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This Smoked Mac and Cheese is rich and creamy, topped with Panko breadcrumbs and smoked on a smoker for a couple hours to add a great smokey flavor. This will be a Mac and Cheese no one will forget.
Macaroni and Cheese is a classic comfort food that I love to make. I have made many different versions of the dish over the years and love every one of them. I’ve tried so many different blends of cheese and ways to make mac and cheese.
This Smoked Mac and Cheese is rich, creamy, and thick. Made in a cast iron skillet so it can go into the smoker once it is all melted and blended together. Adding it to the smoker for a couple hours infuse this with smokey flavors that really turn this mac and cheese up a notch.
Table of Contents
How to make Smoked Mac and Cheese:
Follow the directions and cook your noodles to al dente as they will continue to cook throughout the process. Make your cheese sauce and mac and cheese in a large cast iron skillet. Using the cast iron skillet to make the mac and cheese will allow you to transfer it to the smoker easily. Cook in the smoker for a couple hours to infuse the mac and cheese with the smoke flavor. This adds to the richness of the dish.
Ingredient Notes:
- Elbow Macaroni
- Butter (unsalted)
- All-Purpose Flour
- Dry Ground Mustard
- Half and Half
- Cream Cheese – Cubed
- Shredded Cheddar
- Shredded Mozzarella
- Shredded Parmesan
Ingredients for the topping:
- Panko Breadcrumbs
- Unsalted Butter – melted.
- Smoked Paprika
Directions:
Step One – Cook elbow macaroni according to package directions to al dente. When done drain and set aside.
Step Two – Meanwhile heat smoker to 225 degrees F.
Step Three – On the stove top melt butter in a large pot. Once butter is melted add in flour and whisk until a paste is formed. Add in dry mustard and continue to whisk.
Step Four – Slowly add in half and half (I add about ½ cup at a time) and whisk continuously until a smooth sauce us formed. Keep whisking over medium heat for 2-3 minuets to thicken.
Step Five – Reduce heat and add in cream cheese and mix until cream cheese is melted.
Step Six – Remove from heat and add in all shredded cheese (I add about ½ cup at a time while stirring to make sure it all melted evenly).
Step Seven – Add al dente and drained pasta to your cheese sauce. Mix well then pour into a cast iron skillet or any pan safe for the smoker.
Step Eight – To make your topping mix breadcrumbs and paprika with melted butter. Sprinkle this on top of your mac and cheese.
Step Nine – Place in the smoker closed lid for 1-2 hours. Carefully remove and serve.
What temperature do you smoke the mac and cheese at?
You want to smoke your mac and cheese at a steady 225 degrees. I like using a mild wood for the smoke. A fruit wood like apple, cherry or peach are best. My husband used cherry for this smoke.
Hickory is a tad stronger but would work well. Smoke for 1 to 2 hours. Keep the mac and cheese on the far side of the smoker, furthest from the heat source as you do not want the top to burn from the heat.
What if I do not have a smoker?
If you do not have a smoker, do not fret. You can still achieve a nice smokey flavor by adding a little liquid smoke.
Liquid Smoke is very strong, so when making the cheese sauce for the mac and cheese, add a 1/2 teaspoon of the liquid smoke to the sauce.
If you liked this Smoked Mac and Cheese, try some of my other Mac and Cheese recipes:
Buffalo Mac and Cheese – I love spicy food and this bold Buffalo Chicken Mac and Cheese hit the spot! You will love this new way to do a classic recipe!
Instant Pot Mac and Cheese – Everyone’s favorite comfort food made in the Instant Pot. This Instant Pot Mac and Cheese is the best recipe for Mac and Cheese, and it is made in 10 minutes!
Slow Cooker Mac and Cheese – Nothing better than comfort food in your slow cooker! I love this recipe for Slow Cooker Mac and Cheese. It’s my favorite way to make mac and cheese and comes out perfect every time!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Smoked Mac and Cheese
Ingredients
Mac and Cheese:
- 16 oz elbow macaroni
- 1/2 cup butter, (unsalted)
- 4 tablespoons all-purpose flour
- 1 tablespoon dry mustard grounds
- 2 cups half and half
- 4 oz cream cheese, (cubed)
- 3 cups shredded cheddar
- 1 cup shredded mozzarella
- 1 cup shredded parmesan
Topping:
- 1 cup Panko bread crumbs
- 1/4 cup butter, (unsalted and melted)
- 1/2 teaspoon smoked paprika
Instructions
- Cook elbow macaroni according to package directions to al dente. When done drain and set aside.
- Meanwhile heat smoker to 225 degrees F.
- On the stove top melt butter in a large pot. Once butter is melted add in flour and whisk until a paste is formed. Add in dry mustard and continue to whisk.
- Slowly add in half and half (I add about 1/2 cup at a time) and whisk continuously until a smooth sauce us formed. Keep whisking over medium heat for 2-3 minuets to thicken.
- Reduce heat and add in cream cheese and mix until cream cheese is melted.
- Remove from heat and add in all shredded cheese (I add about 1/2 cup at a time while stirring to make sure it all melted evenly).
- Add al dente and drained pasta to your cheese sauce. Mix well then pour into a cast iron skillet or any pan safe for the smoker.
- To make your topping mix breadcrumbs and paprika with melted butter. Sprinkle this on top of your mac and cheese.
- Place in the smoker closed lid for 1-2 hours. Carefully remove and serve.
