Description
Creamy, cheesy, and deeply flavorful, this smoked mac and cheese is the ultimate comfort dish with a smoky BBQ twist. Perfect for cookouts, holidays, or as a hearty side.
Ingredients
500g macaroni or elbow pasta
200g sharp cheddar, shredded
150g smoked gouda, shredded
100g mozzarella, shredded
2 cups whole milk
1 cup heavy cream
2 tbsp butter
2 tbsp flour
1 tbsp Dijon mustard
1/2 tsp smoked paprika
1/2 tsp salt and black pepper
200g smoked sausage, sliced (optional)
Instructions
Melt butter in a saucepan, whisk in flour to form a roux. Slowly add milk and cream, stirring until smooth.
Add cheeses, mustard, paprika, salt, and pepper. Stir until fully melted into a smooth sauce.
Cook pasta al dente, drain, and mix with cheese sauce.
Preheat smoker to 225°F (107°C). Pour mac and cheese into cast iron skillet. Top with sausage if using.
Smoke for 1 hour or until golden on top. Add extra cheese and smoke 15 minutes more for a crispier crust.
Notes
Use applewood or cherrywood for mild smoke. Stir halfway through smoking for even flavor. Add milk when reheating to restore creaminess.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg