Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.
You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
History and Love for Macaroni and Cheese
Macaroni and cheese is Soul Food. The history, and deliciousness of this dish, and many others, are important to Black culture. Knowledgable food historians, like Adrian Miller, have taught us that macaroni and cheese was too often credited to President Thomas Jefferson. It was actually perfected by his enslaved chef, James Hemmings in the 18th century. The Netflix show, High on the Hog, guided us through Hemmings’ experience with studying French cuisine, life in Virginia, and his process of recreating the dish that became very popular in the Southern U.S.
Growing up, macaroni and cheese was an essential side dish for cookouts, celebrations, church functions, and holidays. I always felt like I hit the lottery, if I was the first to break the serving spoon through the golden crust on top of a freshly baked pan of macaroni and cheese. The steam and savory smell of cheese will forever live in my mind. It’s the perfect celebration food.
Today, knowing the history of macaroni and cheese has made me more appreciative of this dish, the many Black culinarians who have paved the way (often without credit), and my family who taught me traditions and recipes pridefully.
Inspiration for Your Juneteenth Cookout
For this Juneteenth Cookout, my Smoked Macaroni and Cheese recipe is on the Bad & Boujee (Southern Decadence) menu!
These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table.
Dash of Jazz – Deviled Egg Dip
Sense and Edibility® – Guava BBQ Party Meatballs
Cooks with Soul – Beef Ribs with Blackberry Whiskey BBQ Sauce
Gimme From Scratch – Blood Orange, Pickled Beets & Feta Salad
Her Mise En Place – Smoked Macaroni and Cheese
Flights and Foods – Hibiscus Spritzer
Dash of Jazz – Margarita Infused Watermelon
Kenneth Temple – Sweet Potato Cheesecake with Butter Pecan Sauce
You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
How To Make Smoked Macaroni and Cheese
Mise En Place
- 1 lb of dry macaroni noodles
- 4 tablespoons of unsalted butter
- 1/4 cup of all-purpose flour
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of fine sea salt
- 1/4 teaspoon of ground black pepper
- 1 teaspoon of smoked paprika – divided
- 1 tablespoon of Dijon mustard
- One 8 oz block of cream cheese – cut into 10- 12 small cubes
- 2 cups milk – warmed slightly on the stove or in the microwave
- 1 cup of mild cheddar cheese- shredded + more for topping
- 2/3 cup sharp cheddar cheese- shredded + more for topping
- 2/3 cup Gouda cheese- shredded + more for topping
- 2/3 cup Asiago cheese- shredded + more for topping
Equipment Needed for Smoked Mac and Cheese
To make smoked macaroni and cheese, you need the right equipment! Here’s what you need:
- A smoker – I know it sounds obvious, but having a good smoker allows you to cook food at a much lower temperature and for a longer time than a grill.
- A cast iron skillet (without enamel) – It’s a timeless pan that is incredibly heat resistant. Also, if your skillet is well seasoned, you won’t have any trouble with the mac and cheese sticking. I’ve always had a pretty easy cleanup after making this dish.
- Your favorite wood chips – We often use hickory, but you can use milder flavored wood if you prefer. I’ve found this article by The Spruce Eats, to be helpful when choosing wood for the smoker.
Recipe Steps and Cooking Tips
1. Preheat the smoker and cook the noodles.
Start by preheating the smoker to 225 degrees F. While the smoker warms, cook your macaroni noodles until al dente, drain, and set aside.
2. Make a Roux and whisk in warm milk.
In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for one more minute until thickened and smooth. Turn off the heat.
3. Add seasonings and cheeses to finish the sauce.
With the heat off, whisk in the onion powder, garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Stir in the mild cheddar, sharp cheddar, asiago, and gouda cheeses until melted.
Tip: If the sauce seems too thick, stir in 1 -2 tablespoons more milk.
4. Add cream cheese and pasta.
Spoon in dollops of cream cheese. Add the cooked macaroni noodles and fold in gently.
5. Top with additional cheese.
Top the macaroni and cheese mixture with additional shredded cheese and sprinkle the remaining 1/2 teaspoon of smoked paprika.
6. Lastly, SMOKE it low and slow!
Transfer the skillet to the smoker and cook for 45-50 minutes. Remove and serve warm.
TIP: The lower and slower, the better! You don’t want to smoke higher than 225 F because the mac and cheese could dry out. You also want to cook it least 45 minutes to allow the dish to take in that good smoky flavor.
Storing Leftovers
I recommend storing any leftovers refrigerated in an air-tight container. This can be stored for 3-4 days.
I have found this dish to reheat well in the microwave. Be sure to stir often if you reheat in the microwave. You can stir in a splash of milk if needed to restore the creaminess.
All in All
This is one of my favorite dishes to make on the smoker. The subtle smoke infused into the pasta and cheese adds flavor that is not overpowering. The blend of cheeses gives it richness and a creaminess that is so delicious.
I think of this dish as a nod to my family and Chef Hemmings.
Happy Juneteenth!
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Smoked Mac and Cheese
Ingredients
- 1 lb dry macaroni noodles
- 4 tbsp unsalted butter
- 1/4 cup all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 tsp smoked paprika divided
- 1 tbsp Dijon mustard
- 8 oz cream cheese
- 2 cups milk warmed slightly
- 1 cup mild cheddar shredded + more for topping
- 2/3 cup sharp cheddar shredded + more for topping
- 2/3 cup Gouda shredded + more for topping
- 2/3 cup Asiago shredded + more for topping
Instructions
- Preheat smoker to 225 degrees Fahrenheit.
- Cook macaroni noodles to almost al dente, drain and set aside.
- In a small pan or in the microwave, warm milk slightly.
- In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
- With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
- Spoon in dollops of the cream cheese.
- Add cooked macaroni noodles and fold in gently.
- Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
- Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.