Smoked Mac & Cheese
Creamy, cheesy mac and cheese with a BBQ twist and just enough smoke to make it feel special. This is an easy crowd-pleasing side dish for ribs, pulled pork, brisket—or honestly anything coming off the pit.
Ingredients
- 1 lb elbow macaroni
- 1/2 cup butter
- 4 tbsp flour
- 2 cups half and half
- 4 oz cream cheese
- 3 cups shredded cheddar cheese
- 1 1/2 cups smoked gouda
- 1 tbsp mustard powder
- 1/4 tsp cayenne pepper
Topping
- 1 cup panko bread crumbs
- 1/4 cup butter
- 2 tbsp grated parmesan cheese
- 2 tbsp Honey Hog BBQ Rub or yrou own favorite
Instructions
- Preheat smoker to 225°F using a mild wood (fruit woods recommended).
- Cook macaroni as directed on package.1 lb elbow macaroni
- Over medium heat, whisk together butter and flour in a saucepan until combined into a roux.1/2 cup butter, 4 tbsp flour
- Add cayenne pepper and mustard powder.1 tbsp mustard powder, 1/4 tsp cayenne pepper
- Whisk in half and half slowly to combine.2 cups half and half
- Stir in cream cheese, cheddar, and smoked gouda until melted and combined.3 cups shredded cheddar cheese, 1 1/2 cups smoked gouda, 4 oz cream cheese
- Add prepared pasta.
- Melt butter for topping.1/4 cup butter
- Combine topping ingredients with melted butter.1 cup panko bread crumbs, 2 tbsp grated parmesan cheese, 2 tbsp Honey Hog BBQ Rub
- Add pasta and sauce mix to aluminum pan.
- Top with crumb topping mix.
- Put pan on smoker to cook for 1 hour.
- Serve and enjoy!