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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese that stays ultra-creamy inside and develops a crispy, golden top after 60-90 minutes of low-smoker heat. This comfort-food BBQ side combines a rich cheese sauce with sharp cheddar and Gouda for a bubbly finish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Cooked elbow macaroni
  • 1 lb elbow macaroni Cook until al dente, then drain well.
Cheese sauce base
  • 4 tbsp butter Use unsalted or adjust salt to taste.
  • 0.25 cup all-purpose flour Forms roux for a thick, creamy sauce.
  • 3 cup whole milk Warm slightly before whisking if needed.
  • 1 cup heavy cream Adds richness and smooth texture.
Cheeses and seasonings
  • 4 cup sharp cheddar cheese Shred fresh for best melt.
  • 2 cup Gouda cheese Pairs with cheddar for deeper flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper Add to taste in the sauce.
Crispy topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter Mix with panko for a crisp, golden top.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the smoker
  1. Prepare your smoker to 225°F using your choice of wood so it’s steady at temperature before baking the mac and cheese.
Make the cheese sauce
  1. Melt the butter in a Dutch oven over medium heat, then whisk in the flour and cook for 1-2 minutes until smooth.
  2. Whisk in the whole milk and heavy cream, then simmer gently for 3-5 minutes until the sauce thickens enough to coat a spoon.
  3. Add the sharp cheddar cheese and Gouda cheese, stirring until fully melted and smooth.
  4. Season the sauce with garlic powder, onion powder, and salt and pepper to taste, stirring until evenly combined.
Assemble and top
  1. Stir the cooked elbow macaroni into the cheese sauce until every piece is coated.
  2. Transfer the mixture to a disposable aluminum pan and spread into an even layer.
  3. Mix the panko breadcrumbs with the melted butter, then sprinkle evenly over the top.
Smoke and finish
  1. Place the pan in the smoker and smoke for 60-90 minutes until the mac is bubbly and the top turns golden.
  2. Let the smoked mac and cheese rest for 10 minutes before serving so it sets slightly and slices cleanly.

Notes

Pro tip: shred cheddar and Gouda fresh and keep the sauce at a gentle simmer while melting so it stays silky instead of grainy. Store leftovers in the fridge for up to 4 days; reheat covered in the oven or microwave until hot. Freezing is not recommended for the creamiest texture. For a lighter swap, use half-and-half instead of heavy cream (texture will be slightly less rich).