The Ultimate “Liquid Gold” Smoked Mac and Cheese
Elevate your next cookout with this ultra-creamy Smoked Mac and Cheese. We break down the best cheeses to use, the perfect wood pairings, and the essential gear to get that perfect smoky crust.
Prep Time:
15 Mins
Cook Time:
45–60 minutes
Serves:
10 to 12
Pitmaster Tip: The Cheese Factor
Always use a mix of “melting” cheeses and “flavor” cheeses for your macaroni and cheese. Monterey Jack is a champion melter, while Sharp Cheddar and Smoked Gouda provide the depth of flavor that stands up to the wood smoke.
The Basics
- 1 lb - Elbow Macaroni (cooked 2 minutes less than package directions)
- 4 cups - Shredded Cheese (2 cups Sharp Cheddar, 1 cup Smoked Gouda, 1 cup Monterey Jack)
- 1 quart - Whole Milk
- 1/2 cup - Unsalted Butter
- 1/2 cup - All-purpose Flour
- 8 oz - Cream Cheese (softened)
- 1 tsp - Smoked Paprika
- 1 tsp - Garlic Powder
- 1/2 tsp - Cayenne Pepper (optional for back-end heat)
The Topping
- 1 cup - Panko breadcrumbs
- 2 tbsp - melted butter
- 1/2 cup - Parmesan
Prepare the Smoker::
Step 1
Preheat your smoker to 225°F using a mild fruit wood.
Boil the Pasta::
Step 2
Cook your macaroni in salted water until it is just under al dente. It should still have a firm bite, as it will finish cooking in the cheese sauce on the smoker. Drain and set aside.
Make the Roux::
Step 3
In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty but hasn't turned brown.
Create the Sauce::
Step 4
Slowly whisk in the milk, a little at a time, to avoid lumps. Bring to a low simmer until the sauce thickens. Whisk in the softened cream cheese and your spices until smooth.
The Big Melt::
Step 5
Remove from heat. Fold in 3 cups of your shredded cheese (reserve 1 cup for the top). Stir until you have a thick, velvety liquid gold.
Combine::
Step 6
Fold the cooked pasta into the cheese sauce. Pour the mixture into your Cast Iron Skillet.
Smoke It::
Step 7
Place the skillet uncovered in the smoker at 225°F for 30 minutes. This allows the smoke to penetrate the sauce.
The Finish::
Step 8
Top with the remaining cup of cheese and the buttery Panko mixture. Increase the smoker temp to 350°F (or move to your indoor oven if needed) for 15-20 minutes until the top is golden brown and bubbling.
