This Ridiculously Good Smoked Mac and Cheese is the ultimate comfort food with a smoky twist. Creamy, cheesy, and bursting with bold flavors, this dish is perfect for barbecue gatherings, weeknight dinners, or holiday feasts. The combination of smoked cheeses and a touch of liquid smoke brings a deep, rich flavor that will leave everyone craving more. Customize the recipe to suit your dietary needs, and enjoy the perfect balance of creamy indulgence and smoky goodness.
Ingredients
For the Pasta:
- 1 pound dried Cavatappi (or substitute with elbow, penne, ziti, or gluten-free pasta)
For the Cheese Sauce:
- ½ cup butter (you can brown it for added depth of flavor, and choose salted or unsalted based on preference; if using salted butter, adjust the added salt accordingly)
- ½ cup all-purpose flour (or gluten-free all-purpose flour)
- 1 ½ cups whole milk
- 2 ½ cups half-and-half (not fat-free)
- 4 cups smoked cheddar cheese, grated
- 2 cups smoked Gruyere cheese, grated (or substitute with smoked Gouda, Monterey Jack, or Fontina)
Seasonings:
- ½ tablespoon kosher salt (reduce if using table salt)
- 1 teaspoon dry mustard powder
- ½ teaspoon liquid smoke
- ½ teaspoon black pepper
- ¼-½ teaspoon smoked paprika
Instructions
Preparing the Pasta:
- Prepare the Pasta: Bring a large pot of water to a boil, adding a pinch of salt. Cook the pasta until it reaches an al dente texture, following the package directions. Drain and set aside for later use.
Making the Cheese Sauce:
- Brown the Butter (Optional): In a large saucepan, melt the butter over medium heat. For added flavor, allow it to brown slightly, stirring frequently.
- Create a Roux: Whisk in the flour, cooking for 1-2 minutes until the mixture becomes golden and bubbly.
- Prepare the Pasta: Bring a large pot of water to a boil, adding a pinch of salt. Cook the pasta until it reaches an al dente texture, following the package directions. Drain and set aside for later use.
- Melt the Cheese: Reduce heat to low. Stir in the grated smoked cheddar and Gruyere cheese, one handful at a time, until melted and creamy.
- Season the Sauce: Add the salt, dry mustard, liquid smoke, black pepper, and smoked paprika. Stir well and adjust seasonings to taste.
Assembling the Mac and Cheese:
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring until evenly coated.
Smoking the Mac and Cheese (Optional):
- Transfer to a Dish: Preheat your smoker to 225°F (107°C). Pour the mac and cheese into a greased cast-iron skillet or baking dish.
- Smoke: Place the dish in the smoker and cook uncovered for 25-30 minutes, or until the top is golden and bubbly with a subtle smoky flavor.
Serving:
- Finish and Serve: Top with a light dusting of smoked paprika or freshly chopped parsley for an extra burst of color and flavor. Enjoy it warm as a hearty side dish or a satisfying main course.
Conclusion
This Ridiculously Good Smoked Mac and Cheese is a smoky, creamy masterpiece that elevates a classic dish to new heights. With its rich cheese sauce and deep smoky notes, this recipe will quickly become a favorite for comfort food lovers and barbecue fans alike. Whether smoked or baked, it’s a guaranteed crowd-pleaser for any occasion!