Ultimate Smoked Mac and Cheese Recipe for BBQ Lovers

Mac and cheese is a beloved comfort food, but when you add the smoky flavors of BBQ, it transforms into something truly extraordinary. This Ultimate Smoked Mac and Cheese Recipe brings together creamy, cheesy goodness with a rich, smoky depth that’s perfect for any BBQ lover. Whether you’re hosting a backyard BBQ, tailgating, or simply want a dish that elevates your mac and cheese game, this recipe is a must-try.

Why You’ll Love This Recipe

There’s a lot to love about this Ultimate Smoked Mac and Cheese. First, the combination of cheeses ensures a rich, gooey texture that is irresistible. The real game-changer, however, is the infusion of smoky flavor from the BBQ. Smoking the mac and cheese in a grill or smoker adds a layer of complexity that you just can’t get from stovetop or oven-baked versions. The result is a dish that’s creamy, cheesy, and packed with bold flavors that make it the ultimate comfort food with a twist.

Additionally, this recipe is versatile. You can easily adjust the level of smokiness, swap in different types of cheese, or even add BBQ proteins like pulled pork or brisket for a more indulgent, BBQ-inspired version. It’s a crowd-pleasing dish that’s sure to stand out at any gathering.

Ingredients

• Elbow macaroni
• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Sharp cheddar cheese
• Smoked cheddar cheese
• Cream cheese
• Mozzarella cheese
• Parmesan cheese
• Dijon mustard
• Garlic powder
• Onion powder
• Paprika
• Salt and pepper
• Hot sauce (optional)
• Bread crumbs (for topping)
• Fresh parsley (for garnish)
• Wood chips for smoking (hickory, applewood, or cherry wood)

Directions

1. Cook the Pasta

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.

2. Make the Cheese Sauce

• In a large saucepan, melt the unsalted butter over medium heat. Once the butter is melted, whisk in the flour to create a roux. Cook the roux for about 1-2 minutes until it becomes golden and bubbly.
• Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
• Lower the heat and begin adding the cheeses one at a time, starting with the sharp cheddar, followed by the smoked cheddar, mozzarella, cream cheese, and parmesan. Stir each addition until fully melted and the sauce is smooth and creamy.
• Season the cheese sauce with Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning as needed. If you like a bit of heat, add a dash of hot sauce.

3. Combine Pasta and Cheese Sauce

• Add the cooked pasta to the cheese sauce, stirring to ensure that all the pasta is well-coated with the creamy mixture.

4. Prepare for Smoking

• Preheat your smoker or grill to 225°F. Use a wood that complements the BBQ flavors, such as hickory, applewood, or cherry. If using a grill, set it up for indirect heat and add a smoking box or foil packet with wood chips.
• Transfer the mac and cheese mixture into a cast iron skillet or a disposable aluminum pan for easy transport to the smoker.

5. Smoke the Mac and Cheese

• Place the pan with mac and cheese into the smoker and let it cook for 1 to 1.5 hours. Stir the mac and cheese halfway through the smoking time to ensure even smoking and prevent the top from drying out.
• During the last 10 minutes of smoking, sprinkle bread crumbs over the top for added crunch and texture.

6. Garnish and Serve

• Once the mac and cheese is fully smoked and the breadcrumbs are golden, remove it from the smoker. Garnish with fresh parsley for a burst of color and flavor before serving.

Variations

• Add BBQ Meat: For a hearty twist, mix in some shredded pulled pork, smoked sausage, or brisket to make it a true BBQ feast.
• Vegan/Vegetarian Version: Swap out the dairy for plant-based butter, milk, and cheese alternatives. Vegan cheeses like smoked cheddar and mozzarella work well in this recipe.
• Spicy Smoked Mac and Cheese: Add chopped jalapeños or a few dashes of your favorite hot sauce to the cheese sauce for a spicier kick.
• Different Cheese Combinations: Experiment with other cheeses like gouda, fontina, or Monterey Jack for a unique flavor profile.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes (smoking time)
• Total Time: 1 hour 45 minutes
• Servings: 6-8

Storage/Reheating

Storage:

• Store any leftover smoked mac and cheese in an airtight container in the refrigerator for up to 3 days. The creamy sauce may thicken as it cools, but that’s easily fixed when reheating.

Reheating:

• Reheat the mac and cheese in the oven at 350°F for about 15-20 minutes, or until heated through. For extra creaminess, add a splash of milk or heavy cream before reheating. You can also reheat it in a microwave, but be sure to stir every minute to prevent it from drying out.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese ahead of time and refrigerate it before smoking. Just let it come to room temperature before placing it in the smoker.

2. Can I use a gas grill instead of a smoker?

Absolutely! You can use a gas grill set up for indirect heat. Just make sure you add a smoker box or a foil packet with wood chips to infuse that smoky flavor.

3. Can I use pre-shredded cheese?

While you can use pre-shredded cheese, freshly shredded cheese melts much better and results in a smoother, creamier sauce.

4. What if I don’t have a smoker?

If you don’t have a smoker, you can still achieve a smoky flavor by using liquid smoke or smoking chips in a foil packet on your grill.

5. Can I freeze smoked mac and cheese?

Yes, you can freeze the mac and cheese before smoking. Just make sure it’s fully cooled before wrapping it tightly in plastic wrap or foil. To reheat, allow it to thaw and then smoke or bake it.

6. Can I add other vegetables to the recipe?

Yes! You can add roasted or sautéed vegetables like bell peppers, onions, or even spinach for added flavor and texture.

7. How smoky should my mac and cheese taste?

The level of smokiness is adjustable. If you want a stronger flavor, add more wood chips during the smoking process or smoke it for a longer time. For a subtler flavor, smoke it for a shorter time or use fewer wood chips.

8. Is this recipe suitable for kids?

Yes, this recipe is kid-friendly, especially if you keep the spice level mild. However, if your child is sensitive to smoky flavors, you might want to reduce the smoking time or use a milder wood.

9. How can I make the top crunchy?

For a crispy topping, sprinkle breadcrumbs on top during the last 10 minutes of smoking. You can also broil it in the oven for 2-3 minutes to achieve a golden, crunchy top.

10. Can I add different types of meat to the mac and cheese?

Yes! Pulled pork, bacon, smoked sausage, or even chicken are great options to mix in, adding more protein and making your smoked mac and cheese a complete BBQ dish.

Conclusion

This Ultimate Smoked Mac and Cheese Recipe is the perfect combination of creamy, cheesy goodness with that irresistible smoky flavor. Whether you’re making it for a special occasion or just looking to elevate your comfort food, this dish is sure to be a hit with everyone at the table. The smoky infusion takes the classic mac and cheese to new heights, making it the ideal side dish for any BBQ lover. Give it a try and watch it become your new go-to recipe for all things smoky and cheesy!

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