Smoked Mac and Cheese

Instructions

1. Prepare your smoker
   Preheat your smoker to 225°F (107°C) using your choice of wood chips. Hickory, apple, or cherry wood work particularly well for this recipe, adding a complementary smoky flavor to the cheese.
2. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package instructions indicate for al dente. Drain and rinse briefly with cold water to stop the cooking process. The pasta will finish cooking in the smoker.
3. Prepare the cheese sauce
   In a large saucepan over medium heat, melt 4 tablespoons of butter. Add the flour and whisk continuously for about 2 minutes to make a roux. Gradually whisk in the warmed milk and heavy cream, stirring constantly until the mixture thickens, about 5-6 minutes. Remove from heat and stir in the cheddar, smoked gouda, and cream cheese until fully melted and smooth. Add the smoked paprika, garlic powder, mustard powder, salt, and pepper.
4. Combine pasta and sauce
   Add the cooked macaroni to the cheese sauce and gently fold until all pasta is evenly coated. Transfer the mixture to a 9x13-inch aluminum pan or cast iron skillet that's safe for the smoker.
5. Make the topping
   Melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs and chopped parsley. Sprinkle this mixture evenly over the mac and cheese.
6. Smoke the mac and cheese
   Place the pan in the preheated smoker and smoke uncovered for 1 hour to 1 hour and 15 minutes. The top should be golden brown and the edges slightly bubbly. For extra smokiness, you can smoke for up to 1 hour and 30 minutes, but check occasionally to ensure it doesn't dry out.
7. Rest before serving
   Remove the mac and cheese from the smoker and let it rest for 10-15 minutes before serving. This allows the cheese sauce to set slightly and makes for easier portioning.