Mac and Cheese Moinks

Note: This recipe calls for Sodium Citrate. The reason for using Sodium Citrate is because it turns the cheese into the same consistency as a traditional American cheese. We have also included Danny’s recipe for a traditional roux for Mac & Cheese, either recipe is great for this dish.

THE DAY BEFORE

Step 1

Follow the packet instructions to cook your pasta and set aside while you make the cheese sauce.

Step 2

To make the Mac and Cheese (using sodium citrate): In a saucepan, whisk the milk and sodium citrate until fully dissolved before bringing up to simmer. Add the cheeses to the simmering mixture slowly, around a large spoonful at a time while whisking continuously until melted in. Add a dash of Worcestershire sauce and season with salt and pepper if necessary.

Or

To make the Traditional Mac and Cheese Sauce: Warm the milk in a medium sized sauce pan with the bay leaf and set aside. Melt butter in large sauce pan over a low heat, add the flour and stir continually until you have a paste (roux). When you have your roux ready, crank up the heat a little and start adding your warm milk, around a ladle full at a time, stirring continually until you have a nice smooth sauce. Bring to the boil briefly and then leave it on a low heat to simmer. Start adding your cheese until melted and you have a nice consistency. Add a dash of Worcestershire sauce and salt and pepper taste.

Step 3

Combine your Macaroni with your cheese sauce, you want to keep the mix loose so plenty of cheese oozes out when you bite into the meat ball, but this is down to personal preference. Now pour your Mac and Cheese mix into a plastic container so it is around 1 inch deep. Allow to cool completely, then cover and leave in the fridge to set for a minimum of 3 hours, but ideally overnight.

ON THE DAY

Step 1

When you are ready to make and stuff your balls, remove Mac and Cheese from the fridge and cut out enough of the mix to be able to form a ball, a little smaller than a golf ball (around 2 Tbsp.). Using the heat from your hands the balls should form easily, wet your hands if the mixture starts to stick.

Step 2

When you've formed your Mac and Cheese balls, break off enough of your sausage meat to be able to wrap around the cheese ball. Think Scotch Egg without the egg! Once you have formed your balls you can then season liberally with the rub and set aside.

Step 3

Use your hands to thin out the bacon slices by pressing down, forming an even thickness. You can also cover in cling film and use a rolling pin. You don't want thick slices of bacon for this, you want the bacon to be a thin layer. Wrap the thinned rashers of bacon around the balls, then leave in the fridge while you get your smoker ready.

Step 4

Set up your smoker with charcoal in the basket and without the water pan. You’re aiming for a smoker temperature of around 275°F/135°C. Now add a couple of ProQ Hickory Smoking Wood Chunks or a mix of Hickory and Cherry Chunks to your fuel. Be sure not to add too much wood, as it will taste over smoked!

Step 5

When your smoker is up to temperature (you’re looking for a thin blue smoke), add your Mac and Cheese Sausage Balls. Smoke for around 1 and 1/2 hours, or until the sausage meat temperature reaches 165°F/74°C.

Step 6

After around 1 and 1/2 hours, you can baste the balls with maple syrup to glaze them, the bacon should already be a really nice colour and firm at this point.

Step 7

Let the balls sit on smoker for another 10 - 15 minutes to set the glaze, remove and rest for around 10 minutes before serving.

Tip: These are also amazing cold, with some coleslaw and BBQ sauce.