Alright, gather ’round, because Memorial Day just got a whole lot tastier! We’re talking about my absolute favorite side dish, the one that makes everyone at the cookout stop and ask, “What IS that amazing mac and cheese?!” Yep, I’m spilling the beans on my Irresistible Memorial Day Smoked Mac And Cheese Recipe. This isn’t your average baked mac and cheese; oh no. We’re taking that creamy, dreamy comfort food to a whole new level with the magic of smoke. The way that subtle smoky char mingles with the gooey, cheesy pasta? Pure bliss! It’s become a staple at our family picnics, and honestly, the smell alone is worth all the effort. Trust me, this is the dish that will have your guests raving!

Why This Irresistible Memorial Day Smoked Mac And Cheese Recipe Is a Must-Have

Seriously, this mac and cheese is a game-changer for any Memorial Day cookout. Here’s why it’s totally essential:

Unbeatable Flavor: That smoky infusion just takes cheesy pasta to a whole new universe. It’s rich, deep, and incredibly satisfying.
Crowd Pleaser Extraordinaire: Who doesn’t love mac and cheese? This special smoked version is guaranteed to disappear fast!
Perfect for Outdoor Cooking: It’s made for the smoker, so it fits right in with all your BBQ favorites. Easy peasy!
Comfort Food Champion: It’s the ultimate cozy side dish, perfect for gathering everyone together.

Gather Your Ingredients for Irresistible Memorial Day Smoked Mac And Cheese

Alright, let’s get down to business! To make this Irresistible Memorial Day Smoked Mac And Cheese recipe shine, you’ll need a few things. Don’t worry, they’re all pretty standard, but the quality really makes a difference here. I always grab the good stuff!

First up, you’ll need a pound of elbow macaroni – it’s the classic shape for mac and cheese, you know? Then, for that super smooth cheese sauce, we’re going to start with half a cup of unsalted butter and half a cup of all-purpose flour. For the liquid gold, grab four cups of milk. And to make sure our sauce is perfectly seasoned, we need one teaspoon of salt, half a teaspoon of black pepper, and just a pinch of paprika for a little color and warmth.

Now for the stars of the show: the cheese! You’ll want four cups of shredded sharp cheddar cheese – go for the good sharp stuff, it melts beautifully. Then, two cups of shredded Gruyere cheese for that lovely nutty flavor, and half a cup of shredded smoked Gouda cheese. Oh, that smoked Gouda is where the magic really happens for our smoky flavor! For the crunchy topping, we’ll need half a cup of panko breadcrumbs and two tablespoons of melted butter. Easy peasy!

Essential Equipment for Smoked Mac and Cheese Perfection

Okay, so you’ve got your ingredients ready, which is awesome! Now, let’s talk about what you actually need to make this smoked mac and cheese dream a reality. You can’t have amazing smoked mac and cheese without the right tools, right?

First and foremost, you absolutely need a smoker. This is where all the smoky magic happens! Then, you’ll want a good old-fashioned large saucepan for whipping up that glorious cheese sauce. Grab a sturdy whisk too – it’s your best friend for getting that sauce super smooth without any lumps. And of course, for baking the whole thing, a 9×13 inch baking dish is perfect. Oh, and don’t forget a small bowl for mixing up that crunchy breadcrumb topping!

Step-by-Step Guide to Making Irresistible Memorial Day Smoked Mac And Cheese

Alright, let’s get this smoky mac and cheese party started! It’s easier than you might think, and the result? Absolutely spectacular. Trust me, the effort is SO worth it for that incredible flavor. If you’re looking for a different take, check out this homemade baked mac and cheese – it’s delicious, but this smoked version is something else!

