Smoked Mac and Cheese

5 from 2 votes

When it comes to comfort food, few dishes can rival the creamy, cheesy goodness of macaroni and cheese. It's a beloved staple that has graced dinner tables for generations, offering warmth and satisfaction with every bite. But what happens when you take this classic dish and elevate it with a hint of smoky flavor? Enter smoked mac and cheese – a tantalizing variation that takes comfort food to a whole new level.

Prep Time25

Cook Time10

Baking/Smoking Time30

Total Time1 5

Course: Appetizer, Beef Recipes, Side Dish

Cuisine: American

Servings: people

Author: Matt Price

Equipment

1 Cast Iron Skillet or preferred oven-safe skillet

Ingredients

1 lb elbow macaroni
2 cups heavy cream
2 cups half and half
4 tbsps butter
2 tbsps sour cream
2 tbsps all purpose flour
1-2 tbsps sweetened condensed milk
16 oz Colby jack
16 oz sharp cheddar
6 oz Parmesan
8 oz smoked gouda
16 oz mozzarella
AP Seasoning Chicken Bouillon Powder, Paprika, Smoked Paprika (to taste)

Instructions

First step is to shred our cheese. My recommendation is to always shred your own cheese.
Once your cheese is shredded, boil the pasta per package instructions in salted water OR chicken stock.
In a saucepan, melt butter and whisk in flour to make a roux.
Gradually add milk and/or cream, stirring constantly until the sauce thickens. Reduce heat and add shredded cheeses, stirring until melted and smooth.
Add 2 tbsps sour cream, mix to combine and then Season to taste.
Mix your cooked pasta with the cheese sauce and add to a cast iron skillet.
Top with remaining cheese and cook on the smoker (or in the oven) at 350 degrees for 25-30 minutes.

Notes

Wood Choice: Apple or cherry wood gives the best mild smoke flavor. Avoid mesquite or hickory which can overpower the cheese.

Cheese Blend: Use a mix of sharp cheddar, Gruyère, and smoked Gouda for the best flavor and melt.

Smoker Temperature: Keep your smoker between 225-250°F for even cooking without breaking the cheese sauce.

Make Ahead: Assemble a day in advance and refrigerate. Add 15-20 extra minutes of smoke time when cooking from cold.

Nutrition