Description
A rich and creamy mac and cheese infused with irresistible smoky flavor, perfect for backyard gatherings and comfort food cravings.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded smoked gouda cheese
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- 1. Preheat your smoker to 225°F (110°C).
- 2. Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
- 3. In a large saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 2 minutes.
- 4. Gradually whisk in the milk, cooking until thickened, about 5 minutes.
- 5. Stir in the Dijon mustard, smoked paprika, salt, and pepper.
- 6. Add the shredded cheeses and stir until fully melted and smooth.
- 7. Fold in the cooked macaroni until evenly coated.
- 8. Transfer the mac and cheese to a large cast iron skillet or baking dish.
- 9. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the mac and cheese.
- 10. Place the skillet or dish in the smoker and smoke for 1 hour.
- 11. Serve hot and enjoy the rich smoky flavor!
Notes
- Use applewood or hickory wood chips for an extra smoky flavor.
- For a spicy twist, add a pinch of cayenne pepper or diced jalapeños.
- Leftovers can be reheated in the oven or on the stovetop for a delicious next-day treat.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Side Dish
- Method: Smoke
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: smoked, mac and cheese, comfort food, cheesy, BBQ