Smoked Mac and Cheese
This Smoked Mac and Cheese recipe is a flavorful twist on a classic favorite, combining rich, creamy cheese with the smoky goodness of a pellet grill. Perfect for BBQs, family dinners, or anytime you want to impress with a comforting, crowd-pleasing dish. Try it today!
Ingredients
- 8 oz elbow macaroni or any short pasta shape
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 ½ cups sharp cheddar cheese grated
- 1 cup Gruyère cheese grated
- ½ cup Parmesan cheese grated
- Salt and pepper to taste
- ¼ tsp smoked paprika optional, for extra smoky flavor
- 2 tbsp heavy cream optional, for extra creaminess
- 2 tbsp melted butter for brushing the top
Instructions
Preheat the Smoker:
- Set your pellet grill or smoker to 225°F and allow it to come to the right temperature. Preheating is key to ensuring your mac and cheese smokes perfectly.
Cook the Pasta:
- Boil a large pot of salted water over medium-high heat.
- Add the elbow macaroni (or your favorite short pasta), and cook until it reaches an al dente texture (firm but not too soft). Drain the pasta and set it aside.
Make the Creamy Cheese Sauce:
- Melt the butter in a saucepan over medium heat, stirring constantly to ensure it doesn't burn. Once melted, sprinkle in the flour, and cook for 1-2 minutes while continuously stirring. This will create the roux, which thickens your sauce.
- Slowly whisk in the milk, making sure the mixture is smooth and free of lumps. Allow the mixture to simmer until it thickens up (about 5-7 minutes).
- Once thickened, remove from the heat, and stir in the cheddar, Gruyère, and Parmesan cheeses. Keep stirring until they melt into a velvety smooth sauce.
- Add a pinch of salt, pepper, and smoked paprika to taste, along with a splash of heavy cream for extra creaminess, if desired.
Combine Pasta and Sauce:
- In a large bowl, mix the cooked pasta with the freshly made cheese sauce.
- Stir well to coat all of the pasta evenly with the creamy mixture.
Prepare for Smoking:
- Transfer the mac and cheese into a cast-iron skillet or a disposable aluminum pan, spreading it evenly. This will allow for even heat distribution as it smokes.
Smoking Time:
- Place the pan of mac and cheese onto the smoker. Close the lid and allow the dish to smoke for 1.5 to 2 hours, checking halfway through.
- Stir the mixture to make sure the smokiness infuses evenly. The longer you smoke it, the more flavor it will absorb, but be careful not to let it dry out.
Crispy Topping (Optional but recommended):
- If you love a crispy top, brush the surface of the mac and cheese with melted butter around the 1-hour mark.
- You can also add a little more cheese to the top for an extra gooey finish. Let it smoke until the top forms a golden-brown crust.
Check the Temperature:
- The mac and cheese is ready when the internal temperature reaches about 165°F. You’ll know it’s done when the top is bubbly, golden, and slightly crispy.
Serve and Enjoy:
- Remove from the smoker and allow the mac and cheese to sit for a few minutes before serving. This helps the cheese to set and thicken slightly.
- Garnish with an extra sprinkle of Parmesan or a dash of smoked paprika for a finishing touch.