Smoked Mac N Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 servings
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Calories
516 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Smoked Mac N Cheese
Description
Smoked Mac N Cheese starts with al dente elbow macaroni mixed into a smooth cheese sauce made from butter, flour, black pepper, garlic powder, milk, half and half, cream cheese, gouda, and cheddar. The sauce is rich and creamy, blending multiple types of cheese for depth of flavor. A topping of panko breadcrumbs, Parmesan, parsley, and melted butter adds crunch and brightness once baked or smoked. This dish is assembled so it can be smoked, infusing the traditional creamy, cheesy pasta with a mild smoky aroma and a golden crust from the breadcrumb topping.
The smoked mac and cheese works well as a comforting side dish to grilled meats or smoked barbecue, but it is filling enough to serve on its own. The combination of sharp and mild cheeses, along with the garlic and pepper, keeps the flavor balanced. The shredded cheese ensures a smooth, cohesive sauce without clumps.
Ingredients
Cheese Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups milk
- 1 cup half and half
- 4 ounces cream cheese
- 1½ cups gouda cheese shredded
- 3 cups cheddar cheese shredded sharp
Pasta
- 16 ounces elbow macaroni
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons parsley chopped
- ¼ cup Parmesan Cheese grated
- 2 tablespoons butter melted
Instructions
- Start by bringing a large stock pot of salted water to a boil. Add in the elbow macaroni and cook until al dente. (Follow package directions.)
- While the pasta is cooking, make the cheese sauce. Start heating a deep large skillet or medium saucepan over medium heat.
- Once heated, add in the butter and melt. Once melted, add the flour and whisk. You want it to be smooth. I use this silicone whisk for this recipe.
- Continue whisking and let the flour cook for about 2-3 minutes.
- Add in the black pepper and garlic powder and continue whisking for another minute.
- Slowly pour in the half and half and milk while whisking. Heat over low heat until simmering.
- Once simmering, add in the cream cheese, gouda, and sharp cheddar. Whisk until smooth and all of the cheese is melted.
- Remove from the heat and set aside.
- Once the pasta has cooked to al dente, drain it completely and add the cooked macaroni noodles to the dish you’ll be using to smoke the macaroni and cheese. I recommend a heavy-duty, disposable cake pan. It may seem a bit runny when you first put it in the pan, but the pasta will continue to soak up the cheese sauce as it smokes. You don’t want it to be dry.
- Pour the cheese mixture into the pan with the cooked pasta and stir to combine.
- In a separate small mixing bowl, combine the panko bread crumbs and melted butter. Mix until the bread crumbs are coated. Add in the parmesan cheese and parsley and mix to combine.
- Sprinkle the bread crumb topping evenly over the macaroni mixture.
- Add to a smoker that is preheated to 225ºF. Smoke for 30-45 minutes, just until bubbly. You don't want to overdo it or it will become dry.
- Remove from the smoker and allow it to cool for 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 568mg | 24% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 863IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 529mg | 53% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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