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Smoked Mac And Cheese

Smoked mac and cheese that stays ultra-creamy with a golden crust. Pasta is coated in a smooth cheddar-and-smoked Gouda cheese sauce, then smoked until bubbly and browned for a classic BBQ side.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cooked until al dente, then drained.
Roux base
  • 4 tbsp butter
  • 0.25 cup flour
Creamy dairy
  • 3 cup milk
  • 1 cup heavy cream
Cheese
  • 4 cup sharp cheddar Shredded.
  • 2 cup smoked Gouda Shredded.
Seasonings and topping
  • 1 tsp garlic powder
  • 1 salt and pepper To taste.
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker and build the sauce
  1. Prepare smoker to 225°F, maintaining steady heat for even melting. Keep smoke visible as it warms up.
  2. Make cheese sauce by melting butter, then whisking in flour until smooth. Cook 1-2 minutes to remove raw flour taste while the mixture thickens.
  3. Whisk in milk and heavy cream gradually until the sauce is glossy and thickened. Keep heat at a gentle simmer for smooth melting.
  4. Add sharp cheddar and smoked Gouda, stirring until fully melted and creamy. Season with garlic powder and salt and pepper, watching for a smooth, pourable texture.
Assemble and smoke
  1. Mix cooked elbow macaroni with the cheese sauce in an aluminum pan until every noodle is coated. Spread into an even layer for consistent browning.
  2. Top with panko breadcrumbs that have been mixed with melted butter. Sprinkle evenly so the crust turns golden and crisp.
  3. Smoke at 225°F for 60-90 minutes until the mac and cheese is bubbly and the top is golden. Look for bubbling at the edges and a browned crust that pulls slightly away from the pan.
  4. Let the smoked mac and cheese rest 10 minutes before serving. During the rest, the sauce will thicken slightly and the surface will settle.

Notes

For the creamiest texture, cook the macaroni just until al dente before mixing so it doesn’t over-soften during the smoker time. Refrigerate leftovers in a covered container up to 3-4 days; reheat at 325°F until hot and bubbly. Freezing is not recommended because the dairy can break during thawing, but you can use half-and-half instead of heavy cream for a slightly lighter result.