Description
This Smoked Mac and Cheese recipe combines classic creamy macaroni and cheese with a subtle smoky flavor, achieved by slow-smoking the dish in a cast iron skillet. The smoked topping adds a delightful golden crust that complements the rich, cheesy pasta inside. Perfect for summer cookouts or a comforting dinner with a unique twist.
Ingredients
Pasta
- 1 pound elbow macaroni (4 cups)
Cheese Sauce
- 1/2 cup unsalted butter
- 6 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups milk
- 3 1/3 cups shredded sharp cheddar cheese
- 2/3 cup shredded Parmesan or Pecorino Romano
Topping
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the Pasta: Cook the elbow macaroni according to the package directions until al dente. It's important not to overcook the pasta so it holds shape after smoking. Drain the pasta but do not rinse it to keep the starches that help thicken the cheese sauce.
- Preheat the Smoker: While pasta cooks, preheat your smoker to 225 °F (107 °C). Use a mild wood such as apple, cherry, or pecan to impart a delicate smoky flavor without overpowering the cheese.
- Melt Butter in Skillet: Place a 12-inch cast iron skillet over medium heat and melt 1/2 cup unsalted butter until fully melted and hot.
- Make the Roux: Stir in 6 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika until completely combined, forming a thick paste (roux).
- Add Milk Gradually: Slowly pour in the 4 cups of milk while stirring constantly to prevent lumps.
- Simmer the Sauce: Bring the mixture to a boil, then reduce heat to low and let it simmer for 1 minute while stirring continuously to thicken the sauce.
- Add Cheese: Gradually add the shredded sharp cheddar cheese and Parmesan or Pecorino Romano, stirring constantly until the cheese fully melts and the sauce is smooth.
- Combine with Pasta: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat every piece of pasta evenly.
- Prepare the Topping: In a small bowl, mix together the panko bread crumbs, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until evenly combined.
- Top the Mac and Cheese: Evenly sprinkle the breadcrumb mixture over the cheese-coated pasta in the cast iron skillet.
- Smoke the Dish: Place the skillet uncovered into the preheated smoker. Smoke at 225 °F (107 °C) for 1 to 1.5 hours, or up to 2 hours, until the mac and cheese has absorbed a nice smoky flavor and the top is golden and bubbly. Avoid exceeding 225 °F to prevent drying out.
- Store Leftovers: Allow any leftovers to cool, then transfer to an airtight container and refrigerate for up to 4 days.
Notes
- Use mild woods like apple, cherry, or pecan for smoking to avoid overpowering the cheese flavor.
- Do not rinse the pasta after cooking to maintain starch that thickens the sauce.
- Maintain smoker temperature at or below 225 °F to prevent drying out the mac and cheese.
- Leftovers keep well refrigerated for up to 4 days in an airtight container.
- A cast iron skillet is ideal for even heat distribution and safe use in the smoker.
