BBQ Beautiful Smoked Creamy Mac and Cheese

Ingredients (Serves 6–8)

For the pasta:

• 500 g (1 lb) elbow macaroni or cavatappi

• 1 tbsp kosher salt (for pasta water)

For the cheese sauce:

• 4 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 4 cups whole milk, warmed

• 1/2 cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne pepper (optional, for heat)

• Salt and black pepper to taste

• 2 cups sharp cheddar cheese, shredded

• 1 cup Gruyère cheese, shredded

• 1/2 cup smoked Gouda, shredded (adds that signature smoky depth)

For topping:

• 1 cup panko breadcrumbs (optional)

• 2 tbsp butter, melted

• 1/2 cup Parmesan cheese, grated

• 1 tsp smoked paprika

Optional:

• Crispy smoked bacon crumbles or pancetta (optional)

• Chopped fresh parsley for garnish (optional)

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook macaroni until 1–2 minutes shy of al dente (it will cook more in the oven). Drain and set aside.

Step 2: Make the Cheese Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1–2 minutes to form a roux.

3. Slowly add warmed milk and cream, whisking constantly to avoid lumps.

4. Stir in Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

5. Reduce heat to low and gradually stir in shredded cheeses until smooth and creamy.

Step 3: Combine Pasta and Sauce

1. Pour cheese sauce over the drained pasta in a large bowl or directly in a baking dish.

2. Stir until pasta is evenly coated.

Step 4: Prepare the Topping

1. Mix panko, melted butter, Parmesan, and smoked paprika in a small bowl.

2. Sprinkle over the mac and cheese. Add bacon crumbles if using.

Step 5: Smoke the Mac & Cheese

1. Preheat smoker to 225–250°F (107–120°C).

2. Place the mac and cheese in a cast-iron or heat-safe pan in the smoker.

3. Smoke for 45–60 minutes until the topping is golden and the smoke flavor has infused the dish.

Step 6: Serve

1. Let rest 5–10 minutes before serving.

2. Garnish with fresh parsley if desired and enjoy the creamy, smoky magic!

Pro Tips – BBQ Beautiful Style

• Cheese layering: Mix half the smoked Gouda into the sauce and sprinkle the rest on top before smoking for extra melt.

• Extra smoke punch: Add a few chunks of apple or hickory wood directly on the coals for a deeper smoke flavor.

• Make it ultra-creamy: Stir in 2 oz cream cheese before adding shredded cheeses.

Nutritional Information (per serving)

• Calories: 520 kcal

• Protein: 22 g

• Total Fat: 30 g

  • Saturated Fat: 15 g

  • Trans Fat: 0.5 g

• Cholesterol: 95 mg

• Carbohydrates: 40 g

  • Sugars: 6 g

  • Dietary Fiber: 2 g

• Sodium: 750 mg (higher if using salted cheese or bacon)

• Calcium: 300 mg

• Iron: 2 mg

Notes & Adjustments

• Using low-fat milk or cheese reduces calories and saturated fat.

• Omitting bacon or heavy cream will reduce fat and sodium.

• Adding vegetables like smoked broccoli or roasted bell peppers increases fiber and micronutrients.

• Nutritional values are approximate; exact values depend on the brands and cheeses you use.

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