Description
A delightful fusion of creamy cheese and smoky flavors, this Smoked Mac and Cheese transforms a classic favorite into a memorable dish for any occasion.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook elbow macaroni according to package instructions and drain.
- Melt the butter in a large saucepan over medium heat.
- Stir in the flour, garlic powder, smoked paprika, salt, and pepper; cook for about 1 minute.
- Gradually add milk and heavy cream, whisking until thickened (3-5 minutes).
- Stir in the shredded cheddar cheese until melted and smooth.
- Combine the cheese sauce with cooked macaroni, mixing well.
- Transfer to a greased baking dish, sprinkle breadcrumbs on top if desired.
- Place the dish in the smoker for about 1 hour.
- Serve warm and enjoy.
Notes
Try using freshly grated cheese for a creamier sauce and feel free to customize with cooked bacon or spinach for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg