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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese made ultra-creamy with a rich cheese sauce and a crispy panko top. Smoked low and slow at 225°F until bubbly and golden for a classic BBQ side.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
rest 10 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni, cooked
  • 1 lb elbow macaroni
butter
  • 4 tbsp butter
  • 2 tbsp melted butter
flour
  • 0.25 cup all-purpose flour
milk and cream
  • 3 cup whole milk
  • 1 cup heavy cream
cheeses
  • 4 cup sharp cheddar cheese, shredded
  • 2 cup Gouda cheese, shredded
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
panko topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 cast iron skillet

Method
 

Preheat smoker
  1. Prepare your smoker to 225°F using your choice of wood, and keep the temperature steady before cooking. Look for clean, steady smoke for even heat through the dish.
Make cheese sauce
  1. Melt the butter, add the all-purpose flour, and whisk until it forms a smooth paste. The mixture should look slightly thickened and glossy.
  2. Whisk in the whole milk and heavy cream gradually to prevent lumps. Stop whisking when the sauce turns smooth and creamy.
  3. Add the sharp cheddar cheese and Gouda cheese, and stir until fully melted. Watch for a thick, pourable sauce with no visible cheese streaks.
  4. Season the sauce with garlic powder, onion powder, and salt and pepper to taste. Taste and adjust until the flavors pop.
Assemble and smoke
  1. Combine the cooked elbow macaroni with the cheese sauce in a disposable aluminum pan. Fold until every noodle is coated.
  2. Mix the panko breadcrumbs with the melted butter and sprinkle evenly over the top. Use your fingers to break up any clumps so it browns evenly.
  3. Place the pan on the smoker and cook for 60-90 minutes at 225°F until the mac and cheese is bubbly and the top is golden. Look for active bubbling at the edges and a crisp, toasted surface.
  4. Let the smoked mac and cheese rest for 10 minutes before serving. The sauce should set slightly so it stays creamy when you scoop.

Notes

Pro tip: For the smoothest, ultra-creamy texture, whisk the milk/cream in gradually and stir until both cheeses fully melt before combining with pasta. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently until warmed through. Freezing isn’t recommended because the dairy can break and turn grainy when thawed. For a lighter option, use evaporated milk plus part-skim cheese instead of whole milk and heavy cream.