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Smoked Mac And Cheese

Smoked mac and cheese with an ultra-creamy cheese sauce and a golden, crisp panko crust. Cook low at 225°F in a smoker until the top is bubbly and browned.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Smoked Mac And Cheese
  • 1 lb elbow macaroni Cooked until al dente, then drained.
  • 4 tbsp butter Used for the roux and for melting into the topping.
  • 0.25 cup flour For thickening the cheese sauce roux.
  • 3 cup milk Whole or 2% for best creaminess.
  • 1 cup heavy cream Adds richness to the sauce.
  • 4 cup sharp cheddar Shredded for smooth melting.
  • 2 cup smoked Gouda Shredded for smoky flavor.
  • 1 tsp garlic powder Seasoning for the cheese sauce.
  • 0.25 salt and pepper To taste; season both the sauce and overall flavor.
  • 1 cup panko breadcrumbs For the crisp, golden crust.
  • 2 tbsp melted butter Mixed with panko for browning on the smoker.

Equipment

  • 1 cast iron skillet

Method
 

Set up smoker
  1. Prepare smoker to 225°F with clean, steady heat for low-and-slow cooking, so the mac can gently bubble and brown.
Make cheese sauce
  1. Melt 4 tablespoons butter over medium heat until foaming lightly, then add flour and whisk until smooth.
  2. Whisk in milk and heavy cream gradually, keeping the sauce moving until it thickens enough to lightly coat a spoon.
  3. Add sharp cheddar and smoked Gouda, then stir until fully melted and smooth; season with garlic powder and salt and pepper.
Assemble in the pan
  1. Mix cooked elbow macaroni into the cheese sauce in an aluminum pan until every noodle is glossy and coated.
  2. In a bowl, mix panko breadcrumbs with melted butter, then sprinkle evenly over the mac for a uniform crust.
Smoke
  1. Smoke at 225°F for 60-90 minutes until the edges bubble and the top turns golden.
Rest and serve
  1. Let the smoked mac and cheese rest 10 minutes so the sauce sets up and the crust firms slightly before serving.

Notes

Pro tip: shred the cheeses yourself for the smoothest melt and avoid grainy sauce. Refrigerate leftovers in a covered container up to 4 days; reheat covered at 325°F until hot, then uncover briefly to re-crisp the top. Freezing is not recommended because the creamy sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).