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–+ servings

Ultimate Smoked Gouda Mac and Cheese

Creamy, smoke-kissed mac and cheese with a golden, buttery panko crust. This rich, BBQ-worthy side dish is pure comfort.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 1
Course: BBQ & Grilling, Comfort Food, Pasta, Side Dishes
Cuisine: American
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Mac and Cheese
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded smoked gouda cheese
  • 1 cup shredded monterey jack cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper freshly ground
  • 1 tsp kosher salt
For the Panko Topping
  • 1 1/2 cups panko breadcrumbs
  • 4 tbsp unsalted butter melted
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh parsley finely chopped

Method
 

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  2. Preheat your smoker to 225°F and lightly coat a 9x13-inch aluminum baking pan with cooking spray.
  3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture turns golden.
  4. Gradually pour in the milk and heavy cream, whisking continuously, and cook until the sauce thickens, about 5 to 7 minutes.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar, smoked gouda, monterey jack, garlic powder, onion powder, smoked paprika, black pepper, and salt until the cheese is fully melted and the sauce is smooth.
  6. Fold the cooked pasta into the cheese sauce until well coated. Transfer the mixture to the prepared pan and spread it evenly.
  7. In a small bowl, combine the panko breadcrumbs, melted butter, parmesan, garlic powder, smoked paprika, and parsley. Sprinkle this topping evenly over the mac and cheese.
  8. Place the pan in the smoker and cook for 1 hour 30 minutes, or until the top is golden brown and the edges are bubbling.
  9. Remove from the smoker and let rest for 10 minutes before serving.

Nutrition

Calories: 650kcalCarbohydrates: 48gProtein: 28gFat: 39gSaturated Fat: 24gCholesterol: 125mgSodium: 980mgFiber: 2gSugar: 8g

Notes

For extra smoky flavor, use applewood or hickory chips in your smoker. You can substitute the monterey jack with gouda or cheddar if needed. To make ahead, assemble the dish, cover, and refrigerate; then add 10 minutes to the smoking time. Leftovers keep in the fridge for up to 3 days; reheat in the oven or smoker. Avoid over-smoking; the cheese can become bitter if exposed too long. Serve with grilled meats or a crisp green salad.

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