Smoked Macaroni and Cheese
This Smoked Macaroni and Cheese is rich, creamy, and infused with delicious smoky flavor. Perfect for BBQs, holidays, or any comfort food craving.
Equipment
- Smoker or Grill with Lid
- Cast Iron Skillet or Foil Pan
- Large Pot
- Whisk
Ingredients
- 1 pound elbow macaroni cooked al dente
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk whole or 2%
- 2 cups sharp cheddar cheese shredded
- 1 cup smoked gouda cheese shredded
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 cup panko breadcrumbs optional topping
- 1 tbsp olive oil for toasting breadcrumbs
Instructions
- Preheat your smoker to 225°F (107°C). Use a mild wood like hickory, apple, or pecan.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.
- Gradually whisk in the milk and cook until the mixture thickens, about 5–7 minutes.
- Reduce heat and stir in the cheddar and smoked gouda cheeses. Mix until smooth.
- Add cooked macaroni to the cheese sauce and stir until fully coated.
- Pour the mac and cheese into a cast iron skillet or foil pan. If using, toast the panko in olive oil until golden and sprinkle over the top.
- Place the dish in the smoker and smoke uncovered for 45–60 minutes until bubbling and slightly browned on top.
- Remove from smoker and let rest for 5 minutes before serving.
Notes
You can mix cheeses like Monterey Jack or mozzarella for extra creaminess. For a spicier kick, add diced jalapeños or a dash of cayenne.