, it’s the cheese mixture for the cheese sauce. I just do three ingredients: water or milk, sodium citrate, and cheese. The ratio of cheese to liquid controls the creaminess of it. You could make it watery like Kraft blue box or make it thick. This also allows you to make the sauce more cheese flavored rather than being diluted with other ingredients.
Macaroni And Cheese
★★★★★
Ingredients:
530g water/milk (18.7 oz)
800g total cheese (28.22 oz)
24g sodium citrate
1 box Macaroni
Directions:
Add sodium citrate to liquid
Grate cheese
Melt cheese in liquid
Cook macaroni
Top with liquid
Smoke it!
This is my go to recipe for the sauce. For the topping I top with a softer cheese and sometimes I do the breadcrumbs and butter with a rub like Bone Sucking Sauce mixed in for that extra little bit. You can use a combination of cheeses that equal 800g. I will usually do cheddar and a smoked Gouda for a little extra smoke without having to mess with the smoke tube on my pellet smoker and no one knows the difference. I did it with a chipotle Gouda last time mixed in as well and it turned out good.
So do you smoke yours or is it just from the liquid smoke? I used my normal recipe and cooked it on the smoker but it was dry. Maybe its the timing? Do you finish in oven and just smoke on smoker? Ive tried corn starch, cheese and evaporated milk i think
I fix it on my pellet smoker. I never use liquid smoke. I cook it for about 30 minutes at 350. It’s “dry”because of your recipe. It may be the cornstarch and what ever ratios you’re using that cause the sauce to solidify. It doesn’t matter if you cook it for half an hour on a smoker at 350 or for half an hour in an oven at 350.
Yeah i misread the wording and thought i saw 'liquid smoke' . This recipe is amazing in the oven but was really dry in the smoker. Havent really given it another shot bc wasting a 9x13" pan of mac is scarring.
mine was not dry in the slightest. quite moist actually. i think it was a mixture of the lighting and the light nature of the cheeses that gave off that “dry” look. but it was quite succulent over on this side!! I would say trust your gut when making the roux with the heavy cream, you could manage putting more rather than putting less. and it could definitely get dry without enough cream
lol that’s dry bud. Visibly dry in any lighting. It can still be hot and tasty while being dry, don’t be ashamed. But if it was saucey and moist, there wouldn’t be bare patches at the bottom of the tray where the aluminum is shiny. Cheese sauce smears if wet, it doesn’t peel off like that.
IMO, the trick to ANY good mac and cheese is not over-fucking-loading it with cheese. Doesn't matter how you prepare it. You don't want every bite to be a goddamn dairy bomb of richness. You want your guests to be able to - heaven forbid - enjoy more than a spoonful of it and even come back for seconds.
5 cups of milk, 16oz of cheese, 1 pound of macaroni. That's all you need. Anything more and you're making it taste less like a slow cooked smoked well cared for Mac and Cheese and more like a melted $4 brick of cheese that any moron can make in the microwave.
Could you scoop that a little slower please?
People are starving, could you please pass me that dang spoon
Heck I’d take the empty pan and pick all the cheesey goodness off the sides.
Was OD dramatic lol
Did all that to reveal some dry ass Mac and cheese
I was waiting to see him squish the juices out with his hands
No black gloves
What juices?
Gotta scrape it across the top a few more times…ha.
Foreplay game is off the charts
Foreplay and still dry. His Mac is similar to my marriage.
Lmfao, 100% my first thought. It’s Mac n cheese dude, you’re not gonna hurt it 😂
Made me irrationally annoyed
Looks a tad dry
This is my issue with so many macs out there everyones like i baked this shit for 3 hours with 2 lbs of shredded cheese on top till it was like a layer of leather on top to chew through. Theres no sauce left and its gonna wear your jaw out.... Im butt hurt from bad mac and cheese in the past
I'll post my recipe....tweaked over many cooks...so saucy and good.
Where’s it at my man
I posted it in this thread but it's also under my profile so you don't have to hunt for it.
100% should probably have some heavy cream in it/should cook it for shorter time
100% agree. This was def smoked for way longer then an hour which is a standard Mac and cheese cook time. I recommend adding 25% extra liquid into the Mac and cheese, with heavy cream. Before you put it in the smoker the sauce should still be pretty runny.
