Smoked Truffle Mac and Cheese
Smoked Truffle Mac and Cheese takes a classic comfort dish to decadent heights with the earthy richness of truffle paste and the deep, smoky aroma from slow-cooked applewood smoke. Sharp cheddar and smoked gouda create a creamy, flavorful sauce that clings to perfectly tender elbow macaroni, while a crisp thyme-infused panko topping adds texture and herbal brightness. The result is indulgent, aromatic, and unforgettable—a sophisticated twist on a beloved favorite.
Ingredients:
For the Mac and Cheese:
- 3 cups (710 ml) apple wood chips
- 3 cups (710 ml) uncooked elbow macaroni noodles
- ¼ cup (60 ml) unsalted butter
- ¼ cup (60 ml) all-purpose flour
- ½ tsp (2.5 ml) mustard powder
- ½ tsp (2.5 ml) smoked paprika
- 1 12 oz (355 ml) can evaporated milk
- ½ cup (120 ml) whole milk
- 1 tbsp (15 ml) truffle paste
- 2 cups (470 ml) grated sharp white cheddar cheese
- 1 cup (235 ml) grated smoked gouda
- Salt and pepper, to taste
For the Topping:
- 1 cup (240 ml) panko breadcrumbs
- ¼ cup (60 ml) melted unsalted butter
- 3 sprigs thyme, leaves removed
Method:
Prepare the barbecue for indirect smoking: preheat the grill to 225 F (107 C) on one side while leaving the other side off. Make a smoke pouch by placing the wood chips in the center of a sheet of aluminum foil and closing it up loosely. Pierce all over with a fork to let the smoke release, then place on the heated side of the grill, close the lid, and wait for smoke.
Cook the macaroni noodles in salted water for 2 minutes less than the time on the package instructions. Drain and rinse under cold water to stop the cooking process.
In a large cast iron skillet over medium heat, melt ¼ cup butter. Add the flour and whisk to combine. Add the mustard powder and smoked paprika and whisk while cooking for 1 minute. Slowly pour in the evaporated milk and whole milk while whisking, then stir in the truffle paste. Stir in the cheddar and gouda until they are just melted. Take the cast iron skillet off the heat and stir in the macaroni. Season to taste with salt and pepper.
In a medium bowl, stir together the breadcrumbs, ¼ cup melted butter, and thyme leaves. Sprinkle all over the top of the macaroni and cheese.
Transfer the cast iron skillet to the cool side of the grill. Close the lid and smoke for 1 hour. Serve warm.