⭐ Instructions
1. Cook the Pasta
- Boil macaroni until al dente.
- Drain and set aside.
2. Make the Cheese Sauce
- In a large pot, melt butter.
- Whisk in flour and cook 1 minute.
- Slowly pour in milk while whisking until smooth.
- Add cream cheese and stir until melted.
- Add cheddar, gouda, and mozzarella.
- Season with garlic powder, onion powder, smoked paprika, salt & pepper.
The sauce should be silky, rich, and smoky.
3. Combine
- Add cooked pasta to the cheese sauce.
- Stir in half of the cooked bacon.
- Pour into a cast iron skillet or aluminum pan (smoker-safe).
4. Prepare the Topping
Mix together:
- Panko
- Melted butter
- A little extra cheddar (optional)
Sprinkle over the top and add remaining bacon.
5. Smoke
- Preheat smoker to 225°F (107°C).
- Smoke mac and cheese uncovered for 45–60 minutes for light smoke, or up to 2 hours for deep smoke flavor.
Use woods like:
- Hickory
- Apple
- Cherry
- Pecan
🥓🔥 Optional Add-Ins
- Diced jalapeños
- Smoked sausage
- Caramelized onions
- Pulled pork (turns it into a full meal!)
🤤 Serving
Serve hot and extra creamy, with a little fresh cracked pepper or parsley on top.
💛 Ashley’s Tips
- Add a splash of hot sauce or Dijon mustard to the cheese sauce for depth.
- If mac thickens too much, stir in a little warm milk before serving.
- Use freshly grated cheese — melts SO much smoother.
If you want, I can also create:
✨ A Facebook caption
✨ A Pinterest-style card
✨ A 30-second video script
Just tell me!
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