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–+ servings
featured smoked mac and cheese.

Smoked Mac and Cheese Recipe

Course: pasta, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 people
Calories: 814kcal
Author: Becky Hardin
Gouda, cheddar, and cream cheese create the most delicious, creamy cheese sauce for this macaroni recipe. Cooking it in the smoker adds the best flavor!
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Equipment

Ingredients

For the Topping

  • 1 cup Panko breadcrumbs
  • ¼ cup unsalted butter (½ stick)

Instructions

  • Cook the pasta to al dente according to the package directions. Drain and set aside.
    1 pound dry elbow macaroni
    macaroni noodles boiling in a dutch oven.
  • Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
  • Melt the butter in a 12-inch cast iron skillet set over medium heat. Add in the flour, and whisk to combine. Cook for 1 minute.
    ½ cup unsalted butter, 4 tablespoons all-purpose flour
    butter and flour in a cast iron pan.
  • Whisk in the mustard powder, black pepper, and garlic powder.
    1 tablespoon mustard powder, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
    spices added to butter and flour in a cast iron pan.
  • Slowly add in the half-and-half, while whisking constantly.
    2 cups half-and-half
    half-and-half added to butter and flour roux in a cast iron pan.
  • Bring to a simmer and stir in the cream cheese until completely melted.
    4 ounces cream cheese
    cream cheese added to thickened half-and-half in a cast iron pan.
  • Stir in the cheeses until melted. Remove from the heat and stir in the cooked macaroni noodles.
    2 cups freshly shredded cheddar cheese, 1½ cups shredded or cubed gouda cheese
    mac and cheese in a cast iron pan.
  • In a medium bowl, stir together the panko and butter. Evenly sprinkle this over the mac and cheese.
    1 cup Panko breadcrumbs, ¼ cup unsalted butter
    panko breadcrumbs and butter mixed together in a glass bowl.
  • Smoke for 1 hour and serve.
    panko topping added to mac and cheese in a cast iron pan.

Video

Notes

  • You can substitute gruyere for the gouda.
  • Use freshly-grated cheeses, as they melt better than pre-shredded.
  • You can also smoke this in a disposable foil pan.
  • You can use a BBQ smoker box to convert your grill into a smoker.
  • Use mild-flavored wood chips, like apple, cherry, pecan, or maple.
Storage: Store smoked mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 814kcal | Carbohydrates: 56g | Protein: 30g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 690mg | Potassium: 335mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1470IU | Vitamin C: 1mg | Calcium: 623mg | Iron: 2mg