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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese that turns ultra-creamy with a crispy, golden top. Cooked low and slow at 225°F until bubbly, then rested for clean slices and rich BBQ-side comfort.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
resting 10 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 642
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb elbow macaroni
Cheese sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar cheese
  • 2 cup Gouda cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Crispy top
  • 1 cup panko breadcrumbs
  • 2 tbsp butter melted

Equipment

  • 1 smoker
  • 1 cast iron skillet

Method
 

Set up smoker
  1. Prepare smoker to 225°F with your choice of wood. Let the temperature stabilize so the mac and cheese smokes evenly.
Make cheese sauce
  1. Melt butter in a pan over medium heat until just foaming. Whisk in the flour and cook for 1 minute to remove raw flour flavor.
  2. Whisk in whole milk and heavy cream gradually until smooth. Bring to a gentle simmer, then reduce heat to maintain a steady, lightly bubbling sauce.
  3. Add sharp cheddar cheese and Gouda cheese, stirring until fully melted and glossy. Season with garlic powder, onion powder, salt, and pepper, then stir until well combined.
Assemble in pan
  1. Mix cooked elbow macaroni into the cheese sauce in a disposable aluminum pan. Stir until every noodle is coated.
  2. Combine panko breadcrumbs with melted butter and sprinkle evenly over the top. Press lightly so the crumbs adhere during smoking.
Smoke and finish
  1. Smoke for 60-90 minutes at 225°F until the edges bubble and the top turns golden. Watch for visible bubbling through the cheese and an evenly browned crumb layer.
  2. Rest for 10 minutes before serving. The sauce will thicken slightly for a creamy, scoopable texture.

Notes

For the creamiest results, keep the sauce at a gentle simmer while melting the cheeses—avoid a hard boil. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 350°F until steaming and the top softens. Freezing is not recommended because the dairy can separate after thawing. For a lighter swap, use half-and-half instead of heavy cream (texture stays creamy but slightly less rich).