Smoked Mac and Cheese

Instructions

1. 1

   Preheat your smoker or grill to 225°F using your preferred wood chips such as hickory, apple, or cherry for optimal smoke flavor.

2. 2

   Cook the elbow macaroni in a large pot of salted boiling water until just al dente, about 1 minute less than package directions. Drain and set aside.

3. 3

   In a large Dutch oven or cast iron skillet over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 2 minutes, stirring constantly to form a blonde roux.

4. 4

   Slowly pour in the warm milk while whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5–7 minutes.

5. 5

   Remove from heat and stir in the sharp cheddar, Gruyère, and cream cheese until completely melted and smooth. Add the Dijon mustard, smoked paprika, garlic powder, cayenne, salt, and black pepper. Mix well.

6. 6

   Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer to a 9×13 inch aluminum pan or cast iron skillet suitable for smoking.

7. 7

   In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter. Spread evenly over the top of the mac and cheese.

8. 8

   Place the pan on the smoker grate, close the lid, and smoke for 45 minutes to 1 hour, or until the edges are bubbling and the top is golden brown with a beautiful smoky aroma.

9. 9

   Remove from the smoker and let rest for 10 minutes. Garnish with fresh parsley before serving.