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Smoked Mac and Cheeese

The BEST recipe for Smoked Mac and Cheese combines cheddar cheese and smoked gouda to create an incredibly creamy sauce. It's topped with a deliciously crispy panko topping and has a wonderful smoky flavor from cooking on the smoker for an hour.
Servings: 8 people
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Author: Whitney Bond
Course: Main Course, Side Dish
Cuisine: American

Video

Ingredients

Mac and Cheese

  • 1 pound macaroni noodles
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 tablespoon mustard powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon hot sauce
  • 2 cups half and half
  • 8 ounces cream cheese, cubed
  • 2 cups extra sharp cheddar cheese, shredded
  • 2 cups smoked gouda cheese, shredded

Topping

  • 1 cup panko bread crumbs
  • ¼ cup unsalted butter
  • 2 tablespoons steak seasoning, click link for recipe

Instructions

  • Bring a large pot of salted water to a boil on the stove.
  • Add the macaroni noodles and cook 1-2 minutes less than the package directions, until al dente.
  • Drain the noodles and set aside.
  • Preheat a smoker to 225°F.
  • Place a 12 inch cast iron skillet on the stove over medium heat.
  • Add 1/4 cup unsalted butter.
  • Once melted, add the flour and whisk with the butter to form a roux, then stir in the mustard powder, salt, pepper and hot sauce.
  • Slowly pour in the half and half and bring to a gentle boil.
  • Add the cream cheese and stir consistently until it’s melted and the sauce is smooth.
  • Turn the heat on the stove to medium-low and stir in the shredded cheddar and smoked gouda cheese.
  • Stir consistently until the sauce is smooth and creamy.
  • Turn the heat off on the stove and stir in the cooked macaroni noodles.
  • In a small bowl, melt the ¼ butter for the topping, then stir in the panko bread crumbs and steak seasoning.
  • Sprinkle this mixture evenly over the mac and cheese in the skillet.
  • Place the skillet of mac and cheese in the smoker for 1 hour.

Notes

  • If you don't have a smoker, this recipe can be baked in the oven at 350°F for 30 minutes. If you want to toast the breadcrumb topping at the end, place it under the broiler on high for 2-3 minutes.
  • You can also cook it on a grill over medium heat for 20-30 minutes.
  • If you don't have a cast iron skillet, prepare the mac and cheese in any skillet or pot on the stove, then transfer it to an aluminum foil pan and top it with the breadcrumb topping. An aluminum pan is safe to use in the oven, on the grill or in the smoker.
  • To make a thinner cheese sauce, add 1/2 cup milk to the cheese sauce, along with the half and half.
  • I recommend using apple, cherry, maple or pecan wood to smoke the mac and cheese.
  • Do not smoke the mac and cheese for longer than an hour or it will dry out the cheese sauce and the noodles will get overcooked.

Nutrition Facts

Calories 868kcal (43%)Carbohydrates 58g (19%)Protein 34g (68%)Fat 56g (86%)Saturated Fat 33g (165%)Polyunsaturated Fat 3gMonounsaturated Fat 15gTrans Fat 1gCholesterol 176mg (59%)Sodium 1305mg (54%)Potassium 377mg (11%)Fiber 3g (12%)Sugar 7g (8%)Vitamin A 1594mg (32%)Vitamin C 1mg (1%)Calcium 749mg (75%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!