First things first, let’s get that smoker fired up. You want it humming at a nice, steady 250°F (121°C). A consistent temperature is key here, so keep an eye on it!
While the smoker is doing its thing, get your macaroni cooked. Follow the package directions, but aim for perfectly al dente. We don’t want mushy noodles! Drain them well and set them aside.
Now, for the heart of our mac and cheese: the sauce! Grab a big saucepan and melt that 1/2 cup of butter over medium heat. Once it’s all melty, whisk in the 1/2 cup of flour. Let it cook for just about 1 minute, stirring constantly. This is called a roux, and it’s going to thicken our sauce beautifully.
Slowly, and I mean slowly, start whisking in the 4 cups of milk. Pour a little in, whisk like crazy until it’s smooth, then add a bit more. Keep going until all the milk is in and you’ve got a nice, lump-free base. Bring this to a gentle simmer, stirring pretty much constantly, until it starts to thicken up. You’ll see it coating the back of your spoon.
Remove the saucepan from the heat. Stir in your 1 teaspoon of salt, 1/2 teaspoon of black pepper, and that touch of paprika.
Here comes the cheesy goodness! Add in your shredded sharp cheddar, Gruyere, and smoked Gouda cheeses. Stir them in gently until everything is melted and you have this dreamy, smooth cheese sauce. Oh yeah, this is looking good!
Now, pour those drained macaroni noodles right into the magnificent cheese sauce. Stir it all up until every single noodle is coated in that creamy, cheesy goodness.
Time to get it ready for the smoker! Pour your glorious mac and cheese mixture into a 9×13 inch baking dish. Spread it out evenly.
For that irresistible crunchy topping, mix the 1/2 cup of panko breadcrumbs with the 2 tablespoons of melted butter in a small bowl. Sprinkle this lovely mixture evenly over the top of your mac and cheese. It’s going to get so golden and delicious!
Carefully place the baking dish into your preheated smoker. Let it hang out in there for about 1 to 1.5 hours. You’re looking for that topping to be beautifully golden brown and for the mac and cheese itself to be all bubbly and delicious.

Once it’s out of the smoker, the hardest part: let it stand for about 10 minutes. This gives everything a chance to settle, and trust me, it makes it even better! Now, dig in and enjoy your amazing creation!

Tips and Tricks for the Best Smoked Mac and Cheese

Now that you’ve got the basic steps down, let’s talk about how to make this smoked mac and cheese truly sing! These little tricks are what take it from great to absolutely unforgettable. I’ve learned a thing or two over the years, and I want you to have the same success – it’s all about that perfect balance of smoky and cheesy!

First off, for an even more intense smoky flavor – and this is my favorite little cheat – you can actually smoke the cheese itself before you shred it. Just toss your blocks of cheddar and Gruyere on the smoker for about an hour before you start cooking the mac and cheese. It adds a whole other layer of deliciousness! And remember, every smoker is a little different, so don’t stress if yours cooks faster or slower. Just keep an eye on that golden-brown topping and bubbly cheese, and adjust the smoking time as needed. A little patience here means a whole lot of flavor!

Serving and Storage for Your Smoked Mac and Cheese

Alright, your masterpiece is done! Let this smoked mac and cheese sit for about 10 minutes after coming out of the smoker. It’s hard, I know, but it lets everything meld together perfectly. It’s fantastic served piping hot right out of the dish as the ultimate comfort food side. It pairs wonderfully with grilled chicken, ribs, or anything you’re throwing on the BBQ for Memorial Day!

Got leftovers? Lucky you! Once it’s cooled down a bit, just cover that baking dish tightly with plastic wrap or foil and pop it in the fridge. It’ll keep for about 3-4 days. To reheat, I like to scoop out individual portions into oven-safe bowls and pop them in a moderate oven (around 350°F or 175°C) until heated through. Sometimes a little splash of milk helps bring back that creamy texture. Or, if you’re craving something different, maybe you’ll try this elbow macaroni goulash next time!

Frequently Asked Questions about Smoked Mac and Cheese

Can I make the smoked mac and cheese ahead of time?

