Smoked Macaroni and Cheese (With Smoked Gouda)

Serving shot of smoked mac and cheese in a skillet with crispy topping and fresh chives.

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Smoked Macaroni and Cheese (With Smoked Gouda)

This smoked mac and cheese is rich, creamy, and packed with bold flavor from smoked Gouda, sharp cheddar, and a touch of smoky paprika. Made in a cast iron skillet, it's the perfect side dish for any BBQ or holiday gathering.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 578.96kcal

Author: Sarah Hill

Equipment

Saucepan
Cast Iron Skillet
Offset Smoker

Ingredients

8 ounces macaroni noodles
3 tablespoons butter separated
2 tablespoons flour
2 cups whole milk
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon black pepper
2 cups sharp cheddar cheese shredded
1 cup smoked Gouda cheese shredded
½ cup Parmesan cheese grated
½ cup breadcrumbs for topping
1-2 tablespoons butter melted
Applewood or mild wood pellets

Instructions

Cook the macaroni according to package instructions. Strain and then add back to the pot with one tablespoon of butter to keep it from sticking.
8 ounces macaroni noodles, 3 tablespoons butter
Preheat your smoker to 225 degrees F using fruitwood pellets.
Applewood or mild wood pellets
Melt 2 tablespoons of butter in a 10 or 12-inch cast iron skillet over medium heat. Whisk in the flour and cook for 2-3 minutes until it turns a light golden color.
3 tablespoons butter, 2 tablespoons flour
Slowly pour in the milk while whisking. Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes. Don't let the milk boil.
2 cups whole milk
Reduce heat to low and add in the spices and cheese. Mix until the cheese is melted and the sauce is smooth.
½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon black pepper, 2 cups sharp cheddar cheese, 1 cup smoked Gouda cheese, ½ cup Parmesan cheese
Turn off the heat and mix in the noodles until well coated in the sauce.
In a small bowl, mix the breadcrumbs into the melted butter and then sprinkle on top of the mac and cheese.
½ cup breadcrumbs for topping, 1-2 tablespoons butter
Place the skillet in the smoker and close the lid. Smoke for 1 hour. The noodles should have a nice smoky flavor and the breadcrumbs should be golden. Serve while hot and enjoy!

Video

Notes

Shred your own cheese. Pre-shredded cheese doesn't melt as well due to added ingredients.
Undercook your pasta slightly as it will finish cooking in the smoker.
Use a mild wood – Apple, cherry, or a blend.
Let the mac and cheese sit for 5 minutes after smoking so the sauce sets.
Make it your own – Try adding bacon, jalapeños, or swapping in pepper jack.

Nutrition