Smoked Mac and Cheese is a delightful twist on a classic favorite. Combining the creamy, cheesy goodness of traditional mac and cheese with a rich smoky flavor makes this dish a standout at any gathering. It’s perfect for family dinners, barbecues, or potlucks, and it’s sure to please both kids and adults alike.
Why Make This Recipe
There are many reasons to make Smoked Mac and Cheese. First, it’s a delicious comfort food that brings warmth and happiness to any meal. Second, the smokiness adds an appealing depth of flavor that enhances the dish in a way that regular mac and cheese cannot. Finally, this recipe is straightforward and can be made in a few simple steps, making it a great choice for both novice and experienced cooks.
How to Make Smoked Mac and Cheese
Ingredients:
- 1 pound dry elbow macaroni
- ½ cup unsalted butter (1 stick)
- 4 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups half-and-half
- 4 ounces cream cheese (½ brick)
- 2 cups freshly shredded cheddar cheese
- 1½ cups shredded or cubed gouda cheese
- 1 cup Panko breadcrumbs
- ¼ cup unsalted butter (½ stick)
Directions:
- Cook the pasta to al dente according to package directions. Drain and set aside.
- Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
- Melt the butter in a 12-inch cast iron skillet over medium heat. Add the flour and whisk to combine. Cook for 1 minute.
- Whisk in the mustard powder, black pepper, and garlic powder.
- Slowly add the half-and-half while whisking constantly.
- Bring to a simmer and stir in the cream cheese until completely melted.
- Stir in the cheeses until melted. Remove from heat and mix in the cooked macaroni.
- In a medium bowl, stir together Panko and melted butter, then sprinkle this evenly over the mac and cheese.
- Smoke for 1 hour and serve.
How to Serve Smoked Mac and Cheese
Smoked Mac and Cheese is best enjoyed hot and gooey straight from the smoker. Serve it as a main dish or a hearty side dish alongside grilled meats or vegetables. Garnish with a sprinkle of extra cheese or chopped parsley for a pop of color.
How to Store Smoked Mac and Cheese
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. You may need to add a splash of milk to restore some creaminess.
Tips to Make Smoked Mac and Cheese
- Use a mix of cheeses for a richer flavor. Adding pepper jack for a bit of spice or fontina for creaminess works well.
- Ensure your smoker or BBQ has enough wood chips to maintain smoke for the entire cooking time.
- Test different types of wood, like hickory or applewood, to find the smoky flavor you like best.
Variation
For a fun twist, you can add cooked bacon, jalapeños, or sautéed mushrooms to the mac and cheese before smoking. These ingredients add additional flavor and texture that complements the creamy dish.
FAQs
1. Can I make this recipe without a smoker?
Yes! You can adapt this recipe for the oven. Simply bake the mac and cheese in a preheated oven at 350°F for about 30-40 minutes, or until bubbly and golden on top.
2. How do I know when the mac and cheese is done smoking?
The mac and cheese is done when it’s heated through and the top is crisp and golden brown, usually around one hour of smoking.
3. Can I freeze Smoked Mac and Cheese?
Yes, you can freeze it! Make sure to let it cool completely, then store it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake until warmed through.
Smoked Mac and Cheese
Ingredients
Main ingredients
- 1 pound dry elbow macaroni
- ½ cup unsalted butter (1 stick)
- 4 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups half-and-half
- 4 ounces cream cheese (½ brick)
- 2 cups freshly shredded cheddar cheese
- 1½ cups shredded or cubed gouda cheese
- 1 cup Panko breadcrumbs
- ¼ cup unsalted butter (½ stick, for topping)
Instructions
Preparation
- Cook the pasta to al dente according to package directions. Drain and set aside.
- Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
- Melt the butter in a 12-inch cast iron skillet over medium heat. Add the flour and whisk to combine. Cook for 1 minute.
- Whisk in the mustard powder, black pepper, and garlic powder.
- Slowly add the half-and-half while whisking constantly.
- Bring to a simmer and stir in the cream cheese until completely melted.
- Stir in the cheeses until melted. Remove from heat and mix in the cooked macaroni.
Topping and Smoking
- In a medium bowl, stir together Panko and melted butter, then sprinkle this evenly over the mac and cheese.
- Smoke for 1 hour and serve.
