Description
Smoked mac & cheese is the ultimate crowd-pleaser for your 4th of July celebration. This creamy dish combines the classic flavors of macaroni and cheese with a delightful smoky twist, creating an unforgettable experience. Topped with crispy breadcrumbs, every bite is a warm hug of comfort food that will have your guests coming back for seconds. Perfect for barbecues and family gatherings, this recipe is easy to make and sure to impress.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon smoked paprika
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat smoker to 225°F (107°C) and soak wood chips in water.
- Cook elbow macaroni in salted boiling water until al dente; drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour until golden, then whisk in milk until smooth.
- Add shredded cheeses and stir until melted and creamy. Mix in smoked paprika, salt, and pepper.
- Combine the cooked pasta with the cheese sauce until well-coated; transfer to a greased baking dish.
- Top with panko breadcrumbs and smoke for about 30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg