Description
Creamy, smoky, and ultra-comforting—this smoked mac and cheese is a BBQ favorite your guests will ask for again and again.
Ingredients
1 lb elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar, shredded
1 cup smoked gouda, shredded
1/2 cup mozzarella or fontina
Salt, pepper, paprika to taste
Optional: 1/2 cup cream cheese or sour cream
Optional topping: 1/2 cup crushed Ritz or panko + 2 tbsp butter
Instructions
1. Boil macaroni just until al dente. Drain and set aside.
2. Melt butter in saucepan, whisk in flour to make roux.
3. Slowly whisk in milk and cream. Simmer until thickened.
4. Stir in cheeses until melted and smooth. Season to taste.
5. Fold in macaroni and mix to coat evenly.
6. Transfer to skillet or foil pan, top with crumbs if using.
7. Smoke at 225°F uncovered for 45–60 minutes.
8. Remove when golden and bubbly. Let rest 10 minutes before serving.
Notes
Use freshly shredded cheese for better texture.
Try different woods like apple, cherry, or pecan for unique flavors.
To reheat, add a splash of milk and bake covered until warm.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 440mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg