Smoked Mac And Cheese

Smoked mac and cheese baked in a smoker for an ultra-creamy interior and a golden, bubbling crust. Cheddar and smoked Gouda melt into a thick cheese sauce, then the pasta gets a crisp panko topping before resting 10 minutes.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 10 servings

Course: Side Dish

Cuisine: American BBQ

Calories: 610

Ingredients Equipment Method Notes

Ingredients

elbow macaroni, cooked

1 lb elbow macaroni Cooked until al dente and drained before mixing into the sauce.

butter and flour base

4 tbsp butter Used to make the roux for the cheese sauce.
0.25 cup flour Flour thickens the milk-and-cream mixture into a smooth sauce.

dairy for the cheese sauce

3 cup milk Added to the roux, then warmed until thickened.
1 cup heavy cream Adds richness and helps keep the sauce ultra-creamy.

cheeses and seasonings

4 cup sharp cheddar, shredded Shred fresh for best melt and a smooth texture.
2 cup smoked Gouda, shredded Smoked flavor is the signature note in the finished dish.
1 tsp garlic powder Stirs into the sauce for even seasoning.
salt and pepper Season to taste in the cheese sauce.

panko crust

1 cup panko breadcrumbs Tossed with melted butter for a crisp, golden top.
2 tbsp melted butter Stir into panko before topping the mac and cheese.

Equipment

1 cast iron skillet
1 Dutch oven

Method

Prep and preheat smoker

Prepare smoker to 225°F, maintaining steady heat before the pan goes in.

Make cheese sauce

In a Dutch oven, melt butter over medium heat until fully liquid and glossy.
Add flour and whisk constantly for 1-2 minutes to cook the flour without browning.
Slowly whisk in milk and heavy cream, keeping the mixture smooth as it thickens over medium heat for about 5-8 minutes.
Reduce heat to low and add sharp cheddar and smoked Gouda in batches, stirring until melted and silky.
Stir in garlic powder and season with salt and pepper to taste.

Assemble

In an aluminum pan, mix the cooked elbow macaroni with the cheese sauce until evenly coated.
In a separate bowl, stir panko breadcrumbs with melted butter, then spread evenly over the top.

Smoke

Place the pan in the smoker and smoke 60-90 minutes until the mac is bubbly at the edges and the top turns golden.

Rest and serve

Let the smoked mac and cheese rest 10 minutes before serving so the sauce thickens and sets.

Notes

For the creamiest texture, keep the cheese sauce at low heat while melting so it stays smooth, then smoke until the surface is visibly bubbly and golden. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the creamy sauce may separate after thawing. For a lower-fat option, use evaporated skim milk and reduce the amount of heavy cream slightly while keeping the cheeses.