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.

Prep Time10

Cook Time2 30

Course: Appetizer, BBQ, Dinner, Main Course, Side Dish

Cuisine: American, BBQ, Smoker

Keyword: Smoked Mac and Cheese

Servings:

Author: Jennie Duncan

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.

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