Smoked Mac and Cheese for the Crew

Name: Smoked Mac and Cheese for the Crew
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.6 Lb Elbow Macaroni; 5.1 Tbsp Unsalted Butter; 1/4 Cup All-Purpose Flour; 3.2 Cups Whole Milk; 3/4 Cup Heavy Cream; 2.4 Cups Sharp Cheddar; 3/4 Cup Gruyère; 3/4 Cup Smoked Gouda; 1 3/4 Tsp Kosher Salt; 7/8 Tsp Black Pepper; 7/8 Tsp Smoked Paprika; 3/4 Cup Panko Breadcrumbs

Creamy three-cheese bake with a light smoke kiss for ten

Prep: 25 min
Cook: 75 min
Serves 8
Difficulty: easy

The side that turns brisket night into a full spread

Why crews like it: Mac is the side crews fight over. Smoker time adds depth without overpowering, and it holds covered at 170°F for 45 minutes.

809Cal

31gProtein

85gCarbs

38gFat

Ingredients

1.6 Lb Elbow Macaroni
5.1 Tbsp Unsalted Butter
1/4 Cup All-Purpose Flour
3.2 Cups Whole Milk
3/4 Cup Heavy Cream
2.4 Cups Sharp Cheddar
3/4 Cup Gruyère
3/4 Cup Smoked Gouda
1 3/4 Tsp Kosher Salt
7/8 Tsp Black Pepper
7/8 Tsp Smoked Paprika
3/4 Cup Panko Breadcrumbs

Instructions

Par-cook pasta: Boil macaroni in salted water 2 minutes shy of package directions. Drain well.
Build cheese sauce: Melt butter, whisk in flour 1 minute. Whisk in milk and cream until smooth. Simmer until thick, then melt in cheddar, Gruyère, and gouda. Season with salt, pepper, and paprika.
Combine and pan: Fold pasta into cheese sauce. Transfer to buttered foil pans. Top with panko mixed with 2 tbsp melted butter.
Smoke at 275°F: Smoke uncovered at 275°F 30 minutes until top is golden and internal temp reaches 165°F in the center.
Rest and hold: Rest 10 minutes. Cover with foil and hold at 170°F until service. Stir edges into center if a skin forms.
Tonight's board: Mac in foil pans with serving spoons. Pair with any smoked meat on the line.
Leftovers: Reheat covered at 325°F with splash of milk until 165°F. Top with hot sauce for shift lunch.

Tonight's spread

Smoked mac in foil pans with serving spoons.
Extra cracked pepper at the table.

Hall tips

Undercook pasta—it finishes in the sauce and smoke.
Smoked gouda doubles the smoke note without extra pit time.
165°F in the center means safe hold temp for the crew line.

Meal prep

Build sauce and par-cook pasta ahead. Assemble in foil pans. Smoke 30 minutes, then hold covered at 170°F. Stir before service if top dries.

Leftovers

Fried mac bites coated in panko for next shift.
Stir in pulled pork for a one-pan second day.

smoker
large pot
foil pans
whisk
wood spoon