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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese made ultra-creamy with a silky cheddar-gouda cheese sauce and a crispy golden panko top. The smoker runs at 225°F for 60–90 minutes until bubbly, with a BBQ-smoke finish.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
rest 10 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cooked until just tender.
butter
  • 4 tbsp butter For the cheese sauce base.
all-purpose flour
  • 0.25 cup all-purpose flour Helps thicken the sauce.
whole milk
  • 3 cup whole milk
heavy cream
  • 1 cup heavy cream
sharp cheddar cheese
  • 4 cup sharp cheddar cheese, shredded Use freshly shredded for smooth melting.
Gouda cheese
  • 2 cup Gouda cheese, shredded
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 0.25 salt To taste.
pepper
  • 0.25 pepper To taste.
panko breadcrumbs
  • 1 cup panko breadcrumbs For the crispy top.
melted butter
  • 2 tbsp melted butter Mixed with panko.

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker
  1. Prepare the smoker to 225°F with your choice of wood. Keep the smoke visible and steady before you start assembling.
Make the cheese sauce
  1. Melt the butter over medium heat until it turns glossy. Maintain gentle bubbling so it doesn’t brown.
  2. Add the all-purpose flour and whisk for 1 to 2 minutes. You want a smooth, pale paste with no raw flour smell.
  3. Whisk in the whole milk and heavy cream slowly until smooth. Bring to a simmer and keep whisking until thickened, about 5 to 8 minutes.
  4. Add the sharp cheddar cheese and Gouda cheese and stir until fully melted. The sauce should look thick and cohesive with a glossy surface.
  5. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust so the flavor pops in every bite.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce in a disposable aluminum pan. Fold until every noodle is coated.
  2. Combine the panko breadcrumbs with the melted butter and sprinkle evenly over the top. You should see an even, dry crumb layer.
  3. Smoke at 225°F for 60 to 90 minutes, until the mac and cheese is bubbly and the top is golden. Look for active bubbling around the edges and a browned crust in the center.
Rest and serve
  1. Let the mac and cheese rest for 10 minutes before serving. The sauce will thicken slightly and slice more cleanly from the pan.

Notes

Pro tip: use freshly shredded cheddar and Gouda so the sauce melts smooth without a grainy texture. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in the oven at 325°F until warmed through. Freezing is not recommended because the creamy sauce can separate when thawed. For a lighter option, swap half the whole milk for evaporated skim milk (keep heavy cream) to reduce fat without losing much creaminess.