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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese that stays ultra-creamy with a crispy golden top. Cooked in a smoker at 225°F for 60–90 minutes until bubbly, then rested for clean, sliceable comfort-food style servings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cooked until just tender, then drained.
cheese sauce base
  • 4 tbsp butter
  • 0.25 cup all-purpose flour Helps thicken the sauce.
  • 3 cup whole milk
  • 1 cup heavy cream For richness and creaminess.
cheeses and seasonings
  • 4 cup sharp cheddar cheese Shredded for smooth melting.
  • 2 cup Gouda cheese Shredded for smooth melting.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.1 salt To taste.
  • 0.1 pepper To taste.
crispy topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker
  1. Prepare smoker to 225°F with your choice of wood, then let it stabilize before cooking. Visual cue: smoke should be steadily visible from the stack.
Make the cheese sauce
  1. Melt butter in a saucepan over medium heat until it becomes foamy. Visual cue: small bubbles around the edges indicate it’s hot and ready.
  2. Add all-purpose flour and whisk for 1 minute to form a smooth roux. Visual cue: the mixture should look pale and thick, not dry.
  3. Whisk in whole milk and heavy cream gradually until smooth. Visual cue: the sauce thickens slightly as it warms.
  4. Add sharp cheddar cheese and Gouda cheese, then whisk until fully melted and glossy. Visual cue: no cheese streaks should remain.
  5. Season with garlic powder, onion powder, salt, and pepper, stirring until evenly distributed. Visual cue: the sauce tastes balanced and looks uniformly thick.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce in a disposable aluminum pan until every noodle is coated. Visual cue: pasta should look creamy and evenly covered.
  2. Top with panko breadcrumbs mixed with melted butter in an even layer. Visual cue: the surface should look dotted with golden-brown-ready crumbs.
  3. Smoke at 225°F for 60-90 minutes until the edges are bubbling and the top turns golden. Visual cue: the center should bubble consistently and the crumb topping should be browned.
Rest and serve
  1. Let the pan rest for 10 minutes before serving. Visual cue: bubbles settle slightly and the sauce thickens for cleaner scooping.

Notes

Pro tip: shred the cheddar and Gouda fresh for the smoothest melt and creamiest texture. Store leftovers covered in the fridge up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the pasta and cheese sauce can lose creaminess after thawing. For a lighter swap, use evaporated milk plus half-and-half and reduce the butter to 3 tablespoons, keeping the cheeses the same for melt and flavor.