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Smoked Mac And Cheese

Smoked mac and cheese with ultra-creamy cheese sauce and a golden, bubbly crust. This BBQ side uses a smoker at 225°F, then rests for clean slices and big comfort-food flavor.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb elbow macaroni
Cheese sauce
  • 4 tbsp butter
  • 0.25 cup flour all-purpose
  • 3 cup milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar shredded
  • 2 cup smoked Gouda shredded
  • 1 tsp garlic powder
  • salt and pepper to taste
Crispy top
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 smoker
  • 1 Dutch oven

Method
 

Prep and smoker
  1. Prepare smoker to 225°F, keeping the chamber steady at this temperature. Visual cue: look for consistent smoke output before you start building the pan.
Make the cheese sauce
  1. Melt butter over medium heat until it turns glossy. Visual cue: the butter should look smooth and lightly foamy.
  2. Add flour and whisk for 1-2 minutes, stirring until the mixture looks smooth and lightly golden. Visual cue: the roux should thicken slightly and lose the raw flour smell.
  3. Whisk in milk and cream gradually, keeping the mixture smooth. Cook for 3-5 minutes at a gentle simmer until it coats the back of a spoon.
  4. Add sharp cheddar and smoked Gouda, stirring until fully melted and the sauce becomes thick and glossy. Visual cue: you should see no cheese streaks remaining.
  5. Stir in garlic powder and salt and pepper to taste. Visual cue: seasonings should disappear evenly without clumps.
Assemble and smoke
  1. Mix cooked elbow macaroni with the cheese sauce in an aluminum pan until every noodle is coated. Visual cue: the pasta should look uniformly creamy, not dry.
  2. Top with panko breadcrumbs mixed with melted butter and spread into an even layer. Visual cue: the surface should look sandy and lightly glossy.
  3. Smoke for 60-90 minutes at 225°F until bubbly around the edges and the top turns golden. Visual cue: you should see visible bubbling and a browned crust.
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes before serving to help it set. Visual cue: bubbling subsides and the center looks slightly firmer.

Notes

For the creamiest texture, keep the sauce at a gentle simmer (not a hard boil) after adding the milk and cream so it stays smooth. Store leftovers in the refrigerator up to 3-4 days; reheat covered in a 325°F oven until hot and bubbling. Freezing is not recommended because the dairy can separate after thawing. For a lighter swap, use reduced-fat milk and light cream cheese-style products, but expect a slightly less rich sauce.