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–+ servings
Creamy smoked mac and cheese in a cast iron skillet with a spoon lifting a portion showing the melted cheese texture

Easy Smoked Mac and Cheese

40aprons.com/smoked-mac-and-cheese/
This is the best smoked mac and cheese ever! It’s ultra creamy and rich, with the perfect blend of cheeses and the right amount of woodsy flavor.
Prep 35 minutes
Cook 2 hours 30 minutes
Total 3 hours 5 minutes
Recipe Makes (Approximate): 8

Equipment

  • smoker [pellet smoker (like Traeger), electric smoker, or charcoal/wood offset smoke]
  • 12-inch cast-iron skillet (optional to use disposable foil pan)

Ingredients

  • 1 pound dried elbow pasta
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half and half
  • 4 cups shredded medium cheddar cheese ((measured after shredding))
  • 2 cups shredded pepper jack cheese, or monterey jack, gouda, mozzarella, or more cheddar or you can use monterey ((measured after shredding))
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoon BBQ seasoning

Instructions

Prep the Smoker and the Pasta

  • Preheat your smoker to 225°F (107°C) using pecan or apple wood chips for the best flavor. Any quality smoking wood like cherry, oak, or hickory will work.
  • Bring a large pot of salted water to a rolling boil, then add 1 pound dried elbow pasta and cook for 1 minute less than package directions for al dente.
  • While waiting for water to boil, shred 4 cups shredded medium cheddar cheese and 2 cups pepper jack cheese (or monterey jack, gouda, mozzarella, or more cheddar).
  • Toss both cheeses together in a large bowl to create an even blend. Having everything ready makes the sauce-making process much smoother.
  • When pasta is ready, drain thoroughly and toss with a small drizzle of olive oil to prevent sticking.

Make the Cheese Sauce Base

  • In a large cast-iron skillet or medium saucepan, melt ½ cup unsalted butter over medium heat.
  • Sprinkle in ½ cup all-purpose flour and whisk constantly to create a smooth paste.
  • Cook for about 1 minute, whisking frequently, to eliminate any raw flour taste.
  • Gradually pour in 2 cups half and half while whisking constantly to prevent lumps.
  • Slowly add 2 cups whole milk while continuing to whisk until mixture is completely smooth.
  • Continue cooking over medium heat, whisking very frequently, until sauce reaches a thick, creamy consistency that coats the back of a spoon.
  • This usually takes 5 to 7 minutes. Sauce should be thick enough to cling to pasta.

Add Cheese and Seasonings

  • Remove skillet (or saucepan) from heat and stir in 1½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoon BBQ seasoning.
  • Add 1 1/2 cups of cheese blend, stirring until completely melted and smooth.
  • Add another 1 1/2 cups of cheese and stir until fully incorporated and sauce is silky smooth.
  • If you used a saucepan, transfer the sauce to cast-iron skillet.

Combine Pasta and Sauce

  • If using cast-iron skillet for smoking, add cooked pasta in small portions, stirring well to coat each addition with cheese sauce.
  • If using disposable foil pan, pour cheese sauce over pasta in pot you used for boiling, stir to combine, then transfer to lightly greased foil pan.

Smoke the Mac and Cheese

  • Place open pan of mac and cheese directly on smoker grate.
  • Let it absorb the smoky goodness for 2 to 3 hours, or until top develops a beautiful golden-brown crust and reaches your desired level of smokiness.
  • The longer it stays in the smoker, the more pronounced the smoke flavor will become.

Recipe Notes

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. You can also freeze portions for up to 3 months. To reheat, add 1 tablespoon of milk per cup of mac and cheese to restore creaminess. Reheat in the oven at 350°F for 20-30 minutes until hot and bubbly, or use the microwave for individual portions.
Make Ahead Tips: You can assemble this recipe up to 2 days ahead! Just prepare everything but hold off on the final cup of milk. Cover and refrigerate, then add that last cup of milk before smoking. You may need to add 10 to 15 minutes to your cook time since it's starting cold.

Nutrition Information (Approximate)

Calories: 796calProtein: 32gFat: 49gSaturated Fat: 29gTrans Fat: 0.5gCholesterol: 141mgSodium: 1041mgPotassium: 386mgTotal Carbs: 56gFiber: 2gSugar: 7gNet Carbs: 54gVitamin A: 1484IUVitamin C: 1mgCalcium: 780mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/smoked-mac-and-cheese/