Smoked Five Cheese Mac and Cheese
Creamy five-cheese pasta baked in a smoker at 300 degrees for one hour. Cream cheese, mozzarella, cheddar-jack blend, and parmesan melt into a rich sauce coating short pasta, topped with a cheddar-jack and panko crust that browns lightly during smoking.
Ingredients
Instructions
- 1
Combine cream cheese, mozzarella, 1.5 cups cheddar-jack blend, parmesan cheese, cream, and butter in a large saucepan over medium heat.
- 2
Cook and stir until melted and smooth.
- 3
Season with salt and pepper.
- 4
Add drained pasta to the saucepan and stir to coat.
- 5
Transfer to a 9x13 inch baking pan.
- 6
Sprinkle remaining cheddar-jack blend and bread crumbs over top.
- 7
Place in smoker set at 300 degrees for one hour until hot, bubbly, and lightly browned on top.
Tips
Ensure all cheese is melted smoothly before adding pasta to prevent lumps.
Monitor smoking time; mac and cheese should be bubbly and lightly browned, not dried out.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on stovetop or in oven.
Assemble in baking pan and refrigerate up to 12 hours before smoking.
Serve directly from the pan while hot and bubbly.
Common Mistakes
Do not overmix pasta with sauce to avoid breaking the noodles.
Do not skip the melting step to avoid grainy cheese sauce.
Do not smoke longer than one hour to avoid a dried-out, overbrowned top.