Smoked Mac and Cheese
This creamy smoked mac and cheese recipe is the cheesy, melty, and oh so good! It has a mix 5 different cheeses for the most epic cheese pull and is topped with panko bread crumbs for a nice buttery crunch. This smoked mac n cheese is comfort food to the max and everyone's favorite side dish made even better!
Equipment
- Smoker
- Temperature Gauge
- Grilling Mitts , optional
- Wood Chips
- Charcoal
- 12-inch cast iron skillet OR 9x13 aluminum pan
Ingredients
- 16 oz Cavatappi or Elbow Macaroni Pasta
- 10 oz White Cheddar Cheese, , shredded (about 2 1/2 cups, packed)
- 4 oz Sharp Cheddar Cheese, , shredded (about 1 cup, packed)
- 8 oz Colby Jack Cheese, , shredded (about 2 cups, packed)
- 4 oz Mozzarella Cheese, , shredded (about 1 cup, packed)
- 8 oz Smoked Gouda, , shredded (about 2 cups, packed)
- 4 tbsps Salted Butter
- 8 oz Cream Cheese, , room temperature
- 1 cup Whole Milk
- 1 1/2 cups Heavy Cream
- 2 1/2 tsp Cajun Seasoning
- 1 tsp Ground Mustard
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/8 tsp Nutmeg
- Salt and Pepper, ,to taste
Bread Crumb Topping, optional
- 3/4 cup Panko Bread Crumbs
- 4 tbsps Salted Butter, , melted
- 1/2 tsp Onion Powder
- Salt and Pepper, , to taste
Instructions
- Preheat smoker to 225 degrees F.
- Boil the pasta in a large pot of water until al dente, according to the package directions. While the pasta is boiling, shred all of the cheese into one large bowl and toss together.
- Once the pasta is al dente, drain the cooked macaroni noodles and add them back into the pot. Then add four tablespoons of butter, cream cheese, about 3/4 of the shredded cheese mixture, milk, heavy cream, cajun seasoning, mustard powder, onion powder, garlic powder, nutmeg, and salt and pepper. Stir together until the cheese begins to melt and the butter and cream cheese have melted into the pasta.
- Add mac and cheese to a cast iron pan / large skillet (12 inch) or disposable aluminum pans. If not making the bread crumb topping, add remaining cheese mixture on top.
- (optional) To make the bread crumb topping, in a small bowl, melt the remaining butter and combine melted butter with breadcrumbs, onion powder, and salt and pepper. Sprinkle breadcrumbs on top with remaining cheese mixture.
- Place the pan (uncovered) into the smoker and cover with the smoker lid. Cook over indirect heat for 1-2 hours, depending on how much smoke flavor you like.
Notes
Additions
- Add crumbled bacon on top of the mac for more smoky flavor and a nice crunch texture.
- If you have any pulled pork or smoked brisket, cut it up and add it into the mac and cheese.
- Try adding caramelized onions - they add so much flavor to the mac, especially when cooked in the smoker!
- Add a little hot sauce on top, it's delicious.
- For more smoky flavor, allow the mac and cheese to sit in the smoker for 1.5 - 2 hours.
- When boiling the pasta/macaroni noodles, make sure to salt your water. For added flavor, boil the pasta in chicken broth.
- While the mac and cheese is in the smoker, be sure to check your temperature gauge frequently to ensure the temperature stays around 225 degrees F.
Nutrition
Calories: 702kcal, Carbohydrates: 11g, Protein: 29g, Fat: 61g, Saturated Fat: 37g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 180mg, Sodium: 960mg, Potassium: 227mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2167IU, Vitamin C: 0.2mg, Calcium: 747mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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