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Smoked Mac And Cheese

Smoked mac and cheese made with an ultra-creamy cheddar–Gouda cheese sauce and a golden panko crust. Low-and-slow smoking at 225°F turns it bubbly and richly browned for a classic BBQ side.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cooked until al dente, then drained.
Cheese sauce base
  • 4 tbsp butter Unsalted preferred for better control of salt.
  • 0.25 cup flour All-purpose.
  • 3 cup milk Whole milk for creaminess.
  • 1 cup heavy cream Adds richness to the sauce.
Cheeses
  • 4 cup sharp cheddar Shredded; substitute an equal amount of mild cheddar if needed.
  • 2 cup smoked Gouda Shredded; boosts smoky flavor.
Seasonings
  • 1 tsp garlic powder For savory depth.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Topping
  • 1 cup panko breadcrumbs Creates a crisp, golden crust.
  • 2 tbsp melted butter Tossed with panko before smoking.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and set up smoker
  1. Prepare smoker to 225°F, using clean, steady smoke for low-and-slow cooking.
  2. Set an aluminum pan (for the mac) aside so it’s ready to load once the sauce is mixed.
Make the cheese sauce
  1. Melt butter in a saucepan over medium heat until fully liquid and just beginning to look foamy.
  2. Add flour and whisk for 1 minute to cook the roux and remove raw flour taste.
  3. Whisk in milk and heavy cream gradually until the mixture is smooth and starts to thicken, 3 to 5 minutes.
  4. Add sharp cheddar and smoked Gouda and stir until fully melted and the sauce is creamy, 2 to 4 minutes.
  5. Season with garlic powder plus salt and pepper, then stir until evenly combined and glossy.
Assemble and smoke
  1. In an aluminum pan, stir cooked elbow macaroni into the cheese sauce until every noodle is coated.
  2. In a bowl, mix panko breadcrumbs with melted butter until the crumbs look evenly damp.
  3. Sprinkle the buttered panko evenly over the top for a uniform crust.
  4. Smoke at 225°F for 60 to 90 minutes until the mac and cheese is bubbly at the edges and the top is golden (visual cue: bubbling through the center and browned crumb layer).
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes before serving so it thickens slightly and slices cleanly.

Notes

Pro tip: shred cheeses fresh (or buy pre-shredded labeled “sharp” and “smoked”) so they melt into a smooth sauce instead of turning grainy. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 325°F oven until hot and re-crisp the top. Freezing: yes, freeze in portions for up to 2 months, then thaw overnight in the fridge and reheat thoroughly. For a dairy-light swap, use evaporated milk plus a reduced-fat cheese blend, but expect a slightly thinner sauce and less melt.