Description
A comforting smoked macaroni and cheese with a creamy interior and a golden, crispy top.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard powder
- 1/2 cup breadcrumbs (optional; for topping)
- Apple or hickory wood chips (for smoking)
Instructions
- Preheat smoker to 225°F or oven to 350°F.
- Boil elbow macaroni in salted water until just al dente. Drain and set aside.
- In a saucepan, melt butter, whisk in flour, and cook until slightly bubbly and pale.
- Gradually add milk and cream, whisking until slightly thickened.
- Stir in cheeses and seasoning until melted and silky.
- Grease a baking dish, combine pasta and sauce, and stir to coat.
- If desired, sprinkle extra cheese or breadcrumbs on top.
- Smoke for 45-60 minutes or bake for 25-30 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving.
Notes
For lighter texture, use 2% milk and reduce heavy cream. Use fresh cheese for best melting and smooth sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4.6g
- Sodium: 660mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1.8g
- Protein: 25g
- Cholesterol: 145mg