Smoked Mac and Cheese

1. Preheat the smoker. Heat your smoker to 250°F to 275°F for indirect cooking. Add wood (apple, cherry, or pecan are great). While it heats, lightly grease a 9x13-inch pan or a cast iron skillet.

   Charcoal setup (quick version): Build a two-zone fire (coals on one side, empty on the other). Add 1 to 2 small chunks of mild wood to the coals. Set a drip pan or water pan on the cool side if you want a little extra moisture. Keep the top vent mostly open and adjust the bottom vent to hold temp.

   Placement tip: Put the pan in the center of the grate on the indirect side, away from any hot spot.

   

2. Boil the pasta. Bring a large pot of well-salted water to a boil. Cook macaroni 1 to 2 minutes shy of al dente (it will keep cooking in the smoke). Drain well.

   

3. Make the roux. In a large saucepan or Dutch oven over medium heat, melt the 6 tablespoons butter. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells a little toasty (not browned).

   

4. Build the sauce. Slowly whisk in the warmed milk and half-and-half. Keep whisking until smooth. Simmer 3 to 5 minutes, stirring often, until the sauce thickens enough to lightly coat a spoon.

5. Season it. Stir in salt, pepper, smoked paprika, garlic powder, and mustard powder if using.

6. Add cheeses the right way. Turn heat to low. Add the cream cheese and stir until melted. Remove the pot from the heat, then add the cheddar and gouda in handfuls, stirring until smooth after each addition. Taste and adjust salt.

   Tip: If the sauce feels too thick, splash in a little more warm milk. You want it slightly looser than you think because the pasta will drink it up.

7. Combine. Fold the drained pasta into the cheese sauce. If using add-ins like pulled pork or jalapeños, stir them in now. Pour into your prepared pan and smooth the top.

   

8. Top it. In a small bowl, mix panko with melted butter and Parmesan if using. Sprinkle evenly over the mac.

   

9. Smoke. Place the pan in the smoker uncovered. Smoke for 45 to 75 minutes, until the top is golden and the edges are bubbling.

   Doneness check: The center should be steaming hot and thoroughly heated (around 165°F in the middle if you are using a thermometer). Start tasting around the 45-minute mark. When it tastes smoky enough and the center is hot, it is done.

   If the top is getting too dark: Tent loosely with foil for the remaining time.

   

10. Rest and serve. Let it rest 10 minutes so it sets up slightly (and so no one burns their mouth like a rookie). Sprinkle with parsley if you want. Serve hot.

    

Tips and Variations

• Keep it creamy: Do not over-smoke and do not smoke above 300°F. Low and steady keeps the sauce from tightening up.
• Want crispier edges? Use a cast iron skillet and let it go toward the longer end of the time range. Those corner bites are the prize.
• Extra smoky without extra time: Add 1/2 teaspoon chipotle powder or a few dashes of hot sauce to the sauce.
• Kid-friendly version: Swap gouda for Monterey Jack, skip mustard powder, and keep the smoked paprika to 1/2 teaspoon.
• Make it a meal: Stir in 1 to 2 cups chopped brisket or pulled pork. Add a splash of barbecue sauce if you like that sweet smoky vibe.