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a shallow metal pan of creamy macaroni and cheese with a lightly darkened smoky surface and a spooned-out section showing moist noodles
Melissa Hart

Smoked Mac and Cheese

A shallow pan takes on smoke more evenly than a deep pot. Use a mild wood and keep the cooker steady; the goal is a gentle smoky edge around a creamy center, not a harsh flavor that drowns out the cheese. The sauce starts loose because the long uncovered cook removes moisture. Stir only once near the middle so the surface can develop a little color without drying into a thick skin.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp dry mustard
  • 1/2 tsp fine salt for sauce
  • 1/2 tsp black pepper
  • 6 oz medium cheddar cheese grated
  • 4 oz Monterey Jack cheese grated
  • 2 oz cream cheese cubed

Method
 

  1. Heat a smoker to 225°F using a mild cooking wood such as apple. Cook macaroni in a large pot of water with the tablespoon salt until 2 minutes short of the package time; drain.
  2. While the pasta cooks, melt butter in a saucepan and whisk in flour for 1 minute. Gradually add milk, then mustard, sauce salt and pepper; simmer for 4 minutes.
  3. Remove from the heat and stir in cheddar, Monterey Jack and cream cheese until smooth. Fold in the macaroni and transfer to a shallow 9-by-13-inch metal pan.
  4. Smoke uncovered for 60 to 75 minutes, stirring gently once after 30 minutes, until the sauce is bubbling, the surface has light color and the center reaches 165°F.
  5. Rest for 5 minutes before serving, keeping the creamy center under the lightly smoked surface.