Scale

1 lb elbow macaroni

4 tbsp butter

1/4 cup all-purpose flour

3 cups whole milk (warmed)

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded gouda (or smoked gouda for extra flavor)

1 cup shredded mozzarella

1/2 cup grated parmesan

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt & black pepper (to taste)

1 cup panko breadcrumbs

2 tbsp melted butter (for topping)

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Preheat Smoker:
Set your smoker to 225°F using hickory, apple, or cherry wood.

Cook Pasta:
Boil macaroni until just al dente. Drain and set aside.

Make Cheese Sauce:

Melt butter in a saucepan over medium heat.

Whisk in flour and cook for 1–2 minutes (roux).

Slowly add warm milk and cream, whisking until smooth and thickened.

Add Cheese & Seasoning:

Stir in cheddar, gouda, mozzarella, and parmesan.

Add garlic powder, onion powder, smoked paprika, salt, and pepper.

Mix until smooth and creamy.

Combine:
Fold cooked pasta into the cheese sauce until fully coated.

Prepare Topping:
Mix panko breadcrumbs with melted butter.

Smoke It:

Transfer mac and cheese to a cast iron skillet or foil pan.

Sprinkle breadcrumb topping evenly over the top.

Place in smoker and cook for 45–60 minutes, until bubbly and slightly crispy.