Recipe Details

Chef inspired from Memphis in May, this mac & cheese is layered with mushrooms and made with a creamy beer cheese for a delicious flavor combination.

 

Smoky BBQ'd Wild Mushrooms

  1. Soak fruit wood in hot water for 15 to 20 minutes. Drain and place in smoker set to 250°F.
  2. In a bowl, toss mushrooms with oil. Sprinkle with onion, garlic, pepper and salt. Toss until mushrooms are evenly coated. Place mushrooms on rack over parchment lined sheet tray.
  3. Once smoke is produced, open door slightly to release initial acrid or yellow smoke. Place racks of mushrooms in smoker for 10 to 15 minutes. Remove from smoker.
  4. In a sauté pan over medium heat, melt butter and sauté mushrooms. Add sugar, BBQ sauce and heat to dissolve sugar and combine. Cool completely and set aside.

Mac & Cheese

  1. In a heavy bottom sauce pot over medium heat, melt butter. Add onions and garlic, sauté until caramelized. Add beer and reduce slightly.
  2. Add sugar, salt and paprika. Whisk to combine. Add cream and simmer for 15 minutes to reduce slightly.
  3. Add shredded cheeses and stir until melted. Finish with lemon juice and fold in pasta.
  4. If serving as portions, portion 1/2 cup mushrooms in a 16oz oven safe ramekin. Top with 1 cup of prepared mac & cheese. Bake at 350°F until hot throughout. Top with 1/4 cup crispy fried onions and return to oven to toast slightly. Serve hot.
  5. If serving as a to-go option, place 1 quart of Smoky BBQ'd Mushrooms in oven safe to-go container. Top with prepared mac & cheese. Portion fried crispy onion separately. Send with reheat instructions as: Preheat oven to 350°F. Bake mac & cheese uncovered until hot throughout, about 20 minutes. Top with fried crispy onions and return to oven to toast slightly.

CHEF’s TIP!

These mushrooms could be used as a topping in other applications, such as steak or chicken.

Serve this mac & cheese with our BBQ Smoked TurkeySmokehouse Turkey Gravy and Chophouse Wedge Salad.