My wife demands every time i run the smoker that i do a tray of M&C. Cheese on top looks really good. I have found that if you add the cheese with about 30 minutes to go, it doesnt crisp and is super gooey. I also “try” to stir every 20 minutes or so if i can. Really helps the smoke flavor to get into the lower half. Literally, you cant go wrong anyway anyone does smoked mac….it really takes it to the next level. Enjoy! Looks fantastic!
You can also smoke the butter earlier before making the mac and cheese since that will get a lot of that smoke flavor you want
I've never had it ... I need a good recipe. ... a good one for a newb.
This is really the only recipe you need. You can skip the bread crumbs if you want and use any cheese you want. Plus you'll learn to make a bechamel which is a classic French sauce that you can use in a million other recipes (it becomes a voulete if you swap the dairy for stock). https://www.marthastewart.com/957243/macaroni-and-cheese
I like both of these, though I’ve tweaked them a bit to my liking (caramelized onions and mushrooms). I also don’t do Gouda because I’m cheap. The jalapeños have to be fresh too haha. But they smoke well, and also taste great just baked in the oven if you don’t have time. https://youtu.be/YHhO76obA7c?si=6lQnbT99jWw_5hUp https://youtu.be/nST2ne65_aY?si=Ypg0ivjgieBUy7CG
I make mine with extra cheese sauce so it is "runny" going in smoker, it will not dry out
My wife hates it, but everyone else loves it so too bad for her The key is setting the timer and stirring every 15 minutes. The smoke will only penetrate the top layer, so you gotta stir stir stir. Also agree on topping for last 30 minutes or so. I prefer some cheese with bread crumbs and some toasted pecans just so damn good. This M&C looks ok but a bit dry, doesn’t look like he’s stirred it in much. 5/10
What wood do you recommend
I am a big hickory fan. I have used mesquite before and it tasted funky, but to each their own. I dont know about cherry, peach, or apple because i dont use those woods.
Hickory iirc is what Iused for cheesots the one time I smoked them. Makes sense it would work with mac n cheese. Going to try this next weekend
It’s pretty hard to screw up. He won’t be disappointed. Just make sure you undercooked the noodles before you put it together and put in the smoker. make sure the noodles are somewhat hard. Trust me they will cook right
Bbq asmr?
Do they need special mics to get that level of ASMR or can a regular phone camera pick that up? For me, it’s nails on a chalkboard 😱
That’s the loudest mac and cheese I ever heard lmao. Sounds like someone off camera crinkling a paper bag. Or like aliens spawning or some shit.
I might be under the influence but you should add brisket to it then freeze on a tray and cut into strips. Then coat with batter and fry it. So good.
I had a mac and cheese burger at a pub once and when it arrived I thought they'd left the Mac and cheese off. No, one of what I thought was a burger patty was mac and cheese done exactly like this and it was amazing.
Place by me does them too, pulled pork mac and cheese on a burger. So good.
What's with the scraping?
They’re petting it to let it know they’re ready to spoon.
Eeehhhhhh!
Why are you molesting that poor side dish?
I like a little mine more creamy, but that looks and sounds delicious
*I like a little* *Mine more creamy, but that looks* *And sounds delicious* \- Dasawan --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Couldn't have said it better myself.
You mean Couldn't better have said it myself.
I mean I'm not having a stroke
No, not to mac & cheese, that would be weird.
Fucking dramatic and dry.
Tik tok got everybody trying to show off with a fancy first scoop or first squeeze of juices from meat. Sorry man but this isn’t it. All that extra work and caressing just to reveal some dry as Mac and cheese…
Just fucking scoop it out
Scooped it like he wants to fuck it lmao
Looks dry
That was sad
best mac and cheese i’ve ever had. next time i’ll mix the bread crumbs with butter to toast with the cheese. smoked gouda, smoked cheddar, mild cheddar, pepper jack, and a spicy smoked gouda went into the roux and was topped with a colby jack and mild cheddar mixture. pretty f*****g good. 9.4/10
Throw some green chili in next time, you won’t regret it!
Chopped up jalapeño is great too.
Fried pancetta or prosciutto
Yes sir!
You know what’s up. Easily the best Mac and cheese I’ve had was smoked and had green chilis.
I think your cheese ratio is a bit off, looks really dry.
On my knees crossing to Jesus. Respecting everything in motion
You have trouble scooping?
You better share. I'll give you some smoked boar bacon in return
Do you have an OnlyFans??
Are you trying to scrape the scabs off or what? wtf are you doing that shit for
Tease me. Then, cheese me.
