Tacticalories’ Applewood Smoked Mac and Cheese
Love mac and cheese? You can’t go wrong by kicking it up a notch with Tacticalories’ decadent and delicious Applewood Smoked Mac and Cheese recipe.
Tacticalories’ Applewood Smoked Mac and Cheese
Rated 3.5 stars by 4 users
Category
Dinner
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
Calories
1080
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
There’s nothing I love more than well-seasoned comfort food. I’ve experimented with all kinds of hearty recipes over the years, but this applewood-smoked mac and cheese — courtesy of @muchlovegrill’s experimentations — is one of my favorites.
You can’t go wrong with plain mac and cheese, but applewood flavor takes the definition of “comfort food” to the next level. Serve it as a side dish at your next wild game dinner or weekend cookout, or dig into it on its own — I won’t judge.
Author:Montana Knife Company
Ingredients
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1 lb. elbow macaroni
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8 oz. applewood-smoked gouda, shredded
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8 oz. applewood-smoked cheddar, shredded
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1 lb. applewood-smoked bacon, cooked and diced
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8 oz. cream cheese, softened
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4 cups half-and-half
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4 Tbsp. butter
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4 Tbsp. all-purpose flour
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1 Tbsp. Deadshot Apple Cider Pork Rub
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1 cup panko breadcrumbs
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2 Tbsp. melted butter
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2 Tbsp. Deadshot Apple Cider Pork Rub
Breadcrumb Topping
Directions
Boil the macaroni according to the package directions until al dente. Drain and set aside.
Melt the butter in a cast-iron pan over medium heat. Whisk in the flour to make a roux and cook for 2 minutes, stirring constantly. Once the roux is golden, gradually whisk in the half-and-half until smooth. Bring to a simmer, then add the cheeses and cream cheese, stirring constantly until melted and smooth. Stir in 1 Tbsp. of the Deadshot Apple Cider Pork Rub.
Add the cooked pasta and bacon pieces to the cheese sauce and mix well.
In a small bowl or saucepan, combine the breadcrumbs, melted butter, and 2 Tbsp. Deadshot Apple Cider Pork Rub. Sprinkle the mixture evenly over the top of the pasta and cheese sauce mixture.
Smoke for 1 hour at 225°F, preferably using applewood.
Pro Tip: Not a fan of cheddar or gouda in smoked mac and cheese? Substitute one or both with your favorite cheese. Cream cheese makes a decadent base sauce, and I wouldn’t stop you from trying yellow American.
Recipe Note
Pairings and Extras: What to Serve With Applewood Smoked Mac and Cheese
As a side dish, applewood smoked mac and cheese pairs well with anything you bring in from a hunt — venison, turkey, bear, etc. A crisp green salad balances the meal nicely, and if you’re looking for a cold drink to wash everything down, you can’t go wrong with your favorite IPA.
I encourage you to give my applewood smoked mac and cheese a try; I guarantee it’ll leave your guests rushing for seconds. Don’t hesitate to customize it to your taste!
