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Smoked Mac and Cheese

Smoked Mac and Cheese Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 612
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 oz sharp cheddar, shredded
  • 8 oz Gruyère cheese, shredded
  • 4 oz cream cheese, softened
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp dry mustard (optional)
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup grated Parmesan (optional)

Method
 

  1. Preheat smoker to 225°F (107°C). Melt 3 tbsp butter in a large pot over medium heat, whisk in flour, and cook 1 minute. Slowly whisk in milk and cream, simmer 5 to 7 minutes until thickened. Reduce heat to low, stir in cheddar, Gruyère, cream cheese, smoked paprika, garlic powder, onion powder, salt, pepper, and dry mustard until smooth.
  2. Boil macaroni in salted water for about 8 minutes until just al dente. Drain and fold into the cheese sauce until fully coated.
  3. Transfer to a buttered cast iron skillet or 9x13-inch pan. Mix panko with 2 tbsp melted butter and Parmesan, then sprinkle evenly on top.
  4. Smoke for 45 to 60 minutes, until the top is deep golden and the edges are bubbling.
  5. Let rest 5 minutes, then spoon onto plates and serve hot.

Notes

If you want a stronger smoke presence, use a stronger wood like hickory but only for the first 20 minutes, then finish with a milder wood or wrap loosely with foil to prevent bitterness. The leftovers reheat well and the sauce stays creamy thanks to the cream cheese.