Smoked Macaroni and Cheese
This smoked macaroni and cheese features sharp cheddar, smoked gouda, and a hint of paprika for a deeply savory, creamy dish that's perfect for cookouts and comfort food cravings alike.
Ingredients
- 8 oz elbow macaroni — al dente texture works best
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda — fresh-shredded melts best
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt — adjust to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika — Spanish variety recommended
- 1/4 tsp garlic powder — not garlic salt
Instructions
- Preheat smoker to 250°F (or oven to 350°F if not smoking).
- Bring a large pot of salted water to boil. Cook macaroni for 5–6 minutes until just shy of al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 2 minutes.
- Slowly whisk in milk. Simmer and stir until thickened, about 3–4 minutes.
- Stir in salt, pepper, smoked paprika, and garlic powder.
- Remove from heat. Stir in ¾ of the cheddar and gouda until melted and smooth.
- Fold in the cooked macaroni until evenly coated.
- Pour into cast iron skillet or baking dish. Top with remaining cheese.
- Place in smoker for 30–40 minutes, or bake in oven for 25–30 minutes until bubbling and golden.
- Serve hot, optionally with coleslaw or barbecue meats.
Notes
Use hickory, apple, or cherry wood for the best smoke flavor. For oven-only preparation, add 1/4 tsp liquid smoke to the sauce. Leftovers reheat well with a splash of milk. To make ahead, assemble and refrigerate up to 24 hours before smoking or baking. Substitute gluten-free pasta and flour for a GF-friendly version. Smoked provolone can be used in place of smoked gouda.
