Smoked Crab Mac and Cheese

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Decadent Smoked Crab Mac and Cheese on the Kamado Joe

Take your comfort food game to the next level with this Smoked Crab Mac and Cheese recipe, made entirely on the Kamado Joe Big Joe® Konnected. A rich blend of Gruyère cheese, crab meat, and sautéed shiitake mushrooms turns classic mac and cheese into a gourmet, backyard showstopper.

Infused with wood smoke and baked over indirect heat, this dish delivers indulgent flavor with a golden, crispy panko topping. Whether you’re feeding a crowd or saving leftovers (if there are any), this recipe is built for flavor and convenience using the Konnected Joe™'s precise digital control and Kamado-style heat retention.

“Crab, mushrooms, and melted cheese—smoked to bubbling perfection in the Kamado Joe. This might be your new go-to crowd-pleaser.”

Why the Konnected Joe™ Is Perfect for This Recipe

The Big Joe® Konnected offers digital control with traditional ceramic cooking power, making it ideal for slow-baking and wood-fired flavor. Its cloud-connected controls, consistent indirect heat, and charcoal smoke infusion bring gourmet dishes like this mac and cheese to life with ease.

par Oded Eshel

Smoked Crab Mac and Cheese

Portions: 10 people
Temps de cuisson: 1 - 2 heures
Niveau:
Débutant:
Méthode:
Fumé

Ingredients

  • Cheese Sauce

  • Add-Ins

  • Topping

Instructions

  1. 01

    Stabilize the Kamado Joe Big Joe Konnected at 350°F for indirect cooking. Add 2–3 wood chunks (apple, cherry, or pecan) for smoke flavor. Let the grill come to temperature while you prep the sauce.

  2. 02

    In a large sauté pan, warm olive oil over medium-low heat.

  3. 03

    Add diced shallots and cook for 7–10 minutes, until translucent.

  4. 04

    Stir in garlic and cook for 1 minute, until fragrant.

  5. 05

    Sprinkle in flour and stir continuously for 5–7 minutes to form a light roux.

  6. 06

    Gradually whisk in the cream and thyme leaves, scraping up any browned bits.

  7. 07

    Once warmed through, slowly add the shredded Gruyère in batches, stirring to melt evenly.

  8. 08

    Season with salt and pepper to taste.

  9. 09

    Gently fold in the sautéed shiitake mushrooms and lump crab meat.

  10. 10

    Stir carefully to avoid breaking up the crab.

  11. 11

    In a greased 9x13 baking dish, combine cooked pasta with the cheese mixture.

  12. 12

    Mix until evenly coated, then top with panko bread crumbs and dot with butter.

  13. 13

    Place the dish in the Kamado Joe and smoke for 20–30 minutes, or until the top is golden and the sauce is bubbling.

  14. 14

    Remove from heat and let rest for a few minutes before serving.

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