Description
Smoked Mac & Cheese is a creamy, cheesy pasta dish infused with smoky flavors, making it the perfect side for any BBQ.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup cream cheese
- 4 cups milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your smoker to 225°F.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Add the cream cheese, cheddar cheese, mozzarella cheese, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until the cheeses are melted and the sauce is smooth.
- Combine the cooked macaroni with the cheese sauce and mix well.
- Transfer the mac and cheese to a disposable aluminum pan. If desired, sprinkle breadcrumbs on top for added crunch.
- Place the pan in the smoker and smoke for about 1-2 hours, or until heated through and slightly crispy on top.
- Remove from the smoker and let it cool for a few minutes before serving.
Notes
- For extra flavor, you can add cooked bacon or pulled pork to the mac and cheese.
- Adjust the cheese types based on your preference.
- Make sure to keep an eye on the mac and cheese while smoking to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg