Smoked Mac and Cheese (plus video)

This recipe is the BEST

The extra flavor you get from this smoked mac and cheese is next level stuff guys. The smoked bacon crumbled on top also gives this cheesy goodness a nice smoky bite.

The combination of freshly shredded cheddar cheese and gouda mixes perfectly together is packed with great flavor!

Smokers

This smoked mac and cheese can be made in either a pellet smoker or a traditional stick burner (offset smoker).

• I have a Recteq 590 pellet smoker and really like the ease of use. Load these with wood pellets and the temperature is held consistent with an electric auger feeding the fire.
• Some die hard smoking guys would never part from their traditional offset smokers. Oklahoma Joe's makes a great smoker.

Both smokers produce great smoke and will take this mac and cheese to perfection. When it comes to wood/pellets, a hickory wood or competition blend would go great with this macaroni and cheese. Both can normally be found at your local hardware store.

Grill

Don't have a smoker yet but still want that extra flavor to your mac n cheese? This can totally be made in a charcoal grill or propane grill. Make sure if using a charcoal grill that it is big enough to fit the cast iron pan WITH the grill lid on.

The Cheese

What makes this macaroni and cheese the best is the cheese. If you want great mac, you need GREAT cheese. This is why I use a blend of mild cheddar cheese and gouda cheese at a 2:1 ratio.

Buy blocks of cheddar and gouda, do not buy pre-shredded cheese as it contains additives that will prevent it from melting together as well. Using a cheese grater, grate the cheese on the small holes of the grater.

*Note - Make sure to cut the rind off of the gouda cheese before shredding.

Once you have 3 cups of mild cheddar cheese and 1.5 cups of gouda cheese, you can eat any remaining cheese. It's almost impossible not to eat some chunks of cheese while doing this!

Making the mac and cheese

Making this mac and cheese recipe in a 12" cast iron pan makes it an easy cleanup and less dishes. The pasta will need to be boiled separately, but there is something satisfying about making everything else on the smoker.

• Boil the water in the kitchen, cook elbow macaroni 1 minute less than the package recommends and drain. You don't want to cook it all the way, it will finish cooking in the smoker.
• Smoke the bacon directly on the grill racks at 425°F for 10-15 minutes until done. Turn off smoker (if using a pellet smoker or lower temp to 225°F if using an offset smoker) Let the bacon cool and crumble into small pieces. Make sure the cast iron pan is in the smoker while cooking the bacon so it can pre-heat.
• Add butter to cast iron skillet and heat several minutes until melted.
• Stir flour and seasoning in to the melted butter.
• Pour in milk and sour cream; stir until thickened and bubbling.
• Add shredded cheese to the mixture and stir until it's a thick creamy cheese sauce.
• Mix in the pre-cooked pasta and mix thoroughly.
• Turn on smoker to 225°F and top pan with crumbled bacon.
• Smoke for 45 minutes and serve.
• ***CAUTION*** Make sure to use a pot holder when handling the cast iron pan!

This Mac N' Cheese pairs great with:

• Juicy Smoked Burgers
• Smoked Spatchcock Chicken
• Smoked Baby Back Ribs
• Coney Island Hot Dogs
• Smoked Baked Beans

FAQ

Old pro tips

• Use a thick cut bacon like Wrights. It gives a great bite with the soft macaroni.
• Don't wash your cast iron pan with dish soap when cleaning up. Simply use hot water and a sponge.
• You can substitute half and half instead of sour cream if needed.
• Add 2 diced jalapenos for a little spice!
• Turning off the pellet smoker instead of just lowering the temperature while mixing the ingredients in the cast iron will stop the smoker from trying to maintain temp with the top open. This will prevent a temperature spike when smoking for the final 45 minutes.

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