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Smoked Mac and Cheese
Level up your mac and cheese game by using your smoker. Our resident Pitmaster has all the tips for making a creamy, never-dry mac that's full of smokey goodness.
Prep Time
10 mins
Smoking Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 Servings
Calories: 756 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 1 pound elbow macaroni
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 teaspoons ground mustard
- 1 teaspoon garlic powder
- 2 cups milk
- 2 cups heavy cream
- 2 tablespoons Frank's RedHot Cayenne Pepper Sauce
- 12 ounces shredded sharp cheddar cheese
Instructions
- Preheat your smoker or pellet grill to 225 degrees Fahrenheit. Use a large 10 or 12-inch cast iron skillet or lightly grease a disposable 9x13 aluminum pan.
- Cook 1 pound elbow macaroni according to the package directions in a large pot of salted water. Cook until just al dente. Avoid overcooking as the pasta will continue to soften in the smoker. Drain the pasta and transfer to your cast iron skillet or prepared pan.
- Meanwhile, melt 1/2 cup salted butter in a medium-sized saucepan over medium heat. Add in 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 1/2 teaspoons ground mustard, and 1 teaspoon garlic powder. Whisk until well combined and cook for 2 to 3 minutes. Slowly pour in 2 cups milk and 2 cups heavy cream and whisk until sauce is thickened and smooth, about 3 to 5 minutes.
- Reduce the heat to low. Add in 12 ounces shredded sharp cheddar cheese and 2 tablespoons Frank's RedHot Cayenne Pepper Sauce and stir until the cheese is melted.
- Pour the cheese sauce over the noodles and stir to combine, ensuring that the noodles in the skillet are evenly coated.
- Put the skillet into the smoker directly onto the center of the grate. Smoke for 30 minutes, then stir so that the smoke has a chance to permeate more of the pasta. Smoke for an additional 30 minutes.
- Once the smoking process is complete, remove the skillet from the smoker. Serve hot.
Cup of Yum
Notes
- Our favorite pellet to use for mac and cheese is hickory. Other good options are pecan and cherry. We recommend against mesquite for this recipe.
Nutrition Information
Serving
1cup
Calories
756kcal
(38%)
Carbohydrates
54g
(18%)
Protein
22g
(44%)
Fat
50g
(77%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
148mg
(49%)
Sodium
818mg
(34%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1754IU
(35%)
Vitamin C
0.4mg
(0%)
Calcium
433mg
(43%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 756
% Daily Value*
| Serving | 1cup | |
| Calories | 756kcal | 38% |
| Carbohydrates | 54g | 18% |
| Protein | 22g | 44% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 148mg | 49% |
| Sodium | 818mg | 34% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1754IU | 35% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 433mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.