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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese that stays ultra-creamy with a crispy golden top. Cook in a smoker at 225°F until bubbly and set, then rest before slicing and serving.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni cooked
Roux and dairy
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
Cheeses and seasonings
  • 4 cup sharp cheddar cheese shredded
  • 2 cup Gouda cheese shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Crispy topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 Cast iron skillet

Method
 

Prep the smoker
  1. Prepare smoker to 225°F with your choice of wood. Keep the temperature steady before you load the pan so the topping crisps evenly.
Make the cheese sauce
  1. Melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth to form a roux.
  2. Whisk in 3 cups whole milk and 1 cup heavy cream. Continue whisking until the mixture is thick enough to coat a spoon.
  3. Add 4 cups shredded sharp cheddar cheese and 2 cups shredded Gouda cheese. Stir until fully melted and smooth, then season with 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce in a disposable aluminum pan. Stir thoroughly so every noodle is coated.
  2. Top with panko breadcrumbs mixed with 2 tablespoons melted butter. Spread in an even layer for a crisp, golden finish.
  3. Smoke for 60-90 minutes at 225°F until bubbly and the top is golden. Look for active bubbling around the edges and a browned breadcrumb crust.
Rest and serve
  1. Let rest for 10 minutes before serving. This helps the sauce thicken so the mac stays creamy rather than runny.

Notes

Pro tip: shred the cheddar and Gouda fresh for smoother melting—pre-shredded cheese can turn grainy in a long smoke. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 300°F oven or smoker until hot and bubbly. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half in place of the heavy cream (texture will be slightly less rich).