Smoked Mac and Cheese

Indulge in the ultimate comfort food with our Smoked Mac and Cheese. This recipe transforms a classic favorite by infusing it with a subtle smokiness, complementing the creamy, rich cheese sauce. Perfect as a side dish for BBQs or as a hearty main course, our Smoked Mac and Cheese is sure to be a hit with all ages. Follow our simple steps to create this mouthwatering dish that combines traditional flavors with a delightful smoky twist.

Ingredients:

• 1 lb elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded Gruyère cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/2 cup breadcrumbs (for topping)
• Wood chips (preferably hickory or applewood) for smoking

Instructions:

Pasta Preparation (10 minutes): Cook the macaroni according to package instructions until al dente. Drain and set aside.

Cheese Sauce (15 minutes): In a large pot, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk and heavy cream, cooking until the sauce thickens. Remove from heat and stir in cheddar and Gruyère cheeses until melted. Add smoked paprika, garlic powder, salt, and pepper.

Combining (5 minutes): Mix the cooked macaroni with the cheese sauce. Transfer to a greased cast-iron skillet or a smoker-safe dish.

Pre-Smoker Setup (10 minutes): Preheat your smoker to 225°F (107°C). Soak your wood chips in water for 30 minutes.

Smoking (1 hour): Sprinkle breadcrumbs over the mac and cheese. Place in the smoker and cook until the top is golden and crispy.

Serving: Let the mac and cheese rest for a few minutes before serving warm.

Estimated Time:

• Prep Time: 40 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 40 minutes

Smoker Settings:

• Temperature: 225°F (107°C)
• Wood: Hickory or Applewood