Description
A rich and creamy macaroni and cheese with a smoky twist, perfect for comfort food lovers.
Ingredients
Scale
For the Crust:
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded smoked gouda cheese
- 3 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
1. Prepare the Crust:
- Preheat smoker to 225°F (107°C).
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until golden.
- Gradually whisk in milk until smooth. Cook until thickened, about 5 minutes.
- Reduce heat to low and stir in cheddar and smoked gouda cheeses until fully melted. Season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Combine cheese sauce with cooked macaroni and transfer to a greased cast-iron skillet or baking dish.
- In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over macaroni.
- Place skillet in smoker and smoke for 30 minutes, or until top is golden and bubbly.
- Remove from smoker and let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste.