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smoked macaroni and cheese

Smoked Macaroni and Cheese


  • 1 1/2 cups Dried macaroni elbows
  • 2 cups Cheddar cheese
  • 2 1/2 cups Milk
  • 3 tbsp Butter
  • 1/4 cup Plain flour
  • 1/2 tsp Mustard powder
  • 1/4 tsp Paprika
  • 1 cups Breadcrumbs
  • Olive oil for drizzling
  • Salt & pepper


  • Cook pasta in salted water, drain and set aside
  • Melt the butter in a medium sized pot over a low to medium heat,
  • When the butter is melted stir in the flour and cook out for two minutes until the paste is bubbling around the edges
  • Remove pot from element and whisk in half a cup of milk, it will thicken quite quickly but try make sure there are no lumps. Add another half cup of milk and whisk in. Place the pot back on the element and add the rest of the milk, the mustard powder and paprika
  • Bring the temperature up to medium high and continue stirring until the sauce has thickened and is the consistency of runny custard
  • Turn the heat off and add the cheese, stirring until melted into the sauce
  • Mix in the pasta and transfer to a baking dish
  • Top with the bread crumbs and place in your smoker for about 40 minutes at 350 - 400°F with a few chunks of smoke wood