Smoked Mac and Cheese

By Ben · cooked up in Sprig

Four hours and four cheeses create something magical in this cast iron beauty. Sharp cheddar and smoked gouda melt into cream cheese and gruyère, while two hours in the smoker builds a golden crust that crackles when you break through to the molten center beneath. The wood smoke weaves through every creamy bite, making this the centerpiece for any backyard gathering.

Ingredients

• 2 pounds elbow macaroni
• 1 cup unsalted butter
• 3/4 cup all-purpose flour
• 6 cups whole milk, warmed
• 2 cups heavy cream

• 12 ounces sharp cheddar cheese, freshly grated
• 8 ounces smoked gouda cheese, freshly grated
• 6 ounces gruyère cheese, freshly grated
• 8 ounces cream cheese, softened

• 2 teaspoons kosher salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 225°F using apple or hickory wood chips. Season a 15-inch cast iron skillet with a light coating of oil.
2. Bring a large pot of salted water to boil. Cook elbow macaroni until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
3. In a large heavy-bottomed pot, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes to create a light roux, whisking constantly to prevent browning.
4. Gradually add warm milk while whisking continuously to prevent lumps. Add heavy cream and continue whisking until mixture thickens enough to coat the back of a spoon, about 8-10 minutes.

1. Remove sauce from heat and whisk in softened cream cheese until completely smooth. Add salt, white pepper, garlic powder, and smoked paprika.
2. Gradually fold in the grated cheddar, gouda, and gruyère, stirring until completely melted and smooth. Taste and adjust seasoning as needed.
3. Add cooked macaroni to the cheese sauce and fold gently until every piece is coated. Transfer mixture to the prepared cast iron skillet, spreading evenly.
4. Place skillet in the smoker and cook for 2 hours, checking every 45 minutes. The top should develop a golden-brown crust while remaining creamy underneath.

1. Remove from smoker when the top is golden and set, with slight bubbling around the edges. Let rest for 10-15 minutes before serving.
2. Serve directly from the cast iron skillet, making sure each portion includes some of the smoky golden crust from the top.

Chef's tips

Nutrition (per serving, estimated)

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