Smoked Macaroni and Cheese
Indulge in the smoky, creamy delight of Smoked Macaroni and Cheese, the ultimate comfort food elevated with rich flavors and a golden, bubbly crust. This recipe takes classic mac and cheese to the next level by infusing it with a bold, smoky essence using wood chips and slow cooking in a smoker or grill. A velvety cheese sauce made from sharp cheddar, creamy gouda, and nutty parmesan is seasoned with smoked paprika and mustard powder for a tantalizing depth of flavor. Topped with crunchy, golden panko bread crumbs, this dish offers a perfect balance of textures. Whether you're hosting a backyard barbecue or craving a cozy weeknight meal, this smoked mac and cheese is guaranteed to impress your guests and become a family favorite. Serve it as a side or enjoy it as the star of the table—you can't go wrong!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Smoked paprika
- 1 teaspoon Dry mustard powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Panko bread crumbs
- 2 tablespoons Olive oil
- 2 cups Wood chips for smoking (optional)
Instructions
Preheat your smoker or grill to 225°F (107°C). If you're using a grill, set it up for indirect cooking and prepare wood chips for a smoky flavor.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking, stirring constantly, until the mixture thickens, about 5 minutes.
Reduce the heat and stir in the shredded cheddar, gouda, and grated parmesan cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Add the smoked paprika, dry mustard powder, salt, and pepper to the cheese sauce. Stir to combine.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring the pasta is fully coated.
Transfer the macaroni and cheese mixture to a greased 9x13-inch aluminum or cast-iron baking dish.
In a small bowl, mix the panko bread crumbs with olive oil until evenly coated. Sprinkle the crumbs over the macaroni and cheese.
Place the baking dish in your smoker or grill, close the lid, and let it cook for 30–40 minutes, or until the top is golden and bubbly. If using a smoker, add wood chips according to the manufacturer's instructions for a rich, smoky flavor.
Carefully remove the dish from the smoker or grill and let it cool for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 707 mg | 54% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
