Deliciously Simple Smoked Mac and Cheese Recipe

Smoked mac and cheese combines the creamy comfort of traditional mac and cheese with a delightful smoky flavor, elevating this classic dish to new heights. Whether you’re hosting a backyard barbecue or seeking a hearty family meal, this recipe is sure to impress.

Ingredients:

• Pasta: 1 pound (450g) elbow macaroni or your preferred pasta shape.
• Butter: ½ cup (1 stick) unsalted butter.
• Flour: ½ cup all-purpose flour.
• Milk: 2 cups whole milk.
• Heavy Cream: 2 cups heavy cream.
• Cheeses:
  • 3 cups sharp cheddar cheese, shredded.
  • 1 cup smoked gouda cheese, shredded.
• Seasonings:
  • 1 teaspoon ground mustard powder.
  • 1 teaspoon garlic powder.
  • Garnished with salt and freshly ground black pepper to taste.
• Optional:
  • 2 tablespoons hot sauce (e.g., Frank’s Hot Sauce) for a subtle kick.
  • 1 cup panko breadcrumbs mixed with 2 tablespoons melted butter for a crunchy topping.

Instructions:

1. Prepare the Pasta:
   • Cook the pasta in a large pot of salted boiling water until al dente, following package instructions.
   • Drain and set aside.
2. Make the Cheese Sauce:
   • Over medium heat, melt the butter.
   • Whisk in the flour to form a roux, cooking for about 2-3 minutes until light golden.
   • Slowly add the milk and cream, whisking continuously until the mixture thickens and smoothes out.
   • Blend in mustard powder, garlic powder, salt, and pepper.
   • Reduce heat to low and add the shredded cheddar and smoked gouda cheeses. The sauce should be fully melted and creamy.
   • If using, mix in the hot sauce for added depth of flavor.
3. Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring gently to ensure all pasta is well coated.

1. Prepare for Smoking:
   • Transfer the mac and cheese to a cast-iron skillet or a greased aluminum pan suitable for smoking.
   • If desired, sprinkle the panko breadcrumb mixture evenly over the top for a crunchy crust.
2. Smoke the Mac and Cheese:
   • Preheat your smoker to 225°F (107°C), using mild wood chips like hickory, pecan, or cherry for a balanced smoky flavor.
   • Place the skillet in the smoker and cook for 1 hour, allowing the smoke to infuse the dish.
   • For a stronger smoky taste, you can extend the smoking time up to 2 hours, but be cautious not to dry out the pasta.
3. Serve:
   • Once smoked to your liking, remove the mac and cheese from the smoker.
   • Allow the flavors to meld for a few minutes before serving.
   • Enjoy your homemade smoked mac and cheese as a standout side dish or a satisfying main course.

Tips:

• Cheese Selection: Freshly shredding your cheese is recommended, as pre-shredded cheeses often contain additives that can affect the creaminess of the sauce.
• Pasta Choice: While elbow macaroni is traditional, feel free to experiment with other pasta shapes like penne or shells to hold the cheesy sauce.
• Smoking Wood: Avoid using overly strong woods like mesquite, which can overpower the dish.
• You can store leftovers for up to four days in the refrigerator if they’re in an airtight container. Add milk if needed to restore creaminess, if necessary, and reheat gently.

This smoked mac and cheese recipe offers a delightful twist on a beloved classic, combining creamy, cheesy goodness with a subtle smoky flavor that’s sure to become a favorite at any gathering.