Smoked Gouda Mac And Cheese Recipe

Smoked Gouda Mac And Cheese Recipe

With this classic smoked and Mac and Cheese recipe, thanks to its soft texture and saucy consistency, mac and cheese takes on a smoky flavor amazingly well, infusing all that gooey goodness with an unforgettably unique taste.

Course Side Dish, Sides

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings People

Calories 690kcal

Author Savory Thoughts

Equipment

Smoker
Skillet
Stockpot

Ingredients

2 Lbs. Elbow Macaroni
1 ½ Sticks Butter
6 Tbsp. All-Purpose Flour
4 Cups Half and Half
3 Cups Heavy Cream
8 Cups Sharp Cheddar Cheese, Shredded Reserve ½ cup to sprinkle on top
2 Cups Smoked Gouda Cheese, Shredded Reserve ¼ Cup to sprinkle on top
3 ½ Tsp. Kosher Salt
1 Tsp. Black Pepper Optional

Breadcrumbs

1 Tbsp. Butter Unsalted
½ Cup Breadcrumbs Plain
½ Cup Parmesan Grated

Instructions

In a large stock pot, add the water, about ½ teaspoon salt and 1 teaspoon olive oil to prevent the pasta from sticking to each other. Once the water starts to boil, add in the pasta.
Cook for about 9 minutes (or al dente in accordance with the directions on the box). Drain the pasta, transfer to a large cast iron skillet, or aluminum baking dish that’s suitable to go in the smoker. Drizzle about 2 teaspoon olive oil to keep them from sticking while resting. Set aside.
In a large bowl or measuring cup, combine the half and half and creamer. Set aside.
Preheat the smoker to 225°F using cherry or apple wood chips or pellets.
In a large saucepan, add the butter and melt over medium heat. Whisk in the flour and cook for a minute. Slowly whisk in the creamer and half and half mixture (about 1 cup at a time).
Slowly add in the cheese, stir to melt, then add the salt and pepper. Lower the heat to simmer for the sauce to thicken up. If it starts to stick to the back of the spoon, that’s a good indication that the sauce is thickening up.
Continue to add in the creamer mixture, cheese (both Gouda and sharp cheddar) until you have added all the cheese and creamer.
Turn off the heat once the cheese has thickened, add the sauce over the pasta and mix well. We personally like to add the pasta to the sauce first then transfer it again to the smoker safe dish, but best to use a cast iron dish or skillet.
Once you have combined the sauce and pasta together. Spread more cheese to the top and sprinkle with breadcrumbs.
Transfer the macaroni and cheese to the smoker and smoke uncovered for 1 hour and 30 minutes, but no more than 2 hours. Serve as a side and enjoy.
Breadcrumbs
In a large skillet, add melt the butter over medium heat, then add the breadcrumbs, and parmesan cheese. Use a fork or whisk to combine and toss the ingredients.
Continue to toast until golden brown. Remove from heat. Use as desired.

Video

Notes

Smoking meals can be intimidating, it’s a lot simpler than you think. If you are new to smoking your favorite meals, it is best to use wood chips or pellets.
The cherry or the apple flavor selection is great with this macaroni and cheese as it enhances the flavor.
Toast your breadcrumbs with parmesan cheese to add extra crispiness. If you want it to be even more crispy, transfer the dish into the oven and broil for a couple minutes to get that golden crispy texture.
Shred your own cheese instead of buying pre-shredded cheese. It is cost effective and you will get more for your buck.

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*** Calories are estimated per serving

Nutrition