Smoked Mac and Cheese
Smoked mac and cheese takes everyone's favorite side dish to the next level, and is the perfect addition to any barbecue!
Servings: 8
Calories: 428kcal
Ingredients
- 12 ounces elbow macaroni noodles
- 8 ounces mild cheddar cheese shredded
- 4 ounces gouda cheese shredded
- ¼ cup sour cream
- 4 ounces cream cheese
- ½ cup milk or as needed
- ¾ teaspoon ground mustard
Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- 1 tablespoons BBQ dry rub
- Wood chips for smoking
Instructions
- Preheat smoker to 225 degrees and add wood chips to create a steady stream of smoke.
- In a large pot of salted water, boil the elbow noodles until al dente.
- While the noodles are boiling, prepare your cheese sauce by melting the sour cream, cream cheese, milk, and mustard powder together in a saucepan over medium-low heat. Then add the shredded cheese a handful at a time, and stir the cheese into the sauce until melted. Repeat until all of the cheese has been added and the sauce is smooth and creamy. Additional milk can be added if the sauce is too thick.
- Melt butter in a cast iron skillet and add the panko bread crumbs and BBQ dry rub seasonings. Stir together and cook until the panko turns golden brown. Then remove the seasoned breadcrumbs and set aside in a small bowl.
- Combine the noodles and cheese sauce together then pour into a 9" cast iron skillet, or baking dish, and sprinkle the breadcrumb topping generously over the top.
- Place mac and cheese in the smoker for one hour. Then remove and serve immediately.
Nutrition
Calories: 428kcal | Carbohydrates: 37g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 428mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 0.1mg | Calcium: 353mg | Iron: 1mg