The types of cheeses in smoked mac and cheese Make this dish how you want, but you may want to cook your noodles just a little bit less than normal, if that’s the case. If you’re totally against rinsing your noodles. Because the pasta is going into the smoker, this prevents the noodles from overcooking and turning to mush. When making most pasta dishes, like spaghetti or shrimp scampi, I like having that starch, because it helps the sauce stick to the noodles.įor this smoked mac and cheese, however, Matt recommends rinsing the pasta to cool it down and stop the cooking process. Rinsing pasta does remove some of the starch.
It’s the magic ingredient that makes the sauce so creamy.Īpparently, those of you out there on social have really strong opinions about this. It includes butter, milk, shredded cheese and Velveeta. What makes this smoked mac and cheese so worthy of this praise, is the ultimate cheese sauce. This is worth every single calorie, and you’re going to want seconds and thirds, so really don’t even count the calories. I promise you, this is the complete opposite of that. You know that kind that’s just dry where the noodles don’t even stick together, and it’s totally not worth the calories.
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