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Groark Boys BBQ Smoked Mac and Cheese

Smoked mac and cheese made ultra-creamy with a golden, crispy panko top. Cooked low and slow in a smoker until bubbly, rich, and indulgent, then rested for clean slices and gooey cheese pull.
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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 BBQ
Ingredients Equipment Method Notes

Ingredients
  

Macaroni
  • 1 lb elbow macaroni
Cheese sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar cheese
  • 2 cup Gouda cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper to taste
Panko topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Equipment

  • 1 cast iron skillet

Method
 

Prep the smoker
  1. Prepare your smoker to 225°F using your choice of wood.
  2. Set out a disposable aluminum pan and keep it ready for filling.
Make the cheese sauce
  1. Melt the butter over medium heat until fully liquefied and glossy.
  2. Add the all-purpose flour and whisk for 1 minute to form a smooth roux.
  3. Whisk in the whole milk and heavy cream until the mixture is uniform with no lumps.
  4. Add the sharp cheddar and Gouda cheese, then whisk until melted and the sauce is thick and stretchy.
  5. Season the sauce with garlic powder, onion powder, and salt and pepper to taste, then stir until evenly combined.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce until the pasta is fully coated.
  2. Top with panko breadcrumbs and drizzle or toss with melted butter so the crumbs look evenly coated.
  3. Place the pan in the smoker and cook for 60 to 90 minutes at 225°F, until the mac and cheese is bubbly and the top is golden.
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes, so it sets slightly before serving.

Notes

Pro tip: smoke until the surface is actively bubbly and the panko is visibly golden—if it darkens too fast, loosely cover with foil and continue cooking. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven at 350°F until hot and steamy. Freezing is yes, but texture may soften slightly. For a lighter option, use evaporated milk plus reduced-fat cheese, noting the sauce may be slightly less rich and less stretchy.