Nitrate & Nitrite Free Smoked Mac and Cheese
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Learn more →Ingredients
8 servings
For the pasta
- 1 lb elbow macaroni
- 1 tbsp kosher salt
For the cheese sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp kosher salt
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup gruyère cheese, freshly shredded
- 1 cup smoked gouda cheese, freshly shredded
For the topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ cup sharp cheddar cheese, freshly shredded
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Prepare your smoker or set up a charcoal grill for indirect heat, targeting a steady temperature of 225–250°F (107–121°C). Add your preferred wood chunks or chips (hickory, applewood, or cherry work well) to the coals or smoker box.
- 2
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the elbow macaroni until just shy of al dente — about 1–2 minutes less than the package directions, with a firm bite at the center. Drain through a colander and set aside.
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