Smoked Mac and Cheese
This recipe elevates classic mac and cheese by infusing it with a smoky flavor, creating a creamy and rich dish that's perfect for backyard barbecues.
Equipment
- Smoker or pellet grill
- 9x13 inch aluminum pan or cast iron skillet
- Large pot
- Saucepan
- Whisk
- Wooden spoon
Ingredients
For the pasta:
- 1 pound elbow macaroni
- 1 tablespoon salt for pasta water
For the cheese sauce:
- 8 oz sharp cheddar freshly grated
- 8 oz smoked gouda freshly grated
- 8 oz Velveeta cubed
- 4 oz cream cheese softened
- 4 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the topping:
- 1 cup panko breadcrumbs
- 4 tablespoons melted butter
- 1/4 cup grated parmesan
- Optional: 6 slices bacon cooked and crumbled
Instructions
Prep Your Smoker: Preheat your pellet grill or smoker to 225°F.
Cook the Pasta:
- Boil pasta in salted water until just under al dente (about 2 minutes less than package directions).
- Drain and toss with a bit of olive oil to prevent sticking.
- Don't overcook – the pasta will continue cooking in the smoker.
Make the Cheese Sauce:
- In a large saucepan, melt butter over medium heat.
- Add flour and whisk for 1-2 minutes to make a roux.
- Gradually add milk and cream, whisking constantly.
- Cook until mixture thickens, about 5 minutes.
- Reduce heat to low and add cheeses in batches.
- Stir in seasonings until smooth.
Combine and Prepare for Smoking:
- Mix pasta and cheese sauce in your baking dish.
- For extra decadence, fold in some crumbled bacon.
Make the Topping:
- Mix panko with melted butter and parmesan.
- Sprinkle evenly over the mac and cheese.
Smoke:
- Place in your preheated smoker.
- Smoke for 1-2 hours at 225°F.
- The top should be golden brown and bubbly.
Notes
- Wood Selection: For smoked mac and cheese, milder woods like apple and cherry provide a subtle sweetness, while hickory offers a stronger smoke flavor.
- Cheese Selection: Always grate your own cheese for the smoothest results, as pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Moisture Management: To prevent your smoked mac and cheese from drying out, cover with foil for the first 45 minutes, then remove to allow the top to brown. Adding a water pan to your smoker can also help maintain humidity.