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Mac & Cheese Burnt Ends

Smoky, cheesy mac and cheese cubes with a seasoned crust and a sticky BBQ glaze. Makes about 24 cubes and serves 8-10 as an appetizer.
Prep Time45 minutes
Cook Time2 hours 30 minutes
Chill Time8 hours
Course: Appetizer
Cuisine: American
Keyword: burnt ends, mac and cheese, smoked appetizer
Servings: 8 people

Equipment

  • 9x13 baking dish
  • Parchment paper
  • Wire rack
  • Foil pan

Ingredients

The Slab (Day 1)

  • 1 lb elbow macaroni
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 12 oz sharp cheddar shredded
  • 8 oz smoked gouda shredded
  • 4 oz cream cheese
  • 2 eggs
  • 1 tsp mustard powder
  • Salt and black pepper to taste

Smoke Day (Day 2)

  • Cooking oil spray
  • 1/2 cup sweet BBQ rub one heavy on brown sugar
  • 3/4 cup BBQ sauce
  • 2 tbsp butter
  • 1-2 tbsp honey

Instructions

Day 1 - Make the Slab

  • Cook the pasta. Boil the macaroni for 2 minutes less than the box says, so it is still firm. Drain it and set it aside.
  • Make the roux and sauce. In a large pot over medium heat, melt the butter. Stir in the flour and keep stirring for about a minute; it will look like a paste. Slowly pour in the milk while whisking, and keep whisking until the sauce thickens, about 5 minutes.
  • Melt in the cheese. Take the pot off the burner. Stir in the shredded cheddar, gouda, and cream cheese until everything is melted and smooth. Stir in the mustard powder, salt, and pepper.
  • Add the eggs slowly. Crack the eggs into a small bowl and whisk. Spoon 2-3 spoonfuls of the hot cheese sauce into the eggs and stir. Add another spoonful or two, stirring as you go. Pour the warmed egg mixture into the large pot and stir it in. Warming the eggs gradually keeps them from scrambling in the hot cheese sauce.
  • Mix in the macaroni. Add the cooked macaroni to the pot and stir until every noodle is coated.
  • Pack the pan. Line a 9x13 baking dish with parchment paper. Add the mac and cheese and press it down flat and firm. Lay another sheet of parchment on top and set something heavy on it, such as a second baking dish with a few cans.
  • Chill overnight. Refrigerate at least 4 hours; overnight (12-48 hours) is best. The cold, packed slab is what lets you cut cubes that survive the smoker. About 18 hours is ideal.

Day 2 - Smoke and Glaze

  • Cut and freeze the cubes. Lift the slab out by the parchment and cut it into 1 1/2-inch cubes. Put the cubes on a tray in the freezer for 30-45 minutes so they are firm and easy to handle.
  • Fire up the smoker. Set the smoker to 180 degrees F, or use your smoker's Smoke Boost equivalent, for indirect heat.
  • Season the cubes. Spray the cubes lightly with oil and dust all sides with the BBQ rub.
  • Start the smoke. Set the cubes on a wire rack, place on your smoker's upper rack, and smoke at 180 degrees F (or the Smoke Boost equivalent) for 45 minutes. Please foil or other pans underneath the cubes to minimize direct hear. DO NOT add water to the pans. Do not touch the cubes early; they stick at first and release once the crust sets.
  • Build the crust. Increase the smoker to 275 degrees F and cook for 15-30 minutes, until the cubes have built a skin and taken on color.
  • Glaze. Move the cubes gently into a foil pan. Add the BBQ sauce, butter, and honey, and toss carefully to coat.
  • Set the glaze. Increase the smoker to 325 degrees F when the pan goes in. Cook about 15-30 minutes, until the glaze turns sticky.
  • Torch and serve. Optional: hit the edges with a torch for extra char. Serve hot.

Video

Notes

  • Don't forget the egg. If you skip the eggs or shortchange the fridge time, the cubes may slump.
  • Minimum fridge time is 4 hours. The cubes will be fragile. In a hurry, use 3 hours in the fridge, then 45-60 minutes in the freezer before cutting.
  • Too long? Up to 48 hours in the fridge is fine if wrapped. Past 3-4 days the pasta dries out and picks up fridge smells.
  • Cheese swaps: Keep the cheddar for flavor and the cream cheese for binding; swap the gouda for Gruyere, pepper jack, or smoked cheddar.