Description
A creamy and smoky mac and cheese perfect for your Memorial Day cookout.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 cup smoked Gouda cheese, shredded
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your smoker to 250°F (120°C).
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove from heat and stir in salt, pepper, and paprika.
- Add cheddar, Gruyere, and smoked Gouda cheeses, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Transfer the mac and cheese to a disposable aluminum pan suitable for smoking.
- In a small bowl, combine panko breadcrumbs and 2 tablespoons melted butter. Sprinkle evenly over the mac and cheese.
- Place the pan in the preheated smoker and smoke for 1 to 1.5 hours, or until the topping is golden brown and the mac and cheese is heated through.
- Let stand for 10 minutes before serving.
Notes
- You can use any combination of your favorite melting cheeses.
- For a deeper smoky flavor, use wood chips like hickory or pecan.
- Prep Time: 20 min
- Cook Time: 1.5 hours
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pan
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: smoked mac and cheese, memorial day recipe, barbecue side dish, cheesy pasta, comfort food, smoked cheese