Smokey Mac and Cheese

You’re gonna love my classic favorite Southern Mac and Cheese baked in a smoker. Adding a summery outdoor vibe with its phenomenal smoky flavor, offering the same creamy and cheesy delectable goodness.

Course dinner, Entree

Cuisine Southern

Prep Time 25

Cook Time 2

Total Time 2 25

Servings

Calories 407kcal

Author Imma

Ingredients

8 ounces macaroni, uncooked
3-4 slices bacon
3 tablespoons unsalted butter, or bacon fat
1 tablespoon onion powder
2 teaspoon garlic powder
2 tablespoons flour
1 12-ounce can evaporated milk
1 cup milk
½-1 teaspoon Creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese, grated
½ cup
sharp cheddar cheese ,
grated
½ cup smoked Gouda, or Jack cheese
Salt and pepper, to taste

Instructions

In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 6-7 minutes. Remove from the pan and place on a paper towel to drain and cool.
Scoop out bacon fat; you may use it instead of fat if desired. Omit this part if excluding bacon.
Add butter or bacon fat to a cast-iron skillet. Add the onion powder, garlic powder, and flour as soon as it melts. Continue whisking until thoroughly mixed, then cook for about a minute.
Slowly add evaporated milk, a little at a time, followed by milk; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
Add Creole seasoning and cayenne pepper, optional.
Bring to a simmer and let it simmer gently for about 2 minutes or until slightly thickened. Turn off the stove.
Stir in the cheeses, and continue stirring until everything's melted and evenly combined and smooth. Adjust salt and pepper to taste.
Throw in the pasta and stir to incorporate evenly. Transfer the pasta mixture into a pan or oven-proof cast-iron skillet; top with remaining cheese.
Preheat your smoker to 225℉/107℃. Be careful with the temperature. Do not let it get higher than 225℉, or your mac and cheese could quickly dry out.
Place the mac and cheese in your preheated smoker, cover, and cook for 30 minutes or more until bubbling around the edges. It might take a little longer, but don't overcook it.
Remove from the smoker when done, let it cool slightly, and serve; sprinkle with bacon or breadcrumb topping (optional).

Notes

As much as possible, don't use the pre-shredded cheese packs. Because they are not pure and contain additives. I always use blocks of cheese and shred them myself.
For cheese substitutions, I suggest provolone, Gouda, and Jack. You can also mix it with a different cheese combination for flavor variations.
Make your life easier by using a cast-iron skillet. This way, you don't need to switch pans. You can use it directly in the smoker from the stovetop.
Keep your smoker temperature at 225℉/107℃ to avoid drying out your mac and cheese.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition