Description
This Smoked Mac and Cheese is rich, creamy, and infused with a deep smoky flavor! Made with a blend of gooey cheeses, butter, and a crispy topping, this dish is perfect for BBQs, holiday gatherings, or an indulgent comfort meal. 🧀🔥
Ingredients
Scale
For the Mac and Cheese:
- 12 oz elbow macaroni (or cavatappi)
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked Gouda cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ½ tsp smoked paprika
Instructions
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Preheat the Smoker:
- Set your smoker to 225°F (107°C) using hickory, apple, or cherry wood pellets.
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Cook the Pasta:
- Boil salted water and cook macaroni until al dente. Drain and set aside.
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Make the Cheese Sauce:
- In a large skillet, melt butter over medium heat.
- Whisk in flour and cook for 1 minute until golden.
- Gradually whisk in milk and heavy cream, stirring until thickened.
- Add cheddar, smoked Gouda, and Parmesan, stirring until melted.
- Mix in Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
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Assemble the Mac and Cheese:
- Combine the cheese sauce with the cooked macaroni and mix well.
- Pour into a cast iron skillet or aluminum pan for smoking.
-
Prepare the Topping:
- Mix panko breadcrumbs, melted butter, and smoked paprika.
- Sprinkle over the mac and cheese.
-
Smoke the Mac and Cheese:
- Place in the smoker uncovered and smoke for 1 hour until bubbly and golden.
-
Serve & Enjoy:
- Let cool for 5 minutes, then serve hot and creamy!
Notes
- For a deeper smoky flavor, smoke for up to 2 hours.
- For extra heat, add a pinch of cayenne or diced jalapeños.
- To make it meatier, mix in crispy bacon or smoked brisket.