Description

A warm, creamy, and cheesy bowl of smoked mac and cheese infused with a subtle, smoky flavor, perfect for BBQs or comfort food cravings.

Ingredients

oz elbow macaroni
tbsp unsalted butter
/4 cup all-purpose flour
cups whole milk
cup heavy cream
cups sharp cheddar cheese, shredded
cup gouda cheese, shredded
cup Monterey Jack cheese, shredded
/2 cup grated Parmesan cheese
Salt and pepper to taste
tsp smoked paprika
/2 tsp garlic powder
/2 tsp onion powder
/2 tsp mustard powder
Optional toppings: panko breadcrumbs or crushed chips

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Instructions

Cook the pasta in salted water until just al dente. Drain and set aside
In a large saucepan, melt butter over medium heat. Stir in flour and whisk constantly to create a roux. Cook for about 2 minutes
Slowly add milk and heavy cream, whisking until smooth. Reduce heat to low and gradually add shredded cheeses, stirring until melted
Combine the cooked pasta with the cheese sauce until well-coated and transfer to a cast iron skillet or aluminum foil pa
Set the smoker to 225°F and smoke the mac and cheese for 1 to 2 hours
If desired, add a crunchy topping before smoking or broil briefly after smoking. Let rest before serving

Notes

Experiment with different cheeses or pasta shapes for unique flavors.

Add mix-ins like jalapeños or caramelized onions for added flavor.

Prep Time: 20 mins
Cook Time: 2 hours
Category: Dinner
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 600 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 60 mg