This recipe for smoked Mac & Cheese is one of the best there is! Everyone in your family, as well as any guests, are sure to like it. It has a fantastic smokey flavor and is wonderfully cheesy and creamy at the same time. This gives the meal an additional jolt of flavor and takes it to the next level of deliciousness!
Superb Smoked Mac and Cheese
This Smoked Mac & Cheese is the quintessential example of a hearty and satisfying comfort dish. The smokey taste brings out the best in the gooey, cheesy delight. This meal is taken to a whole new level thanks to the secret sandwich layer.
Equipment
- 9x13 Pan
- Smoker
Ingredients
- 1 Lb Macaroni (pre cooked)
- 4 Cups Whole Milk
- 4 Tablespoon Butter
- 1/4 Cup All Purpose Flour
- 1/2 Onion (finely chopped)
- 2 Teaspoon Garlic (finely chopped)
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Salt
- 1 Teaspoon Fresh Ground Pepper
- 6-8 Slices Gouda (sub any cheese you like, cheddar, havarti, etc.)
- 1 Cup Grated Cheddar Cheese
- 1 Cup Grated Jalapeño Jack
- 1/2 Cup Sourcream
- 1 Cup Grated Parmesan Cheese
Bacon & Panko Topping
- 1/4 Lb Crispy Bacon, Crumbled
- 3/4 Cup Panko Breadcrumbs
- 2 Tablespoon Butter
- 1 Tablespoon Olive Oil
Instructions
- Prepare smoker and heat for 235°-240° F.
- Cook pasta for 1 minute less that package states. Strain and rinse in cold water.
- Melt 4 Tbsp butter over medium heat, add onions until soft. Add garlic. Whisk flour in, cook for 2 mins.
- Reduce heat to low and slowly add the milk, keep stirring.
- Once combined, add Dijon, salt and pepper. Bring to a boil.
- Reduce heat until thick. Remove from heat, add cheddar cheese and Jalapeño cheese. Stir until smooth. Add pasta.
- Spoon half in the pan by the slices Havarti/gouda. Evenly spread sourcream to the remaining mac n cheese.
- Sprinkle 1 cup of parmesan evenly. Topping melt butter and olive oil. Add panko crumbs.
- Cook until golden brown. Stir in bacon. Sprinkle on top. Place in your smoker for about 2 hours.
