Smoked Mac and Cheese
This smoked mac and cheese recipe takes everything you love about the classic side dish and dials it up to eleven. Melted cheddar and gouda cheese over macaroni, cooked over apple smoke, and topped with crispy bacon. What could be more American?
Equipment
- Apple wood chips
Ingredients
- 1 lb elbow macaroni
- ¼ cup unsalted butter
- ¼ cup flour
- 2 cups grated cheddar
- 2 cups gouda
- 2 cups milk either whole or half and half
- ½ tsp ground black pepper
- 1 tsp kosher salt
- ¼ tsp smoked paprika
Topping
- 4 strips crispy bacon diced
- parseley finely chopped
Instructions
- Prepare the elbow macaroni in line with packet instructions. Cook to al dente, where they are tender but firm and not too soft.
- Fire up smoker to 225°F (107°C). If you are using a charcoal grill, set up for 2-zone cooking or indirect grilling. Add applewood to fire box or coals.
- While smoker warms up, heat a cast iron skillet over medium heat. Melt the butter and whisk in the flour until smooth.
- Increase heat and slowly whisk in the milk, stirring constantly until fully combined. Reduce heat to low.
- Stir in cheddar and gouda until melted. Remove pan from heat.
- Add cooked macaroni to pan, stirring until pasta is evenly coated.
- Transfer skillet to smoker. Close the chamber lid or door, and smoke for one hour.
- Remove from smoker. Top with crispy bacon (or stir in). Serve immediately.