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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese with a creamy, ultra-cheesy sauce and a crispy golden panko top. Built for the smoker at 225°F so it turns bubbly and rich while you keep classic BBQ side flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
rest time 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Ingredients Equipment Method Notes

Ingredients
  

Prepared pasta and cheese sauce
  • 1 lb elbow macaroni Cooked before assembling.
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar cheese Shredded.
  • 2 cup Gouda cheese Shredded.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper To taste.
Crispy panko topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter Use for mixing with panko.

Equipment

  • 1 cast iron skillet
  • 1 smoker
  • 1 disposable aluminum pan

Method
 

Prep the smoker
  1. Prepare your smoker to 225°F with your choice of wood until it comes to a steady temperature (aim for visible, light smoke).
  2. Arrange a disposable aluminum pan so it’s ready for assembly before the cheese goes in.
Make the cheese sauce
  1. Melt the butter over low-to-medium heat until it’s fully liquefied.
  2. Add the flour and whisk for 1 to 2 minutes until smooth and lightly thickened.
  3. Whisk in the whole milk and heavy cream, then continue heating until the mixture is glossy and begins to thicken (about 3 to 5 minutes).
  4. Add the sharp cheddar and Gouda cheeses and whisk until fully melted and the sauce is thick and pourable.
  5. Stir in the garlic powder, onion powder, and salt and pepper until evenly distributed.
Assemble and smoke
  1. Combine the cooked elbow macaroni with the cheese sauce in the disposable aluminum pan, stirring until every piece is coated.
  2. Mix the panko breadcrumbs with the melted butter, then sprinkle evenly over the top.
  3. Smoke at 225°F for 60 to 90 minutes until the mac and cheese is bubbly and the top is golden brown (look for active bubbling around the edges).
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes before serving so the sauce sets and slices cleanly.

Notes

Pro tip: If your smoker runs hot or your pan seems to dry out, tent loosely with foil for the first 30 to 45 minutes, then uncover to finish browning. Store leftovers in the fridge up to 3 to 4 days; reheat covered in a 300°F oven until steaming. Freezing is yes—freeze in portions, then thaw overnight and reheat gently. For a lighter swap, use half-and-half in place of some of the heavy cream while keeping the cheddar and Gouda for the same rich melt.