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Smoked Mac And Cheese

Smoked mac and cheese made with an ultra-creamy cheese sauce and a golden, crispy panko crust. Cook low and slow in the smoker until the top is bubbly and browned for that classic BBQ side texture.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cook until just tender before mixing into the sauce.
Cheese sauce base
  • 4 tbsp butter
  • 0.25 cup flour Whisk smoothly when added to melted butter.
  • 3 cup milk
  • 1 cup heavy cream
Cheeses
  • 4 cup sharp cheddar, shredded Shred fresh for best melt.
  • 2 cup smoked Gouda, shredded Adds smoky flavor to every bite.
Seasonings
  • 1 tsp garlic powder
  • 0.25 salt and pepper Season to taste; add gradually while whisking.
Panko crust
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter Stir into panko for an even golden crust.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the smoker
  1. Prepare your smoker to 225°F and stabilize the temperature before loading any food.
  2. Using an aluminum pan, get it ready for assembly so the pasta and sauce can be combined without cooling too much.
Make the cheese sauce
  1. Melt the butter over medium heat until it looks glossy, then whisk in the flour and cook for about 1 minute to remove the raw flour taste.
  2. Whisk in the milk and heavy cream gradually until smooth, then continue cooking until the mixture thickens enough to lightly coat a spoon, about 5–7 minutes.
  3. Add the sharp cheddar and smoked Gouda, stirring until fully melted and the sauce is smooth, then mix in the garlic powder and season with salt and pepper to taste.
Assemble
  1. Toss the cooked elbow macaroni with the cheese sauce in an aluminum pan until the pasta is evenly coated.
  2. Combine the panko breadcrumbs with the melted butter, then spread evenly over the top for a golden crust.
Smoke and finish
  1. Smoke at 225°F for 60–90 minutes, until the mac and cheese is visibly bubbly around the edges and the top is golden.
  2. Let the smoked mac and cheese rest for 10 minutes before serving so the sauce sets and slices cleanly.

Notes

For the creamiest texture, cook the pasta just to tender (it will finish while smoking) and whisk the sauce until smooth before adding the cheeses. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the dairy may separate when thawed and reheated. For a dairy swap, use lactose-free milk and lactose-free cheese to keep the same ultra-creamy feel.