The Ultimate Smoked Macaroni and Cheese
Get ready for the creamiest, cheesiest, and most flavorful mac and cheese of your life! This easy-to-follow smoked mac and cheese recipe uses a three-cheese blend and a kiss of wood smoke to create an unforgettable side dish perfect for any barbecue or potluck.
Ingredients
- pound elbow macaroni or small shells
- ½ cup 1 stick unsalted butter
- ½ cup all-purpose flour
- 1 tablespoon ground mustard powder
- 2 cups whole milk
- 2 cups heavy cream
- 8 ounces cream cheese softened and cubed
- 3 cups sharp cheddar cheese freshly grated
- 2 cups smoked Gouda cheese freshly grated
- 1 cup Parmesan cheese freshly grated
- Salt and freshly ground black pepper to taste
- For Optional Topping:
- 1 cup panko breadcrumbs
- ¼ cup melted butter
Instructions
- Cook the macaroni in a large pot of salted, boiling water until al dente. Drain immediately and rinse with cold water to stop the cooking process. Set aside.
- In a large pot or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly.
- Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Bring to a gentle simmer and cook until the sauce has thickened slightly.
- Reduce the heat to low. Stir in the softened cream cheese until it has completely melted.
- Add the grated cheddar, smoked Gouda, and Parmesan cheeses in batches, stirring until the sauce is smooth and velvety. Stir in the mustard powder, salt, and pepper.
- Gently fold the cooked pasta into the cheese sauce until well combined.
- Pour the macaroni and cheese into a 9x13 inch smoker-safe pan (a cast-iron skillet or disposable aluminum pan works well).
- If using the topping, mix the panko breadcrumbs with the melted butter and sprinkle evenly over the mac and cheese.
- Preheat your smoker to 225°F-250°F using a mild wood like apple or cherry.
- Place the pan in the smoker and cook for 1 to 2 hours, or until the mac and cheese is hot, bubbly, and golden brown on top. Let rest for a few minutes before serving.
Notes
- Grating your own cheese from blocks will result in a much creamier sauce.
- Do not overcook the pasta initially, as it will continue to cook in the smoker.
- This dish is best served immediately but can be stored and reheated. To reheat, add a splash of milk and warm in the oven at 350°F until heated through.