If you are craving comfort food with a twist, this Smoked Macaroni and Cheese Recipe is just what you need to elevate a classic favorite. Imagine creamy, cheesy pasta infused with the rich aroma of smoked gouda and a touch of smoked paprika that adds depth and soul to every bite. This dish takes simple, familiar ingredients and transforms them into something truly special, perfect for gatherings or a cozy dinner at home. Trust me, once you try this smoky, bubbly macaroni and cheese, it will earn a permanent spot in your recipe collection.
Ingredients You’ll Need
Gathering the ingredients for this Smoked Macaroni and Cheese Recipe is straightforward, but each one plays an essential role in building layers of flavor and creamy texture. From the sharp cheddar to the smoked gouda, every component enhances the dish’s richness and keeps you coming back for seconds.
- 8 oz elbow macaroni: The classic pasta shape that holds onto all that luscious cheese sauce perfectly.
- 2 cups shredded cheddar cheese: Delivers sharpness and creaminess that is key to traditional mac and cheese.
- 1 cup shredded smoked gouda: Adds a smoky depth that makes this recipe stand out.
- 2 cups milk: Creates a smooth, velvety base for the sauce.
- 1/4 cup butter: Essential for making a rich roux which thickens the sauce.
- 1/4 cup all-purpose flour: Works with butter to create the perfect texture for the cheese sauce.
- 1/2 tsp salt: Balances and enhances all the flavors.
- 1/4 tsp black pepper: Adds a subtle kick and rounds out the seasoning.
- 1/4 tsp smoked paprika: Brings smoky notes without overpowering the cheese.
- 1/4 tsp garlic powder: Infuses a cozy warmth and complexity to the sauce.
How to Make Smoked Macaroni and Cheese Recipe
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, usually about 7-8 minutes for perfectly tender pasta. Drain well and set aside, making sure not to overcook so it keeps a nice bite in the final dish.
Step 2: Make the Roux
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, salt, pepper, smoked paprika, and garlic powder. Stir constantly to form a smooth roux; this mixture will thicken the milk into a rich cheese sauce, so don’t skip this vital step or rush it.
Step 3: Add Milk and Thicken Sauce
Gradually pour in the milk while continuously whisking to avoid lumps. Keep stirring over medium heat until the mixture thickens and coats the back of a spoon—this creamy base is the foundation of your cheese sauce and worth every minute of attention.
Step 4: Melt the Cheeses
Remove the sauce from heat and immediately stir in the shredded cheddar and smoked gouda. Watch as the cheeses melt into a velvety, luscious sauce filled with smoky and sharp flavors. Taste and adjust seasoning if necessary before moving on.
Step 5: Combine Pasta and Cheese Sauce
Pour the cooked macaroni into the cheese sauce, stirring gently but thoroughly to ensure every piece of pasta is coated with cheesy goodness. This step guarantees every bite will be rich and flavorful.
Step 6: Smoke or Bake
Transfer the cheesy macaroni into a greased baking dish. For the ultimate smoky experience, place it in a smoker set around 225°F and cook for 25-30 minutes until bubbly and hot inside with a slightly golden top. If you don’t have a smoker, bake it at 350°F for the same amount of time to achieve a beautifully browned crust and melty center.
How to Serve Smoked Macaroni and Cheese Recipe
Garnishes
Adding garnishes can take your smoked macaroni and cheese from comforting to gourmet in seconds. Consider topping with freshly chopped parsley or chives for a burst of color and freshness. A sprinkle of extra smoked paprika or crispy fried onions adds texture and perfectly complements the smoky flavor.
Side Dishes
This dish pairs wonderfully with crisp green salads, roasted vegetables, or even tangy pickles to cut through the richness. If you’re looking for a heartier meal, smoky grilled sausages or barbecue chicken bring out the best in this creamy pasta, creating a well-rounded feast.
Creative Ways to Present
Want to impress your guests? Serve your smoked macaroni and cheese in individual cast iron skillets or small ramekins for an inviting, rustic look. You can also turn it into a pasta bake with a crunchy breadcrumb topping or stuff it inside bell peppers for a fun, flavorful twist that’s sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
Smoked macaroni and cheese tastes just as delightful the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat using your preferred method and add a splash of milk if it looks dry.
Freezing
This recipe freezes exceptionally well, making it a fantastic option for meal prep. Place cooled smoked macaroni and cheese into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the creamy texture and smoky flavor.
Reheating
The best way to reheat this dish is gently in the oven at 325°F until warmed through, which helps preserve the cheesy consistency and top crust. Alternatively, microwave in short bursts, stirring in between, to evenly warm without drying out the sauce.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cheddar and smoked gouda are perfect for that classic smoky flavor, feel free to experiment with other melting cheeses like Monterey Jack or Gruyere to create your own unique twist on the Smoked Macaroni and Cheese Recipe.
Do I need a smoker to make this dish?
Not at all! Although smoking adds a beautiful depth of flavor, you can easily bake it in the oven at 350°F for about 25-30 minutes until bubbly and golden. The baked version is delicious and accessible to everyone.
How do I make the dish extra creamy?
Using whole milk or adding a splash of heavy cream instead of milk can make the sauce creamier. Also, stirring the cheese sauce off the heat prevents the cheese from becoming grainy and helps maintain that silky texture.
Can I add breadcrumbs on top?
Yes, adding a buttered breadcrumb topping before baking or smoking creates a wonderfully crunchy contrast to the creamy pasta. This is a great trick to add texture and visual appeal when serving.
Is this recipe suitable for freezing and reheating?
Definitely! This Smoked Macaroni and Cheese Recipe freezes beautifully. Just make sure to cool it completely before freezing, and thaw gently before reheating to keep the sauce smooth and tasty.
Final Thoughts
There’s something truly magical about taking a beloved dish like macaroni and cheese and infusing it with smoky goodness. This Smoked Macaroni and Cheese Recipe brings warmth, comfort, and a dash of adventure to your table. I encourage you to try it out soon — it’s a game changer that’s guaranteed to become a family favorite, creating happy memories with every creamy, cheesy bite.
Print
Smoked Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A rich and creamy smoked macaroni and cheese recipe featuring a blend of sharp cheddar and smoky gouda, enhanced with a touch of smoked paprika for a unique flavor twist. Cooked on the stovetop to make a velvety cheese sauce, then finished in the oven or smoker for a golden, bubbly top.
Ingredients
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded smoked gouda
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Make Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour, salt, black pepper, smoked paprika, and garlic powder to form a smooth roux. Cook, stirring continuously, for about 2 minutes to eliminate the raw flour taste.
- Add Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
- Add Cheese: Remove the saucepan from heat and stir in the shredded cheddar and smoked gouda cheese until fully melted and smooth.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into a baking dish, spreading it out evenly.
- Smoke or Bake: Place the baking dish into a smoker or oven preheated to 350°F (175°C). Smoke or bake for 25-30 minutes until the top is bubbly and golden brown.
Notes
- Using smoked gouda and smoked paprika adds a subtle smoky flavor that complements the creamy cheese sauce.
- You can substitute the smoked gouda with any other smoked cheese if unavailable.
- If you don’t have a smoker, simply bake in a conventional oven at 350°F until golden and bubbly.
- For a crispier top, broil for an additional 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
