Smoked Gouda Mac and Cheese with Buttery Panko Crust

Steps

1. Step 1

   Set up your smoker for indirect cooking at 275°F and add the pecan wood. Let it come up to temperature and settle into clean, thin smoke while you make the mac.

   20 min, hands-off · 275°F

   • 2–3 pecan wood chunks (or a handful of chips)
2. Step 2

   Bring a large pot of water to a boil, add the salt, and cook the macaroni 2 minutes short of the package directions, so it is still firm. Drain and set aside. Do not rinse. Butter a 9x13 baking pan.

   8 min

   • 1 lb elbow macaroni
   • 1 tbsp salt
3. Step 3

   Shred the gouda and cheddar on a box grater and toss them together in a bowl. Pre-shredded cheese is coated in starch and makes a grainy sauce, so grate your own if you can.

   5 min

   • the rest of the smoked gouda
   • the rest of the sharp cheddar
4. Step 4

   In a large pot over medium heat, melt the 4 tbsp butter. Whisk in the flour and cook, whisking constantly, until it smells nutty and looks like wet sand, about 2 minutes. Don't let it brown.

   3 min

   • 4 tbsp unsalted butter
   • 1/4 cup all-purpose flour
5. Step 5

   Pour in the milk and cream a splash at a time at first, whisking smooth after each addition, then add the rest. Bring to a gentle simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes. Stir in the dry mustard, cayenne, salt and pepper.

   7 min

   • 3 cups whole milk
   • 1 cup heavy cream
   • 1/2 tsp dry mustard
   • 1/4 tsp cayenne pepper
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
6. Step 6

   Turn off the heat. Add the cream cheese and stir until melted, then add the shredded cheese in three handfuls, stirring each one smooth before the next. Hold back 1 cup of the shredded cheese for the top. Taste and add salt if it needs it.

   4 min

   • 4 oz cream cheese
   • 3/4 lb smoked gouda
   • 1/2 lb sharp cheddar
7. Step 7

   Fold the drained macaroni into the sauce until every noodle is coated. It should look loose and saucy; it tightens as it bakes. Scrape into the buttered 9x13 pan and scatter the reserved 1 cup of cheese over the top.

   3 min

   • 1 lb elbow macaroni
8. Step 8

   Toss the panko with the melted butter and 1/4 tsp salt until evenly damp, then scatter it over the pan in an even layer.

   3 min

   • 1 1/2 cups panko breadcrumbs
   • 4 tbsp unsalted butter
   • 1/4 tsp kosher salt
9. Step 9

   Set the pan uncovered on the smoker grate and smoke at 275°F until the edges bubble, the top is golden and the panko is crisp, 45 to 55 minutes. If the topping browns before the center is hot, lay a sheet of foil loosely over it.

   50 min, hands-off · 275°F

10. Step 10

    Rest 10 minutes before serving so the sauce sets up enough to scoop.

    10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026