Smoked Mac and Cheese
A rich, creamy mac and cheese dish enhanced with a subtle smoky flavor, perfect for any occasion.
Ingredients
- 2 cups elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup panko breadcrumbs (optional)
- 1 tbsp olive oil (optional)
Instructions
- Cook the Pasta: Boil the macaroni in salted water until al dente. Drain and set aside.Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.Add the Milk and Cream: Gradually whisk in the milk and cream, cooking until the mixture thickens, about 5 minutes.Melt the Cheese: Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses until smooth. Season with smoked paprika, garlic powder, salt, and pepper.Combine Pasta and Sauce: Toss the cooked pasta with the cheese sauce until well coated.Prepare for Smoking: Transfer the mac and cheese to a cast-iron skillet or an oven-safe dish.Add Breadcrumb Topping (Optional): Mix the panko breadcrumbs with olive oil and sprinkle over the mac and cheese.Smoke the Mac and Cheese: Place the skillet in a preheated smoker at 225°F. Smoke for 1 hour until bubbly and golden.Serve: Let it cool slightly before serving. Enjoy!
Notes
- For a smokier flavor, use smoked cheddar cheese.
- If you don’t have a smoker, bake in the oven at 350°F for 20-25 minutes and use smoked paprika for flavor.