Go Back

Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese made in a smoker at 225°F for an ultra-creamy, BBQ-style finish. Creamy pasta with a thick cheese sauce and a crispy golden panko top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
rest 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

elbow macaroni
  • 1 lb elbow macaroni, cooked
butter
  • 4 tbsp butter
all-purpose flour
  • 0.25 cup all-purpose flour
whole milk
  • 3 cup whole milk
heavy cream
  • 1 cup heavy cream
sharp cheddar cheese
  • 4 cup sharp cheddar cheese, shredded
gouda cheese
  • 2 cup Gouda cheese, shredded
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 1 Salt and pepper to taste
panko breadcrumbs
  • 1 cup panko breadcrumbs
melted butter
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker
  1. Prepare smoker to 225°F with your choice of wood, keeping the chamber steady for even heating. Look for consistent smoke before you move on.
Make the cheese sauce
  1. Melt butter in a cast iron skillet over medium heat until fully foamy, then whisk in the flour. Cook, whisking, for 1-2 minutes to form a smooth roux with no dry spots.
  2. Whisk in the whole milk and heavy cream gradually, keeping the mixture smooth. Heat to a gentle simmer for 3-5 minutes until thick enough to coat the back of a spoon.
  3. Add the shredded sharp cheddar and Gouda, then stir until melted and glossy. Season with garlic powder, onion powder, and salt and pepper to taste.
Assemble and add topping
  1. Mix the cooked elbow macaroni into the cheese sauce until every piece is coated. Transfer to a disposable aluminum pan.
  2. Combine panko breadcrumbs with the melted butter and sprinkle evenly over the top. Spread in a thin, even layer so it crisps and browns.
Smoke and serve
  1. Smoke at 225°F for 60-90 minutes until the mac and cheese is bubbling and the top turns golden. Visual cue: active bubbling around the edges and a browned panko crust.
  2. Let the mac and cheese rest for 10 minutes before serving so the sauce thickens. Look for the bubbling to settle into a creamy, cohesive texture.

Notes

Pro tip: add the cheeses in a steady handful so the sauce stays smooth and doesn’t separate. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in an oven or microwave until hot. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge. For a lighter swap, use part-skim milk instead of whole milk to reduce richness while keeping the sauce creamy.