Smoked Phlippen Mac & Cheese

The mac and cheese that'll ruin all other mac and cheese for you. Creamy, smoky, and loaded with cheddar and gouda, this isn't your average comfort food—it's a life-changing moment in a cast iron skillet. Low and slow smoke takes it to another level entirely.

Prep: 20m | Cook: 1 hour 30m | Heat: Choice (Original for classic smoke, Hot for a kick)

Ingredients:

• 1 lb macaroni noodles
• ½ cup Phlippens Sauce (Original or Hot), plus extra for layering
• ½ cup butter, plus 2 tbsp melted for topping
• 4 tbsp all-purpose flour
• 1 tbsp mustard powder
• 2 cups half-and-half (10% cream)
• 4 oz cream cheese, softened
• 3 cups shredded sharp cheddar cheese
• 1½ cups shredded gouda cheese
• ¾ cup panko bread crumbs
• 1 tbsp sweet rub or brown sugar (for topping)
• Salt and black pepper to taste

The Gear:

• Large pot for pasta
• 12-inch cast iron skillet
• Whisk
• Wooden spoon
• Small bowl for topping
• Smoker

Instructions:

1. The Boil: Bring a large pot of salted water to a boil. Cook macaroni noodles until al dente—they should still have a bit of chew and texture (not too soft). Drain and set aside.
2. The Smoker: Preheat your smoker to 225°F using a mild hardwood like apple or cherry. You want subtle smoke, not overpowering.
3. The Roux: Heat your 12-inch cast iron skillet over medium heat. Melt ½ cup butter and whisk in the flour until a smooth, thin paste forms. Keep whisking for 1-2 minutes. Then whisk in the mustard powder.
4. The Cream Base: Carefully pour in the half-and-half while whisking continuously. Bring it up to a gentle boil, then reduce the heat. Whisk in the cream cheese until completely smooth.
5. The Cheese Melt: Whisk in the cheddar cheese, gouda cheese, and your chosen Phlippens Sauce. Stir until everything is melted and silky. Season with salt and pepper to taste. Turn off the heat.
6. The Combine: Pour the cooked macaroni noodles into the cheese sauce. Stir gently until every noodle is coated in that glorious, creamy goodness.
7. The Topping: In a small bowl, combine 2 tbsp melted butter, sweet rub (or brown sugar), and panko bread crumbs. Drizzle another layer of Phlippens Sauce over the mac and cheese, then sprinkle the bread crumb mixture evenly over the top.
8. The Smoke: Place the skillet in the smoker, close the lid, and smoke for 1 hour. For a stronger smoke flavour, you can go up to 2 hours, but the noodles will absorb smoke fairly quickly, so 1 hour is usually perfect.
9. The Serve: Remove from the smoker and serve while it's still warm and the cheese is melty. Prepare for life to change.

Phlippen Tip: Don't overcook the pasta in step 1—al dente is key. The noodles will continue to absorb liquid in the smoker, so if they're too soft to start, you'll end up with mush instead of magic.

Pro-Tips & Pairings:

• Leftover Love: Reheat leftovers in the oven at 350°F covered with foil to prevent drying out. Add a splash of milk or cream before reheating to keep it creamy.
• Drink This: A smoky bourbon, a malty brown ale, or a crisp apple cider to complement the richness.
• Hungry for More? This is the ultimate side for our Phlippen Jerk Pulled Pork, Smoked Phlippen Wings, or Phlippen Lollipop Chicken Drums. Make it a full BBQ feast.
• No Smoker? Bake it in the oven at 350°F for 30 minutes instead. You won't get the smoke flavour, but you can add a touch of liquid smoke to the cheese sauce for a hint of that smokiness.
• Cheese Swap: Try mixing in smoked cheddar or aged white cheddar for even more depth of flavour.