Mac and cheese on the smoker picks up just enough wood flavor to make it unforgettable next to brisket or ribs.
Build a proper cheese sauce first — no boxed shortcuts here.
Boil the macaroni one minute shy of al dente — it'll finish on the smoker. Drain and set aside.
Melt the butter, whisk in flour to make a roux, then slowly add milk. Off the heat, stir in the cheeses until smooth.
Fold the pasta into the sauce, spread in a pan, and top with panko tossed in a little melted butter.
Smoke at 250°F for about 1 hour, until bubbling and the top is golden and crisp.
Pitmaster tip
Shred your own cheese — the anti-caking agents on pre-shredded cheese keep the sauce from melting smooth.
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Sides & Fixings
