Description
This Smoked Mac and Cheese is rich, creamy, and infused with smoky goodness. Featuring a blend of cheeses and a crispy breadcrumb topping, it’s the perfect side dish for barbecues, holidays, or whenever you’re craving comfort food with a twist!
Ingredients
Units
Scale
For the Mac and Cheese:
- 1 lb elbow macaroni (or any short pasta)
- 2 cups shredded cheddar cheese
- 1 cup shredded gouda (or smoked gouda for extra flavor)
- 1 cup shredded mozzarella
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Topping:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted
- 1/2 tsp smoked paprika
Instructions
1. Preheat the Smoker:
- Preheat your smoker to 225°F (107°C) using mild wood chips like hickory, apple, or pecan.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook macaroni until just al dente, according to package instructions.
- Drain and set aside.
3. Make the Cheese Sauce:
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Start the Roux:
- In a large saucepan, melt 1/2 cup butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until bubbly and light golden.
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Add Milk and Cream:
- Gradually whisk in milk and heavy cream, stirring constantly until the mixture begins to thicken (about 5 minutes).
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Add Cheese and Seasonings:
- Stir in cheddar, gouda, and mozzarella until melted and smooth.
- Mix in garlic powder, onion powder, smoked paprika, salt, and black pepper.
4. Combine with Pasta:
- In a large mixing bowl, combine the cooked pasta with the cheese sauce.
- Mix well until all the pasta is evenly coated.
5. Prepare the Topping:
- In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, and smoked paprika.
- Stir until the breadcrumbs are evenly coated.
6. Assemble and Smoke:
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Transfer to a Baking Dish:
- Pour the mac and cheese into a cast-iron skillet or a smoker-safe baking dish.
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Add the Topping:
- Evenly sprinkle the breadcrumb mixture over the mac and cheese.
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Smoke the Mac and Cheese:
- Place the dish in the preheated smoker.
- Smoke for 1-2 hours, or until the top is golden and the cheese is bubbly.
- For a stronger smoke flavor, you can smoke longer (up to 2 hours).
7. Serve:
- Remove from the smoker and let cool slightly before serving.
- Garnish with chopped parsley if desired.
Notes
- Make Ahead Tip: You can prepare the mac and cheese up to the smoking step, cover, and refrigerate overnight. Smoke when ready to serve.
- Cheese Variations: Try mixing in Monterey Jack, pepper jack, or Velveeta for extra creaminess.
- Add-Ins: Cooked bacon, jalapeños, or smoked sausage can be added for extra flavor.