Description
This Smoked Macaroni and Cheese recipe combines classic creamy comfort food with a smoky twist. Cooked macaroni is combined with a rich cheese sauce made from cheddar and smoked gouda, then baked or smoked to bubbly, golden perfection. It’s a perfect dish for a cozy family dinner or a flavorful side at your next barbecue.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded smoked gouda
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package directions until al dente, then drain thoroughly and set aside.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, smoked paprika, and garlic powder to create a smooth roux, cooking for about 1-2 minutes to remove the raw flour taste.
- Add milk gradually: Slowly pour in the milk while continuously stirring to prevent lumps. Continue stirring the mixture until it thickens into a creamy sauce, about 5-7 minutes.
- Incorporate the cheeses: Remove the sauce from heat and stir in the shredded cheddar and smoked gouda cheese until fully melted and smooth.
- Combine pasta and cheese sauce: Mix the drained macaroni into the cheese sauce, ensuring all pasta is evenly coated.
- Prepare for baking or smoking: Transfer the macaroni and cheese mixture into a greased baking dish, spreading it evenly.
- Finish with baking or smoking: Either bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or smoke using a smoker set to 350°F for the same amount of time, until the top is bubbly and golden brown.
Notes
- Smoking the dish infuses a deep smoky flavor that pairs exceptionally well with smoked gouda.
- If you don’t have a smoker, baking at 350°F works perfectly to achieve a golden, bubbly top.
- Use whole milk for a creamier sauce or substitute with 2% for a lighter option.
- For a crustier top, sprinkle extra cheese or breadcrumbs before baking.
- Let the macaroni and cheese rest for 5 minutes after cooking to thicken up before serving.