Smoked Mac and Cheese
Smoked Mac and Cheese with creamy cheese sauce and smoky flavor cooked low and slow on the smoker.
Ingredients
- 16 oz elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1 cup gouda cheese shredded
- ½ cup parmesan cheese grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter for topping
Instructions
- Cook macaroni in salted water until al dente. Drain and set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in milk and cream until smooth. Cook until thickened.
- Remove from heat and stir in cheeses until melted. Add salt, pepper, paprika, garlic powder, and cayenne.
- Fold cooked macaroni into cheese sauce.
- Transfer to a cast iron skillet or foil pan.
- Mix panko breadcrumbs with melted butter and sprinkle over top.
- Smoke at 225°F for 45–60 minutes until bubbly and lightly browned.
Notes
Use mild wood like apple or cherry for best flavor. Stir once halfway through for extra creaminess.