Smoked Mac and Cheese
This Smoked Mac and Cheese takes classic comfort food to a whole new level! Creamy, cheesy, and infused with rich smoky flavor, it’s the perfect side dish for BBQs, cookouts, or a cozy family dinner. Whether you’re using a smoker or a grill, this recipe guarantees a crowd-pleasing dish with an irresistible golden crust.
Ingredients
- 1 lb elbow macaroni
- 2 cups sharp cheddar cheese shredded
- 1 cup gouda cheese shredded
- 1 cup havarti cheese shredded
- 4 tbsp butter
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp melted butter for topping
Instructions
Cook the pasta:
- Boil water with a pinch of salt and cook the macaroni until al dente (about 6-7 minutes).
- Drain and set aside.
Make the cheese sauce:
- In a saucepan, melt butter over medium heat.
- Stir in heavy cream and milk, then gradually add shredded cheddar, gouda, and havarti cheese.
- Stir until smooth.
Season the sauce:
- Add smoked paprika, garlic powder, salt, and black pepper.
- Mix well.
Combine pasta and sauce:
- Pour the cheese sauce over the cooked pasta.
- Stir to coat every piece evenly.
Prepare the topping:
- Mix panko breadcrumbs with melted butter.
- Sprinkle evenly over the mac and cheese.
Smoke the mac and cheese:
- Preheat the smoker to 225°F (107°C).
- Use hickory, applewood, or cherry wood for the best smoky flavor.
- Place the dish inside the smoker and smoke for 45 minutes to 1 hour until golden brown.
- Serve and enjoy!
- Let the mac and cheese sit for 10 minutes before serving for the best texture.
Notes
- For a creamier texture, add an extra ½ cup of heavy cream before smoking.
- For a stronger smoky flavor, extend the smoking time by 15-20 minutes.
- To make it spicier, add diced jalapeños or red pepper flakes to the cheese sauce.
- Leftovers? Store in an airtight container in the fridge for up to 4 days.