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Smoked Mac And Cheese

Smoked mac and cheese with a rich, ultra-creamy cheese sauce and a golden, crispy panko top. Finished in a smoker at low heat until it’s fully bubbly with visible smoke and a bronzed crust.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
rest 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta and sauce base
  • 1 lb elbow macaroni Cooked until al dente before mixing with the sauce.
  • 4 tbsp butter
  • 0.25 cup flour
  • 3 cup milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar, shredded
  • 2 cup smoked Gouda, shredded
  • 1 tsp garlic powder
  • 0.5 salt and pepper Season to taste during the cheese sauce step.
Topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter For mixing with the panko.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and smoker setup
  1. Prepare smoker to 225°F and wait until it stabilizes at that temperature before loading the pan.
Make the cheese sauce
  1. Melt the butter over gentle heat, then whisk in the flour until smooth and lightly bubbling.
  2. Whisk in the milk and heavy cream gradually, maintaining steady heat until the mixture thickens into a smooth sauce.
  3. Add the sharp cheddar and smoked Gouda and stir until fully melted, then season with garlic powder and salt and pepper.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce in an aluminum pan so every noodle is coated.
  2. In a small bowl, stir panko breadcrumbs with melted butter, then spread the topping evenly over the mac and cheese.
  3. Smoke at 225°F for 60-90 minutes, until the mac is bubbly and the top turns golden with visible smoke.
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes before serving so the sauce sets and the crust stays crisp.

Notes

Pro tip: shred the cheddar and smoked Gouda fresh for smoother melting and a creamier texture; if your sauce looks thick, loosen it with a splash of milk before mixing with the pasta. Refrigerate leftovers in an airtight container up to 4 days; reheat in a smoker or oven at 325°F until hot and bubbly. Freezing is yes for leftovers, but the breadcrumb crust may soften—add extra panko and butter on thawed portions if you want a stronger crunch. For a dairy-light swap, use evaporated milk and a reduced-fat cheese blend, keeping the sauce pan warm enough to melt thoroughly.