Smoked Mac And Cheese Recipe

This smoked mac and cheese recipe is my ultimate comfort food, combining three dreamy cheeses with a smoky twist that’s absolutely irresistible. It’s so fun to share this cheesy goodness with friends at a get-together or just savor it for a cozy night in.

I adore whipping up dishes that convey comfort and uniqueness when they reach the table. My Smoked Mac and Cheese blurs the line between traditional mac and cheese and upscale comfort food.

I use a blend of creamy sharp cheddar, Gruyère, and smoked Gouda to make my cheese sauce. I also add some Dijon mustard and smoked paprika to create a depth of flavor that really makes this dish sing.

Ingredients

Elbow Macaroni:
Delivers energy-giving carbohydrates in a form that is soft and soothing.

Sharp Cheddar Cheese:
Provides a robust, zesty taste; abundant in protein and calcium.

Gruyère Cheese:
Imparts complex nuttiness; boosts creaminess; good source of calcium.

Smoked Gouda Cheese:
Provides a layered, creamy depth and equalizes flavors superbly.

Unsalted Butter:
Provides smooth consistency; vital for roux foundation.

Panko Breadcrumbs:
Offers a crisp topping; not dense or heavy.

Smoked Paprika:
Conveys a flavor that is smoky and earthy; boosts overall taste.

Ingredient Quantities

• 1 pound elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup smoked gouda cheese, shredded
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Set your smoker to 225°F (107°C).

2. In a big pot of boiling salted water, cook the macaroni until it is al dente; then drain it and set it aside.

3. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, whisking constantly until it forms a paste.

4. The flour mixture will require the slow addition of milk, with consistent whisking needed to achieve a lump-free appearance. The mixture will then need to be cooked over medium heat until it attains a sauce-like thickness.

5. Whisk in the Dijon mustard, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste.

6. Slowly incorporate the cheddar, Gruyère, and smoked gouda into the sauce, stirring until each kind of cheese is melted and the sauce is smooth.

7. Mix the cheese sauce with the macaroni and stir until the pasta is coated.

8. Move the macaroni and cheese to a foil pan or a cast-iron skillet.

9. Take a small bowl and combine the panko breadcrumbs with olive oil. Evenly distribute this mixture over the mac and cheese.

10. Put the mac and cheese into the smoker for approximately 1 hour, or until the top is golden brown and bubbling. Serve while hot.

Equipment Needed

1. Smoker
2. Large pot
3. Medium saucepan
4. Whisk
5. Wooden spoon or silicone spatula
6. Cutting board and knife (optional, for cheese if not pre-shredded)
7. Measuring cups and spoons
8. Colander
9. Foil pan or cast-iron skillet
10. Small mixing bowl
11. Oven mitts or heat-resistant gloves

FAQ

• Q: Can I use a different type of pasta?A: Yes, you may use different pasta shapes in place of elbow macaroni. Suitable substitutes include:

  – Cavatappi
  – Rotini
  – Shells

• Q: What can I use if I don’t have Gruyère cheese?Gruyère can be replaced by either Emmental or Swiss cheese, both of which offer similar flavors and meltability.
• Q: How can I make the dish spicier?To get a little more heat in the dish, add a pinch of cayenne pepper or increase the amount of smoked paprika used.
• Q: Can I prepare this dish in advance?Q: Can you make mac and cheese ahead of time and reheat it just before serving?

  A: Yes, you can assemble the mac and cheese ahead of time and store it in the refrigerator. Bake it just before serving.

• Q: How do I make the breadcrumbs extra crispy?P: In a skillet, with olive oil, toast the panko breadcrumbs until they are golden and then use them to top the mac and cheese.
• Q: Is it possible to make this dish gluten-free?Yes, use gluten-free pasta and replace all-purpose flour with a gluten-free flour blend.

Substitutions and Variations

Macaroni elbow: Substitute shell pasta or cavatappi for a different texture.
Gruyère cheese: Substitute Swiss cheese or Fontina for a similar melt and flavor.
Smoked gouda cheese: Use regular gouda cheese if you want a less smoky flavor, or substitute smoked cheddar for an alternative.
Dijon mustard: Use yellow mustard or spicy brown mustard as substitutes that produce a different flavor.
Panko breadcrumbs: You can substitute regular breadcrumbs or crushed crackers for the topping.

Pro Tips

1. Preheat the Smoker in Advance Ensure your smoker is preheated to 225°F (107°C) before you start preparing the mac and cheese. This helps maintain a consistent temperature for optimal cooking and infusion of smoky flavor.

2. Use Freshly Grated Cheese For a smoother cheese sauce, grate your own cheese rather than using pre-shredded cheese, which often contains anti-caking agents that can affect the texture of the sauce.

3. Layer Flavors with Wood Chips Consider using specific wood chips, such as hickory or applewood, in your smoker for an enhanced smoky flavor that complements the cheeses.

4. Toast Breadcrumbs Beforehand For extra crunchy and flavorful panko topping, toast the breadcrumbs in the olive oil in a pan until they are lightly golden before sprinkling them over the mac and cheese.

5. Rest Before Serving After removing the mac and cheese from the smoker, let it sit for about 10 minutes to allow the flavors to meld and the sauce to set slightly, resulting in a creamier texture when served.