Description
A delicious and creamy smoked mac and cheese recipe packed with flavor and perfect for gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 cup panko breadcrumbs
- 1/4 cup additional cheese for topping
Instructions
- Preheat your smoker to 225°F.
- Cook the elbow macaroni until al dente, then drain.
- In a large pot, melt the butter over medium heat, whisk in flour until pasty.
- Slowly add milk, whisking continuously until smooth.
- Remove from heat and stir in the cheddar, gouda, and Monterey Jack cheeses until melted and gooey.
- Combine the cheese sauce with the drained macaroni.
- Transfer the mac and cheese into a cast iron skillet.
- Mix panko breadcrumbs with melted butter and additional cheese and sprinkle on top of the mac and cheese.
- Place the skillet in the smoker and smoke for about 1 hour or until bubbly and golden brown.
- Let cool for 10 minutes before serving.
Notes
For the best flavor, use a mix of sharp and melty cheeses. Hickory pellets give a strong smoky taste, while applewood provides a sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg