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Smoked Mac And Cheese

Smoked mac and cheese with an ultra-creamy cheese sauce and a golden, crispy panko crust. Cooked in a smoker at low heat until bubbly, then rested for clean, scoopable slices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cook until al dente and drain before combining.
Cheese sauce base
  • 4 tbsp butter Use unsalted butter if you want tighter salt control.
  • 0.25 cup flour All-purpose flour for a smooth roux.
  • 3 cup milk Whole milk gives the creamiest texture.
  • 1 cup heavy cream Adds richness and helps the sauce stay creamy.
Cheese blend
  • 4 cup sharp cheddar Shred fresh for best melt and smoothness.
  • 2 cup smoked Gouda Provides the signature smoked flavor.
  • 1 tsp garlic powder Season the sauce as it simmers off-heat only briefly to avoid bitterness.
Seasoning
  • 0.25 salt and pepper Season to taste; add gradually so the sauce isn’t over-salted.
Topping
  • 1 cup panko breadcrumbs Use for a crisp, golden crust.
  • 2 tbsp melted butter Toss with panko so the topping browns evenly.

Equipment

  • 1 smoker
  • 1 Cast iron skillet

Method
 

Prep the smoker
  1. Prepare smoker to 225°F and keep the temperature steady before placing the pan inside. Visual cue: thin, consistent smoke should be visible when you open the door.
Make the cheese sauce
  1. Melt the butter, then whisk in the flour to form a smooth roux. Visual cue: the mixture should look glossy and thick like wet sand.
  2. Whisk in the milk and heavy cream, then continue whisking until the sauce becomes smooth and slightly thickened. Visual cue: slow bubbles may begin at the edges as you stir.
  3. Add the sharp cheddar and smoked Gouda and whisk until melted and fully combined. Visual cue: the sauce turns silky and uniform without cheese clumps.
  4. Season the sauce with garlic powder, plus salt and pepper, and whisk to distribute evenly. Visual cue: taste should be balanced with a savory, cheesy finish.
Assemble
  1. Mix the cooked elbow macaroni with the cheese sauce until every noodle is coated. Visual cue: pasta should look evenly coated and creamy, not dry.
  2. Transfer to an aluminum pan, then top with the panko breadcrumbs mixed with the melted butter. Visual cue: topping should be evenly scattered, forming a thin, golden layer.
Smoke
  1. Smoke at 225°F for 60-90 minutes until the mac and cheese is bubbly at the edges and the top turns golden. Visual cue: you should see active bubbling and hear gentle crackling from the crust.
Rest and serve
  1. Let the mac and cheese rest for 10 minutes before serving. Visual cue: bubbling calms and the surface firms up slightly so it scoops cleanly.

Notes

Pro tip: shred cheddar and smoked Gouda fresh so the sauce melts smoothly and stays creamy while smoking. Refrigerate leftovers in a covered container up to 3-4 days; reheat covered at 325°F until hot and bubbly. Freezing is not recommended because the cream sauce can separate when thawed. For a dairy-light swap, use lactose-free milk and a lactose-free cheese blend to reduce dairy irritation while keeping the creamy texture.