Smoked Mac and Cheese

5 from 1 vote

Creamy smoked mac and cheese is super easy to make and has the most delicious smoky flavor. A new twist on a classic side dish!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course, Side Dish

Cuisine: American

Servings:

Author: Dee

Cost: $10

Equipment

Masterbuilt electric smoker

Ingredients

4 cups water or chicken broth
16 oz elbow macaroni
1 cup heavy cream
½ tsp sea salt
½ tsp garlic powder
⅓ tsp smoked paprika
¼ tsp ground black pepper
3 tablespoons butter
4 oz cream cheese softened
2 cups mild cheddar cheese shredded
1 cup smoked gouda cheese
4 oz American Cheese about 4 slices

Topping

3 cups cheese Gouda and Cheddar blend

Instructions

Preheat smoker to 225℉
In a large pot or Dutch oven, bring chicken broth to a boil over medium high heat
Add the macaroni, and cook until just al dente, about 4 minutes, stirring occasionally
Reduce heat to low, and stir in the heavy cream, salt, pepper, garlic powder and smoked paprika. Allow to simmer on low heat until pasta is done
Add the butter and cream cheese, and stir until melted
Stir in 1 cup of cheese at a time until cheese melts and cheese sauce is creamy
Pour macaroni into a buttered disposable aluminum pan. Top with additional shredded cheese
Place in smoker and cook for 45 minutes to 1 hour

Notes

For best results, shred your own cheese.

I use sliced American cheese from the deli, which is about 4 slices or 4 ounces. You can use all cheddar, if you prefer.

I like to let the cream sit out at room temperature while I prep the ingredients so it's not to cold going into the sauce. This prevents the sauce from becoming grainy.

Use applewood or cherry for a mild flavor or hickory chips for a more pronounced flavor.

Nutrition

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