We’ve created the perfect macaroni and cheese recipe! Just in time for National Mac and Cheese Day, we’re cooking up a perfect roux that will make this the cheesiest macaroni and cheese you’ve ever had.
Before diving into the cooking process, make sure you have all the ingredients at hand. Measure out everything you will need, clean and chop the produce, and prep any utensils that you're going to use.
Next, get the roux started. Melt the butter in a large saucepan over medium heat. Once melted, stir in the flour until you get a roux consistency. Whisk in the half & half slowly, ensuring it is well incorporated. Continue cooking and stirring until the roux is toasted and has a golden color.
With the roux prepared, it's time to introduce the star of the show – the cheese! Melt in the mild cheddar, aged cheddar, and Gouda cheeses a little at a time, stirring until fully melted and incorporated into the sauce. The combination of these cheeses will create a luscious and creamy base for our mac and cheese.
Let's add some flavor. Season the cheese mixture with a generous sprinkle of SPG seasoning and Garlic Jalapeno rub.
While the cheese sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook for 7-8 minutes, or until it reaches an al dente consistency. Once cooked, drain the noodles and stir in a drizzle of olive oil to prevent sticking.
As the noodles cook, get all the additional ingredients for the mac and cheese ready. Sauté the chopped yellow onion and sliced jalapenos until they become tender and slightly caramelized. Cook the bacon until crispy and chop it into bits. Finally, get that leftover brisket and either pull it or chop it up.
Once the noodles are done, add them to the cheese mixture, stirring until the noodles are well coated in the creamy sauce. Toss in the sautéed onions and jalapenos, along with some of the crispy bacon bits for added flavor and texture. If desired, thin the sauce with additional half & half to achieve the desired consistency.
It's time to assemble the masterpiece. Transfer half of the mac and cheese mixture to a cast iron skillet, creating a smooth and even layer. Then, layer on more cheese – because who can resist extra cheese? Follow it up with the remaining mac and cheese, smoked Gouda with bacon, bacon bits, and finally, the flavorful chopped brisket. For that extra touch of flavor, sprinkle more of the Garlic Jalapeno rub on top.
The only thing that's left, is to give the dish some smoky goodness and melt that cheese to perfection. Place the cast iron skillet on the smoker at 300ºF (149ºC) and let it cook for about 30 to 45 minutes. This will give the mac and cheese a hint of smoky flavor and ensure the cheese is melted and gooey.
Once the mac and cheese is hot, bubbly, and irresistibly cheesy, it's time to serve it up!
We hope you enjoy this smoked mac and cheese recipe. Catch you on the next one!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
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