Smoked Mac and Cheese
Creamy, smoke-kissed mac and cheese topped with a golden, buttery panko crust. The subtle smoky flavor transforms this classic comfort food into a barbecue-worthy side dish that's irresistibly rich and perfectly crunchy.
Ingredients
For the Mac and Cheese:
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1 cup shredded monterey jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
For the Panko Topping:
- 1 1/2 cups panko breadcrumbs
- 4 tbsp melted butter
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 tbsp fresh parsley chopped
Instructions
- Cook elbow macaroni according to package directions until al dente, drain and set aside.
- Preheat smoker to 225°F and prepare a 9x13 inch aluminum pan with cooking spray.
- In a large saucepan over medium heat, melt butter then whisk in flour and cook for 2 minutes until golden.
- Gradually add milk and cream while whisking constantly until smooth and thickened, about 5-7 minutes.
- Remove from heat and stir in all cheeses, garlic powder, onion powder, smoked paprika, salt, and pepper until melted and smooth.
- Combine cooked pasta with cheese sauce and pour into prepared pan.
- Mix panko breadcrumbs with melted butter, parmesan, garlic powder, smoked paprika, and parsley, then sprinkle evenly over mac and cheese.
- Place pan in smoker and cook for 1 hour 30 minutes until top is golden brown and edges are bubbling.
- Remove from smoker and let rest for 10 minutes before serving.