Smoked mac and cheese recipe
Discover the ultimate smoked mac and cheese recipe creamy, smoky, and perfect for BBQs or cozy dinners. Easy to customize and irresistibly delicious!
Ingredients
For the Mac and Cheese:
- 16 oz elbow macaroni or your favorite pasta shape
- 4 cups shredded cheddar cheese sharp or mild, depending on your preference
- 2 cups shredded Gouda cheese for that extra creamy, smoky flavor
- 2 cups heavy cream the secret to a velvety sauce
- 1/2 cup unsalted butter because everything’s better with butter
- 1/2 cup all-purpose flour for the perfect roux
- 4 cups whole milk for a rich, smooth base
- 1 tsp smoked paprika to enhance the smoky flavor
- 1/2 tsp garlic powder for a hint of savory depth
- Salt and black pepper to taste
For the Topping:
- 1 cup Panko breadcrumbs for that irresistible crunch
- 2 tbsp melted butter to toast the breadcrumbs to perfection
- 1/2 cup grated Parmesan cheese for a salty, nutty finish
For Smoking:
- Wood chips hickory or applewood work beautifully for a balanced smoky flavor
Pro Tips for Ingredient Success:
- Cheese Matters: Use freshly shredded cheese instead of pre-shredded for a smoother melt. Pre-shredded cheese often includes anti-caking agents which can result in a less smooth, slightly grainy sauce.
- Pasta Perfection: Cook the pasta just until al dente—it will continue to cook in the smoker so you don’t want it too soft.
- Smoky Flavor Boost: If you don’t have smoked paprika you can add a dash of liquid smoke to the cheese sauce for an extra layer of smokiness.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Toss in 16 oz of elbow macaroni and cook until it’s just al dente usually about 1-2 minutes shy of the time listed on the package instructions. The pasta will finish cooking in the smoker, so you don’t want it too soft.
- Drain the pasta and set it aside.
Step 2: Make the Cheese Sauce
- Over medium heat, melt 1/2 cup of unsalted butter in a large saucepan.
- Whisk in 1/2 cup all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until it turns golden and smells nutty.
- Slowly pour in 4 cups whole milk, whisking continuously to avoid lumps.
- Add 2 cups heavy cream, 1 tsp smoked paprika, 1/2 tsp garlic powder, and a pinch of salt and black pepper. Stir until the mixture thickens slightly (about 5-7 minutes).
- Reduce the heat to low and gradually stir in 4 cups shredded cheddar cheese and 2 cups shredded Gouda cheese until the sauce is smooth and creamy.
Step 3: Combine Pasta and Sauce
- Add the cooked pasta to the cheese sauce and gently stir until every noodle is coated in that luscious, cheesy goodness.
- Transfer the mixture to a greased 9x13-inch baking dish (or a cast-iron skillet for extra smokiness).
Step 4: Prepare the Topping
- In a small bowl, mix 1 cup Panko breadcrumbs, 2 tbsp melted butter, and 1/2 cup grated Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the mac and cheese for a crispy, golden topping.
Step 5: Smoke It to Perfection
- Preheat your smoker to 225°F and add wood chips (hickory or applewood work great).
- Place the baking dish in the smoker and let it cook for 1.5 to 2 hours, or until the top is golden and the edges are bubbly.
- For a deeper smoky flavor, you can stir the mac and cheese halfway through smoking.
Step 6: Serve and Enjoy
- Carefully remove the dish from the smoker and let it cool for 5-10 minutes.
- Scoop out generous portions and watch as everyone’s eyes light up with the first bite.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 550 kcal |
| Total Fat | 35g |
| Saturated Fat | 20g |
| Protein | 22g |
| Carbohydrates | 35g |
| Fiber | 2g |
| Sugar | 6g |
| Cholesterol | 110mg |
| Sodium | 600mg |