Apple-Smoked Smoked Mac & Cheese
Five-cheese skillet bake with smoky crust, 90 minutes.
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Ingredients
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Method
- 15 min
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. In a large 12-inch cast iron skillet, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden. Slowly whisk in the warmed milk until smooth and thickened.
Why it matters
Cooking the macaroni al dente prevents it from becoming mushy later in the smoker. A proper roux is the foundation of a silky cheese sauce.
Common mistake
Overcooking the pasta can lead to a soft, gummy texture after smoking. Not cooking the flour long enough will give your sauce a raw flour taste.
- 10 min
Remove the skillet from heat. Stir in the Sharp Cheddar, Gruyère, Smoked Gouda, cream cheese, and Parmesan until all cheeses are melted and the sauce is smooth and creamy. Add the dry mustard powder, kosher salt, and black pepper. Stir in the cooked macaroni until thoroughly coated.
Why it matters
Removing from heat prevents the cheese from breaking or seizing. The blend of cheeses provides depth, creaminess, and that distinct smoky flavor.
Common mistake
Adding cheese to boiling liquid will curdle the sauce. Don't add all the cheese at once; incorporate gradually for a smoother result.
- 225°F15 min
Preheat your pellet grill or smoker to 225°F (107°C). Ensure your hopper is filled with pecan wood pellets or that you have pecan wood chunks/chips ready in your smoke box. Allow the smoker to stabilize at the target temperature.
Why it matters
A stable, low temperature is crucial for infusing smoke without overcooking the mac & cheese. Pecan wood provides a balanced, nutty smoke flavor that complements cheese well.
Common mistake
Not allowing the smoker to come to temperature before placing the food will result in an uneven cook and less consistent smoke flavor.
- 225°F1h 30m
Carefully place the cast iron skillet directly onto the smoker grates. Close the lid and smoke for 90 minutes. Do not stir during this phase.
Why it matters
Smoking in an open cast iron skillet allows the top surface of the mac & cheese to directly absorb the smoke, creating that coveted smoky crust and flavor.
Common mistake
Opening the lid too frequently lets heat and smoke escape, prolonging cook time and reducing smoke penetration. Stirring will prevent the formation of a nice smoked crust.
After 90 minutes, check the mac & cheese. The top should have a slightly golden, crusty, and smoky appearance. The cheese sauce underneath should be bubbly and hot.
Why it matters
Visual cues are key for doneness; you're looking for that smoky crust and bubbly interior to ensure optimal flavor and texture.
Common mistake
Removing it too early means missing out on the full smoky flavor and crispy bits. Overcooking can lead to a dry dish.
- 15 min
Carefully remove the cast iron skillet from the smoker using heat-resistant gloves. Let it rest for 10-15 minutes before serving.
Why it matters
Resting allows the sauce to set slightly, preventing it from being too runny and ensuring every bite is perfectly creamy.
Common mistake
Serving immediately can result in a messy, runny dish as the hot sauce hasn't had time to thicken and settle.
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