Smoked Mac and Cheese Recipe: Ultimate Comfort Food with a Twist

I’ve included some videos below for those who prefer to watch rather than read.

If you’re looking for a way to elevate your traditional mac and cheese, you’re in for a treat. This smoked mac and cheese recipe is your ticket to a rich, creamy, and smoky dish that your family will love.

Picture this: perfectly cooked pasta mingling with a creamy cheese sauce, all enhanced by a subtle smoke flavor. Topped with crispy panko breadcrumbs, it’s a side dish that might just steal the spotlight. Grab your cast iron skillet and let’s get smoking!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make smoked mac and cheese. If you don’t have some of these items, substitutes work just fine.

Main Ingredients:

• 1 lb elbow macaroni: Any small pasta shape will work.
• ½ cup butter: You can use margarine as a substitute.
• ¼ cup all-purpose flour: Cornstarch works if you need a gluten-free option.
• 3 cups milk: Half-and-half or evaporated milk can be used for a richer taste.
• 8 oz cream cheese: Greek yogurt or cottage cheese can replace this.
• 2 cups shredded cheddar cheese: Try mozzarella or a blend of your favorite cheeses.

Seasonings and Extras:

• 1 tsp mustard powder: Dijon mustard or yellow mustard can be used.
• Salt and black pepper to taste: Adjust according to your preference.
• 1 cup panko bread crumbs: Crushed crackers or regular bread crumbs will also work.
• 2 tbsp melted butter (for the topping): Olive oil can be used if you prefer.

Mix these ingredients to create a robust, cheesy dish. If you’re missing any items, the substitutes will ensure you still have a delicious smoked mac and cheese.

Instructions

1. Prepare the Macaroni:

   • Cook 2 cups of elbow macaroni according to package directions.
   • Drain and set aside.

2. Make the Cheese Sauce:

   • In a large pot, melt ½ cup of butter over medium heat.
   • Whisk in ¼ cup of flour until it forms a paste.
   • Stir in 1 tablespoon of mustard powder.
   • Gradually pour in 2 cups of half and half, whisking constantly until smooth.
   • Cook the mixture until it starts to boil and then reduce the heat.
   • Add 8 oz of cream cheese and stir until melted.

3. Combine Ingredients:

   • Add the cooked macaroni to the cheese sauce.
   • Mix well to ensure all noodles are coated.

4. Add Topping:

   • In a small bowl, mix 1 cup of panko bread crumbs with 2 tablespoons of melted butter and your favorite BBQ rub.
   • Sprinkle the mixture evenly over the mac and cheese.

5. Smoke:

   • Preheat your smoker to 225°F.
   • Place the mac and cheese in a cast iron skillet or baking dish.
   • Put it in the smoker and close the lid.
   • Smoke for 1 hour, until bubbly and golden brown.

6. Serve:

   • Remove from the smoker.
   • Let it cool for a few minutes before serving.

Tips, Tricks & Storing

Use Quality Cheese: Choose a mix of cheddar, gouda, and mozzarella for a creamy texture and rich flavor. Always grate your own cheese for the best melting results.

Smoking Process: For a smokier taste, use a wood like hickory or apple. Monitor the temperature closely; aim for around 225°F (107°C).

Cheese Sauce: Whisk constantly to avoid lumps. If the sauce is too thick, add a splash of milk to reach your desired consistency.

Crumb Topping: Apply a generous layer of panko bread crumbs mixed with melted butter and seasoning for a crunchy texture.

Storage: Place leftovers in an airtight container. Refrigerate and consume within 3-4 days.

Reheating: Preheat your oven to 350°F (175°C), cover the mac and cheese with foil, and heat for 20-30 minutes. Add a bit of milk to keep it moist.

Freezing: Store in an airtight container for up to 2 months. When ready to eat, thaw in the refrigerator overnight, then reheat as mentioned above.

Extra Tip: Add cooked bacon bits or jalapeños for extra flavor.

Recipe Variations & Serving Suggestions

There are many ways to customize smoked mac and cheese to fit your taste.

Cheese Choices:

• Use a mix of cheddar and gouda for a creamy blend.
• Add some pepper jack for a spicy kick.
• Experiment with smoked mozzarella for extra smoky flavor.

Mix-Ins:

• Bacon pieces for a savory twist.
• Jalapeños for those who like it hot.
• Broccoli for a healthier touch.

Toppings:

• Panko breadcrumbs mixed with melted butter for a crunchy top.
• Crushed potato chips or Ritz crackers for more crunch.

Serving Suggestions:

• Serve alongside grilled meats for a barbecue feast.
• Pair with a fresh salad to balance the richness.
• Try it with a cold beer or a glass of iced tea.

Feel free to make it your own by playing around with these variations!