Smoked Mac & Cheese on the Barbecue (a.k.a. Road Grill’s Smoked White Cheddar Macaroni - Food Network Canada) Former CFL quarterback, Matt Dunigan, prepared this dish on the Food Network show Road Grill. Considering that Matt’s assistant on the show, Karrie Galvin, owns Riverhouse Co. restaurant in Lakefield with her husband, Jeff Kirker, we figured it must be a winning recipe. It’s not a classically saucy type of mac & cheese but instead a layered dish that gets moisture from tomatoes & onions as well as cheese. It was a huge hit at our last barbecue! Prepare it in a cast iron Dutch oven. 1 lb/454gr small elbow macaroni 1 lb/454gr old white cheddar or smoked cheese, shredded 1 cup grated Parmesan cheese 10 slices of crisped bacon, crumbled 2 cups fresh tomatoes, chopped or canned tomatoes, drained 1 medium onion, diced oil for drizzling 2 large beefsteak tomatoes (or 4 plum or medium sized) sliced ¼ inch thick, setting aside the best looking slices for the top 3 cups apple wood chips 6 cups apple wood chips soaked in cool water for 1 hour and drained Bring a large pot of salted water to boil and cook macaroni until “al dente” about 7 - 8 minutes (careful not to overcook because they will cook again in the barbecue). Drain the pasta and place back into the pot. Drizzle with oil and toss to coat. Make smoke pouches. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and 1 cup of dry chips at the center of the foil. Wrap to make a sealed pouch and poke with the tines of a fork for smoke to escape. Repeat for a total of three smoke pouches. Prepare barbecue for indirect smoking by turning one burner on high and leaving the remaining off. Place one smoke pouch directly over the flame. Close the lid and wait for smoke. Adjust the heat to 300°F (176°C). Replace the smoke pouch with a fresh one as needed. Assemble the mac and cheese in three layers as the barbecue heats up. Place ⅓ of the macaroni on the bottom of the pot. Top with ⅓ of the onions, bacon, chopped tomatoes and then spread ⅓ of the cheese evenly over top. Arrange ⅓ of the tomato slices over the cheese, leaving the best slices for the last layer. Repeat for the next two layers making sure to arrange the best tomato slices nicely on top. Place the uncovered pot on the grill over the side with no heat. Close the barbecue lid and smoke for 1½ hours or until the cheese is bubbling and crispy on top. The cheddar will take on a nice smokey apple wood flavour. Remove and let cool briefly. Use a sturdy metal serving spoon to dig into the pot of smokey mac and cheese. We adapted the directions to make them a little easier to follow but otherwise left the recipe unchanged from the Episode, ROAD GRILL II - 2034. Some things are too good to mess with! RETURN TO THE RECIPES PRINTABLE

Smoked Mac & Cheese

Smoked Mac & Cheese on the Barbecue

(a.k.a. Road Grill’s Smoked White Cheddar Macaroni - Food Network Canada)

Former CFL quarterback, Matt Dunigan, prepared this dish on the Food Network show Road Grill. Considering that Matt’s assistant on the show, Karrie Galvin, owns Riverhouse Co. restaurant in Lakefield with her husband, Jeff Kirker, we figured it must be a winning recipe. It’s not a classically saucy type of mac & cheese but instead a layered dish that gets moisture from tomatoes & onions as well as cheese. It was a huge hit at our last barbecue! Prepare it in a cast iron Dutch oven.

•1 lb/454gr small elbow macaroni
•1 lb/454gr old white cheddar or smoked cheese, shredded
•1 cup grated Parmesan cheese
•10 slices of crisped bacon, crumbled
•2 cups fresh tomatoes, chopped or canned tomatoes, drained
•1 medium onion, diced
•oil for drizzling
•2 large beefsteak tomatoes (or 4 plum or medium sized) sliced ¼ inch thick, setting aside the best looking slices for the top
•3 cups apple wood chips
•6 cups apple wood chips soaked in cool water for 1 hour and drained

Bring a large pot of salted water to boil and cook macaroni until “al dente” about 7 - 8 minutes (careful not to overcook because they will cook again in the barbecue). Drain the pasta and place back into the pot. Drizzle with oil and toss to coat.

Make smoke pouches. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and 1 cup of dry chips at the center of the foil. Wrap to make a sealed pouch and poke with the tines of a fork for smoke to escape. Repeat for a total of three smoke pouches.

Prepare barbecue for indirect smoking by turning one burner on high and leaving the remaining off. Place one smoke pouch directly over the flame. Close the lid and wait for smoke. Adjust the heat to 300°F (176°C). Replace the smoke pouch with a fresh one as needed.

Assemble the mac and cheese in three layers as the barbecue heats up. Place ⅓ of the macaroni on the bottom of the pot. Top with ⅓ of the onions, bacon, chopped tomatoes and then spread ⅓ of the cheese evenly over top. Arrange ⅓ of the tomato slices over the cheese, leaving the best slices for the last layer. Repeat for the next two layers making sure to arrange the best tomato slices nicely on top.

Place the uncovered pot on the grill over the side with no heat. Close the barbecue lid and smoke for 1½ hours or until the cheese is bubbling and crispy on top. The cheddar will take on a nice smokey apple wood flavour. Remove and let cool briefly. Use a sturdy metal serving spoon to dig into the pot of smokey mac and cheese.

We adapted the directions to make them a little easier to follow but otherwise left the recipe unchanged from the Episode, ROAD GRILL II - 2034. Some things are too good to mess with!

RETURN TO THE RECIPES

PRINTABLE - SMOKED MAC & CHEESE.pdf

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