Holiday Recipes
Holiday Recipes is a medium American recipe that serves 8. 580 calories per serving. Recipe by Academy Sports + Outdoors on YouTube.
Prep: 32 min | Cook: 54 min | Total: 1 hr 41 min
Cost: $18.89 total, $2.36 per serving
Ingredients
- 1 lb Elbow Pasta (uncooked, will be boiled al dente)
- 2 cups Sharp Cheddar Cheese (shredded)
- 2 cups Gruyere Cheese (shredded)
- 2 cups Parmesan Cheese (freshly grated)
- 6 tablespoons Butter (melted for roux)
- 0.5 cup All-Purpose Flour (for roux)
- 4 cups Whole Milk (full‑fat for creaminess)
- 1 cup Panko Breadcrumbs (for crunchy topping)
- 2 tablespoons Butter (melted, mixed with panko)
- 2 teaspoons Holy Cow Seasoning (blend of salt, pepper, garlic powder)
Instructions
Preheat Pellet Grill
Turn on the pellet grill and set the temperature to 350°F. Allow it to preheat for about 10 minutes before cooking.
Time: PT10M
Temperature: 350°F
Cook Pasta
Bring a large pot of salted water to a boil, add the elbow pasta, and cook for 8‑9 minutes until just shy of al dente.
Time: PT10M
Temperature: 212°F
Drain Pasta
Drain the pasta in a colander and set aside while you prepare the cheese sauce.
Time: PT2M
Make Roux
Melt 6 tablespoons of butter in the large pot over medium heat. Whisk in ½ cup flour and cook, stirring constantly, for about 2 minutes until the mixture is fragrant and lightly golden.
Time: PT3M
Add Milk
Slowly whisk in the 4 cups of whole milk, adding it in a thin stream while stirring to keep the mixture smooth. Continue cooking until the sauce thickens and reaches a gentle boil.
Time: PT5M
Season Sauce
Stir in 2 teaspoons of Holy Cow seasoning, tasting and adjusting salt or pepper if needed.
Time: PT1M
Incorporate Cheeses
Add the shredded sharp cheddar, Gruyere, and Parmesan (2 cups each) to the sauce, stirring until each cheese is fully melted and the sauce is smooth.
Time: PT3M
Combine Pasta and Sauce
Fold the cooked elbow pasta into the cheese sauce, ensuring every piece is evenly coated.
Time: PT2M
Transfer to Skillet
Pour the mac and cheese mixture into the cast‑iron skillet, spreading it into an even layer.
Time: PT2M
Prepare Panko Topping
In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter, mixing until the crumbs are lightly coated.
Time: PT2M
Add Crunchy Topping
Sprinkle the buttered panko evenly over the surface of the mac and cheese.
Time: PT1M
Smoke the Dish
Place the skillet on the preheated pellet grill and smoke at 350°F for 45 minutes, or until the topping is golden brown and the cheese is bubbling.
Time: PT45M
Temperature: 350°F
Rest Before Serving
Remove the skillet from the grill and let the smoked mac and cheese rest for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 580
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Pasta: Cavatappi, Penne
- Instead of Sharp Cheddar Cheese: Sharp cheddar block, grated
- Instead of Gruyere Cheese: Swiss cheese, Emmental
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Butter: Margarine
- Instead of All-Purpose Flour: Whole wheat flour
- Instead of Whole Milk: 2% milk, Half‑and‑half
- Instead of Panko Breadcrumbs: Regular breadcrumbs
- Instead of Butter: Margarine
- Instead of Holy Cow Seasoning: Salt and pepper
Equipment Needed
- Large Pot
- Cast Iron Skillet
- Whisk
- Wooden Spoon
- Pellet Grill
- Measuring Cups and Spoons
- Mixing Bowl
- Small Bowl (optional)
- Grill Tongs (optional)
- Oven Mitts (optional)
Critical Steps — Do Not Skip
- Preheating the pellet grill to the correct temperature
- Creating a smooth roux without lumps
- Melting the three cheeses evenly without graininess
- Ensuring the panko topping is buttered and evenly distributed
- Smoking for the full 45 minutes without opening the grill frequently
Chef Tips from the Video
- Use smoked Gouda or smoked cheddar for an extra layer of smoky flavor.
- Add a pinch of smoked paprika to the cheese sauce for depth.
- For an even crust, rotate the skillet halfway through the smoking time.
Troubleshooting
Sauce is too thin after adding milk.
