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Smoked Macaroni and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 62 reviews
  • Author: Diane
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Smoking
  • Cuisine: American
  • Diet: Vegetarian

Description

Smoked Macaroni and Cheese is a rich and creamy comfort food classic elevated by a delicious smoky flavor. Tender elbow macaroni is coated in a velvety cheese sauce made with sharp cheddar, smoked gouda, and mozzarella, enhanced with garlic, onion, and smoked paprika spices. The dish is slow-smoked in a cast iron skillet to develop a golden crust and irresistible smokiness, perfect as a hearty side or main for BBQs and family dinners.

Ingredients

Scale

Pasta

  • 1 lb elbow macaroni

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup smoked gouda, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Topping (optional)

  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat Smoker: Set your smoker to 225°F and allow it to reach the temperature to ensure even cooking and smoke infusion.
  2. Cook Macaroni: Boil elbow macaroni according to package instructions until just al dente, then drain thoroughly and set aside to prevent overcooking in the smoker.
  3. Make Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until lightly golden to form a roux, which will thicken the sauce.
  4. Add Milk and Cream: Slowly whisk in the whole milk and heavy cream to the roux, stirring constantly to avoid lumps, and cook for about 5 minutes until the mixture thickens to a creamy consistency.
  5. Melt Cheese: Reduce the heat to low and gradually stir in shredded sharp cheddar, smoked gouda, and mozzarella cheeses until fully melted and smooth, creating a rich cheese sauce.
  6. Season Sauce: Mix in garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste, enhancing the flavor with smoky and savory notes.
  7. Combine Pasta and Cheese Sauce: Fold the cooked elbow macaroni into the cheese sauce, evenly coating all the pasta for a creamy, cheesy texture.
  8. Prepare for Smoking: Transfer the mac and cheese mixture into a cast iron skillet or aluminum pan. If using, toss panko breadcrumbs with olive oil and sprinkle over the top to add a crispy topping.
  9. Smoke the Dish: Place the pan uncovered into the preheated smoker. Smoke for 1 to 1.5 hours until the top is golden brown and infused with a subtle smoky flavor.
  10. Serve: Remove from the smoker and serve hot for maximum creaminess and flavor.

Notes

  • For an intensified smoky taste, use hickory or apple wood chips in your smoker.
  • Add extra toppings like cooked bacon, jalapeños, or pulled pork for a heartier variation.
  • If you do not have a smoker, bake the assembled mac and cheese at 350°F for 25 to 30 minutes until golden and bubbly.

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Find it online: https://savorytablerecipes.com/smoked-macaroni-and-cheese-recipe/