Smoked Macaroni and Cheese with Green Chillis

Smoked Macaroni and Cheese with Green Chillis

Serves 16
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes


  • 1lb elbow macaroni (dry)


  • 4oz sharp cheddar (grated/shredded)
  • 1 can roasted green chillis
  • 3/8 cups butter (unsalted)
  • 2 cups panko bread crumbs

Cheese Sauce

  • 3/8 cups butter (unsalted)
  • 3/8 cups all purpose flour
  • 2 tablespoons dry mustard
  • 6 cups milk (2-3.25% mf)
  • 1 Medium yellow onion (finely chopped)
  • 1 Medium shallot (finely chopped)
  • 2 teaspoons paprika (sweet smoked)
  • 1 Large bay leaf
  • 20oz sharp cheddar (grated/shredded)
  • 2 eggs (beaten)
  • 1 heaped teaspoon sea salt
  • 1 teaspoon white pepper (finely and freshly ground)
  • 1 teaspoon black papper (freshly cracked)


Step 1.
Bring smoker 350 degrees Fahrenheit
Step 2.
In a large pot of boiling, salted water cook the pasta to al dente.
Cheese Sauce
Step 3.
In a separate saucepan, melt the butter and whisk in the flour and mustard (keep stirring/whisking for about five minutes). Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Step 4.
In a small bowl, temper the egg by beating it with a fork while slowly adding 1/4-1/2 cup of the milk mixture. Stir in cheese sauce cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a lasagna pan (I use one that is 13"x10 1/2" x 2 1/2").
Step 5.
Spread green chillies over noodles. Top with remaining cheese.
Step 6.
Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Place on 350 degree smoker for 30 minutes. Cheese will bubble slightly and panko will go a golden brown colour.
Step 7.
Remove from smoker and rest a few minutes minutes before serving.

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