🍖Smoker BBQ
Smoked Mac & Cheese
Creamy three-cheese macaroni finished in the smoker for a savoury, smoky crust — the ultimate barbecue side.
20 min
Prep
1 hr 30 min
Cook
Medium
Difficulty
12
Ingredients
5
Steps
Ingredients
Servings
- 200 g macaroni
- 30 g butter
- 30 g plain flour
- 400 ml whole milk
- 100 g grated mature cheddar
- 60 g grated gruyère or red leicester
- 30 g cream cheese
- ½ tsp mustard powder
- ½ tsp smoked paprika
- Salt and pepper
- 2 tbsp panko breadcrumbs
- Hickory wood
Method
- 1
Boil the macaroni short of the packet time, then drain.
- 2
Melt the butter, stir in the flour and cook for , then whisk in the milk gradually to make a smooth sauce.
- 3
Off the heat, stir in the cheeses, mustard powder and paprika until melted; season.
- 4
Fold the pasta through the sauce and tip into a buttered foil tray. Scatter over the panko.
- 5
Smoke at 135°C (275°F) over hickory until bubbling with a golden, smoky crust — about 1–1½ hours.
Notes
- Keep the sauce loose before smoking — it tightens as it cooks.
- Stir in a handful of chopped burnt ends to turn it into a meal.