Description
A deliciously creamy and smoky twist on the classic mac and cheese, perfect as a BBQ side dish.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups milk
- 1 cup sour cream
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook the elbow macaroni according to package instructions until al dente, then drain.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Add the sour cream, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Remove from heat and mix in the shredded cheddar cheese until melted and smooth.
- Combine the cheese sauce with the cooked macaroni and mix well.
- If using, sprinkle breadcrumbs on top for added texture.
- Transfer the mixture to a smoker-safe dish and place it in the smoker.
- Smoke for about 1 hour, or until bubbly and golden on top.
Notes
- For extra smokiness, consider adding smoked cheese.
- Adjust the spices according to your taste preference.
- This dish can be made ahead of time and reheated in the smoker.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg