Description
A creamy and smoky twist on the classic mac and cheese, perfect for barbecues and gatherings.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat your smoker to 225°F (107°C).
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 5-7 minutes.
- Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Remove the saucepan from heat and mix in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
- Combine the cheese sauce with the cooked macaroni and mix well.
- Transfer the mac and cheese to a greased aluminum pan or cast iron skillet.
- If using, sprinkle breadcrumbs on top for added texture.
- Place the mac and cheese in the smoker and smoke for 1-1.5 hours, until bubbly and slightly crispy on top.
- Remove from the smoker, garnish with chopped parsley if desired, and serve hot.
Notes
- For a spicier kick, add some diced jalapeños or hot sauce to the cheese sauce.
- Feel free to mix in cooked bacon or pulled pork for a heartier dish.
- Prep Time: 15
- Cook Time: 130
- Category: Main Course
- Method: Smoked
- Cuisine: American
Keywords: smoked mac and cheese, mac and cheese recipe, smoked pasta, cheesy pasta, barbecue side dish