Ingredients
For the Mac and Cheese:
1 lb elbow macaroni (cooked al dente)
2 cups sharp cheddar cheese (shredded)
1 cup smoked Gouda (shredded)
1 cup Monterey Jack cheese (shredded)
½ cup cream cheese (softened)
2 cups whole milk
1 cup heavy cream
¼ cup unsalted butter
¼ cup all-purpose flour
1 tbsp yellow mustard (optional)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
For the Topping:
½ cup panko breadcrumbs
2 tbsp melted butter
For Smoking:
Wood chips (applewood, pecan, or hickory)
Instructions
Preheat smoker to 225–250°F and soak wood chips if using.
Cook pasta until al dente, then drain and set aside.
Make the roux: Melt butter in a saucepan, whisk in flour for 1–2 mins.
Add dairy: Slowly whisk in milk and cream. Simmer.
Stir in cheeses: Add cream cheese, cheddar, gouda, Monterey Jack, mustard, garlic powder, and onion powder. Mix until smooth.
Combine pasta and sauce until well-coated.
Transfer to cast iron or foil tray.
Mix breadcrumbs and melted butter; sprinkle over the top.
Smoke uncovered for 1 to 1.5 hours until golden and bubbly.
Let cool 5 minutes before serving.
Notes
Shred your cheese fresh—pre-shredded cheeses don’t melt as smoothly.
Avoid strong woods like mesquite—it can overpower the cheese.
Want it spicier? Add jalapeños or chipotle powder to the sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish, Comfort Food
- Method: Smoked / Baked
- Cuisine: American
Nutrition
- Calories: 520
- Protein: 17 g