Transform macaroni & cheese by baking it in a smoker. You'll love this fun, delicious twist on an old favorite with our Smoked Mac and Cheese Recipe!
Course Dinner, Lunch, Main Course
Keyword mac and cheese, mac and cheese casserole, macaroni and cheese, smoked mac and cheese, smoked macaroni and cheese
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1lbelbow macaroni(can substitute penne or rigatoni)
4Tbspall purpose flour
4 ozsoftened cream cheese, cubed
12oz sharp cheddar cheese, shredded, divided
6oz Gruyere cheese
2tspwhite pepper, ground
Bread Crumb topping
1cupbread crumbs(I like using sourdough bread crumbs)
Boil macaroni in salted water until al dente, a little firm. It will finish cooking during smoking. Drain and set aside. Spray aluminum (disposable) casserole or casserole dish with non-stick spray.
Melt butter over medium heat in a large heavy pan. Stir in flour and cook for 1 minute. Whisk in half-n-half, mustards, 2 cups of cheddar (reserving 1 cup), gruyere, and cream cheese, and seasonings. Cook on low-med heat until sauce is smooth and bubbly, stirring frequently. Season to taste.
Mix cheese sauce with macaroni and pour into prepared pan. Top with remainin cup of cheddar cheese.
Smoke in smoker at 250º for 45 minutes (depending on the type of smoker you use) until light golden brown.
Sprinkle bread crumb topping on top before serving.
Note: The sauce will thicken during the smoking or baking process. If you just want to make this macaroni and cheese casserole in the oven, bake at 300 degrees for 40 minutes or until light golden brown.