Smoked Mac and Cheese

This smoked mac and cheese is everything you want in a comfort food recipe. It's rich, creamy, cheesy, and full of smoky flavor. Can be made traditionally, gluten-free or whole wheat.

Course Side

Cuisine American

Diet Gluten Free

Keyword bbq chicken, smoked sides

Prep Time 20

Cook Time 1 30

Servings

Calories 349kcal

Author Erin Dooner

Ingredients

Mac and Cheese:

1 pound elbow macaroni 4 cups
1/2 cup unsalted butter
6 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
4 cups milk
3 1/3 cups shredded sharp cheddar cheese
2/3 cup shredded Parmesan or Pecorino Romano

Topping:

1 cup panko bread crumbs
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Cook the pasta according to the package directions for al dente. It’s important not to overcook it. Drain, but don't rinse. While it's cooking, preheat your smoker to 225 °F (107 °C). Use a mild wood like apple, cherry or pecan. Stronger woods like hickory or mesquite can overpower the delicate flavors of the cheese.
1 pound elbow macaroni
Meanwhile, in a 12" (30 cm) cast iron skillet over medium heat, melt the butter.
1/2 cup unsalted butter
Stir in the flour, salt, garlic, pepper and paprika until combined.
6 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon paprika
While stirring constantly, gradually add the milk.
4 cups milk
Once the mixture starts boiling, turn the heat to low and let it simmer for 1 minute while continuing to stir constantly.
Slowly add the cheese and stir until totally combined.
3 1/3 cups shredded sharp cheddar cheese, 2/3 cup shredded Parmesan or Pecorino Romano
Add the pasta and stir until totally coated.
Mix together all the topping ingredients in a small bowl and evenly distribute over the top of the mac and cheese.
1 cup panko bread crumbs, 3 tablespoons unsalted butter, melted, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
Place the skillet in the smoker.
Smoke uncovered for 1 to 1.5 hours (up to 2 hours is okay) or until it has a nice smoky flavor and the top is slightly golden and bubbly. Don't let it go over 225 °F (107 °C)! It dries out really quickly at 240 °F.
Let leftovers cool, remove to an airtight container, and refrigerate for up to 4 days.

Notes

Gluten-free? Use a 1:1 gluten-free baking flour in place of all-purpose flour (I always use Bob’s Red Mill 1-to-1 Gluten-free Baking Flour), gluten-free macaroni and gluten-free breadcrumbs.
If you’re not avoiding gluten and prefer a whole grain option, simply use whole wheat flour, macaroni, and breadcrumbs instead.

Nutrition