Smoked Mac and Cheese
This rich and creamy smoked mac and cheese features a crisp panko topping and the perfect kiss of smoke flavor, making it an unforgettable BBQ side dish.
Equipment
- 12-inch Cast Iron Skillet
- Smoker
Ingredients
Main Ingredients
- 1 pound elbow macaroni noodles cooked al dente
- 1/2 cup butter
- 4 tbsp all-purpose flour
- 1 tbsp ground mustard powder
- 2 cups half and half
- 4 oz cream cheese
- 3 cups sharp cheddar cheese shredded
- 1 1/2 cups smoked gouda cheese shredded
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 1/4 cup butter melted
- 2 tbsp Hey Grill Hey Sweet Rub
Instructions
- Cook macaroni noodles in salted water until al dente. Drain and set aside.
- Preheat smoker to 225°F using a mild hardwood like cherry or apple.
- In a 12-inch cast iron skillet, melt butter, then whisk in flour and mustard powder to form a roux.
- Whisk in half and half, bring to boil, then reduce heat and stir in cream cheese until smooth. Add cheddar and gouda cheese until melted.
- Turn off heat and fold in cooked noodles until coated in sauce.
- In a bowl, combine melted butter, sweet rub, and panko. Sprinkle over mac and cheese.
- Smoke mac and cheese for 1 hour. Serve warm and melty!
Notes
Use a mild wood and keep the smoker under 225°F for best results. Add extras like bacon or green chiles for flavor twists. Smoked mac tastes best fresh but can be reheated if needed.