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Smoked Mac And Cheese

Smoked mac and cheese with ultra-creamy cheese sauce and a golden, bubbly crust made in your smoker. Elbow pasta is coated in a roux-based cheddar and smoked gouda sauce, then finished with buttery panko before resting 10 minutes.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cook until just tender, then drain.
Roux base
  • 4 tbsp butter For melting in the sauce and for the panko topping.
  • 0.25 cup flour Helps thicken the cheese sauce.
Dairy
  • 3 cup milk
  • 1 cup heavy cream
Cheese blend
  • 1 cup sharp cheddar Shredded for smooth melting.
  • 2 cup smoked Gouda Shredded for smoky flavor.
  • 1 garlic powder
  • 0.5 salt Season to taste.
  • 0.5 pepper Season to taste.
Panko topping
  • 1 cup panko breadcrumbs For the golden crust.
  • 2 tbsp melted butter Toss with panko before smoking.

Equipment

  • 1 smoker
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Prepare your smoker and stabilize it at 225°F, using clean smoke for steady heat. (Visual cue: thin smoke, steady temperature, no heavy billowing.)
Make the cheese sauce
  1. Melt the butter in a saucepan over medium heat, stirring until fully melted and smooth. (Visual cue: glossy melted butter with no dry flour clumps yet.)
  2. Whisk in the flour and cook for 1-2 minutes until lightly golden and thickened. (Visual cue: a smooth paste/beginning roux with a faint golden color.)
  3. Slowly whisk in the milk and heavy cream, keeping the mixture moving until smooth. (Visual cue: sauce turns from paste-like to creamy and fluid.)
  4. Continue cooking and whisking for 3-5 minutes until the sauce thickens enough to coat a spoon. (Visual cue: you can draw a line through the sauce and it holds briefly.)
  5. Add the shredded sharp cheddar and smoked Gouda and whisk until melted and glossy. (Visual cue: no visible cheese shreds, sauce looks silky.)
  6. Stir in garlic powder, salt, and pepper, then taste and adjust seasoning. (Visual cue: the sauce is well-seasoned and evenly flavored.)
Assemble and smoke
  1. In an aluminum pan, combine the cooked elbow macaroni with the cheese sauce and stir until fully coated. (Visual cue: pasta is evenly slicked with sauce, filling the pan.)
  2. Mix the panko breadcrumbs with the melted butter, then sprinkle evenly over the mac. (Visual cue: an even golden crumb layer across the surface.)
  3. Smoke for 60-90 minutes at 225°F until bubbling throughout and the top turns golden. (Visual cue: center bubbles actively and the crust is toasted and browned.)
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes before serving. (Visual cue: bubbling slows and the sauce sets slightly for cleaner slices.)

Notes

Pro tip: shred the cheddar and smoked gouda fresh for the smoothest melt, and whisk the dairy gradually to prevent lumps. Store leftovers in the refrigerator up to 3 days; reheat in the oven until hot and bubbly. Freezing is not recommended because the dairy-based sauce can separate when thawed. For a lighter option, use reduced-fat cheese and milk, but expect a slightly less creamy texture.