Smoked Mac and Cheese
Sharp cheddar and smoked gouda mac finished on the smoker. The last 30 minutes on the grate picks up real smoke flavor.
Smoked mac and cheese is the indulgent side that turns a tri tip cook into a feast. Made creamy, then finished in the smoker so it picks up a little of the same oak as the meat, it is comfort food with a barbecue accent.
The smoke is what ties it to the plate. Keep the cheese sauce rich and the smoke light, and it sits next to the tri tip like it belongs there, because it does.
Smoked mac and cheese turns a comfort classic into a legit BBQ side. Sharp cheddar and smoked gouda form a rich base sauce, and the macaroni goes into a cast iron skillet, gets topped with extra cheese and breadcrumbs, then finishes on the smoker for 30 to 40 minutes. That time on the grate gives it real wood smoke flavor, no liquid smoke, no smoked paprika, just actual smoke absorbed into the cheese.
The cook timing lines up perfectly with tri tip: start the mac on the stove while the tri tip is smoking. When the tri tip comes off to rest, move the mac to the smoker. By the time the meat is sliced and plated, the mac is golden, bubbling, and ready to serve.
Two details make or break it:
- Undercook the pasta so it can finish on the smoker; fully cooked pasta will turn to mush.
- Use block cheese and shred it yourself; pre-shredded cheese has anti-caking agents that make the sauce grainy.
Cast iron is the ideal pan: it holds heat on the smoker, builds crispy edges, and goes straight from grate to table. This isn’t diet food. It’s the side dish that makes people come back for seconds.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 cup smoked gouda, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- 1
Cook elbow pasta 2 minutes short of al dente. Drain and set aside.
Undercooking is critical here. The pasta finishes on the smoker. If it’s fully cooked before it goes on, you’ll end up with mush after 30-40 more minutes of heat.
- 2
Make the cheese sauce: melt the butter, whisk in the flour to make a roux, then slowly add the whole milk. Stir in the sharp cheddar and smoked gouda until melted and smooth, then season with the kosher salt, black pepper, and smoked paprika.
Use block cheese and shred it yourself. Pre-shredded has anti-caking powder that makes the sauce grainy. The smoked gouda does the heavy lifting on flavor. Don’t skip it for regular gouda.
- 3
Combine the pasta and cheese sauce in a cast iron skillet or disposable aluminum pan. Top with extra shredded cheese, plus breadcrumbs if you want a crisp top.
Cast iron is ideal because it holds heat on the smoker and gives you crispy edges. A disposable pan works too, easier cleanup.
- 4
Place on the smoker at 225-250°F for 30-40 minutes. The top should be golden and bubbling at the edges.
Time this to go on the smoker while your tri tip is resting or right after you pull it off. The mac picks up enough smoke in 30 minutes without becoming overpowering.
Nutrition Facts
Per serving
- Calories
- 380
- Protein
- 15 g
- Fat
- 22 g
- Sat. Fat
- 13 g
- Carbs
- 30 g
- Fiber
- 1 g
- Sodium
- 620 mg
- Cholesterol
- 65 mg
Values are estimates based on standard ingredients and serving sizes.
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Smoked Tri Tip Recipe
Low and slow smoked tri tip at 225 degrees F with oak or cherry wood. Deeper smoke ring, more bark, richer flavor than grilling. 2-3 hours total.
Cowboy Caviar
A cold bean and corn salad with lime and cilantro. The acid and crunch cut through rich tri tip. Make it the morning of your cook.