Rich, smoky mac with a crusty top — a cookout staple that doubles as a full meal when you fold in pulled pork or brisket. Undercook the pasta so it doesn't go mushy on the smoker.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp flour
- 3 cups milk
- 1 cup heavy cream
- 4 cups shredded cheese (sharp cheddar + smoked gouda)
- 1 tsp Smokehouse rub
- Salt
- ½ cup panko (topping)
Instructions
- Boil the macaroni 2 minutes short of done; drain.
- Melt the butter, whisk in the flour and cook 1 minute, then slowly whisk in the milk and cream and simmer until slightly thickened. Off the heat, stir in the cheese, Smokehouse rub, and salt until smooth.
- Fold in the pasta and spread into a foil pan. Top with panko.
- Smoke at 225–250°F for 1–1.5 hours, or bake at 350°F for 30 minutes, until bubbly with a browned top.
Make-Ahead & Storage
Freeze up to 3 months. Reheat in the toaster oven at 350°F with a splash of milk to loosen the sauce. Add 2 cups pulled pork or chopped brisket to make it a main.
Notes
Smoked gouda in the cheese blend doubles down on the smoky note. A mix of cheeses melts more smoothly than cheddar alone.