The Best Smoked Mac and cheese Family Favorite

Name: The Best Smoked Mac and cheese Family Favorite
Ingredients: 1 pound elbow macaroni; 3 cups sharp cheddar cheese, shredded; 1 cup smoked gouda cheese, shredded; ½ cup Parmesan cheese, grated; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and black pepper, to taste; 1 cup panko breadcrumbs; 2 tablespoons melted butter; 8 slices cooked veal , crumbled; 1 cup pulled pork or chopped brisket; Smoker or pellet grill; Cast-iron skillet or disposable aluminum pan; Mixing bowls; Whisk; Elbow macaroni holds the cheese sauce best because of its curves and grooves.; Sharp cheddar is essential for bold, cheesy flavor.; Smoked Gouda intensifies the smoky flavor in harmony with the smoker.; Heavy cream and whole milk combine for a rich but pourable sauce.; Panko breadcrumbs deliver a crunchy topping that holds up after smoking.; Smoked paprika adds a second layer of smoke without overpowering the dish.; veal or pulled pork makes it hearty enough to serve as a main course.; Preheat your smoker to 225 °F (107 °C) using your preferred wood—hickory or apple impart a balanced smoke profile.; Boil 1 lb elbow macaroni in well-salted water following package directions, but drain 2 minutes before al dente to prevent overcooking during smoking.; Rinse the pasta under cold water to halt cooking and set aside in a large mixing bowl.

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Discover creamy, smoky indulgence with our easy smoked mac and cheese recipe—perfect for family dinners and BBQ gatherings.

Ingredients

Instructions

Preheat & Prep: Preheat your smoker to 225 °F using pecan or apple wood for a mild smoke
Learn to Smoke Meat with Jeff Phillips
Cook Pasta: Boil elbow macaroni in salted water until just shy of al dente, drain, and toss with 1 Tbsp butter
Make Roux: In a saucepan over medium heat, melt remaining butter. Whisk in flour and cook 1 minute. Slowly whisk in half-and-half until smooth and thickened
Add Cheeses & Seasonings: Remove from heat. Stir in cream cheese until melted, then add cheddar and Gouda in batches, whisking until fully combined. Stir in Dijon, paprika, garlic powder, salt, and pepper
Combine & Transfer: Fold cheese sauce into pasta. Transfer mixture into a lightly greased cast-iron skillet or aluminum pan
Top & Smoke: In a small bowl, mix panko with melted butter and rub. Evenly sprinkle over mac and cheese. Place pan in smoker and cook 45–60 minutes until bubbly and crust is golden
Rest & Serve: Remove from smoker and let rest 10 minutes before serving to set the sauce. Enjoy warm.

The Best Smoked Mac and cheese Family Favorite

Ingredients

Instructions

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