Mac and Cheese
This isn't a "lite" recipe, but it's by far the best mac and cheese around; especially when smoked. Combining 4 different cheeses; this mac and cheese is full of flavor and will keep the kids and adult alike coming back for seconds. A perfect side to smoked ribs, pulled pork, or brisket.
Servings: 10 people
Large mixing bowl
9 ½” x 11” x 2” Foil Pan
- 1 16 ounce box Macaroni Premium grade
- 1/4 cup Butter
- 1/4 cup White flour
- 1 8 ounce container Whipped cream cheese Whipped melts better than the "original"
- 1 tsp Salt
- 1 8 ounce block Old cheddar cheese (shredded) The sharper, the better!
- 1 8 ounce block Gouda (shredded) Can substitute with Velveeta
- 1 4 ounce block Parmesan (shredded)
- 3 cup milk
Cook macaroni as per instructions on the box. I always add a pinch of salt to my water to add flavor. I make mine al dente.
Meanwhile, in a medium sauce pan, melt the butter and stir in the flour. Cook for 2 minutes on medium heat. Whisk in the milk and bring to a boil making sure not to burn. Reduce heat to low and stir in whipped cream cheese, and salt. Mix until completely smooth.
Preheat oven or smoker to 275F. Oil or butter the inside of the foil pan completely.
In a very large mixing bowl, combine all the shredded cheeses with the sauce and macaroni. Mix until all the cheese and sauce is distributed evenly. Spoon into the foil tray or baking dish.
Bake or Smoke for 30-45 minutes until the mac and cheese is starting to bubble.
Serving: 1cup | Calories: 500kcal | Carbohydrates: 53g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 102mg | Fiber: 3g | Sugar: 4g | Vitamin A: 264IU | Calcium: 87mg | Iron: 1mg