Go Back

Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese with an ultra-creamy cheese sauce and a crispy golden panko top. This smoker recipe bakes in low, steady smoke until the filling bubbles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
rest 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cooked for best texture before smoking.
Roux and dairy
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
Cheeses
  • 4 cup sharp cheddar cheese Shredded.
  • 2 cup Gouda cheese Shredded.
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Crispy topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker
  1. Prepare smoker to 225°F with your choice of wood. Wait until the temperature stabilizes before assembling so the mac and cheese starts smoking right away.
Make the cheese sauce
  1. Melt butter in the cooking vessel over medium heat until just foaming. Add all-purpose flour and whisk for 1 minute until smooth and lightly cooked.
  2. Whisk in whole milk and heavy cream gradually, keeping the mixture smooth. Cook for 3-5 minutes, stirring frequently, until the sauce thickens enough to coat a spoon.
  3. Add sharp cheddar cheese and Gouda cheese, then stir until fully melted. Season with garlic powder, onion powder, salt, and pepper and stir until uniform and glossy.
Assemble and smoke
  1. Mix cooked elbow macaroni with the cheese sauce in a disposable aluminum pan until evenly coated. Spread into an even layer so it heats consistently.
  2. Top with panko breadcrumbs mixed with melted butter, covering the surface fully. Aim for an even crumb layer so the top turns crisp and golden.
  3. Smoke at 225°F for 60-90 minutes until the center is bubbly and the top is golden. Look for steady bubbling around the edges as the visual cue it’s ready.
Rest and serve
  1. Let rest for 10 minutes before serving. The sauce will thicken slightly as it stands, giving a richer, creamier pull.

Notes

Pro tip: For the creamiest texture, whisk the dairy in gradually and cook the sauce until it coats a spoon before adding cheeses. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until steaming. Freezing is not recommended because the dairy can separate when thawed. Dietary swap: use a lactose-reduced milk/cream blend and lactose-free shredded cheddar for a lower-lactose version.