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Smoked Macaroni and Cheese Recipe

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4.2 from 54 reviews

  • Author: Alice
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Smoked Macaroni and Cheese recipe delivers a creamy, cheesy pasta dish infused with rich smoky flavors. The elbow macaroni is cooked until just tender, then coated in a luscious cheese sauce made from sharp cheddar, Monterey Jack, and smoked Gouda. Finished on the smoker to develop a bubbly, golden crust, this side dish elevates classic mac and cheese with a delicious smoky twist.

Ingredients

Pasta

  • 16 oz (450 g) elbow macaroni

Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded smoked Gouda
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Topping & Garnish

  • 1/2 cup breadcrumbs
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat the smoker: Set your smoker to 250°F (120°C) to ensure it reaches the proper temperature before cooking your dish.
  2. Cook the macaroni: Bring a pot of salted water to a boil and cook the elbow macaroni according to the package instructions until just al dente. Drain and set aside.
  3. Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.
  4. Add the liquids: Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Continue cooking for 4 to 5 minutes, stirring frequently, until the sauce starts to thicken.
  5. Melt in the cheeses and seasonings: Lower the heat and stir in the sharp cheddar, Monterey Jack, and smoked Gouda cheeses until fully melted and smooth. Add the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Stir to combine.
  6. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure every piece is evenly coated.
  7. Prepare for smoking: Transfer the mac and cheese mixture into a large cast-iron skillet or another smoker-safe baking dish. Sprinkle the breadcrumbs evenly over the top.
  8. Smoke the mac and cheese: Place the dish uncovered in the preheated smoker and cook for 45 to 60 minutes until the cheese sauce is bubbly and the top is lightly golden.
  9. Garnish and serve: Remove from the smoker, sprinkle with chopped parsley, and serve hot for a delicious, smoky twist on classic mac and cheese.

Notes

  • Avoid overcooking the pasta before smoking because it will continue to soften in the smoker.
  • Use freshly shredded cheese rather than pre-shredded for a creamier, smoother sauce.
  • Optional: Add cooked bacon, pulled pork, or diced jalapeños for extra flavor and texture.
  • For a stronger smoky flavor, extend the smoking time up to 75 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Smoking
  • Cuisine: American

Find it online: https://myhomemadecooking.com/smoked-macaroni-and-cheese-recipe/