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Smoked Mac and Cheese

Smoked mac and cheese takes creamy, cheesy goodness and adds a deep, savory smoke flavor with crispy, charred edges on top. This crowd-pleasing dish bridges backyard barbecue and dinner-table comfort with restaurant-quality results.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Sauce
  • 1 pound elbow pasta
  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese shredded
  • 1 cup smoked gouda cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
For the Topping
  • 1 cup panko breadcrumbs
  • 4 tablespoons melted butter
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon smoked paprika
For Smoking
  • 2 cups wood chips hickory, oak, or apple
  • Water for soaking chips

Equipment

  • Smoker or grill with temperature control
  • Large pot for boiling pasta
  • Medium saucepan for the cheese sauce
  • Wooden spoon or silicone spatula
  • Whisk
  • Colander for draining pasta
  • 9x13 inch baking dish
  • Instant-read thermometer
  • Meat thermometer for monitoring smoker temperature
  • Aluminum foil
  • Tongs

Method
 

  1. Place wood chips in a bowl and cover with water. Soak for at least 30 minutes before smoking.
  2. Prepare your smoker for indirect heat at 225 to 250 degrees Fahrenheit. Place a water pan in the smoker to regulate temperature and add moisture.
  3. Lightly butter your 9x13 inch baking dish and set aside.
  4. Bring a large pot of salted water to a rolling boil. Add elbow pasta and cook until just shy of al dente, about 7 to 8 minutes. Drain in a colander but do not rinse.
  5. In a medium saucepan over medium heat, melt 6 tablespoons butter. Whisk in flour to create a smooth roux. Cook for 2 to 3 minutes, stirring constantly, without browning.
  6. Gradually whisk in milk a little at a time to avoid lumps. Once all milk is incorporated, increase heat to medium-high and stir frequently until sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  7. Remove pan from heat and stir in sharp cheddar, smoked gouda, gruyere, salt, black pepper, cayenne, and smoked paprika. Stir until cheese melts completely and sauce is smooth and creamy.
  8. Pour hot pasta into the buttered baking dish. Add cheese sauce and fold everything together gently but thoroughly until every noodle is coated.
  9. In a small bowl, mix together panko breadcrumbs, 4 tablespoons melted butter, parmesan cheese, parsley, and smoked paprika. Spread mixture evenly over the top of the mac and cheese.
  10. Once smoker reaches 225 to 250 degrees, add soaked wood chips to the firebox or smoke box. Place baking dish on grill grates away from direct heat.
  11. Cover smoker and smoke for 50 to 60 minutes, until top is golden brown and edges bubble gently. Internal temperature should reach about 160 degrees Fahrenheit.
  12. Remove baking dish from smoker and let sit for 5 minutes before serving to allow sauce to set slightly.

Notes

Use freshly shredded cheese from a block for smooth melting. Keep smoker temperature steady between 225 and 250 degrees. If topping browns too quickly, tent loosely with foil after 30 minutes. Choose mild smoke wood like apple or cherry if unsure about smoke intensity. Stir gently halfway through smoking for even heating. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.