“Smokin’ Sage” Smoked Mac and Cheese

Ah, mac and cheese. The ultimate comfort food. What can beat a plate full of pasta slathered with a rich, creamy cheese sauce? Not much, that’s what.

Mac and Cheese. Its name evokes nostalgia, comfort, and that gooey, cheesy satisfaction that transcends generations and cultures. But this seemingly simple dish boasts a surprisingly rich history and diverse landscape of styles. Like a well-aged cheddar, its story unfolds in layers, each bite offering a unique flavor experience.

Let’s journey back to its possible origins, shrouded in the mists of culinary time. Some point to a 14th-century Italian cookbook where “de lasanis” – a dish of pasta and cheese – makes its appearance. Others argue that France played a role, with cheesy gratins paving the way for the mac and cheese we know today. Whatever its birthplace, it’s clear that this humble peasant fare, fueled by readily available ingredients, captured hearts (and stomachs) across Europe.

Fast forward to the 18th century, and we find mac and cheese gracing the tables of American elites. Thanks to figures like Thomas Jefferson, who brought back recipes from his European travels, the dish gained a foothold in the New World. But it wasn’t until the 20th century that it truly became a household staple. The invention of boxed mac and cheese in the 1930s, fueled by the Great Depression’s need for affordable, convenient meals, democratized the dish. Suddenly, creamy, cheesy goodness was within reach for everyone.

But mac and cheese refused to be confined to a box. Chefs, home cooks, and food enthusiasts embraced its potential as a culinary canvas. The classic cheddar-forward version stood its ground, but regional variations emerged, each reflecting local tastes and traditions. In the American South, pimento cheese and smoked paprika add a touch of smoky heat. New England embraces sharp white cheddar and tangy Gruyère. In the Southwest, chilies and spices bring a fiesta to the palate. Even globally, the mac and cheese odyssey continues, with international twists like Korean kimchi mac and cheese or Japanese miso-infused versions.

Today, mac and cheese transcends its humble origins. It’s a dish of endless possibilities, a blank slate for creativity. Whether you’re a purist clinging to the classics or a culinary adventurer seeking bold new flavor combinations, there’s a mac and cheese out there waiting to be discovered. For now, it’s time to share my chapter in the fascinating story of mac and cheese!

The inspiration for this dish came from the vibrant flavors of the high desert – sage, jalapenos, and fresh herbs – blended with the comforting richness of classic mac and cheese. It’s all about achieving that perfect balance between creamy indulgence and smoky depth, with a hint of heat to keep things interesting.

So, fire up your smoker and get ready to experience the “Smokin’ Sage” in your own dining room!

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“Smokin’ Sage” Smoked Mac and Cheese: Spicy, Southwest Twist

Author: Gabriel Brangers

Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins

Cooking Temp: 225  °F Servings: 6

Best Season: Suitable throughout the year

Description

Sage, chiles, and fresh herbs – blended with the comforting richness of classic mac and cheese.

What you'll need

Servings

• 1 lb Cavatappi pasta (Use your favorite mac and cheese pasta)
• 4 tbsp Unsalted butter, divided
• 4 tbsp All-purpose flour
• 1 ¹⁄₂ cup Whole milk, warmed
• 1 cup Grated cheddar cheese (We like sharp or extra sharp. Don’t use pre-shredded cheese)
• 1 cup Grated Monetery Jack cheese
• ¹⁄₂ cup Grated Parmesan cheese
• ¹⁄₄ cup Chopped, fresh sage
• ¹⁄₄ cup Fresh chives, chopped
• ¹⁄₄ cup Fresh cilantro, chopped
• 1 Jalapeno, seeded and finely chopped
• ¹⁄₂ tsp Smoked paprika
• ¹⁄₄ tsp Ground cumin
• Salt and pepper to taste

Instructions

1. Preheat your smoker to 225°F (107°C). If you don’t have a smoker, you can preheat your oven to 350°F (175°C).

2. Cook the macaroni according to package instructions until al dente. Drain and set aside.

3. In a large pot over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the warmed milk, increase heat to medium-high, and bring to a simmer. Cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.

4. Remove from heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Season with salt, pepper, smoked paprika, and cumin.

5. Fold in the cooked macaroni, chopped herbs, and optional jalapeño.

6. Pour the mixture into a greased cast-iron skillet or oven-safe dish (a baking dish or casserole works well). Dot the top with the remaining 2 tablespoons of butter.

7. Place the dish on your smoker or in the preheated oven and smoke/bake for 30-35 minutes, or until golden brown and bubbly on top. If you like the crunch of breaded topping, add some panko during the last 10 minutes of cooking. 

8. Let the mac and cheese cool slightly before serving. Garnish with additional chopped herbs, if desired.

9. For some added pop, toss in some freshly smoked, cubed pork belly or thick-cut bacon. YUM!

Keywords: mac and cheese, sage, gourmet, smoked pasta, side dishes