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smoked mac and cheese

Smoked Mac And Cheese Recipe

Rachid Yousfi
If you’re looking for a rich, smoky twist on the classic comfort food, smoked mac and cheese is a must-try! It’s the perfect combination of creamy cheese and smoky flavor, making it an irresistible side dish or main course that’ll leave everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • Smoker
  • Large pot
  • Skillet or large saucepan
  • Baking dish or aluminum pan
  • Wooden spoon or spatula
  • Tongs

Ingredients
  

  • 1 pound elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded gouda cheese
  • ½ cup cream cheese
  • 2 cups whole milk
  • ¼ cup unsalted butter
  • 2 tbsp all-purpose flour
  • ½ TBSP smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp ground mustard
  • Salt and pepper
  • ½ cup crispy bacon bits

Instructions
 

  • Cook the Pasta:
    Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
  • Prepare the Cheese Sauce:
    In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to create a roux. Gradually pour in the milk while whisking continuously, making sure the sauce is smooth.
  • Add the Cheese:
    Once the sauce begins to thicken, add the shredded cheddar, gouda, and cream cheese. Stir until fully melted and the sauce is smooth. Season with smoked paprika, garlic powder, onion powder, ground mustard, salt, and pepper.
  • Combine Pasta and Sauce:
    Add the cooked pasta into the cheese sauce and stir until the pasta is completely coated.
  • Smoke the Mac and Cheese:
    Transfer the pasta and cheese mixture to a smoker or grill preheated to 225°F (107°C). Smoke the mac and cheese for 30-40 minutes, stirring halfway through, until the flavors are infused with smoke and the top is golden.
  • Serve:
    If desired, top with crispy bacon bits before serving for an extra savory touch. Serve hot and enjoy the creamy, smoky goodness!

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Notes

  • Don’t Overcook the Pasta: Make sure to cook your pasta al dente (firm to the bite) since it will continue cooking in the smoker. Overcooking the pasta will result in mushy mac and cheese.
  • Use High-Quality Cheese: The flavor of your mac and cheese relies heavily on the cheese you use. Opt for sharp cheddar for a tangy bite and gouda for a creamy, smoky richness. If you can find smoked cheese, it enhances the flavor even further.
  • Smoke It Low and Slow: Smoking the mac and cheese at a low temperature allows the smoke to slowly infuse the dish, adding depth to the flavor without overpowering the cheese.
  • Customize the Toppings: While crispy bacon is a classic addition, feel free to get creative with toppings! Chopped green onions, crispy breadcrumbs, or even a drizzle of truffle oil can take the dish to the next level.
  • Rest Before Serving: After smoking, let the mac and cheese sit for a few minutes before serving. This allows the sauce to thicken up and makes for a richer, creamier texture.

Nutrition

Nutrition Facts
Smoked Mac And Cheese Recipe
Serving Size
 
250 g
Amount per Serving
Calories
450
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
65
mg
22
%
Sodium
 
800
mg
35
%
Potassium
 
250
mg
7
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
18
g
36
%
Vitamin A
 
800
IU
16
%
Vitamin C
 
1
mg
1
%
Calcium
 
400
mg
40
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword smoked mac and cheese
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