Smoked Mac and Cheese
A rich, creamy macaroni and cheese dish infused with gentle smoke flavour — perfect for a BBQ side dish or comfort meal.
Equipment
- Smoker
- 12‑inch cast iron skillet
Ingredients
Pasta
- 1 lb elbow macaroni cooked al dente according to package instructions
Cheese sauce
- 0.5 cup butter unsalted
- 4 Tbsp all‑purpose flour
- 1 Tbsp mustard powder
- 2 cups half‑and‑half
- 4 oz cream cheese softened
- 3 cups sharp cheddar cheese freshly grated
- 1.5 cups smoked Gouda cheese freshly grated
Breadcrumb topping
- 1 cup panko breadcrumbs
- 0.25 cup butter melted
- 2 Tbsp BBQ sweet rub or favourite seasoning mix
Instructions
- Pre‑heat your smoker to 225 °F (approx. 107 °C) using mild hardwood like apple or cherry.
- Cook the macaroni in a large pot of salted boiling water until just al dente, then drain and set aside.
- In a 12‑inch cast iron skillet over medium heat, melt the ½ cup butter, then whisk in the 4 Tbsp flour to form a roux; add the mustard powder and continue whisking until smooth.
- Slowly whisk in the half‑and‑half until the mixture thickens; reduce heat to low and stir in the cream cheese until smooth.
- Add the cheddar and smoked Gouda (in batches), stirring until melted and fully combined into a smooth sauce.
- Add the cooked pasta to the sauce and stir to coat evenly; transfer the mixture back into the skillet if required.
- In a bowl, combine the melted ¼ cup butter, panko breadcrumbs and BBQ rub; sprinkle this topping evenly over the pasta mixture.
- Place the skillet into the pre‑heated smoker and smoke for about 1 hour (or up to 2 hours for stronger smoke flavour) at 225 °F, until the top is golden and bubbling.
- Carefully remove the skillet, let rest for a few minutes, then serve warm.
Notes
Feel free to swap in cooked bacon, jalapeños, pulled pork or lobster for added indulgence. Use smoked cheeses or stronger woods cautiously so the smoke flavour doesn’t overpower the cheese sauce.