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Chef's hands mixing par-cooked macaroni pasta with creamy yellow cheese sauce in a large bowl.

Smoked Mac and Cheese

This recipe elevates classic mac and cheese by infusing it with deep, smoky flavor from hardwood, featuring a rich Béchamel sauce, a blend of cheeses, and a crispy topping.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 people
Calories 680 kcal

Ingredients
  

Pasta

  • 1 pound elbow macaroni, cavatappi, or shell pasta
  • Salt to taste for boiling water

Roux & Sauce Base

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk (warmed)

Cheese Blend

  • 4 cups sharp cheddar cheese, freshly grated
  • 2 cups smoked Gouda or Monterey Jack, freshly grated
  • 4 oz cream cheese, cut into cubes

Seasoning

  • 1 tbsp dry mustard powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1/2 tsp salt (adjust to taste)

Topping (Optional)

  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/2 cup sharp cheddar cheese, shredded

Instructions
 

Preparation

  • Cook pasta in salted water for 2-3 minutes less than package directions (very al dente). Drain and immediately rinse with cold water to stop cooking and remove excess starch.
  • In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 3 minutes until smooth and nutty (do not brown).
  • Gradually whisk in the warm milk until the sauce thickens and coats the back of a spoon. Remove from heat. Stir in cream cheese, mustard powder, paprika, salt, and pepper.
  • Add the grated cheddar and smoked Gouda mixture to the sauce, stirring until completely melted and smooth. The sauce must not be boiling when adding cheese.
  • Combine the par-cooked, rinsed pasta with the cheese sauce, ensuring everything is fully coated. Pour the mixture into a shallow, buttered cast iron skillet or disposable aluminum pan (no deeper than 2 inches).
  • In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Sprinkle over the mac and cheese, followed by the remaining 1/2 cup shredded cheddar.

Smoking

  • Place the pan in a preheated smoker set between 225°F and 250°F.
  • Smoke low and slow between 225°F and 250°F. Stir the mac and cheese gently every 20-30 minutes to prevent drying and ensure even smoke distribution.

Notes

Crucial Tip: Smoke low and slow between 225°F and 250°F. Stir the mac and cheese gently every 20-30 minutes to prevent drying and ensure even smoke distribution.

Nutrition

Serving: 680gCalories: 680kcalCarbohydrates: 50gProtein: 32gFat: 45gSaturated Fat: 28gSodium: 850mgFiber: 3gSugar: 7g
Keyword BBQ, Cheese Sauce, Comfort Food, Macaroni, Smoked Mac and Cheese
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