Use your backyard smoker to make the best mac and cheese you've ever tasted using just a handful of ingredients that is infused with a smokey flavor and covered in a flavorful cheesy sauce.
16ouncesfreshly grated cheesewe used 8 oz. white cheddar and 8 oz. sharp cheddar
½cupPanko breadcrumbs
Instructions
Preheat the smoker to 225°F.
Cook macaroni in a large pot of salted, boiling water according to the package instructions. Drain and set aside.
Melt 4 tablespoons butter in a large saucepan or skillet over medium heat. We like using a cast iron skillet that can go directly from the stovetop to the smoker.
Add the flour and spices.. Stir and cook with a rubber spatula for 1-2 minutes until the mixture is bubbly and beginning to brown slightly.
Adding just a little at a time, slowly whisk in the evaporated milk and simmer until the mixture begins to thicken.
Whisk in the cheeses and stir until melted.
Stir in the cooked macaroni noodles.
In a small bowl, stir together the breadcrumbs and remaining 2 tablespoons of butter (melted). Sprinkle the breadcrumb mixture over the macaroni and cheese.
Transfer the skillet to the smoker and smoke for 60 minutes.
Notes
Storage:Leftover macaroni and cheese should be stored in the refrigerator in an airtight container for up to 5 days.Notes:You can use your favorite type of cheese. Fontina and/or Gruyere would work well together. Apple, cherry, or maple wood is best for this smoker recipe. Smoking the mac and cheese for 1 hour will have a great flavor, but you can smoke it longer if you wish. Do not turn up the temperature, this will make it dry out. Use a disposable aluminum fan if you don't have a cast iron skillet.