Made with cheddar, Gouda and Gruyère and topped with crispy panko crumbs, this smoked mac and cheese is the perfect side dish for your summer barbecues and holiday celebrations alike.
Macaroni Butter Panko crumbs Garlic Flour Heavy cream Whole milk Spicy brown mustard Salt & pepper Smoked paprika Cheddar Gouda Gruyère
Bring a large pot of salted water to a boil. Cook the macaroni one to two minutes less than what the package directions dictate. Drain and reserve.
1
Melt butter in a skillet. Add garlic and cook for 30 seconds, stirring constantly. Whisk in the flour.
2
Whisk in the heavy cream and milk and stir in seasonings. Bring to a simmer. Stir in the cheeses until they melt.
3
Once the cheese melts and turns into a creamy sauce, add the cooked macaroni and stir well to coat the pasta.
4
Spoon half the pasta into the baking dish and top with shredded cheese. Repeat with the other half of pasta and sprinkle panko on top of the cheese. Place in the smoker and smoke for an hour.
5
When only the best comfort food will do, you need to make this smoked mac and cheese. Every bite is pure indulgence.
This is the best mac and cheese I’ve ever had. Thank you for sharing this recipe! This is my 4th one in 2 months.