Description
A rich and creamy mac and cheese infused with irresistible smoky flavor, perfect for backyard gatherings and comfort food cravings.
Ingredients
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