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Crispy Smoked Mac and Cheese Recipe with Gruyère and Cheddar

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A smoky, crispy mac and cheese featuring a blend of Gruyère and sharp cheddar cheeses, smoked to perfection for a golden, bubbly crust and creamy interior.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni, cooked al dente
  • 4 tablespoons (57 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 2 cups (200 grams) sharp cheddar cheese, shredded
  • 2 cups (200 grams) Gruyère cheese, shredded
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup (about 50 grams) panko breadcrumbs
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook until just al dente, about 6-7 minutes. Drain and rinse briefly with cold water to stop cooking. Set aside.
  2. In a medium saucepan, melt 4 tablespoons (57 grams) of unsalted butter over medium heat. Once melted, whisk in 1/4 cup (30 grams) of all-purpose flour. Stir constantly for about 2 minutes until the mixture bubbles but doesn’t brown.
  3. Slowly pour in 3 cups (720 ml) of warmed whole milk while whisking continuously to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon, roughly 6-8 minutes. Remove from heat and stir in 2 cups (200 grams) shredded sharp cheddar and 2 cups (200 grams) shredded Gruyère until melted and smooth.
  4. Add 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder (optional). Taste and adjust seasoning if needed.
  5. Fold the cooked pasta into the cheese sauce, mixing gently but thoroughly to coat every piece.
  6. In a small bowl, mix 1 cup (about 50 grams) panko breadcrumbs with 2 tablespoons olive oil or melted butter until evenly coated.
  7. Transfer the cheesy pasta mixture into a greased oven-safe baking dish or cast iron skillet. Sprinkle the panko topping evenly over the surface.
  8. Preheat your smoker or grill to 225°F (107°C). Place the dish inside and smoke for 45-60 minutes. The top should become golden brown and crispy, while the inside stays creamy. Check after 45 minutes to avoid overcooking.
  9. Remove from the smoker and let sit for 5-10 minutes before serving.

Notes

Do not overcook the pasta as it will continue to soften during smoking. Use a low smoking temperature around 225°F (107°C) to keep the cheese sauce creamy and the topping crispy. Toss panko breadcrumbs with olive oil or melted butter for a golden crust. Use hardwood chips like hickory or apple for subtle smokiness. If no smoker is available, bake at 350°F (175°C) for 25-30 minutes and broil the top for 2-3 minutes to crisp the panko.

Nutrition

Keywords: smoked mac and cheese, crispy mac and cheese, Gruyère, cheddar, comfort food, smoked cheese, easy mac and cheese, cheesy pasta

Find it online: https://cooksybite.com/crispy-smoked-mac-and-cheese-recipe-with-gruy-e-re-and-cheddar-easy-and-perfect/