Description
A creamy, cheesy mac and cheese infused with smoky flavor from the grill, perfect as a crowd-pleasing side dish for any barbecue or cookout.
Ingredients
- 12 oz (340 g) elbow macaroni
- 4 tablespoons (57 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed (can substitute half-and-half for extra richness)
- 2 cups (about 225 g) shredded sharp cheddar cheese
- 1 cup (115 g) shredded smoked gouda cheese
- 4 oz (115 g) cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Wood chips for smoking (hickory or apple recommended)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
- Prepare the grill for indirect heat: set to medium-low heat, aiming for around 275°F (135°C). Add soaked wood chips (hickory or apple) to your smoker box or foil pouch and place on the heat source to start smoking.
- In a cast iron skillet, melt 4 tablespoons (57 g) unsalted butter over medium heat on the stove or grill. Whisk in 1/4 cup (30 g) all-purpose flour and cook for about 2 minutes, stirring constantly, until lightly golden and bubbly.
- Slowly whisk in 3 cups (720 ml) warm whole milk, stirring constantly to avoid lumps. Continue cooking and whisking until the sauce thickens, about 6-8 minutes, until it coats the back of a spoon.
- Reduce heat to low. Stir in 2 cups (225 g) shredded sharp cheddar, 1 cup (115 g) shredded smoked gouda, and 4 oz (115 g) softened cream cheese until melted and smooth. Add 1 teaspoon Dijon mustard and 1/2 teaspoon smoked paprika. Season with salt and pepper to taste.
- Fold the cooked macaroni into the cheese sauce until evenly coated. Spread the mixture evenly in the skillet.
- Place the skillet on the grill over indirect heat. Close the lid and smoke for 30-40 minutes, checking occasionally to ensure the temperature stays steady. The sauce will thicken further, and a delicate smoky crust will form on top.
- Remove from grill and let rest for 5 minutes before serving warm, straight from the skillet.
Notes
Use freshly shredded cheese for best melt and flavor. Maintain grill temperature at 275°F (135°C) for even cooking and to prevent cheese separation. Avoid stirring while smoking to allow a smoky crust to form. Hickory wood chips provide stronger smoke flavor; apple wood is milder and sweeter. Slightly undercook pasta before smoking to avoid mushiness. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use unsweetened almond milk and dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (250 g)
- Calories: 475
- Sugar: 6
- Sodium: 450
- Fat: 27.5
- Saturated Fat: 16
- Carbohydrates: 37.5
- Fiber: 2
- Protein: 22.5
Keywords: smoked mac and cheese, grilled mac and cheese, creamy mac and cheese, smoked gouda, cheddar cheese, barbecue side dish, comfort food, easy mac and cheese