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Smoked Mac and Cheese Recipe Easy Grilled with Crispy Topping

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This smoked mac and cheese is creamy, cheesy, and infused with real wood smoke from the grill, finished with a golden, crispy panko-parmesan topping. It’s a crowd-pleasing comfort food perfect for cookouts, potlucks, or cozy family dinners.

Ingredients

Scale
  • 1 lb elbow macaroni (classic shape, shells or cavatappi work too)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (or 2%, or coconut milk for dairy-free)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded smoked gouda
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (regular or gluten-free)
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated parmesan cheese
  • 1 tbsp chopped fresh parsley (optional)
  • Pinch of smoked paprika
  • 1–2 cups wood chips (hickory or applewood)

Instructions

  1. Preheat your grill to medium (about 350°F). Soak wood chips in water for 30 minutes.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 6-7 minutes. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbling but not browned.
  4. Slowly whisk in milk, stirring constantly to avoid lumps. Cook until slightly thickened, about 3-4 minutes.
  5. Reduce heat to low and stir in cheddar, smoked gouda, and parmesan. Add smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until cheese melts and sauce is creamy.
  6. Pour drained pasta into a large mixing bowl or skillet/pan. Pour cheese sauce over and mix until evenly coated. Taste and adjust seasoning.
  7. In a small bowl, combine panko, melted butter, parmesan, parsley (optional), and smoked paprika. Mix until crumbs are evenly moist.
  8. Spread macaroni and cheese mixture evenly in your skillet or foil pan. Sprinkle the crispy topping generously over the top.
  9. Add soaked wood chips to your grill (use a smoker box or foil pouch if using gas). Place the skillet/pan on the grill over indirect heat. Close the lid and smoke for 30-40 minutes, or until topping is golden and edges are bubbling. Rotate pan if needed for even browning.
  10. Remove from grill with oven mitts. Let cool for 5-10 minutes to set up. Garnish with extra parsley or smoked paprika if desired.
  11. If topping browns too fast, cover loosely with foil. If cheese sauce splits, whisk in a splash of milk. For more smoke, add chips halfway through cooking.

Notes

For gluten-free, use gluten-free pasta, flour, and panko. For dairy-free, substitute plant-based cheeses and coconut milk. Don’t overcook pasta; it will finish cooking on the grill. If you don’t have a grill, bake in the oven at 350°F for 30-40 minutes and add a few drops of liquid smoke for flavor. Let the dish rest before serving for best texture.

Nutrition

Keywords: smoked mac and cheese, grilled mac and cheese, comfort food, crispy topping, barbecue side, potluck recipe, easy mac and cheese, smoked gouda, cheddar, panko topping

Find it online: https://bitefuljoy.com/smoked-mac-and-cheese-recipe-easy-grilled-with-crispy-topping/