Smoked Mac and Cheese
Servings 12 people
This Smoked Mac and Cheese is loaded with gouda, cheddar, and sharp cheddar cheese then covered in crispy bacon and panko bread crumbs!
Ingredients
- 8 ounces cheddar cheese
- 8 ounces Gouda cheese
- 8 ounces sharp cheddar cheese
- 3½ cups half and half
- 8 tablespoons salted butter
- 8 ounces cream cheese
- 5 garlic cloves minced
- 1 teaspoon worcestershire sauce
- 1 teaspoon black pepper
- 24 ounces elbow macaroni about 1½ boxes
- 2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 1 lb thick cut bacon
- Fresh chopped chives as garnish
Instructions
- Preheat the smoker to 180°F for 15 minutes
- Combine half and half, butter, cream cheese, Worcestershire sauce, minced garlic, and black pepper in a large bowl. Mix, then pour into a 12-inch castiron skillet. Place on the grill grate in the smoker and close the lid. Smoke for 45 minutes.
- While the cream is smoking, bring a pot of water to a boil. Add the macaroni and cook for 3 minutes less than the package recommends. Drain pasta and rinse with cold water. Add to a large mixing bowl.
- Shred the cheese then add it to the bowl with the pasta and stir.
- Remove the cream sauce from the smoker.
- Increase the smoker temp to 325°F and preheat for 15 minutes.
- Whisk the cream sauce well, and pour into the bowl with the noodles. Stir until well combined.
- Add pasta to a 9x13-inch foil grill pan.
- Cook bacon on the stovetop until crisp. Set aside fat drippings. Crumble the bacon and add to a small bowl.
- Mix bacon drippings with panko crumbs. Stir in the crumbled bacon. Spread mixture over the top of the macaroni.
- Place into the smoker and close the lid. Smoke for 1 hour.
- Remove from the smoker and let sit for 5 minutes. Top with smoked paprika and chives. Enjoy!
Notes
- How To Store: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
- How Do I Reheat Smoked Mac N Cheese? Place the macaroni and cheese into the oven at 350 degrees F until it’s heated through. You may want to incorporate a tablespoon or two of milk into the mac and cheese to keep it from drying out.
- What Kind Of Wood Should I Use In My Smoker For This Recipe? I recommend using mild wood such as apple, cherry, or maple wood. Pecan wood would also be a fun flavor to try as well!
- Can I Just Cook The Cream Sauce On The Stovetop Instead Of The Smoker? You could but then the macaroni and cheese would miss out on a lot of the smoky flavor that we aim for in this dish!
Nutrition
Calories: 855kcal | Carbohydrates: 56g | Protein: 31g | Fat: 56g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 878mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1525IU | Vitamin C: 1mg | Calcium: 537mg | Iron: 2mg
Find it online: www.sugarandsoul.co/smoked-mac-and-cheese/