Smoked Mac and Cheese Casserole

Creamy, cheesy pasta, crunchy panko topping, and a smoky finish, this Smoked Mac and Cheese Casserole is a crowd-pleasing entree or side dish.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course, Main Dish, Side Dish, Side Dishes

Cuisine: American, Comfort Food

Keyword: Smoked Mac and Cheese Casserole

Servings: people

Author: Susie Bulloch (heygrillhey.com)

Preheat the smoker. Set your smoker up for 225 degrees F with a mild wood.
Cook the pasta. Heat water in a pot over high heat until boiling, then add the pasta noodles. Boil for 5-7 minutes, then strain.
2 pounds elbow macaroni noodles
Make the roux. Melt the butter in a heavy-bottom pot over medium-low heat, then whisk in the flour, Add the milk and heavy cream, then add in all the cheeses and the seasoning. Stir until everything is incorporated.
¼ cup all-purpose flour, 1 cup milk, 1 cup heavy cream, 8 ounces Velveeta, 8 ounces medium cheddar cheese, 4 ounces sharp cheddar cheese, 4 ounces smoked gouda cheese, 1 Tablespoon Hey Grill Hey Beef Rub, ¼ cup butter
Add the noodles. Remove the roux from heat, then add the noodles. Add the beaten eggs, then stir until combined.
2 eggs
Prepare the topping. In a medium-size bowl, combine the melted butter, bread crumbs, and Sweet Rub. Mix with a fork until combined, then sprinkle on top.
1 cup panko bread crumbs, ¼ cup butter, 1 Tablespoon Hey Grill Hey Sweet Rub
Smoke the casserole. Place the pot on the grates of your preheated smoker, close the lid, and allow it to smoke for around an hour.
Serve and enjoy. Remove the mac and cheese from the smoker, serve with your favorite sides, and enjoy!

Hey Grill Hey Beef Rub

Hey Grill Hey Sweet Rub