Simmer the sauce a few more minutes to reduce, or add an extra tablespoon of flour mixed with a little cold milk.
Sauce becomes grainy when cheese is added.
Lower the heat before adding cheese and stir gently; add cheese in small batches.
Panko topping is soggy after smoking.
Make sure the butter is fully melted and the panko is evenly coated before topping, and avoid covering the skillet with foil during the last 10 minutes.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.
Freezer: Can be frozen tightly wrapped for up to 2 months; reheat gently to avoid cheese separation.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the mac and cheese in the skillet, cover, and refrigerate up to 24 hours before smoking.
- The panko topping can be added just before smoking to retain maximum crunch.
Frequently Asked Questions
What is the cultural significance and history of Smoked Mac and Cheese in American barbecue cuisine?
Mac and cheese is a classic comfort food in the United States, and smoking it adds a Southern barbecue twist that has become popular at holiday gatherings and tailgate parties. The smoky flavor pairs the creamy cheese sauce with the rustic, wood‑infused aroma that defines American outdoor cooking.
What regional variations of smoked mac and cheese exist within the United States?
In the South, cooks often add smoked cheddar or pepper jack and top with crushed cornflakes. In the Midwest, a blend of sharp cheddar and mozzarella is common, while West Coast versions may incorporate smoked gouda and a drizzle of chipotle sauce. Each region adapts the cheese blend and topping to local tastes.
How is Smoked Mac and Cheese traditionally served at holiday meals in American culture?
It is typically served as a side dish alongside roasted turkey, ham, or smoked ribs. The dish is presented hot from the grill, often in the cast‑iron skillet it was cooked in, allowing guests to scoop a creamy, crunchy portion directly onto their plates.
What occasions or celebrations is Smoked Mac and Cheese traditionally associated with in American barbecue culture?
Smoked mac and cheese shines at Fourth of July cookouts, Thanksgiving, Christmas, and backyard birthday parties where a pellet grill or smoker is already in use. Its crowd‑pleasing nature makes it a go‑to comfort side for any festive gathering.
What authentic traditional ingredients are essential for an authentic American Smoked Mac and Cheese versus acceptable substitutes?
The core ingredients are elbow pasta, a blend of sharp cheddar, Gruyere (or a comparable meltable cheese), and Parmesan, plus a butter‑flour roux, whole milk, and panko breadcrumbs. Substitutes can include other melt‑friendly cheeses like smoked gouda, regular breadcrumbs, or a different pasta shape, but the three‑cheese base and smoky finish remain essential.
What other American barbecue dishes pair well with Smoked Mac and Cheese?
It pairs beautifully with smoked brisket, pulled pork, grilled chicken thighs, and classic sides like coleslaw, baked beans, and corn on the cob. The creamy, cheesy texture balances the rich, smoky meats on the plate.
How does Smoked Mac and Cheese fit into the broader American comfort food tradition?
Mac and cheese is a staple comfort food across the United States, and smoking it elevates the dish by adding depth and a rustic, outdoor flavor. This fusion reflects the American love for both hearty dairy‑based dishes and the smoky, wood‑fire techniques of barbecue culture.
What are the most common mistakes to avoid when making Smoked Mac and Cheese at home?
Common errors include overcooking the pasta (it should be al dente before smoking), letting the roux burn, adding cheese over high heat which creates a grainy sauce, and not buttering the panko enough, resulting in a soggy topping. Follow the low‑heat cheese melt and ensure the panko is fully coated for crunch.
How do I know when Smoked Mac and Cheese is done cooking on the pellet grill?
The dish is done when the top panko layer is golden brown and crisp, the cheese sauce is bubbling around the edges, and an internal temperature of 165°F is reached. A quick visual check for a toasted crust and a gentle boil in the sauce signals readiness.
What does the YouTube channel Academy Sports + Outdoors specialize in?
The Academy Sports + Outdoors YouTube channel focuses on outdoor cooking, grilling, and hunting gear, offering recipe tutorials, equipment reviews, and seasonal cooking ideas for backyard chefs and outdoor enthusiasts.
How does the YouTube channel Academy Sports + Outdoors' approach to American barbecue cooking differ from other cooking channels?
Academy Sports + Outdoors emphasizes practical, gear‑centric cooking using pellet grills, smokers, and outdoor equipment, often tying recipes to holiday and hunting season themes. Unlike studio‑based channels, they showcase real‑world outdoor setups and gear recommendations alongside the recipes.
Last updated: August 31, 2026
