Description
Enjoy a twist on a classic dish with this creamy and smoky mac and cheese that’s perfect for any gathering.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup breadcrumbs (optional for topping)
Instructions
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute.
- Gradually add the milk, whisking continuously until smooth and thickened. Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add the cheddar and mozzarella to the sauce, stirring until melted. Combine the cheese sauce with the cooked macaroni and mix well.
- Preheat the Ninja Woodfire grill to a smoking temperature.
- Pour the mac and cheese mixture into a suitable smoking pan or dish. If desired, sprinkle breadcrumbs on top for extra texture.
- Smoke the mac and cheese for about 30-40 minutes until heated through and slightly smoky.
- Serve warm and enjoy!
Notes
For a creamier consistency, add more milk or cream. Experiment with different cheeses like gouda or pepper jack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg