Smoked Macaroni and Cheese Recipe

Ingredients

• 1 package Cream Cheese (full-fat, cubed into ½‑inch pieces)
• 1 cup Parmesan Cheese (freshly shredded)
• 2 cup Cheddar Cheese (medium sharp, shredded)
• 1 cup Munster Cheese (shredded)
• 1 package Elbow Macaroni (dry, about 16 oz)
• 0.5 cup Unsalted Butter (cut into cubes, divided (½ cup for roux, ¼ cup for topping))
• 4 tbsp All-Purpose Flour (for roux)
• 4 cup Half-and-Half (full‑fat)
• 2 cup Leftover Brisket (trimmed of excess fat, cut into ½‑inch cubes)
• 1 tbsp Paprika (smoked preferred for extra flavor)
• 0.5 cup Panko Bread Crumbs (for crunchy topping)
• 0.25 cup Butter (melted for topping)
• 0.5 tbsp Victory Lane Garlic Jalapeno Seasoning (or any garlic‑jalapeno blend)
• 0.5 tbsp Victory Lane Beef Rub (or any BBQ beef rub)

Instructions

1. Cube Cream Cheese

   Cut the cream cheese into small ½‑inch cubes and set aside on a plate.

   Time: PT2M

2. Shred Cheeses

   Shred the Parmesan, Cheddar, and Munster cheeses using a cheese grater.

   Time: PT5M

3. Cook Elbow Macaroni

   Bring 2 cups of water to a boil, add the elbow macaroni and cook for about 5 minutes until al dente. Drain and set aside.

   Time: PT5M

   Temperature: 212°F

4. Make Roux

   Melt ½ cup butter in a saucepan over medium heat. Whisk in 4 tbsp flour, one tablespoon at a time, until smooth and lightly golden.

   Time: PT5M

   Temperature: medium heat

5. Add Half‑and‑Half

   Gradually whisk in 4 cups half‑and‑half, adding about one cup at a time, until the mixture thickens and becomes silky.

   Time: PT5M

   Temperature: medium heat

6. Melt Cream Cheese

   Stir the cubed cream cheese into the hot sauce until fully melted and smooth.

   Time: PT3M

   Temperature: medium heat

7. Incorporate Shredded Cheeses

   Add the shredded Cheddar, Munster, and Parmesan cheeses a handful at a time, stirring until each addition melts completely.

   Time: PT5M

   Temperature: medium heat

8. Adjust Sauce Consistency

   If the sauce is too thick, whisk in a little extra half‑and‑half until the desired creamy consistency is reached.

   Time: PT2M

9. Prepare Brisket

   Trim excess fat from the leftover brisket, then cut the meat into ½‑inch cubes.

   Time: PT5M

10. Make Panko Topping

    Melt ¼ cup butter in a small bowl, then combine with ½ cup panko, ½ tbsp Victory Lane Garlic Jalapeno seasoning, and ½ tbsp Victory Lane Beef rub. Mix until crumbs are evenly coated.

    Time: PT5M

11. Assemble in Cast Iron Skillet

    Spread a thin layer of cooked macaroni on the bottom of the cast‑iron skillet. Pour a layer of cheese sauce over the pasta, sprinkle a handful of brisket cubes, then repeat layers, ending with a final drizzle of sauce, remaining brisket, a tablespoon of paprika, and the panko topping.

    Time: PT5M

12. Smoke the Casserole

    Preheat the Yoder Y640 pellet smoker to 300°F. Place the skillet on the top shelf and smoke for 45 minutes, then add another 10 minutes until the top is golden brown and the sauce is bubbling.

    Time: PT55M

    Temperature: 300°F

13. Rest and Serve

    Remove the skillet from the smoker, let it rest for 5 minutes, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cream Cheese: Neufchatel cheese, soft goat cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cheddar Cheese: Colby cheese
• Instead of Munster Cheese: Provolone
• Instead of Elbow Macaroni: corkscrew pasta, penne
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Half-and-Half: whole milk + heavy cream
• Instead of Leftover Brisket: pulled pork, shredded chicken
• Instead of Paprika: smoked paprika
• Instead of Panko Bread Crumbs: regular breadcrumbs
• Instead of Butter: margarine
• Instead of Victory Lane Garlic Jalapeno Seasoning: homemade garlic jalapeno mix
• Instead of Victory Lane Beef Rub: store‑bought beef rub

Equipment Needed

• Cast Iron Skillet
• Large Pot
• Whisk
• Cutting Board
• Sharp Knife
• Cheese Grater
• Measuring Cups
• Mixing Bowl
• Spatula
• Pellet Smoker
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Cooking macaroni al dente
• Creating a smooth roux
• Thickening the cheese sauce with half‑and‑half
• Trimming excess fat from brisket
• Layering the casserole evenly
• Smoking until golden brown

Chef Tips from the Video

• Use smoked paprika for an extra layer of smoky flavor that complements the brisket.
• If you have a wood‑chip smoker, add a few hickory chips for deeper bark.
• Let the cheese sauce sit for a minute off the heat before adding the brisket; this prevents the meat from over‑cooking.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave out longer than 2 hours due to dairy and meat.

Make-Ahead Tips

• Prepare the cheese sauce up to step 8 and refrigerate; reheat gently before assembling.
• Mix the panko topping and store in an airtight bag for up to 3 days.
• Assemble the casserole, cover tightly, and refrigerate up to 24 hours before smoking.

Frequently Asked Questions