Super Creamy Smoked Mac and Cheese Recipe

What Is Smoked Mac and Cheese?

The well-known cheesy pasta dish is given a smokey twist with smoked mac & cheese. The recipe calls for mixing cooked macaroni noodles with a creamy cheese sauce, which is then heated in a smoker over low indirect heat to give the pasta a little smokey taste.

Smoked mac & cheese is the ideal delicious side dish for your favorite grilled meats or a filling vegetarian main meal.

What wood is good for smoking mac and cheese?

Anything above 225 degrees Fahrenheit will dry up your mac & cheese and overcook your noodles. Employ a soft wood. Cherry, apple, maple, or pecan wood are my top picks.

Which cheese is the best to smoke?

Cheddar and mozzarella are two of the most often smoked cheeses. But American, Monterey Jack, Gouda, Brie, Swiss, and even Gruyere have produced excellent outcomes for me. Large slices of cheese are inexpensive in bulk warehouse retailers.

Best Smoked Mac and Cheese Recipe Advice

1. Use cast iron. A 12 inch pan can easily go from the cooktop to the smoker to the dinner table without requiring too many dishes or hassles. Also, it will provide a large enough surface area for your mac & cheese to absorb smoke.
   
   
2. Maintain low temps in your smoker. Anything above 225 degrees Fahrenheit will dry up your mac & cheese and overcook your noodles.
   
   
3. Use soft wood. Cherry, apple, maple, or pecan wood are my top picks.
   
   
4. Feel free to experiment! Be creative and add different flavors to this mac and cheese, like bacon, green chiles, lobster, pulled pork, etc. My preferred method for giving the panko topping the traditional BBQ taste is to add my Trademark Sweet Rub.

PREP TIME: 20 min

TOTAL TIME: 1 hr 50 min

COOK TIME: 1 hr 30 min

Smoked Mac and Cheese Recipe

Ingredients

• elbow macaroni, 1 lb.
• 1/2 cup of butter
• All-purpose flour, 1/4 cup
• 1 glass of whole milk
• Half-and-half, 1 cup
• 1 cup cubed cream cheese
• 3 cups of sharp cheddar cheese, shredded
• 1 cup Shredded Gruyère cheese
• Black pepper and kosher salt, to taste

Instructions:

1. Set a smoker's temperature to 225 degrees Fahrenheit.
   
   
2. The macaroni noodles are added after bringing a big saucepan of salted water to a boil.
   
   
3. Noodles should be cooked as directed on the box until just al dente. Noodles should be drained and left aside.
   
   
4. In the meantime, melt the butter in a big cast-iron pan over medium heat.
   
   
5. For about two minutes, add the flour to the melted butter while whisking constantly to create a smooth, light-brown roux.
   
   
6. Pour in the milk and half-and-half gradually while mixing the dairy into the mixture.
   
   
7. Bring the liquid to a boil while whisking regularly, then simmer for 4-5 minutes, or until it begins to thicken.
   
   
8. Once the cream cheese has melted and is well integrated, lower the heat to medium-low and add the cream cheese cubes.
   
   
9. After the cheeses are melted and the sauce is smooth, add the cheddar and Gruyère cheese to the cream mixture. Add salt and pepper to taste when preparing the sauce.
   
   
10. After turning off the heat, add the cooked pasta to the cheese sauce in the skillet and swirl to coat the macaroni.
    
    
11. Place the skillet into the smoker, then secure the top. Depending on how strong you want the smoke taste to be, smoke the macaroni for 1-2 hours, or until the top is golden brown and crispy.
    
    
12. Before serving, let the mac and cheese sit in the pan for ten minutes after removing it from the smoker.

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