Cherry Smoked Macaroni and Cheese


  1. Heat the smoker to 250-350 degrees.

  2. Boil elbow macaroni for 7-10 minutes, then drain water and let cool

  3. In a separate pot add ingredients for your cheese roux – cook on medium heat until butter is melted. Stir every few minutes

  4. Put cool macaroni in a baking pan, and slowly pour the cheese roux over the pasta

  5. Mix roux slowly with the macaroni

  6. Put baking dish on smoker and throw a handful of seasoned cherry wood chips on the lump charcoal for 30-45 minutes to absorb the sweet cherry smoke. We’ve been using Cowboy products

  7. Pull off smoker, add a little more House-Autry Extra Crispy Chicken Seasoning, and finish in the oven at 350  for anther 20-30 minutes until the cheese is bubbly and browned on top.

  8. Take out of oven, sprinkle a little more Italian cheese before serving


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