The Ultimate “Liquid Gold” Smoked Mac and Cheese
Prep Time:
20 Mins
Cook Time:
45-60 Mins
Forget everything you know about dry, baked pasta. This Smoked Macaroni and Cheese is the definition of “liquid gold,” featuring a velvety three-cheese sauce infused with just the right amount of wood-fired flavor.
Tools & Equipment
Ingredients
- 16 oz - Cavatappi or Cellentani pasta (the corkscrew shape holds the sauce best)
- 4 tbsp - Unsalted Butter
- 1/4 cup - All-Purpose Flour
- 3 cups - Whole Milk (room temperature)
- 1 cup - Heavy Cream
- 8 oz - Cream Cheese (cubed, at room temperature)
- 3 cups - Sharp Cheddar (shredded)
- 2 cups - Smoked Gouda or Monterey Jack (shredded)
- 1/2 cup - Parmesan (grated)
- 1 tsp - Smoked Paprika
- 1/2 tsp - Garlic Powder
- 1/2 tsp - Onion Powder
- 1 cup - Panko breadcrumbs mixed with 2 tbsp melted butter and 1/2 tsp BBQ rub.
- Salt and Black Pepper to taste
Instructions
Step 1
Preheat your smoker to 225°F (107°C).
Step 2
Boil your pasta in salted water for 2 minutes LESS than the package directions for "al dente." The pasta will finish cooking in the smoker; if you boil it fully now, it will turn mushy later. Drain and set aside.
Step 3
Make the Roux & Cheese Sauce - In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until it smells slightly nutty (don't let it brown).
Step 4
Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens enough to coat the back of a spoon.
Step 5
Lower the heat and stir in the cream cheese until melted.
Step 6
Add the Smoked Paprika, Garlic Powder, and Onion Powder.
Step 7
Gradually fold in 2 cups of the Cheddar and 1 cup of the Gouda until the sauce is velvety.
Step 8
In your cast iron skillet or aluminum pan, combine the under-boiled pasta and the cheese sauce. Stir until every noodle is submerged.
Step 9
Top the mixture with the remaining shredded cheese and the buttered Panko crumbs.
Step 10
Place the pan uncovered into the smoker. and Smoke for 45 to 60 minutes. If you want a deeper smoke flavor, keep it at 225°F for the full hour. If you want a crustier, bubbling top, increase the smoker temp to 350°F for the last 10 minutes.
Step 11
Remove from the smoker and let it sit for 5–10 minutes. This allows the sauce to thicken up perfectly before serving.