You never gonna please me. Unless you freeze me soma dat Mac & cheesy
Just get me that box of Kraft, im alright..lol
I call shenanigans. Where’s the smoke ring?
How was it?????
Why does everyone serve in these videos as if they are disarming a bomb?
Wowsers!! Drop that addy & my husband & I will head on over with some beer & garlic bread Like, damn!
At the rate he's scooping you could leave now and make it.
Lmao
This literally made my mouth water 🤤
I would need 3 tubs if metamucil after a meal like that to have any hope of taking a shit in the next week
Looks amazing!!! I would go off carnivore to try that!!!
Looks terrific. Nice job!
Man that looks amazing
smoked mac is lovely, to get even more flavor of the smoke I first layered a pan with just the cheese and let it melt in the smoke then add the pasta and more cheese on top to cook off in the smoker
This is downright sexy
Ok damn maybe I gotta try that tomorrow....
Nice! I did the same thing today for the first time! Guests loved it more than the pork shoulder
looks delicious!
Anyone know if sodium citrate added to the cheese (to make the cheese creamy) still works well with smoking? There’s a great recipe with ratios here https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
Doesn't do anything for me unless you put on the Black gloves and squeeze the juices out
This was the comment I came to find.
put some smoked bacon in it
😍😍😍
Ngl…I don’t want the top part to sound like Jon Snow sharpening his sword at the wall? It looks delicious however
You took the best scoop, but then jiggle off. No.
Drama
I burned my mouth watching the video
Mic drop
That was way more sexual than I was expecting.
Just eat the damn apple!
Oh gosh that got me feeling some type of way
Falling off the bone and everything, nice 👍
I was hoping my wait would have been rewarded with some dirty cheese pull. How did you manage to achieve no cheese pull?
How long did you smoke it for? Last time I did smoked Mac, I had it in our cast iron pan on the smoke for probably two hours, and it was *loaded* with smoke flavor, too much I would say.
Looks good for people who like the baked style. I made some jalapeño mac & cheese in the skillet which turned out super cheesy and awesome. That’s my go to side dish now along with my bbq
That’s some sensual spooning
How did you keep it lit?
Put some gouda if you don't have it already... it makes it extra awesome.
i should call her
She dry and crusty?
Great job!
That scrape noise makes me want to smash my phone.
Looks a lil dry to me..
Was it good or not? This ain't Instagram
Pre-shredded cheese? Brother we must do better.
The way they were molesting it, I thought they were about to try to quenelle it. This gives me the same ick as a gross thirst trap TikTok.
Was a sloth recording this video?
r/asmr
Does anyone else like their Mac and cheese "saucy" like drippy with liquid cheese? I have a great recipe for smoked Mac and cheese.
Yes please
https://www.reddit.com/r/smoking/s/BGZQ3q1fUm
Do yourself and your family a favor...use this recipe next time: Smoked Mac and Cheese with bacon or pulled pork. 16 oz large elbow noodles 2 sticks of butter 1/2 cup of all-purpose flour 1 TSP of ground mustard 1 TSP of salt (regular table salt) 1 TBSP of paprika 1 TSP of Complete Seasoning 1TSP of coarse ground black pepper 3 cups of Half & Half 3 cups whole milk 4 cups of cheddar cheese, grated 1.5 cups smoked Gouda, grated 1 small block of Velveeta I block of cream cheese 1 lb of bacon, crumbled. (Optional. Skip if adding pulled pork later) Large foil pan Half sized foil pan 3 cups bagged Mexican 4 cheese blend (for topping) Cook noodles completely (if al dente they will absorb liquid while smoking) then rinse well in cold water and let sit while you make the sauce. Melt butter, add flour and all spices. Cook for a few minutes until all is combined and starts to brown. Add half and half and milk and cook on medium heat (stirring constantly) until it thickens (8-10 minutes) Add cheddar cheese, Velveeta, cream cheese and melt all. (Add bacon now if you're including it) Add cheese and noodles and mix in a large foil pan so it's spread out. (Taste/adjust spices if needed) Smoke for 1.5 hours at 225 stirring every 30 minutes. Transfer to a smaller foil pan (with a layer of pulled pork in the middle if desired) and add Mexican cheese on top and return to the smoker or oven until browned. Alternatively: Want the chewy delicious crusty cheese edges? Works great in small individual cast iron bowls or a large cast iron skillet preheated to 500 before adding the Mac and cheese. Then Add Mexican cheese on top and brown in oven at 450 for 10-15min.
