best smoked mac and cheese
Craving mac and cheese but want something a little more exciting? Look no further! This smoked mac and cheese recipe is perfect for upgrading your favorite comfort food. It’s super simple to make, and the smoker adds a delicious smoky touch that’ll have you hooked. Get ready for the creamiest, dreamiest mac and cheese you’ve ever had!
- Preparation Time
15 minutes - Cooking Time
1 hour - Serves
6-8 adults - Difficulty
Medium
This recipe is surprisingly easy to make, and the smoker adds an extra flavor layer that will make everyone rave. So, fire up your smoker and get ready to indulge in the most delicious mac and cheese you’ve ever had!
Table of Contents
Ingredients
- 1 pound elbow macaroni noodles
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese shredded
- 4 ounces Gruyere cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional toppings: Panko breadcrumbs chopped fresh chives
smoked mac and cheese
Ingredients
- 1 pound elbow macaroni noodles
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces sharp cheddar cheese shredded
- 4 ounces Gruyere cheese shredded
- 4 ounces Monterey Jack cheese shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional toppings: Panko breadcrumbs chopped fresh chives
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook the pasta, Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions for al dente. Drain the pasta and set it aside.
- Make the cheese sauce in a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk and heavy cream, bringing the mixture to a simmer. Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Add the cheese & Remove the pan from heat and gradually whisk in the shredded cheddar, Gruyere, and Monterey Jack cheeses until melted and smooth. Stir in the Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
- Combine in a large bowl, toss the cooked pasta with the cheese sauce until evenly coated.
- Transfer the mac and cheese to a baking dish suitable for smoking. A cast iron skillet or a ceramic dish work well.
- Smoke the mac and cheese. Place the dish on your smoker and smoke for 1 hour, or until the top is golden brown and bubbly.
- Serve immediately. If desired, top with panko breadcrumbs that have been toasted in melted butter for a crispy finish, and garnish with chopped fresh chives.
How to make smoked mac and cheese
- Preheat your smoker to 225°F (107°C).
- Cook the pasta, Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions for al dente. Drain the pasta and set it aside.
- Make the cheese sauce in a large saucepan over medium heat, and melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk and heavy cream, bringing the mixture to a simmer. Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Add the cheese & Remove the pan from heat and gradually whisk in the shredded cheddar, Gruyere, and Monterey Jack cheeses until melted and smooth. Stir in the Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
- Combine in a large bowl, and toss the cooked pasta with the cheese sauce until evenly coated.
- Transfer the mac and cheese to a baking dish suitable for smoking. A cast iron skillet or a ceramic dish works well.
- Smoke the mac and cheese. Place the dish on your smoker and smoke for 1 hour, or until the top is golden brown and bubbly.
- Serve immediately. If desired, top with panko breadcrumbs that have been toasted in melted butter for a crispy finish, and garnish with chopped fresh chives.
Smoked Mac and Cheese Nutrition (per serving)
| Nutrient | Amount | Daily Value (DV) |
|---|---|---|
| Calories | 800 | 33% |
| Fat | 50g | 71% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 150mg | 50% |
| Sodium | 800mg | 34% |
| Carbohydrates | 60g | 20% |
| Sugar | 5g | 5% |
| Protein | 30g | 60% |
Pro tips and tricks for smoked mac and cheese
Choose the Right Pasta: Use elbow macaroni. They hold the cheese sauce well, but let’s face it, pasta can be a pain to get just right. Cook it al dente; mushy pasta ruins everything.
Cheese Blend: Mix cheeses like sharp cheddar, smoked Gouda, and Gruyère. Sure, it might feel like overkill, but the flavor will be worth it.
Make a Roux: Start with a roux (equal parts butter and flour). This thickens your sauce, but don’t burn it – that’s an easy mistake. Low and slow wins here.
Milk Matters: Gradually add milk to the roux. Whole milk is best, but honestly, any milk will do. Just hope it doesn’t curdle!
Season Wisely: Add salt, pepper, garlic powder, and a bit of mustard powder for depth. Taste as you go – it’s easy to under or over-season.
Smoke It Right: Preheat your smoker to 225°F. Use wood like hickory or apple for a good balance. But, who knows, maybe it’ll turn out too smoky?
Add the Cheese Sauce: Combine your cooked pasta with the cheese sauce. Make sure it’s all mixed well, or you’ll get bland bites.
Smoker Time: Transfer the mac and cheese to a cast iron skillet or a disposable aluminum pan. Place it in the smoker for about an hour. Keep an eye on it – burning is always a risk.
Crispy Topping: Mix breadcrumbs with melted butter and sprinkle on top before smoking. It might not get as crispy as you hope, but it’s worth a try.
Patience: Let the mac and cheese rest for a few minutes after smoking. It’ll be too hot to eat right away anyway.
Reheating: Leftovers are inevitable. Reheat gently to avoid drying it out. Good luck with that!
what kind of cheese is best to smoke?
Majorly Mozzarella and cheddar are popularly used to smoke
- Cheddar: A classic choice for mac and cheese, sharp cheddar adds a robust flavor that pairs well with smokiness.
- Gouda: Smoked Gouda can enhance the smoky flavor, while regular Gouda provides a creamy texture and rich taste.
- Gruyère: This cheese melts beautifully and adds a slightly nutty flavor.
- Fontina: Known for its excellent melting properties, Fontina adds a buttery flavor that complements the smokiness.
- Monterey Jack: This cheese is mild and melts smoothly, making it a good base cheese for mac and cheese.
- Parmesan: Adding Parmesan can enhance the overall flavor with its sharp, salty taste.
FAQ’s
Q: What type of cheese is best for smoked mac and cheese?
A: For smoked mac and cheese, a mix of sharp cheddar, smoked Gouda, and Gruyère works great. These cheeses melt well and complement the smoky flavor perfectly.
Q: Can I use pre-shredded cheese for smoked mac and cheese?
A: You can, but it’s not ideal. Pre-shredded cheese often contains additives that prevent it from melting smoothly. Freshly shredded cheese is better for a creamy texture.
Q: What kind of wood should I use for smoking mac and cheese?
A: Hickory and apple wood are great choices for smoked mac and cheese. They provide a good balance of smoky flavor without overpowering the dish.
Q: How long should I smoke my mac and cheese?
A: Smoke your mac and cheese for about an hour at 225°F. Keep an eye on it to make sure it doesn’t dry out or burn.
Q: Can I make smoked mac and cheese ahead of time?
A: Yes, you can prepare the cheese sauce and pasta ahead of time. Combine them and refrigerate. When ready to smoke, just heat the mixture in the smoker.
Q: How do I prevent my smoked mac and cheese from becoming too dry?
A: To prevent dryness, make sure your cheese sauce is extra creamy before smoking. Also, cover the dish with foil for the first 30 minutes of smoking to retain moisture.
Q: Can I add toppings to my smoked mac and cheese?
A: Absolutely! Toppings like breadcrumbs mixed with melted butter or crumbled bacon add great texture and flavor. Just add them before you start smoking.
Q: Is it possible to over-smoke mac and cheese?
A: Yes, it is. Over-smoking can make the mac and cheese taste too strong and bitter. Stick to around an hour of smoking to avoid this.
Q: Can I reheat smoked mac and cheese?
A: Yes, you can reheat it in the oven at a low temperature. Cover it with foil to keep it from drying out. It might not be as creamy, but it’ll still be tasty.
Q: What if I don’t have a smoker? Can I still make smoked mac and cheese?
A: Yes, you can use liquid smoke in your cheese sauce to mimic the smoky flavor. It’s not the same, but it’s a decent alternative.
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