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Smoked Mac And Cheese

Smoked mac and cheese with an ultra-creamy cheese sauce, smoked until bubbly, then finished with a golden panko crust. This smoker recipe uses a classic roux-thickened base for silky texture and reliable melting.
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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: 1100
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni Cooked according to package directions.
butter
  • 4 tbsp butter
flour
  • 0.25 cup flour
milk
  • 3 cup milk
heavy cream
  • 1 cup heavy cream
sharp cheddar
  • 4 cup sharp cheddar, shredded
smoked Gouda
  • 2 cup smoked Gouda, shredded
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • 1 salt and pepper Season to taste.
panko breadcrumbs
  • 1 cup panko breadcrumbs
melted butter
  • 2 tbsp melted butter For mixing with panko.

Equipment

  • 1 cast iron skillet

Method
 

Prep and heat the smoker
  1. Prepare the smoker to 225°F and stabilize the temperature before loading. Visual cue: steady smoke should be visible while the chamber holds 225°F.
Make the cheese sauce
  1. Melt butter and add flour, whisking until smooth. Visual cue: the mixture turns glossy and thickens slightly.
  2. Whisk in the milk and heavy cream and cook until the sauce becomes smooth and thick. Visual cue: it should coat the back of a spoon without looking watery.
  3. Add sharp cheddar and smoked Gouda, then whisk until fully melted. Season with garlic powder and salt and pepper, stirring to combine.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce in an aluminum pan. Visual cue: pasta should be evenly coated and glossy.
  2. Top with panko breadcrumbs mixed with melted butter. Visual cue: the surface should look evenly covered and crumbly.
  3. Smoke for 60-90 minutes at 225°F until bubbly and golden. Visual cue: you should see active bubbling around the edges and a browned top crust.
Rest and serve
  1. Let the smoked mac and cheese rest 10 minutes before serving. Visual cue: bubbles calm down and the sauce thickens slightly for cleaner slices.

Notes

Pro tip: shred cheddar and smoked Gouda fresh for the smoothest melt, and keep whisking when adding dairy to prevent lumps. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or smoker until steaming. Freezing is not recommended for best texture. For a lighter option, swap heavy cream with half-and-half and reduce milk slightly, keeping the same cheese amounts.