Description
Creamy “smoked mac and cheese” promises a flavor journey with rich, smoky undertones and indulgent cheese blends. Comfort meets culinary artistry in this hearty dish you’ll crave from first bite to last.
Ingredients
Scale
- 1 pound (lb) elbow macaroni (or any short pasta)
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded gouda (or smoked gouda for extra flavor)
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- ½ cup unsalted butter (1 stick)
- 2 tablespoons (tbsps) butter, melted
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon (tsp) garlic powder
- 1 teaspoon (tsp) onion powder
- ½ teaspoon (tsp) smoked paprika
- ½ teaspoon (tsp) smoked paprika
- ½ teaspoon (tsp) black pepper
- ½ teaspoon (tsp) salt
Instructions
- Smoker Preparation: Ignite the smoker to a precise 225°F, selecting apple, cherry, or hickory wood for optimal flavor infusion.
- Pasta Transformation: Immerse pasta in heavily salted water, cooking until perfectly al dente, then drain thoroughly.
- Sauce Crafting: Gently melt butter in a spacious saucepan, whisk in flour until achieving a golden roux, then progressively incorporate milk and cream while continuously stirring to create a velvety base.
- Seasoning Elevation: Blend garlic powder, onion powder, smoked paprika, salt, and black pepper into the thickening sauce, then fold in an array of shredded cheeses until achieving a luxuriously smooth consistency.
- Mac and Cheese Assembly: Meticulously fold cooked pasta into the cheese sauce, ensuring complete and even coating.
- Smoking Preparation: Transfer the mixture into a smoker-safe cast-iron skillet, optionally crown with a crispy topping of panko breadcrumbs and grated Parmesan.
- Flavor Infusion: Position the pan in the smoker, allowing 1-2 hours of gentle smoking until the surface turns golden and contents bubble enthusiastically, stirring midway to maximize smoky depth.
- Serving Finale: Allow a brief resting period before presenting this smoke-kissed delicacy.
Notes
- Choose mild woods like apple or cherry for a subtle smoky flavor that complements the cheese without overpowering it.
- Whisk the cheese sauce constantly and use room temperature ingredients to ensure a smooth, creamy texture without breaking.
- Cover the mac and cheese with foil if it starts to dry out during smoking, and stir occasionally to distribute heat evenly.
- Mix different cheeses like sharp cheddar, gruyère, and smoked gouda for a more complex and rich flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 100 mg