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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese with an ultra-creamy cheddar-gouda cheese sauce and a crispy golden panko top. Cook low and slow at 225°F in a smoker for a bubbly center and visible BBQ smoke.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cooked according to package directions; drain well.
Cheese sauce
  • 4 tbsp butter For building a roux and for richness in the sauce.
  • 0.25 cup all-purpose flour To thicken the milk and cream into a smooth cheese sauce.
  • 3 cup whole milk Add gradually for a silky sauce texture.
  • 1 cup heavy cream Helps keep the mac ultra-creamy.
  • 4 cup sharp cheddar cheese Shredded for easy melting.
  • 2 cup Gouda cheese Shredded; adds a mild, smoky-friendly flavor.
  • 1 tsp garlic powder Seasoning for a savory backbone.
  • 1 tsp onion powder Seasoning to round out the cheddar-gouda profile.
  • 0.1 Salt and pepper To taste; season the sauce and adjust at the end.
Crispy topping
  • 1 cup panko breadcrumbs For a crunchy, golden top after smoking.
  • 2 tbsp melted butter Mixed with panko to help browning and crispness.

Equipment

  • 1 cast iron skillet

Method
 

Get the smoker ready
  1. Prepare your smoker to 225°F using your choice of wood, keeping the temperature steady before loading the pan.
Make the cheese sauce
  1. Melt the butter over medium heat until fully liquefied, then whisk in the all-purpose flour to form a smooth roux.
  2. Slowly whisk in the whole milk and heavy cream until the mixture is thick and smooth.
  3. Add the sharp cheddar cheese and Gouda cheese and whisk until melted and glossy, then stir in the garlic powder, onion powder, and salt and pepper to taste.
Assemble and top
  1. Mix the cooked elbow macaroni into the cheese sauce until every noodle is coated.
  2. Transfer the mac and cheese to a disposable aluminum pan and spread into an even layer.
  3. Combine the panko breadcrumbs with the melted butter, then sprinkle evenly over the top.
Smoke and finish
  1. Smoke at 225°F for 60-90 minutes, until the mixture is bubbly in the center and the panko top is golden.
  2. Let the smoked mac and cheese rest for 10 minutes before serving to set up the creamy texture.

Notes

Pro tip: shred cheddar and Gouda for faster melting and fewer grainy bits. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a covered oven or smoker-safe dish at 325°F until warmed through. Freezer: yes, freeze up to 2 months, then reheat gently to prevent separation. For a lighter option, use half-and-half instead of the whole milk and keep the heavy cream at 1/2 cup if you want less richness while preserving creaminess.