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Smoked Mac and Cheese

Smoked Mac and Cheese combines the creamy comfort of classic mac and cheese with a smoky twist that elevates it to new heights. This dish features tender elbow macaroni enveloped in a rich, velvety cheese sauce, topped with a crispy panko crust. Perfect for backyard barbecues or cozy family gatherings, it’s sure to impress your guests and become a staple at your table.

  • Total Time: 45 minutes
  • Yield: Serves about 6 portions 1x

Ingredients

Scale
  • 1 pound elbow macaroni
  • 2 cups smoked cheddar cheese, shredded
  • 8 oz cream cheese, softened
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/2 cup panko bread crumbs
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Boil the elbow macaroni in salted water until al dente (about 7-8 minutes). Drain and set aside.
  2. In a saucepan over medium heat, melt butter. Whisk in flour for about 2 minutes until golden brown.
  3. Gradually whisk in milk until thickened. Stir in cream cheese until melted, then add smoked cheddar.
  4. Fold cooked macaroni into the cheese sauce until thoroughly coated.
  5. Transfer to a greased baking dish. Mix panko with melted butter and sprinkle on top.
  6. Bake in a preheated smoker or oven at 350°F (175°C) for 25-30 minutes until golden and bubbly.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 400
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 55mg

Keywords: Feel free to mix different cheeses like gouda or mozzarella for extra flavor. Add cooked bacon or sautéed mushrooms for delicious variations. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F.