Description
Smoked Mac and Cheese is the ultimate comfort food, combining creamy textures with a rich, smoky flavor that will have everyone coming back for seconds.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2 tsp smoked paprika
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the elbow macaroni in boiling water until al dente, about 8 minutes. Drain and set aside.
- In a pot over medium heat, melt butter. Whisk in flour to create a roux.
- Gradually add milk while whisking until thickened (about 5 minutes). Stir in cheddar and Monterey Jack until melted.
- Season with smoked paprika, salt, and pepper to taste.
- Combine pasta with the cheese sauce until well coated.
- Transfer to a greased baking dish and top with panko breadcrumbs mixed with Parmesan.
- Bake in a preheated smoker at 225°F for about an hour or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg