Smoked MAC & Cheese

[Shasta bob]

all, I am wondering about smoking a mac & cheese meal in the Bradley, have you guys done this? I was thinking about smoking the ham pieces and the onion before including it to the mix? any help before I just jump in?

[Wildcat]

Cold Smoke cheese then after a few months make mac and cheese. If you like ham in it, then you can also smoke a ham to add to it.

[Gafala]

Smoking a Mac & Cheese meal I wouldn't, cheese needs to rest after smoking at least 30 days, the longer the better.

[Salmonsmoker]

SB, yes, you can definitely smoke the onions and ham before combining all of the ingredients. After combining, smoke the mac & cheese in the Bradley.

[Shasta bob]

Do you recommend cooking times? have you done this before?

[KyNola]

I would recommend you make your cheese sauce ahead of time and pour it over your pasta prior to placing it in the smoker.  Don't put shredded cheese on top as it indeed will taste bitter coming straight out of your Bradley.

[Salmonsmoker]

Onions absorb smoke quickly. I only give them 20-30 min. of cold smoke spread thin on a frog mat to allow smoke through. Same for cured ham. I'd dice it to the size pieces you want, also on a frog mat(or anything else you have that will allow smoke through and keep items from falling though, SS screen or cheese cloth for instance). Time in the smoker after combining all of the ingredients( with the cheese melted before putting back in the smoker) will depend on depth of mac in the pan. Probably at least a third longer time wise than a 350F oven. It'll pick up some nice smoke flavor, but most likely won't brown up on top. You can do that with a few minutes under the broiler in your kitchen oven.

[Shasta bob]

you guys are the best thanks for all the info. this what make this site a real gem, everyone willing to help others. thanks Shasta Bob