Oh, totally! You can definitely prepare the mac and cheese mixture (up to step 7) a day in advance. Just cover it and keep it in the fridge. Then, when you’re ready to smoke, transfer it to your baking dish, add the breadcrumb topping, and smoke as directed. It might take a few extra minutes to heat through since it’s starting cold, but it’s a huge time-saver on busy holiday weekends!

What kind of wood chips should I use for smoking this mac and cheese?

Great question! For a classic, crowd-pleasing smoke flavor, I love using hickory or mesquite wood chips. They give a nice, robust smoky taste that really complements the cheese. If you prefer something a little milder or sweeter, apple, cherry, or pecan wood chips are also fantastic options and won’t overpower the creamy cheese sauce. Just make sure to soak your chips for about 30 minutes before adding them to your smoker for the best smoke!

How do I prevent the smoked mac and cheese from drying out in the smoker?

That’s a common concern, but don’t worry! The key is that beautiful cheese sauce and the milk. Make sure your sauce is nice and thick before you add the pasta. Also, don’t overcook the pasta initially; keeping it al dente helps it absorb some liquid without getting mushy during the smoking process. For extra insurance, you can even add a tiny splash more milk if it looks too stiff before going into the smoker. The breadcrumb topping also helps seal in moisture!

Can I use different types of cheese?

Absolutely! While I adore my combo of sharp cheddar, Gruyere, and smoked Gouda, this recipe is super forgiving when it comes to cheese choices. Feel free to swap in your favorites! Colby Jack, Monterey Jack, fontina, or even a good sharp Provolone would be delicious. Just make sure you’re using cheeses that melt well for that signature gooeyness. And remember, if you’re not using smoked Gouda, you might want to increase the smoking time a little or use a spicier wood chip to get that smoky edge.

Nutritional Information (Estimated)

Now, I’m not a nutritionist or anything, but I’ve put together an estimate of what you’re looking at per serving for this glorious smoked mac and cheese. Keep in mind, it can change a bit depending on the exact brands of cheese or butter you use, but this gives you a good idea!

For a satisfying cup, you’re generally looking at around 650 calories, about 40g of fat (with 25g being saturated fat, because, cheese!), 55g of carbohydrates, and a good 20g of protein. It’s definitely a hearty dish, perfect for refueling after a long day of celebrating!

Irresistible Memorial Day Smoked Mac And Cheese

Author: smaakvolle.nl
Total Time: 1 hr 50 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and smoky mac and cheese perfect for your Memorial Day gathering.

Ingredients

Scale

1 pound elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
4 cups shredded sharp cheddar cheese
2 cups shredded Gruyere cheese
1/2 cup smoked Gouda cheese, shredded
1/2 cup panko breadcrumbs
2 tablespoons melted butter

Instructions

Preheat your smoker to 250°F (121°C).
Cook macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
Remove from heat and stir in salt, pepper, and paprika.
Add cheddar, Gruyere, and smoked Gouda cheeses. Stir until melted and smooth.
Add the drained macaroni to the cheese sauce and stir to combine.
Transfer the mac and cheese to a 9×13 inch baking dish.
In a small bowl, combine panko breadcrumbs and 2 tablespoons melted butter. Sprinkle evenly over the mac and cheese.
Place the baking dish in the preheated smoker. Smoke for 1 to 1.5 hours, or until the topping is golden brown and the mac and cheese is bubbly.
Let stand for 10 minutes before serving.

Notes

For a deeper smoky flavor, you can smoke the cheese before shredding it.
Adjust smoking time based on your smoker’s performance and desired smokiness.

Prep Time: 20 min
Cook Time: 1 hr 30 min
Category: Side Dish
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 650
Sugar: 6g
Sodium: 750mg
Fat: 40g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 3g
Protein: 20g
Cholesterol: 100mg

Keywords: smoked mac and cheese, memorial day recipe, barbecue side dish, cheesy pasta, comfort food, smoked cheese