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Smoked Mac and cheese

Smoked Mac and Cheese That Elevates Your Comfort Food Game

Enjoy smoky, creamy mac and cheese that elevates comfort food perfection.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 lb elbow macaroni Cook until al dente for the best texture.
For the Cheese Sauce
  • ½ cup unsalted butter Can be substituted with margarine or olive oil.
  • 4 Tbsp all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 2 cups half-and-half Can replace with whole milk for a lighter option.
  • 4 oz cream cheese Could use cottage cheese as a substitute.
  • 3 cups sharp cheddar cheese Swap for mild cheddar or a cheese blend if desired.
  • 1½ cups smoked Gouda cheese Regular Gouda can be used if smoked is unavailable.
  • 1 Tbsp Dijon mustard Can replace with yellow mustard for a milder taste.
  • 1 tsp smoked paprika Regular paprika can be used if desired.
  • ½ tsp garlic powder Fresh garlic can be used instead.
  • Salt & black pepper to taste.
For the Topping
  • 1 cup panko breadcrumbs Regular breadcrumbs can be substituted.
  • ¼ cup butter (melted) Can use olive oil for a lighter option.
  • 2 Tbsp sweet or BBQ rub optional; omit for a simpler version.

Equipment

  • Smoker
  • Large pot
  • Medium saucepan
  • Cast iron skillet or aluminum pan

Method
 

Step‑by‑Step Instructions for Smoked Mac and Cheese
  1. Preheat your smoker to 225°F, allowing about 15 minutes for it to reach the ideal temperature.
  2. Cook 1 lb of elbow macaroni in salted boiling water until just al dente, about 7-9 minutes. Drain and toss with 1 Tbsp of butter to prevent sticking.
  3. In a medium saucepan, melt ½ cup of unsalted butter, whisk in 4 Tbsp of all-purpose flour and cook for 1 minute. Gradually add 2 cups of half-and-half, stirring until smooth and thickened, about 5-7 minutes.
  4. Stir in 4 oz of softened cream cheese until melted, followed by 3 cups of sharp cheddar cheese and 1½ cups of smoked Gouda cheese in batches. Mix in 1 Tbsp of Dijon mustard, 1 tsp of smoked paprika, ½ tsp of garlic powder, and season with salt and pepper to taste.
  5. Fold the cheese sauce into the cooked macaroni, then transfer to a greased pan, spreading evenly.
  6. In a separate bowl, mix 1 cup of panko breadcrumbs with ¼ cup of melted butter and 2 Tbsp of sweet or BBQ rub until well-coated.
  7. Place the mac and cheese in the preheated smoker, close lid, and smoke for 45-60 minutes until bubbly and golden.
  8. Remove from the smoker and let it rest for 10 minutes before serving warm.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 22gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 900IUCalcium: 500mgIron: 1.5mg

Notes

Feel free to mix in your favorite add-ins like cooked bacon or vegetables for a unique twist.

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