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Smoked Mac And Cheese

Smoked mac and cheese that stays ultra-creamy inside and develops a golden crust on top. Cooked low-and-slow in a smoker for bubbly cheese sauce and a toasted panko finish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cooked until al dente, then drained.
butter
  • 4 tbsp butter For the cheese sauce.
  • 2 tbsp butter For mixing into panko topping; use melted butter.
flour
  • 0.25 cup flour Use all-purpose flour for roux.
milk
  • 3 cup milk Whole or 2% works best for richness.
heavy cream
  • 1 cup heavy cream Adds creaminess to the sauce.
cheeses
  • 4 cup sharp cheddar, shredded Shred fresh or use pre-shredded; stir until fully melted.
  • 2 cup smoked Gouda, shredded For smoky flavor in the sauce.
seasonings
  • 1 tsp garlic powder Add to sauce with cheeses.
  • salt and pepper Season to taste in the cheese sauce.
panko topping
  • 1 cup panko breadcrumbs Toast-ready crunch on top.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the smoker
  1. Prepare smoker to 225°F so it stabilizes for low-and-slow cooking.
Make cheese sauce
  1. Melt butter and whisk in flour until smooth for a roux base.
  2. Whisk in milk and heavy cream, bringing the mixture to a gentle simmer until it thickens.
  3. Add sharp cheddar and smoked Gouda, stirring until melted and the sauce is fully combined.
  4. Season the sauce with garlic powder, salt, and pepper, mixing until evenly flavored.
Assemble
  1. Mix cooked elbow macaroni with the cheese sauce in an aluminum pan until coated.
  2. Top with panko breadcrumbs mixed with melted butter so the surface looks evenly covered.
Smoke and finish
  1. Smoke for 60-90 minutes at 225°F until the mac and cheese is bubbly and the top turns golden.
  2. Let the smoked mac and cheese rest 10 minutes before serving so it sets and slices cleanly.

Notes

Pro tip: If the sauce gets too thick, stir in a splash of milk before combining with the pasta. Refrigerate leftovers in a covered container for up to 4 days; reheat until hot and bubbly. Freezing is not recommended because cream-based cheese sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce shredded cheese slightly.