Smoked Mac and Cheese

The recipe

Ingredients

• 1 lb elbow macaroni or cavatappi
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 8 oz sharp cheddar, shredded
• 8 oz smoked gouda or Monterey Jack, shredded
• 4 oz cream cheese, softened
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tsp all-purpose BBQ rub (optional, for the topping)

Steps

1. Preheat your smoker to 225°F with a mild wood like apple, cherry or pecan.
2. Cook the pasta in well-salted boiling water for 2 minutes less than the package says. It will finish cooking in the smoker. Drain and set aside.
3. Melt 4 tbsp butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring the whole time.
4. Slowly whisk in the milk and cream. Cook, stirring often, for 5–7 minutes until the sauce thickens enough to coat a spoon.
5. Turn the heat to low. Stir in the cream cheese, dry mustard, garlic powder, paprika, salt and pepper.
6. Add the cheddar and gouda a handful at a time, stirring until each handful melts before adding more.
7. Stir the pasta into the cheese sauce, then spread it in a 9x13-inch disposable foil pan or cast-iron pan.
8. Mix the panko with 2 tbsp melted butter and the BBQ rub, then sprinkle it evenly over the top.
9. Smoke uncovered at 225°F for about 1 hour, until bubbly at the edges and the center is hot (at least 165°F if you're reheating it).
10. Let it rest for 10 minutes before serving so the sauce sets up.