Smoked Mac & Cheese
Prep Time: 20 Min | Cook Time: 1-2 Hrs
- 1 1 Package of Elbow Macaroni
- 2 1/2 Stick of Butter
- 3 1/4 Cup of All Purpose Flour
- 4 1 Cup of Heavy Cream
- 5 1 Cup of Milk
- 6 2 Cups of Cheddar Cheese (Shredded)
- 7 1 Cup of Gouda Cheese (Shredded)
- 8 1 Cup of Colby Jack Cheese (Shredded)
- 9 1/2 Cup of Cream Cheese
- 10 2 Tbsp of Black Pepper
- 11 1 Tsp of Cayenne Pepper
- 12 1 Large Cast Iron Skillet
An all-time family favorite, this Smoked Mac & Cheese recipe elevates stovetop or oven baked mac & cheese with flavors sure to keep your smoker fired up
- Boil elbow macaroni according to package instructions for al dente.
- Preheat the smoker to 225 degrees using a fruity hardwood like apple or cherry in the smokebox.
- If your grill does not have the smokebox attachment, easily turn it into a smoker by arranging coals/wood opposite of where you place the mac and cheese pan. If you place the pan on the right side of the grates, simply place wood on the right side for an indirect cooking experience.
- Heat the cast iron skillet over medium heat, then melt butter and whisk in flour.
- While continuing to whisk, add milk and heavy cream bringing to a boil.
- Reduce to low-medium heat and whisk in cream cheese until smooth.
- Whisk in the rest of the cheeses continuing to stir until melted and smooth
- Turn off the heat then stir in macaroni noodles until thoroughly mixed with cheese sauce
- Place the entire skillet in the smoker and cook for 1-2 hours until desired doneness. Keep in longer for more smoky flavor.
- Serve hot.