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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese made ultra-creamy with a rich cheddar-gouda cheese sauce and a crispy golden panko top. Cook low-and-slow in a smoker until bubbly with visible smoke, then rest briefly for scoopable comfort.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Mac and cheese
  • 1 lb elbow macaroni Cook until just tender before mixing with sauce.
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar cheese, shredded
  • 2 cup Gouda cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper To taste.
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter For mixing with panko.

Equipment

  • 1 cast iron skillet

Method
 

Prep and smoker setup
  1. Prepare smoker to 225°F with your choice of wood, aiming for steady temperature before you cook. Look for consistent smoke output before loading the pan.
  2. Cook elbow macaroni until just tender, then drain. Keep the pasta warm so it mixes smoothly with the sauce.
Make cheese sauce
  1. Melt butter in a cast iron skillet over medium heat until foamy. Keep it moving so it doesn’t brown.
  2. Add all-purpose flour and whisk for 1 to 2 minutes to form a thick roux. The mixture should look smooth and slightly golden.
  3. Whisk in whole milk and heavy cream gradually until the sauce is glossy and smooth. Scrape the bottom and sides to prevent lumps.
  4. Add sharp cheddar cheese and Gouda cheese, shredded, then whisk until fully melted. Season with garlic powder, onion powder, and salt and pepper to taste.
Assemble and smoke
  1. Mix cooked elbow macaroni with the cheese sauce in a disposable aluminum pan until evenly coated. Ensure no dry pasta pockets remain.
  2. Top with panko breadcrumbs mixed with melted butter, spreading it evenly across the surface. You should see a dry, sandy layer that will toast into a crisp top.
  3. Place the pan in the smoker and smoke for 60 to 90 minutes at 225°F until bubbly and the top is golden. Watch for active bubbling around the edges and visible smoke throughout the cook.
  4. Let the mac and cheese rest for 10 minutes before serving. The center should thicken slightly so it holds together when scooped.

Notes

Pro tip: for the creamiest texture, keep the cheese sauce hot and fully melted before combining with pasta so it coats uniformly. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat until steaming in a covered oven-safe dish at 325°F. Freezing is not recommended because the dairy can separate when thawed. For a simple dietary swap, use lactose-free milk and lactose-free cheese to reduce lactose without changing the method.