Smoked Mac and Cheese
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.
Ingredients
Mac and Cheese:
- 16 oz elbow macaroni
- ½ 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
- ¼ cup butter (unsalted and melted)
- ½ 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 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.
- 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 ½ 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.
Nutrition
Serving: 1cupCalories: 536kcalCarbohydrates: 37gProtein: 20gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 95mgSodium: 561mgPotassium: 209mgFiber: 2gSugar: 4gVitamin A: 1077IUVitamin C: 0.4mgCalcium: 420mgIron: 1mg
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