Smoked Macaroni and Cheese Recipe

Set your smoker to 250°F (120°C) to ensure it reaches the proper temperature before cooking your dish.

Bring a pot of salted water to a boil and cook the elbow macaroni according to the package instructions until just al dente. Drain and set aside.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.

Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Continue cooking for 4 to 5 minutes, stirring frequently, until the sauce starts to thicken.

Lower the heat and stir in the sharp cheddar, Monterey Jack, and smoked Gouda cheeses until fully melted and smooth. Add the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Stir to combine.

Add the cooked macaroni to the cheese sauce and stir well to ensure every piece is evenly coated.

Transfer the mac and cheese mixture into a large cast-iron skillet or another smoker-safe baking dish. Sprinkle the breadcrumbs evenly over the top.

Place the dish uncovered in the preheated smoker and cook for 45 to 60 minutes until the cheese sauce is bubbly and the top is lightly golden.

Remove from the smoker, sprinkle with chopped parsley, and serve hot for a delicious, smoky twist on classic mac and cheese.