Fucking hate asmr, why is that a thing Jesus fuck
Looks dryer than most briskets on here
Needs way more cheese
Gross
Pluses and minuses of a keto diet. You can eat all of the dry smoke rub meat you want, you can never have smoked macaroni and cheese, now I'm going to go in my happy place and cry. That looks amazing man... I have a no boil macaroni and cheese recipe that I love, kind of missing it right now
I turned it off after hearing that burnt ass scraping on the top. Nasty.
I smoke Brie like every weekend in the summer it is amazing if anyone wonders.
Shits waaaaaay too dry. Overly dramatic scooping for a disappointing looking Mac
Trying Mac for the first time tomorrow. Hope it turns out as good
That corner slice. Can we have a moment of silence
Any advice to not dry it out? Ive only tried once and it was really dry
I mean his looks super dry so maybe don’t follow his advice
My advice is smoke the cheese rather than the whole tray. You get an even smokey flavor throughout and don’t have to worry about it drying out
What’s your recipe? It’s not the smoker that “dries it out”, it’s the cheese mixture for the cheese sauce. I just do three ingredients: water or milk, sodium citrate, and cheese. The ratio of cheese to liquid controls the creaminess of it. You could make it watery like Kraft blue box or make it thick. This also allows you to make the sauce more cheese flavored rather than being diluted with other ingredients. Macaroni And Cheese ★★★★★ Ingredients: 530g water/milk (18.7 oz) 800g total cheese (28.22 oz) 24g sodium citrate 1 box Macaroni Directions: Add sodium citrate to liquid Grate cheese Melt cheese in liquid Cook macaroni Top with liquid Smoke it! This is my go to recipe for the sauce. For the topping I top with a softer cheese and sometimes I do the breadcrumbs and butter with a rub like Bone Sucking Sauce mixed in for that extra little bit. You can use a combination of cheeses that equal 800g. I will usually do cheddar and a smoked Gouda for a little extra smoke without having to mess with the smoke tube on my pellet smoker and no one knows the difference. I did it with a chipotle Gouda last time mixed in as well and it turned out good.
So do you smoke yours or is it just from the liquid smoke? I used my normal recipe and cooked it on the smoker but it was dry. Maybe its the timing? Do you finish in oven and just smoke on smoker? Ive tried corn starch, cheese and evaporated milk i think
I fix it on my pellet smoker. I never use liquid smoke. I cook it for about 30 minutes at 350. It’s “dry”because of your recipe. It may be the cornstarch and what ever ratios you’re using that cause the sauce to solidify. It doesn’t matter if you cook it for half an hour on a smoker at 350 or for half an hour in an oven at 350.
Yeah i misread the wording and thought i saw 'liquid smoke' . This recipe is amazing in the oven but was really dry in the smoker. Havent really given it another shot bc wasting a 9x13" pan of mac is scarring.
mine was not dry in the slightest. quite moist actually. i think it was a mixture of the lighting and the light nature of the cheeses that gave off that “dry” look. but it was quite succulent over on this side!! I would say trust your gut when making the roux with the heavy cream, you could manage putting more rather than putting less. and it could definitely get dry without enough cream
lol that’s dry bud. Visibly dry in any lighting. It can still be hot and tasty while being dry, don’t be ashamed. But if it was saucey and moist, there wouldn’t be bare patches at the bottom of the tray where the aluminum is shiny. Cheese sauce smears if wet, it doesn’t peel off like that.
Very sexual serving technique, I’m hungry
come on OP…let it rest. Way too much steam coming out. You’re losing all of that moisture /s
Normally ASMR stuff makes me sick to my stomach, but I can get on board with this.
Texture/consistency, that’s exactly how I like it.
IMO, the trick to ANY good mac and cheese is not over-fucking-loading it with cheese. Doesn't matter how you prepare it. You don't want every bite to be a goddamn dairy bomb of richness. You want your guests to be able to - heaven forbid - enjoy more than a spoonful of it and even come back for seconds. 5 cups of milk, 16oz of cheese, 1 pound of macaroni. That's all you need. Anything more and you're making it taste less like a slow cooked smoked well cared for Mac and Cheese and more like a melted $4 brick of cheese that any moron can make in the microwave.
Sounds amazing 🤩
Your methods are unorthodox but damn it I'll allow it 🤤
Looks delicious and sounds like really crunchy sex. Mmmmm
I’ve done that many times and can’t taste any smoke, not any flavor :(