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Smoked Mac and cheese

Smoked Mac and Cheese: Creamy Comfort Everyone Craves

Ultimate Smoked Mac and Cheese brings creamy comfort food with a rich, smoky flavor that everyone craves.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Elbow Macaroni Substitute: Cavatappi or shell pasta for a different texture.
For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Substitution: Can use margarine or ghee for dairy-free prep.
  • 1/4 cup All-purpose Flour Note: Gluten-free flour can be used for gluten-free diets.
  • 2 cups Half-and-Half Substitute: Heavy cream for a richer sauce or milk for a lighter version.
  • 4 ounces Cream Cheese Substitutions: Neufchâtel cheese for a lighter option.
  • 2 cups Sharp Cheddar Cheese Substitute: Mild cheddar for a less intense flavor or a blend for variety.
  • 1 cup Smoked Gouda Substitution: Regular Gouda or a different smoked cheese can be used.
  • 1 tablespoon Dijon Mustard Omission: Skip if mustard flavor is not preferred.
  • 1 teaspoon Smoked Paprika Substitution: Regular paprika or cayenne for heat.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead, adjusting quantities accordingly.
  • to taste Salt & Black Pepper Adjust to taste; kosher salt recommended.
For the Crunchy Topping
  • 1 cup Panko Breadcrumbs Substitution: Regular breadcrumbs or crushed crackers for a different texture.
  • 2 tablespoons Melted Butter for Topping Omission: Can skip for a lighter version.
  • as desired Sweet or BBQ Rub (optional) Omission: Skip if not desired.

Equipment

  • Smoker
  • Pot
  • Saucepan
  • cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat the smoker to 225°F, using mild woods like apple or pecan for flavor infusion.
  2. Boil salted water in a large pot, add elbow macaroni, and cook until just shy of al dente, about 6-7 minutes, then drain. Toss with 1 tablespoon of butter.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter. Whisk in ¼ cup of all-purpose flour and cook for about 1 minute until bubbly. Gradually pour in 2 cups of half-and-half, whisking continuously until thickened, around 3-5 minutes.
  4. Add in 4 ounces of cream cheese, 2 cups of sharp cheddar cheese, and 1 cup of smoked Gouda, stirring until melted. Mix in 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, garlic powder, salt, and black pepper.
  5. Fold the cheese sauce into the cooked macaroni. Transfer to a greased cast-iron skillet or aluminum pan.
  6. Mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter and the optional rub. Sprinkle over the mac and cheese, then smoke for about 45-60 minutes until bubbly and golden.
  7. Allow the mac and cheese to rest for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 1000IUCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven.

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