How to - Smoked Mac and Cheese

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

smoked gouda

🥗Healthier: regular gouda

💰Cheaper: cheddar

Regular gouda is lower in cost and still provides a creamy texture.

Melt 1/2 cup of butter in a 12-inch cast-iron skillet over medium heat.

Stir in 4 tablespoons of flour to make a smooth paste using a whisk.

Add 1 tablespoon of mustard powder and whisk in 2 cups of half-and-half, bringing it to a boil until thickened.

Add 4 ounces of cream cheese and continue whisking until smooth.

Turn off the heat and stir in 3 cups of shredded medium cheddar cheese and 1 1/2 cups of gouda cheese until melted.

Pour in 1 pound of cooked al dente elbow macaroni and gently mix into the cheese sauce.

In a separate bowl, mix 1 cup of panko bread crumbs with 1/4 cup of melted butter and 2 tablespoons of barbecue rub.

Sprinkle the breadcrumb mixture over the mac and cheese in the skillet.

Preheat the smoker to 225 degrees and smoke the mac and cheese for 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens