Smoked Mac and Cheese

This smoked mac and cheese recipe is to die for! It uses a mix of smoked gouda and smoked cheddar in a creamy garlic bechamel sauce. The flavors are rich, creamy and smokey as-is but I also share instructions for smoking it in a smoker for even more tastiness.

Smoked Mac and Cheese

My husband's favorite thing in the world is, well... smoked things.

From smokey mezcals, to smoked cheeses, to smokey colognes, it's pretty easy to pick up on his preferences.

And since he lives with me, his second favorite thing in the world, by default, is mac and cheese! Lol.

So when I was coming up with a new mac and cheese recipe, I had him in mind.

This smoked mac and cheese recipe is all that is good in the world! It's creamy, rich and perfectly savory with deep smokey notes. 

And although it's already quite smokey on as-is, I also share instructions on how to smoke it in a smoker if you're extra into that flavor like my hubs is.

But you do you and smoke away if you like!

Looking for a smokey drink to pair it with? Try my husband's smokey sweet tea old fashioned or his skinny mezcal margarita!

If you're looking for another dish to pair it with, try my instant pot bbq ribs or my instant pot black eyed peas!

I've also got some more tasty mac and cheese variations if you're looking for more inspiration!

Try this classic white cheddar mac and cheese, this butternut squash mac and cheese with bacon. I've also got this beer mac and cheese and my favorite pumpkin mac and cheese!

How to Make It

Making smoked mac and cheese is super easy!

To begin, boil your pasta and cook it until it's al dente. Strain and set aside.

I used Cavatappi Pasta because I think it's a perfect shape for mac and cheese. But you could totally use another noodle of your preference!

Meanwhile, melt some butter in a pan over medium heat.

Once it's melted add minced garlic, red pepper flakes, and a pinch of salt.

Before the garlic begins to brown, add 2 tablespoon of flour and whisk until it's combined with the butter. This is now a roux and it should cook for 2-4 minutes so that the flour taste is gone.

Once the roux is cooked, slowly add the milk and stir to combine. Once the mixture starts to bubble, continue stirring and watch as it turns into a super thick sauce.

At this point, slowly stir in the heavy cream.

Let this mixture simmer and bubble away for a bit until the sauce has thickened and the milk mixture has slightly reduced.

Now it's time for the cheeses.

I like to use Red Apple Smoked Gouda and Smoked Cheddar since it's got such a perfect smokey taste.

I always buy Red Apple Cheese because it's one of my favorite brands and they use applewood to smoke their cheeses so the flavor profile is right on.

But before you add the cheese, you'll want to shred it by hand. Don't use pre-shredded cheese because it will make a clumpy cheese sauce since it's coated in anti-clumping agents.  

Now that the cheese is ready, add in the smoked gouda, little by little and stir in a figure 8 until the cheese has melted.

Then add in half of the cheddar and continue to stir until it's all melted.

Once the cheese has melted, stir in the hot sauce, the mustard and ½ teaspoon of salt. It should be seasoned properly at this point but feel free to add more salt if you think you need it.

Now it's almost done! Turn your oven's broiler on and place the mac and cheese into a greased baking dish.

Place the cheese topped mac and cheese under the broiler for 7 minutes or until it loos like the picture below!

How to Smoke it in a Smoker

Once the mac and cheese is all ready, it's time to smoke it if you'd like!

Preheat your smoker to 225F using applewood.

Once it's ready, simply place your mac and cheese in your smoker uncovered.

Close the lid of your smoker and let your mac and cheese smoke for 30-40 minutes.

Since we're using smoked cheeses, you won't want to have it in much longer than this since it'll become too smokey. 

And if you'd like to save this recipe for later, pin it below!

Recipe:

Recipe

Smoked Mac and Cheese

This smoked mac and cheese recipe is to die for! It uses a mix of smoked gouda and smoked cheddar in a creamy garlic bechamel sauce. The flavors are rich, cream and smokey as-is but you could also place it in a smoker for about 45 minutes for even more smokey goodness.

4.93 from 13 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course pasta

Cuisine American

Equipment

• smoker * optional

Ingredients

  

1x2x3x

• 1 lb cavatappi pasta cooked al dente
• 3 tablespoon salted butter
• 5 garlic cloves finely diced
• ¼ teaspoon red pepper flakes
• 2 tablespoon flour
• 2 cups heavy cream
• 1 cup milk
• 1.5 cups smoked gouda such as Red Apple
• 1.5 cups smoked cheddar such as Red Apple, divided
• ½ teaspoon franks hot sauce
• ¼ teaspoon yellow mustard
• salt

Instructions

 

• Melt butter in a heavy bottomed sauce pan over medium heat. Add garlic, red pepper flakes, and pinch of salt and cook for 2 minutes or until softened but not browned.
• Whisk in flour and let the roux cook for a few minutes or until the flour taste has cooked out.
• Whisk in milk, then let simmer until thick. Slowly add in heavy cream then turn the heat to medium-low.
• Let simmer for about 10 minutes until sauce has thickened and has slightly reduced.
• Now whisk gouda cheese, little by little. Once it’s melted, whisk in half the cheddar and continue to stir until the sauce is smooth and creamy. Be sure to reserve the other half of cheddar.
• Stir in the the hot sauce, mustard, ½ teaspoon salt and stir. Season with more salt if needed.
• Mix in the pasta and pour into a greased baking dish.
• Top with the remaining smoked cheddar and place under the broiler for 7-10 minutes or until the top is golden brown.
• Remove from broiler and let rest for 5 minutes before serving.

Notes

Although it’s already quite smokey at this point, If you’d like to put it in the smoker, preheat your smoker to 225 using apple wood. Once the mac and cheese is prepared simply place it in the smoker uncovered for 30-40 minutes and close the lid. Since you’re using smoked cheeses to begin with, you won’t want to have it in much longer than this or else it will be overwhelmingly smokey and dry.

Keyword mac and cheese, smoked

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