Ingredients
Equipment
Method
Prep the smoker
- Prepare smoker to 225°F with your choice of wood. You want clean, steady smoke before adding the pan.
Make the cheese sauce
- Melt 4 tablespoons butter in a pot over medium heat. Keep it moving so it doesn’t brown too quickly.
- Add all-purpose flour and whisk for 1 to 2 minutes until smooth and lightly thickened. The mixture should look like a paste and lose the raw flour smell.
- Whisk in whole milk and heavy cream gradually until glossy and smooth. Heat until steaming, about 3 to 5 minutes.
- Add sharp cheddar and Gouda cheeses and whisk until fully melted. Season with garlic powder, onion powder, salt, and pepper to taste until the sauce is uniform.
Assemble the mac and cheese
- Mix cooked elbow macaroni with the cheese sauce in a disposable aluminum pan. Stir thoroughly so every noodle is coated.
- In a separate bowl, mix panko breadcrumbs with 2 tablespoons melted butter. Spread the crumbs evenly over the top.
Smoke and finish
- Smoke at 225°F for 60 to 90 minutes until bubbly and the top is golden. If the surface darkens early, loosely tent with foil while keeping it on the smoker.
- Let rest for 10 minutes before serving. This sets the sauce for a sliceable, creamy texture.
Notes
Pro tip: if your sauce looks tight before adding cheese, whisk a little longer over medium heat until it turns silky. Refrigerate leftovers up to 3 days in a covered container; reheat in a 350°F oven until hot and bubbly. Freezing is not recommended because the cream can separate after thawing. For a lighter option, replace whole milk with evaporated skim milk and use reduced-fat cheddar (texture may be slightly less rich).