Some dishes just feel like home, and mac and cheese is one of them. Whether it’s bubbling away in a cast-iron skillet on a Sunday afternoon or served alongside smoked brisket at a backyard cookout, this Southern classic brings comfort in every bite. The key is balance – rich, creamy sauce, perfectly cooked pasta, and that golden, crispy topping we all fight over. This version keeps things simple and soulful, a recipe worth handing down.
Smoked Mac and Cheese Recipe
Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 1 Hour
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded (smoked Gouda if available)
- 1 cup Monterey Jack cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat smoker to 225°F with your choice of wood (oak or hickory work beautifully).
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour to make a roux and cook 1–2 minutes.
- Slowly whisk in warm milk and cream. Stir until sauce thickens, about 5 minutes.
- Add cheddar, Gouda, Monterey Jack, garlic powder, smoked paprika, salt, and pepper. Stir until smooth and creamy.
- Fold in cooked pasta and pour mixture into a greased cast-iron skillet or aluminum pan.
- Toss breadcrumbs with melted butter and sprinkle evenly over the top.
- Place pan in smoker and cook uncovered for 1 hour, until bubbly with a smoky crust.
- Serve hot, straight from the skillet.
Pro Tip: Try adding chopped brisket, pulled pork, or even a drizzle of barbecue sauce before smoking for a hearty, crowd-pleasing twist.
