Description
A creamy and rich Southern classic, this Ultimate Southern Smoked Mac and Cheese is perfect for cozy gatherings or chilly nights.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup cream cheese
- 4 cups milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon Dijon mustard
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook the elbow macaroni until al dente, then drain and set aside.
- Melt the unsalted butter in a large saucepan over medium heat, then stir in the all-purpose flour to create a roux.
- Gradually whisk in the milk, cooking until thickened and smooth.
- Add the cream cheese, sharp cheddar cheese, Monterey Jack cheese, Dijon mustard, smoked paprika, salt, and pepper, stirring until melted.
- Combine the cheese sauce with the cooked macaroni and pour into a smoker-safe dish. Optionally, sprinkle breadcrumbs on top.
- Smoke for about 1-2 hours, stirring occasionally until creamy and infused with smoky flavor.
Notes
Store leftovers in an airtight container for 3-5 days. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
