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Smoked Mac And Cheese

Smoked mac and cheese with an ultra-creamy cheese sauce and a golden, crispy panko crust. Cook it in your smoker until the top bubbles and turns bronzed for a classic BBQ side.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Ingredients Equipment Method Notes

Ingredients
  

Smoked Mac And Cheese
  • 1 lb elbow macaroni Cook until al dente, then drain.
  • 4 tbsp butter Portion for sauce and to help crisp the topping.
  • 0.25 cup flour Used to thicken the cheese sauce.
  • 3 cup milk Whole or 2% works best for creaminess.
  • 1 cup heavy cream Adds richness to the sauce.
  • 4 cup sharp cheddar Shred fresh for best melt.
  • 2 cup smoked Gouda Adds smoky depth.
  • 1 tsp garlic powder Seasoning for the cheese sauce.
  • 0.5 salt and pepper Season to taste; include both.
  • 1 cup panko breadcrumbs For the crunchy golden crust.
  • 2 tbsp melted butter Stir into panko before topping.

Equipment

  • 1 cast iron skillet

Method
 

Set up the smoker
  1. Prepare the smoker to 225°F and let it stabilize before cooking.
Make the cheese sauce
  1. Melt butter in a saucepan over medium heat until fully liquefied.
  2. Add flour and whisk for 1-2 minutes until smooth and slightly thickened.
  3. Slowly whisk in milk and heavy cream, keeping the mixture smooth as it warms.
  4. Bring the sauce to a gentle simmer and cook 3-5 minutes, whisking, until thick enough to coat a spoon.
  5. Stir in sharp cheddar and smoked Gouda until melted and glossy, then whisk in garlic powder and season with salt and pepper.
Assemble and smoke
  1. Mix cooked elbow macaroni with the cheese sauce in an aluminum pan until evenly coated.
  2. Combine panko breadcrumbs with melted butter, then sprinkle evenly over the top.
  3. Smoke at 225°F for 60-90 minutes until the mac and cheese is bubbling and the top is golden.
Rest and serve
  1. Let the smoked mac and cheese rest 10 minutes before serving so it sets up and slices cleanly.

Notes

Pro tip: For the creamiest texture, keep the cheese sauce at a gentle simmer while melting so it stays smooth. Refrigerate leftovers in an airtight container up to 4 days; reheat in a covered pan at 325°F until hot and bubbling. Freezer: yes, freeze up to 2 months, then thaw overnight in the fridge and reheat covered. For a lighter option, use half-and-half in place of heavy cream and reduce baking/holding time to prevent a tighter set.