Use a milder scented wood, like cherry or pecan. One way to make mac and cheese better is to smoke it.
Ambient temperature thermometer (I used a Thermoworks Smoke X).So now that we understand it’s basic beginnings, how do we improve on it? How do we make it better? This recipe features a couple of unusual ingredients that bring a little twist to the taste Macaroni and cheese produced by Kraft was cheap and accessible and its popularity exploded quickly. Most people believe it is an American dish, mainly due to the popular boxed food produced by Kraft in 1937.
Although it was called “ de lasanis“, it is still macaroni and cheese. The origin of this awesome side dish is the king of pasta, Italy. Yet this cheesy side dish actually dates back to the 14 th century and is recorded in a recipe book. Most would straight up say it is integrated into the soul food and greater barbecue community, without thinking about it and I wouldn’t have argued that a few months ago. Let’s get straight to the point, where did the humble macaroni and cheese originate? Origins of the humble Macaroni and Cheese Setting up the BBQ for hot indirect smoking of our mac n cheese.Origins of the humble Macaroni and Cheese.