Smoked Mac and Cheese

A three-cheese mac with a crunchy panko top, finished on the smoker so it picks up a light kiss of smoke and a bronzed crust.

Prep

20 minutes

Cook

55 minutes

Rest

10 minutes

Equipment

• Large pot for pasta
• 12-inch cast iron skillet or 9x13 foil pan
• Whisk
• Cheese grater
• Smoker at 275F (or oven at 375F)

Ingredients

• 1 lb elbow macaroni or cavatappi
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream, warmed
• 1 tsp kosher salt
• 1 tsp mustard powder
• 1/2 tsp coarse black pepper
• 1/4 tsp cayenne
• 1/4 tsp smoked paprika
• 3 cups sharp cheddar, freshly grated
• 1 1/2 cups gruyere, freshly grated
• 1 cup smoked gouda, freshly grated
• 1 cup panko breadcrumbs
• 3 tbsp melted butter (for the topping)
• 2 tbsp grated parmesan (for the topping)

Method

1. 01

   COOK THE PASTA (10 min): Bring a large pot of heavily salted water to a boil. Cook the pasta 2 minutes short of package directions — it will finish cooking in the sauce. Drain and set aside.

2. 02

   MAKE THE ROUX (5 min): Melt 6 tbsp butter in a large heavy pot over medium heat. Whisk in the flour and cook 2-3 minutes until it smells nutty and turns pale golden. Do not let it brown.

3. 03

   BUILD THE SAUCE (8 min): Slowly pour in the warm milk and cream while whisking constantly. Add salt, mustard powder, black pepper, cayenne, and smoked paprika. Cook over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

4. 04

   ADD THE CHEESE OFF-HEAT: Pull the pot off the heat. Add the grated cheddar, gruyere, and smoked gouda a handful at a time, whisking between each addition until fully melted and glossy. Taste and add more salt if needed. Never add cheese over direct heat — it will break and go grainy.

5. 05

   COMBINE: Fold the drained pasta into the cheese sauce and stir until every noodle is coated. Pour into a buttered cast iron skillet or a 9x13 foil pan.

6. 06

   MAKE THE TOPPING: Stir together panko, 3 tbsp melted butter, and parmesan. Sprinkle evenly over the top of the mac.

7. 07

   FIRE THE SMOKER: Bring the smoker to a steady 275F with any wood you have (pecan, apple, or hickory are best). Indoor version: 375F oven.

8. 08

   SMOKE 45 MIN: Place the mac uncovered on the smoker. Cook until the topping is deep golden brown and the sauce bubbles around the edges, about 40-45 minutes.

9. 09

   REST (10 min): Let sit 10 minutes so the sauce sets. Serve straight from the pan.

How to serve

• Serve as a side to brisket, ribs, or pulled pork — or as a base with brisket bites piled on top for a full meal.
• Leftovers make killer mac-and-cheese cakes: form into patties, dredge in panko, and pan-fry until crispy.