Description
A rich, velvety mac and cheese infused with irresistible smoky flavor, featuring a blend of cheeses and a perfectly smooth sauce, finished in the smoker for an unforgettable depth of taste. This is one of the best smoked mac and cheese recipes for any occasion.
Ingredients
1 lb elbow macaroni (or other short pasta)
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
1 tsp smoked paprika
1 tsp dry mustard powder
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1 tbsp Dijon mustard
4 cups sharp cheddar cheese, freshly shredded
1.5 cups smoked Gouda cheese, freshly shredded
1.5 cups Monterey Jack cheese, freshly shredded
Optional: Fresh parsley or chives, for garnish
Instructions
Step 1: Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
Step 2: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, gradually whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden and smells nutty.
Step 3: Slowly whisk in the whole milk, followed by the heavy cream. Continue whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 5-7 minutes. It should coat the back of a spoon.
Step 4: Reduce the heat to low. Add the smoked paprika, dry mustard powder, garlic powder, onion powder, salt, and black pepper. Stir to combine. Then, gradually add the shredded sharp cheddar, smoked Gouda, and Monterey Jack cheese blend, a handful at a time, whisking until each addition is fully melted and smooth before adding more. This ensures a silky, lump-free sauce.
Step 5: Stir in the Dijon mustard. Taste the cheese sauce and adjust seasonings as needed. It should be well-seasoned to complement the smoky flavor.
Step 6: Add the cooked, drained pasta to the cheese sauce. Stir gently until the pasta is completely coated. Transfer the mixture to a large (9x13 inch or similar) disposable aluminum pan or an oven-safe casserole dish.
Step 7: Preheat your smoker to 225-250°F (107-121°C). For best results, use fruitwoods like apple or cherry, or milder woods like pecan or oak.
Step 8: Place the pan of mac and cheese directly on the smoker grates. Smoke for 1.5 to 2.5 hours, or until the mac and cheese has developed a beautiful golden-brown top, a noticeable smoky aroma, and the edges are bubbling. Stir gently once or twice during smoking to ensure even smoke distribution.
Step 9: Carefully remove the smoked mac and cheese from the smoker. Let it rest for about 15-20 minutes before serving. Garnish with fresh parsley or chives, if desired, and enjoy one of the most satisfying smoked mac and cheese recipes you'll ever make!
Notes
For best results, use freshly grated cheese. Pre-shredded cheese often contains anti-caking agents that can make your sauce gritty. Experiment with different wood chips; apple, cherry, or pecan are excellent choices for a milder smoke flavor that complements cheese well. If you don't have a smoker, you can achieve a similar effect by adding a few drops of liquid smoke to your cheese sauce and baking it in the oven, though the authentic smoked flavor is truly unique.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Pasta & Noodles
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 750 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
