Smoked Sausage Mac And Cheese Recipe
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Smoked Sausage Mac And Cheese Recipe On A Pitboss On A Pitboss Smoker, this is a grownup’s dream, and the ultimate comfort food! I have always loved to make my macaroni cheese from scratch, not from a box, it is the best way in my opinion. Anyone who is a big lover of a creamy pasta dishes will be in love!
I love cooking anything and everything on my Pit Boss Pro 1100 pellet grill; cooking low and slow is my preferred method with it. And let’s face it, Mac and Cheese is always a crowd pleaser. Throwing in the sausage makes it the perfect meal, or let’s face it, sometimes a snack!
Smoked Sausage Macaroni And Cheese Ingredients:
- Pasta– I used elbow macaroni on mine, but you can use other similar noodles.
- Butter
- Smoked Beef Sausage– You can use a different sausage for this; it needs to be more of the rope type of sausage.
- Flour
- 2% Milk
- Cream Cheese
- Salt and Black Pepper
- Extra Sharp Cheddar Cheese
- Cubed Gouda Cheese
- White Cheddar Cheese
- Shredded Parmesan Cheese
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How To Make Smoked Homemade Mac And Cheese:
Prepare the box of pasta according to the package directions, slightly al dente, in a large pot of boiling water on the stovetop. I used shell noodles, but you can use any type of pasta; elbow macaroni is a common choice.
Drain your pasta when it is done cooking.
In a medium or large saucepan, melt butter over medium-low heat.
Once the butter is melted, next whisk your flour into your melted butter. (I used a silicone whisk for this part)
Allow the flour and butter to cook until it is a thick mixture.
Whisk in the milk and bring to a boil over medium-high heat. Allow the milk mixture to cook for an additional 5 minutes, or until it has thickened.
Carefully drop in the cubed cream cheese and stir in the salt and black pepper. Stir until the cream cheese is melted into the milk mixture.
In a large bowl, combine half of the shredded cheeses.
Slowly mix the cream sauce into the shredded cheese mixture.
Next, add the cooked pasta to the cheese sauce mixture.
Dice up your sausage. I used Beef Sausage, but this would also be amazing with a spicy andouille sausage as well.
Turn on another burner to medium heat.
Once warm, add your diced sausage with a pinch of minced garlic to a large skillet. The smoked sausage pieces will absorb some of the flavors during this process.
After the sausage pieces are browned slightly, mix them into the macaroni and cheese mixture.
Spray a 9×13-inch aluminum pan with nonstick spray. You can also use a casserole dish for this dish. I used disposable 9×13 aluminum pans to make this. If you use a baking pan, the smoker will stain this, but you could also make this in a cast-iron skillet or cast-iron pan as well.
Spread the cheesy pasta into the sprayed pan.
The next step is to combine the remaining shredded cheese and sprinkle the top of the cheesy pasta with the cheese.
Set your smoker on the smoke setting will add smoke flavor and smoke for about 20 minutes, or longer if you want a stronger smoky flavor.
Turn the temperature up to 225 and smoke for another hour until bubbly.
You can stir, and if the sausage seems to be making too much grease in the top dab the macaroni and cheese with a paper towel.
Serve and enjoy!!
Ways To Change Up Sausage Mac And Cheese:
- Add Bacon
- Mozzarella Cheese
- Add Smoked Shredded Pork
- Jalapenos
- Hot Sauce
- Garlic
- Herbs
- Cajun Seasoning
- Chicken Fingers
- Bell Peppers
- Red Pepper FLakes
- Dijon Mustard
- Dry Mustard
- Cayenne Pepper
- Panko Bread Crumbs
- Garlic Powder
- Heavy Cream
- Liquid Smoke
How To Store Leftover Smoked Macaroni And Cheese
Store in an air-tight container in the fridge for up to 5 days.
You also freeze leftover macaroni and cheese. Allow the macaroni and cheese to be completely cooled, and if you freeze it while hot it will be mush. Store in air-tight bags or containers for up to 90 days in the freezer.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions and divide them into serving sizes.
How To Reheat Leftover Smoked Macaroni And Cheese
Reheating in the microwave, stir often, if it seems to be drying out you may need to add some milk. I put a damp paper towel over mine when I am microwaving it.
Best way to reheat leftover homemade macaroni and cheese is in the oven at 350 degrees for about 15 minutes. Be sure to keep an eye on it.
What To Serve With Homemade Mac and Cheese:
Any smoked dish will work, but these are some of my personal favorites! For my collection of smoked dishes, head on over->here.
What is your favorite perfect side dish to smoke?
Pellet Smoker Recipes To check out
Looking for more smoker recipes? Be sure to check out Smoker Recipes. The post contains smoker recipes for everything from ham to macaroni and cheese to Prime Rib! See it ->here.
- Dutch Oven In The Smoker Recipes
- Special Occasion And Holiday Recipes
- Smoked Side Dishes
- Smoked Deli Salads
- Delicious Smoked Chicken Recipes
Smoked Sausage Mac And Cheese Recipe
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Ingredients
- 16 Ounce Pasta
- 1/4 Cup Butter
- 12 Ounce Smoked Beef Sausage
- 1/4 Cup Flour
- 3 Cups 2% Milk
- 8 Ounce Cream Cheese
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Pound Extra Sharp Cheddar Cheese
- 10 Ounce Gouda Cheese
- 1/2 Pound White Cheddar Cheese
- 1/2 Pound Shredded Parmesan Cheese
Instructions
- Prepare the box of pasta according to the package directions, a bit al dente, in a large pot of water of boiling water on the stovetop.
- Drain your pasta when it is done cooking.
- In a medium or large saucepan melt butter over medium-low heat.
- Once the butter is melted next whisk your flour into your melted butter.
- Allow the flour and butter to cook until it is a thick mixture.
- Whisk in the milk and bring to a boil over medium-high heat. Allow the milk mixture to cook for about 5 more minutes until it is thick.
- Carefully drop in the cubed cream cheese and stir in the salt and black pepper. Stir until cream cheese is melted into the milk mixture.
- In a large bowl combine half of the shredded cheeses together.
- Slowly mix the cream sauce into the shredded cheese mixture.
- Next, add the cooked pasta into the cheese sauce mixture.
- Dice up your sausage.
- Turn on another burn to medium heat, once warm drop in your diced sausage with a smidge of minced garlic into a large skillet.
- After the sausage pieces are browned up a bit mix the pieces into the mac and cheese mixture.
- Spray an aluminum 9 X 13 pan with a nonstick spray, you could use a casserole dish as well for this dish.
- Spread the cheesy pasta into the sprayed pan.
- The next step is to combine the remaining shredded cheese and sprinkle the top of the cheesy pasta with the cheese.
- Set your smoker on the smoke setting will add smoke flavor and smoke for about 20 minutes, or longer if you want a stronger smoky flavor.
- Turn the temperature up to 225 and smoke for another hour until bubbly.
- You can stir, and if the sausage seems to be making too much grease in the top dab the macaroni and cheese with a paper towel.
Oh, I’d love to have this right now. Looks so good. Pinning!
Smoked sausage + mac and cheese, this one sounds decadently delicious!