The Ultimate Smoked Mac and Cheese

A wooden spoon scooping out some smoked mac and cheese from the dish with cheese strings on the bottom of the spoon.

The Ultimate Smoked Mac and Cheese

Upgrade your comfort food game with the ultimate smoked mac and cheese! Made with cheddar, Gouda and Gruyère and topped with crispy panko crumbs, this cheesy pasta is the perfect side dish for your summer barbecues and holiday celebrations alike. Everyone will happily come back for seconds when this mac and cheese is on the dinner table.

Course Side Dishes

Cuisine American

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings people

Calories 1056kcal

Author Amanda McGrory-Dixon

Equipment

Smoker any type
Wood pellets or chunks preferably hickory
12-inch cast-iron skillet or 9-inch-by-13-inch disposable aluminum pan

Ingredients

1 pound dried elbow macaroni
½ cup plus 1 tablespoon salted butter divided
½ cup panko crumbs
4 garlic cloves minced or grated
½ cup all-purpose flour
2 cups heavy cream room temperature
2 cups whole milk room temperature
2 teaspoons spicy brown mustard
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 cups cheddar cheese divided
2 cups Gouda cheese divided
2 cups Gruyère cheese divided

Instructions

Heat smoker to 225 degrees. Bring a large pot of salted water to a boil. Cook the elbow macaroni one to two minutes less than what the package directions dictate. Drain and reserve in a large mixing bowl.
While the water boils and the pasta cooks, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the panko crumbs and stir to coat. Continue to cook, stirring every so often, until the panko crumbs turn golden brown. Remove from heat and reserve.
Melt the remaining ½ cup butter in the pot over medium heat. Add garlic and cook for 30 seconds, stirring constantly. Whisk in the flour. Continue to whisk constantly for about three minutes.
Slowly pour in the heavy cream and milk, whisking constantly to create a smooth mixture. Season with spicy brown mustard, salt, black pepper and smoked paprika. Bring to a simmer, whisking frequently. Do not boil as that can cause the milk to separate and leave you with a grainy sauce.
Turn off the heat. Stir in 1 cup cheddar, 1 cup Gouda and 1 cup Gruyère until the cheese melts and becomes one cohesive mixture.
Add the macaroni to the pot with the cheese sauce and stir to coat.
Pour half the mac and cheese into a greased 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half the remaining cheese on top. Pour the rest of the macaroni on the cheese layer and top with the last of the cheese. Sprinkle the browned panko crumbs on top.
Place in the smoker with a water pan and close the lid. Smoke for one hour. The sides should be hot and bubbly when ready. Enjoy!

Video

Notes

Make-ahead directions: Rinse the macaroni with cold water after cooking. Store the pasta, cheese sauce, and shredded cheese components in separate airtight containers in the refrigerator for up to two days. When you're ready to assemble, pop the cheese sauce in the microwave to make it a liquid consistency again and maybe add a splash of milk — it doesn't need to be hot, just warm enough so that you can stir it. Now assemble as directed right before smoking and then smoke.

Let the milk and heavy cream sit at room temperature. If the liquid is too cold, the roux can seize. Set the two at room temperature for 30 minutes before cooking or give them a quick 1-minute trip to the microwave.
For the best texture, shred the cheese yourself.
For 2 cups of grated cheese, you'll need about 8 ounces of each cheese.
Store leftovers in an airtight container for three to four days. You can reheat in the microwave. Feel free to add a little additional milk or cream.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition