Smoked Macaroni and Cheese Recipe

Preheat smoker to 225°F. Use a mild hardwood like applewood, cherry, pecan, hickory of oak. I used a combination fo applewood and hickory.

Boil pasta 1-2 minutes shy of al dente. Drain and toss with a little olive oil. Set aside.

In a large saucepan over medium heat: Melt the butter. It will pop and crackle, then foam. Swirl occasionally and watch closely. It should only take between 3-7 minutes. When brown flecks appear and it smells nutty, the butter is browned.

Whisk in the flour and cook for 1 minute, whisking constantly.

Slowly whisk in the milk and half-and-half. Continue cooking until the sauce thickens.

Stir in Sharp white cheddar, gouda, salt, dry mustard, black pepper, smoked paprika. Do not add liquid smoke when using a smoker. Stir until smooth and creamy. If desired, reserve ½ - 1 cup of cheese to sprinkle on top.

Fold the cooked pasta into the cheese sauce. Transfer to a lightly oiled 12-inch cast iron skillet or large foil pan. Smooth the top and leave it uncovered so the smoke can penetrate.

Place pan on rack in smoker and smoke for: 45–60 minutes for lighter smoke flavor (I did just about 45-50 minutes)90–120 minutes for deeper smoke (avoid much longer to prevent drying out)

Check halfway through and gently stir once if needed to distribute smoke evenly. If you reseserved some cheese, add it now.

The mac and cheese is ready when bubbly and melty with a light smoky crust on top. Serve hot.

Cook the Pasta as directed above.

Brown the Butter & Make the Sauce: Follow the same sauce instructions above (brown butter, whisk in flour, add milk and half-and-half, melt in cheeses, use all smoked cheeses for more smokey flavor).

Add the Smoke Flavor: Since you’re not using a smoker, stir in: ½ teaspoon liquid smoke (or to taste). This mimics the depth you’d get from real smoke.

Bake to Finish: Pour into a greased 9×13-inch baking dish. Bake at 325–350°F for 15–30 minutes, until bubbly and lightly golden.