Smoked Mac and Cheese
A delightful twist on classic mac and cheese, infused with rich smoky flavor, perfect for gatherings.
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.
Notes
Smoked Mac and Cheese is best enjoyed hot and gooey straight from the smoker. For variations, consider adding cooked bacon, jalapeños, or sautéed mushrooms for added flavor and texture.