Get ready to elevate your comfort food game with a dish that combines the smoky richness of tri tip with the creamy indulgence of mac and cheese! This Smoked Tri Tip Mac and Cheese is not just a meal; it's an experience that will leave your taste buds dancing and your guests begging for seconds. Perfect for gatherings or a cozy night in, this recipe promises to be a crowd-pleaser that stands out from the ordinary. So, if you're ready to impress with a gourmet twist on a classic favorite, keep reading to discover how to create this mouthwatering masterpiece!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound tri tip, smoked and chopped
- 1 pound elbow macaroni
- 4 cups cheddar cheese, shredded
- 2 cups milk
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225°F (107°C), using hickory or oak wood chips for a rich smoky flavor.
- Season the tri tip generously with salt and black pepper, ensuring even coverage on all sides of the meat.
- Place the tri tip in the smoker and cook until the internal temperature reaches 135°F (57°C) for medium-rare, approximately 45-60 minutes.
- Remove the tri tip from the smoker and let it rest for 15 minutes, then chop into bite-sized cubes.
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta and set aside, reserving a small amount of pasta water.
- In the same pot, melt butter over medium heat, then gradually whisk in milk to create a smooth base.
- Slowly add shredded cheddar cheese, stirring continuously until the cheese is fully melted and the sauce is creamy.
- Fold in the chopped smoked tri tip and cooked macaroni, mixing thoroughly to ensure even distribution.
- Season with additional salt and pepper to taste, using reserved pasta water if needed to adjust consistency.
- Transfer the mac and cheese to a serving dish and garnish with extra chopped smoked tri tip if desired.
- Serve hot and enjoy the rich, smoky flavors of this gourmet mac and cheese.
Tips
- Choose the Right Wood: For the best smoky flavor, opt for hickory or oak wood chips when smoking your tri tip. These woods complement the beef beautifully and enhance the overall taste of the dish.
- Let It Rest: After smoking, allow your tri tip to rest for 15 minutes before chopping. This helps the juices redistribute, ensuring each bite is tender and flavorful.
- Cook the Pasta Al Dente: Make sure to cook your elbow macaroni until al dente. This will prevent it from becoming mushy when mixed with the cheese sauce and will hold up better in the final dish.
- Use Freshly Shredded Cheese: For a creamier texture, always shred your cheddar cheese from a block rather than using pre-shredded cheese, which often contains anti-caking agents that can affect melting.
- Adjust the Sauce Consistency: If your cheese sauce is too thick, don’t hesitate to add a splash of reserved pasta water. This will help achieve the perfect creamy consistency.
- Garnish for Presentation: For an added touch, garnish your dish with extra chopped smoked tri tip before serving. It not only looks appealing but also enhances the smoky flavor.
- Experiment with Cheeses: Feel free to mix in other cheeses like mozzarella or gouda for a unique flavor profile. Each cheese brings its own character to the dish!Enjoy the process and savor every bite of this decadent Smoked Tri Tip Mac and Cheese!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 45g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 140mg
