Description
This ridiculously good smoked mac and cheese brings creamy, cheesy comfort food to the next level with bold, smoky flavors. Perfect as a side dish for barbecues or a stand-alone main course, this recipe combines perfectly cooked pasta with a rich cheese sauce made from smoked cheddar and Gruyere, all finished with a hint of smokiness. Whether baked in the oven or smoked, it’s guaranteed to wow everyone at the table!
Ingredients
For the Pasta:
- 1 pound dried Cavatappi (or elbow, penne, ziti, or gluten-free pasta)
For the Cheese Sauce:
- ½ cup butter (salted or unsalted; you can brown it for extra flavor)
- ½ cup all-purpose flour (or gluten-free all-purpose flour)
- 1 ½ cups whole milk
- 2 ½ cups half-and-half (not fat-free)
- 4 cups smoked cheddar cheese, grated
- 2 cups smoked Gruyere cheese, grated (or substitute with smoked Gouda, Monterey Jack, or Fontina)
Seasonings:
- ½ tablespoon kosher salt (adjust if using salted butter or table salt)
- 1 teaspoon dry mustard powder
- ½ teaspoon liquid smoke
- ½ teaspoon black pepper
- ¼–½ teaspoon smoked paprika
Instructions
Preparing the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, following package directions.
- Drain the pasta and set it aside.
Making the Cheese Sauce:
-
Brown the Butter (Optional):
- Melt the butter in a large saucepan over medium heat. For extra flavor, let it brown slightly, stirring frequently.
-
Create a Roux:
- Add the flour to the melted butter, whisking to form a roux.
- Cook for 1-2 minutes until golden and fragrant.
-
Add Milk and Half-and-Half:
- Gradually whisk in the milk and half-and-half, stirring constantly to avoid lumps.
- Cook until the mixture thickens, about 3-5 minutes.
-
Melt the Cheese:
- Reduce heat to low. Add the grated smoked cheddar and Gruyere, one handful at a time, stirring until melted.
-
Season the Sauce:
- Stir in the kosher salt, dry mustard powder, liquid smoke, black pepper, and smoked paprika. Adjust seasonings to taste.
Assembling the Mac and Cheese:
- Combine the cooked pasta with the cheese sauce in the saucepan, stirring until evenly coated.
- Transfer the mixture to a greased cast-iron skillet or baking dish.
Smoking the Mac and Cheese (Optional):
- Preheat your smoker to 225°F (107°C).
- Place the skillet or dish in the smoker and cook for 25-30 minutes, uncovered, until the top is golden and bubbling.
- Garnish with smoked paprika or freshly chopped parsley before serving.
Notes
- Cheese Substitutes: You can use smoked Gouda, Monterey Jack, or Fontina in place of Gruyere.
- No Smoker? Bake the dish in the oven at 225°F and increase the smoked paprika for a similar flavor.
- Make It Ahead: Assemble the dish a day in advance, cover, and refrigerate. Bake or smoke when ready.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American