Description
Indulge in velvety smoked mac and cheese, where rich cheddar and smoky notes create a comforting dish that elevates any gathering.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook elbow macaroni according to package instructions. Drain and set aside.
- Melt the unsalted butter in a large saucepan over medium heat.
- Stir in flour, garlic powder, smoked paprika, salt, and pepper, cooking for about 1 minute.
- Add milk and cream gradually, stirring until thickened.
- Stir in shredded cheddar cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni.
- Transfer to a greased baking dish and sprinkle breadcrumbs on top if desired.
- Cook in the smoker for about 1 hour, or until bubbly and golden.
- Serve warm and enjoy your delicious smoked mac and cheese!
Notes
You can assemble the dish and refrigerate it for a day before smoking. For cooking alternatives, bake in an oven at 350°F (175°C) for 30-40 minutes, using liquid smoke for flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg