Name: Smoked Mac and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 lb elbow macaroni (or any short pasta); 2 cups shredded cheddar cheese; 1 cup shredded gouda (or smoked gouda for extra flavor); 1 cup shredded mozzarella; 2 cups whole milk; 1 cup heavy cream; 1/2 cup unsalted butter (1 stick); 1/4 cup all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp salt; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tbsp butter, melted; 1/2 tsp smoked paprika

Jump to Recipe·Leave a Review

Smoked Mac and Cheese is a delicious twist on the classic comfort food, adding a rich, smoky flavor to the creamy, cheesy pasta. Made with a blend of cheeses and cooked to perfection on a smoker, this dish is perfect for barbecues, holidays, or anytime you want to elevate your mac and cheese game. The smoky aroma and gooey cheese make this a standout side dish or main course.

Why You’ll Love This Recipe

Adds a smoky depth of flavor to traditional mac and cheese
Perfect for serving at BBQs, cookouts, and family gatherings
Easy to make on any smoker or grill with indirect heat
Customizable with different cheeses and mix-ins
Can be made ahead and reheated for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound elbow macaroni (or pasta of choice)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded gouda or smoked gouda cheese
2 cups whole milk
1 cup heavy cream
4 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup panko breadcrumbs (optional for topping)
1/4 cup grated Parmesan cheese (optional)

Directions

Prepare the Pasta:

Preheat your smoker to 225°F using your favorite wood (apple, cherry, or hickory works well).
Cook the pasta in a large pot of salted water until al dente. Drain and set aside.

Make the Cheese Sauce:

In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until golden and smooth.
Gradually add the milk and heavy cream, whisking constantly until the mixture thickens.
Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the shredded cheeses, stirring until the sauce is smooth and creamy.

Assemble the Mac and Cheese:

Combine the cooked pasta with the cheese sauce, mixing until well coated.
Transfer the mixture to a greased cast-iron skillet or aluminum pan that is safe for the smoker.
Optional: In a small bowl, mix panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture over the top for a crunchy crust.

Smoke the Mac and Cheese:

Place the pan on the smoker and cook for 1-2 hours, or until the mac and cheese is bubbly and the top is golden.
For extra smoky flavor, stir the mac and cheese halfway through the smoking process.
Let rest for a few minutes before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

Add meat: Mix in cooked bacon, shredded chicken, or brisket for a heartier dish.
Make it spicy: Add diced jalapeños, hot sauce, or a pinch of cayenne pepper.
Use different cheeses: Swap in Monterey Jack, pepper jack, or Colby for a new flavor.
Vegetarian option: Add sautéed vegetables like bell peppers, mushrooms, or spinach.
Gluten-free option: Use gluten-free pasta and a gluten-free flour blend for the sauce.

Storage/Reheating

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in the oven at 350°F or in the microwave until heated through. Add a splash of milk to maintain creaminess.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

FAQs

1. What kind of wood should I use to smoke mac and cheese?

Mild woods like apple, cherry, or hickory add great smoky flavor without overpowering the cheese.

2. Can I make this recipe without a smoker?

Yes, you can bake it in the oven at 350°F for 30 minutes. Add a few drops of liquid smoke to mimic the smoky flavor.

3. How do I prevent the mac and cheese from drying out on the smoker?

Ensure there is enough sauce to keep the pasta moist, and avoid over-smoking. Covering the dish loosely with foil can help retain moisture.

4. What cheese melts best for mac and cheese?

Cheddar, gouda, mozzarella, and Monterey Jack are excellent choices for a creamy and melty mac and cheese.

5. Can I prepare this mac and cheese ahead of time?

Yes, you can assemble it ahead and refrigerate. When ready, smoke or bake until heated through and bubbly.

6. How do I get a crunchy topping on my smoked mac and cheese?

Add a topping of panko breadcrumbs mixed with Parmesan cheese and a bit of melted butter before smoking.

7. Can I use pre-shredded cheese?

Freshly shredded cheese is best, as pre-shredded cheese contains anti-caking agents that may affect the sauce’s smoothness.

8. Is this recipe kid-friendly?

Yes, the smoky flavor is mild and the creamy cheese sauce is a hit with kids.

9. Can I double this recipe for a larger crowd?

Absolutely! Just use a larger pan and increase the smoking time as needed.

10. What can I serve with Smoked Mac and Cheese?

Serve it with grilled meats, BBQ ribs, coleslaw, or a fresh green salad for a balanced meal.

Conclusion

Smoked Mac and Cheese is a show-stopping dish that brings classic comfort food to the next level. The combination of creamy cheese sauce, tender pasta, and a smoky finish makes this recipe perfect for any gathering. Whether served as a side dish at a barbecue or as a main course, this smoky, cheesy delight will have everyone coming back for seconds. Try it today and experience mac and cheese like never before!