Description
This Smoked Mac and Cheese elevates the classic comfort dish with an intense, addictive smoky flavor. Featuring perfectly elbow macaroni baked in a decadent, creamy sauce made with sharp cheddar and rich smoked Gouda, it’s finished with a savory, crunchy panko breadcrumb topping. This one-skillet recipe is a must-have, game-changing side dish for any BBQ or gathering.
Ingredients
Main Ingredients
- 1 pound elbow macaroni noodles, cooked according to package instructions
- 1/2 cup butter
- 4 Tbsp all-purpose flour
- 1 Tbsp ground mustard powder
- 2 cups half and half
- 4 oz cream cheese
- 3 cups sharp cheddar cheese, grated
- 1 1/2 cups smoked Gouda cheese, grated
Breadcrumb Topping
- 1 cup panko bread crumbs
- 1/4 cup butter, melted
- 2 Tbsp Hey Grill Hey Sweet Rub (or your favorite dry rub)
Instructions
Cook the Noodles
Bring a large pot of salted water to a boil. Cook the elbow macaroni noodles only to the stage (they should still be slightly firm). Drain the noodles and set them aside.
Preheat the Smoker
Preheat your smoker to 107°C (225°F) using a mild hardwood like apple or cherry wood.
Make the Roux and Cheese Sauce
Heat a 12-inch cast iron skillet over medium heat on your stovetop. Make the Roux: Melt the 1/2 cup of butter, then whisk in the all-purpose flour until a smooth paste forms. Whisk in the ground mustard powder. Finish the Sauce: Pour in the half and half and whisk continuously until it reaches a gentle boil. Reduce the heat and whisk in the cream cheese until the sauce is completely smooth. Finally, whisk in the grated cheddar cheese and smoked Gouda until fully melted and the sauce is uniform.
Combine and Top
Turn off the stovetop heat and pour the cooked macaroni noodles into the skillet with the cheese sauce. Stir gently until all the noodles are coated. Make the Topping: In a small bowl, combine the melted 1/4 cup of butter, the Sweet Rub, and the panko bread crumbs. Sprinkle the prepared breadcrumb topping evenly over the mac and cheese in the skillet.
Smoke and Enjoy
Carefully place the skillet in the preheated smoker (225°F). Smoke for 1 hour for a mild flavor, or up to 2 hours for a stronger, more intense smoke flavor. Remove the Smoked Mac and Cheese from the smoker and serve warm while the cheese is still melty.
Notes
Grate Your Own Cheese: For the creamiest sauce texture, always grate the cheddar and Gouda fresh from the block. Pre-shredded cheeses often contain anti-caking agents that can make the final sauce grainy.
Cheese Sauce Consistency: To ensure the sauce is silky smooth, whisk constantly when adding the half and half and the cheeses. The cream cheese is essential for stabilizing the sauce and preventing it from breaking or separating under the smoker’s heat.
Wood Selection: Use a mild fruit wood (cherry, apple, or peach) when smoking cheese. Avoid strong woods like hickory or mesquite, as they can quickly overpower the delicate flavor of the cheeses, especially during a longer smoke time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Smoking, Stovetop
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 cup
- Calories: 670
- Sugar: 8g
- Sodium: 620mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 130mg
Keywords: Smoked Mac and Cheese, BBQ Side Dish, Smoked Gouda, Cast Iron Mac and Cheese, One-Skillet Recipe