Description
This Smoked Mac and Cheese Recipe takes a classic comfort food to the next level with rich, creamy cheese and a bold smoky flavor. Slow-cooked in a smoker, this dish develops a deep, wood-fired taste that enhances its gooey, cheesy goodness. Whether served as a BBQ side dish or enjoyed as a hearty main course, this recipe is guaranteed to impress.
Ingredients
Pasta
- 1 lb elbow macaroni (or cavatappi for extra texture)
- 1 tbsp salt (for boiling water)
Cheese Blend
- 2 cups sharp cheddar cheese, shredded
- 1 ½ cups smoked Gouda, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
Cheese Sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Toppings and Add-ins
- 1 cup panko breadcrumbs
- 2 tbsp melted butter (to mix with breadcrumbs)
- ½ cup cooked, crumbled bacon (optional)
- ½ tsp cayenne pepper (optional, for heat)
- Chopped parsley or green onions for garnish
Smoking Essentials
- 1 cup wood chips or pellets (hickory, applewood, or pecan)
- A smoker set to 225°F
- A cast-iron skillet or aluminum pan
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook until al dente (about 1-2 minutes less than the package instructions).
- Drain the pasta and toss it with 1 tbsp butter to prevent sticking. Set aside.
2. Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
- Gradually whisk in the warm milk and heavy cream, stirring to prevent lumps.
- Once the mixture thickens, add Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
- Reduce heat to low and slowly stir in cheddar, Gouda, mozzarella, and Parmesan, allowing each to melt before adding more.
3. Combine Pasta and Sauce
- Add the cooked pasta to the cheese sauce and stir gently until well coated.
- Transfer the mac and cheese to a cast-iron skillet or aluminum pan.
4. Prepare the Smoker
- Preheat the smoker to 225°F.
- Add wood chips or pellets to the smoker tray.
- Place the pan of mac and cheese inside, ensuring indirect heat.
5. Smoke the Mac and Cheese
- Smoke uncovered for 30-45 minutes until the cheese is bubbly.
- If using panko topping, mix panko with melted butter, sprinkle on top, and smoke for the last 15 minutes.
- Remove from the smoker when the top is slightly golden.
6. Serve and Enjoy
- Let the smoked mac and cheese rest for 5 minutes before serving.
- Garnish with chopped parsley, green onions, or extra Parmesan.
Notes
- Wood Choice: Applewood provides a mild smokiness, while hickory adds a deep, rich flavor.
- Cheese Variations: Try using smoked cheddar or pepper jack for extra depth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in an oven at 300°F with a splash of milk to maintain creaminess
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Side Dish
- Method: Smoked
- Cuisine: American