How to Smoke Mac and Cheese
A rich and creamy smoked version of the classic comfort dish, infused with deep smoky flavors that elevate every bite. This easy-to-follow recipe delivers a perfectly balanced, velvety cheese sauce with a subtle hint of wood-fired taste.
Ingredients
- Elbow macaroni or cavatappi pasta – 1 pound
- Cheddar cheese shredded – 2 cups
- Gouda cheese shredded – 1 cup
- Monterey Jack cheese shredded – 1 cup
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Butter – 4 tablespoons
- All-purpose flour – 2 tablespoons
- Smoked paprika – 1 teaspoon
- Garlic powder – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Panko breadcrumbs optional for topping – ½ cup
- Wood chips hickory, applewood, or cherry
Instructions
- Preheat the Smoker: Set the smoker to 225°F (107°C) and add your preferred wood chips for a smoky aroma.
- Cook the Pasta: Boil the macaroni until al dente, then drain and set aside.
Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat.
- Add flour and whisk for 1 minute to create a roux.
- Slowly pour in heavy cream and milk, whisking continuously.
- Stir in the cheeses gradually, allowing them to melt into a smooth sauce.
- Season with smoked paprika, garlic powder, salt, and black pepper.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta and stir until fully coated.
- Transfer to a Cast Iron Skillet: Spread evenly for a perfect smoking surface.
Smoke the Mac and Cheese:
- Place the skillet in the smoker.
- Smoke uncovered for 45 minutes to 1 hour, stirring occasionally to absorb smoky flavors evenly.
- Add a Crunchy Topping (Optional): Sprinkle panko breadcrumbs on top in the last 15 minutes for a golden crust.
- Serve Hot: Remove from the smoker and let it sit for 5 minutes before serving. Enjoy!
Notes
- For a stronger smoky flavor, extend smoking time to 1.5 hours at 225°F.
- Experiment with different cheeses like Havarti, Gruyère, or Pepper Jack for variety.
- If the dish starts drying out, stir in an extra splash of milk before serving.