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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese turned ultra-creamy with a rich cheese sauce and a crispy golden panko top. Cooked low-and-slow at 225°F until it’s bubbly and smoky, with a short rest for easy serving.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni
Cheese sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar cheese, shredded
  • 2 cup Gouda cheese, shredded
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Panko topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker and cook pasta
  1. Prepare smoker to 225°F with your choice of wood, keeping the temperature steady before you load the pan. Visual cue: you should see consistent smoke drifting through the cooking chamber.
Make the cheese sauce
  1. Melt butter in a saucepan over medium heat until fully liquefied. Visual cue: it should look smooth and glossy, not browned.
  2. Whisk in all-purpose flour and cook for 1-2 minutes to form a roux. Visual cue: the mixture will thicken slightly and look paste-like.
  3. Whisk in whole milk and heavy cream gradually until smooth. Visual cue: the sauce will turn creamy with no flour lumps.
  4. Stir in sharp cheddar cheese and Gouda cheese, then add garlic powder and onion powder. Cook until the cheeses fully melt and the sauce is thick and pourable, about 3-5 minutes.
Assemble and smoke
  1. Mix cooked elbow macaroni with the cheese sauce in a disposable aluminum pan. Visual cue: the pasta should be evenly coated and glossy with sauce.
  2. Top with panko breadcrumbs mixed with melted butter, spreading into an even layer. Visual cue: you should see a light golden crumb layer across the surface.
  3. Smoke for 60-90 minutes at 225°F until bubbly and the top is golden. Visual cue: bubbles should break around the edges and the panko should look crisp and browned.
Rest and serve
  1. Let the mac and cheese rest for 10 minutes before serving. Visual cue: the center will firm up slightly so slices come out clean.

Notes

Pro tip: for the creamiest texture, stir the cheese sauce until smooth before combining with pasta, then keep the smoker at a steady 225°F to avoid breaking the sauce. Refrigerate leftovers in an airtight container for up to 4 days; reheat until hot and bubbly. Freezer: yes, freeze up to 2 months, then thaw in the fridge and reheat in a 350°F oven until warmed through. Dietary swap: use whole-milk and reduced-fat cheese only if you accept a slightly less creamy melt.