Description
This creamy, cheesy, and smoky mac and cheese takes comfort food to the next level! Made with a blend of cheeses, a creamy béchamel sauce, and a crispy topping, this dish gets its irresistible smoky flavor from low-and-slow smoking. Perfect for BBQs, holidays, or any time you want a crowd-pleasing side dish.
Ingredients
Units
Scale
For the Mac and Cheese:
- 1 lb elbow macaroni (or cavatappi)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & black pepper (to taste)
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/2 tsp smoked paprika
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta 1-2 minutes less than al dente (it will finish cooking in the smoker). Drain and set aside.
2️⃣ Make the Cheese Sauce
- In a large cast-iron skillet or oven-safe pan, melt butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until golden (this removes the raw flour taste).
- Slowly add milk and heavy cream, whisking continuously until smooth.
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Reduce heat to low and gradually mix in cheddar, gouda, Monterey Jack, and Parmesan until melted and smooth.
- Add the cooked pasta and stir to coat evenly.
3️⃣ Prepare the Topping
- In a small bowl, mix panko breadcrumbs, melted butter, and smoked paprika.
- Sprinkle the topping evenly over the mac and cheese.
4️⃣ Smoke the Mac and Cheese
- Preheat your smoker to 225°F using mild wood like hickory, apple, or pecan.
- Place the skillet in the smoker and smoke for 1 to 1½ hours until the top is golden brown and the cheese is bubbling.
- Remove from the smoker and let it rest for 5 minutes before serving.
Notes
- Cheese Tip: Use freshly shredded cheese for the best melt—pre-shredded cheese contains anti-caking agents that affect texture.
- Wood Choice: Hickory gives a strong smoky flavor, while apple or pecan wood provides a milder, sweeter taste.
- Make it Spicy: Add 1 tsp of hot sauce or ¼ tsp cayenne pepper for a little heat.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 325°F.