This mac n cheese is going to spend an hour in the smoker and will thicken over time. The sauce: You’ll notice the cheese sauce looks almost too thin when you make it-don’t worry. Not to mention, it’s more expensive so do yourself a favor and shred your own cheese. That coating also prevents it from melting as well as the cheese you shred yourself. The stuff in the bags is more convenient of course, but it’s coated with a wax to prevent it from sticking together. If you’ve seen some of my other recipes that use shredded cheese, I always recommend shredding your own as opposed to buying the pre-shredded stuff. What’s not subjective is the practice of shredding your own cheese. I personally love this combination of extra sharp cheddar and Gruyère. The best “type” of cheese is subjective, of course. What Is the Best Cheese for Mac N Cheese? Besides smoked meatloaf, it the perfect topper for my meatloaf comfort burger or BBQ platter sandwich as well.
This smoked mac n cheese is definitely going to have you and your guests asking for seconds.
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