Description
A creamy and cheesy twist on the classic mac and cheese, infused with irresistible smoky flavors.
Ingredients
Scale
- 1 lb macaroni pasta
- 2 cups shredded cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded colby jack cheese
- 2 cups whole milk
- 1/2 cup butter, at room temperature
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
- In a large pot, melt butter over medium heat, whisk in flour, and cook for 1-2 minutes.
- Gradually add milk, whisking continuously until thickened, about 4-5 minutes.
- Stir in smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Add the cheddar and half of the mozzarella and colby jack cheeses, stirring until melted.
- Toss the macaroni with the cheese sauce until well combined.
- Pour the mixture into a cast-iron skillet or smoker-safe dish, smoothing it out.
- Top with remaining mozzarella and colby jack cheeses.
- Place in the smoker and cook for 1 hour or until bubbly and golden brown.
Notes
Use high-quality cheeses for the best flavor. Allow butter to come to room temperature for easier incorporation into the sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg