Can I Make Smoked Mac and Cheese Ahead of Time?

Yes, you can make smoked mac and cheese ahead of time! If you're preparing for a big event or want to save time, you can assemble the dish the day before and store it in the refrigerator. Just make sure to cover it tightly with foil to preserve its moisture. When you're ready to serve, you can reheat it in the smoker for about 20 minutes, or you can use the oven at 350°F until it's heated through. Reheating in the smoker will keep that delicious smoky flavor intact!

What Other Add-Ins Can I Include in Smoked Mac and Cheese?

Smoked mac and cheese is a versatile dish that can handle a variety of add-ins. If you're looking to make it heartier, consider adding crispy bacon , sauteed onions , or even grilled chicken . For an extra twist, try pulled pork or sauteed mushrooms . You can also experiment with different cheeses, like brie for a creamier texture or parmesan for a bit of tang. The options are endless, so feel free to customize the recipe based on your preferences!

Can I Use Other Cheeses?

Absolutely! While sharp cheddar, mozzarella, and Gruyère are my go-to cheeses, you can mix things up and use your favorite varieties. Smoked gouda is a fantastic choice for adding a deeper smoky flavor to the dish. If you're after a sharper taste, try parmesan or pecorino romano . Combining different cheeses will give you a unique and flavorful smoked mac and cheese every time.

Smoked Mac and Cheese That Will Elevate Your BBQ Feast

Name: Smoked Mac and Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; 4 tbsp butter; 4 tbsp flour; 2 cups whole milk; 1 cup heavy cream; 2 cups shredded sharp cheddar cheese; 1 cup shredded Gruyère cheese; 1 cup shredded mozzarella cheese; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp mustard powder; Salt and pepper to taste; Wood chips for smoking (cherry or applewood recommended)

Description

Smoked mac and cheese is a rich, creamy, and smoky side dish perfect for any BBQ. This recipe delivers a perfect blend of melted cheese and smoky flavor.

Ingredients

Elbow macaroni – 1 lb

Butter – 4 tbsp

Flour – 4 tbsp

Whole milk – 2 cups

Heavy cream – 1 cup

Sharp cheddar cheese, shredded – 2 cups

Gruyère cheese, shredded – 1 cup

Mozzarella cheese, shredded – 1 cup

Paprika – 1 tsp

Garlic powder – 1 tsp

Mustard powder – 1/2 tsp

Salt and pepper to taste

Wood chips for smoking (cherry or applewood recommended)

Instructions

1. 1. Preheat your smoker to 225°F (107°C). If using a grill, set it up for indirect heat and place wood chips in a smoker box.

2. 2. Cook the elbow macaroni according to the package instructions, drain, and set aside.

3. 3. In a saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Cook for about 2 minutes.

4. 4. Slowly add the milk and heavy cream while stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.

5. 5. Gradually stir in the shredded cheddar, Gruyère, and mozzarella cheeses until fully melted and the sauce is smooth.

6. 6. Season the sauce with paprika, garlic powder, mustard powder, salt, and pepper to taste.

7. 7. Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly.

8. 8. Transfer the macaroni and cheese mixture to a cast-iron skillet or oven-safe dish. Cover with aluminum foil to keep moisture in.

9. 9. Place the dish in the smoker and smoke for 30–45 minutes. Uncover for the last 10–15 minutes to allow the top to get crispy and golden.

10. 10. Serve and enjoy!

Notes

For a stronger smoky flavor, you can extend the smoking time to 1 hour.

Add bacon bits, sautéed onions, or grilled chicken for added flavor.

For a creamier texture, you can substitute half-and-half for heavy cream.

Feel free to experiment with other cheeses like smoked gouda or pepper jack for a more intense flavor.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 15g
Cholesterol: 70mg

Keywords: smoked mac and cheese, BBQ mac and cheese, creamy mac and cheese