Smoked Mac And Cheese
This post may contain affiliate links. See my disclosure policy.
My smoked mac and cheese recipe uses simple ingredients and turns out creamy, cheesy, and full of smoky flavor. Make it in your smoker, oven, OR grill!
Buying a backyard smoker was the best decision I ever made. After smoking every protein in the book, I started experimenting with smoking side dishes, and it’s been a huge hit.
Sure, you could bake the mac and cheese, but smoking it adds an extra layer of rich flavor without compromising on the creaminess whatsoever.
It’s become my go-to side dish for cookouts, holidays, and family gatherings because everyone asks for the recipe. The best part? You can make it in a smoker, on a grill, or even in the oven if that’s what you have.
Arman’s tips before starting
Cook the pasta to al dente. You want the pasta to have a slight bite to it since it’ll naturally soften as it smokes.
Use mild wood chips. I prefer pecan, applewood, or cherry wood because they add a subtle smoky flavor without overpowering the cheese sauce. Trust me, a little smoke goes a long way here.
Cook at 225F. It can be tempting to crank up the heat, but 225°F is the sweet spot. Low-and-slow smoking gives the mac and cheese plenty of smoky flavor while keeping it creamy and luscious.
Make it ahead of time. If I’m bringing this to a friend’s house, I’ll make it up to a day in advance. Right before we’re ready to eat, I’ll pop it in the oven at 300F for 30 minutes or until hot.
Freshly grate the cheese. I know it’s an extra step, but it’s worth it. Freshly grated cheese melts more smoothly and tastes so much better than the pre-shredded stuff.
Key Ingredients
Here’s what goes into smoked mac n cheese, along with my kitchen notes. Full measurements are in the recipe card below.
- Pasta. Elbow or macaroni pasta is preferred, but any will work.
- Olive oil. I toss the cooked pasta with a little oil to prevent it from sticking together while I prepare the cheese sauce.
- Butter and flour. These form the roux, which helps thicken the sauce and keeps it silky smooth.
- Milk. I used whole milk for maximum creaminess, but any milk works.
- Half and half. Adds a richer element than milk alone. If you don’t have half-and-half, heavy cream works.
- Smoked Gouda and sharp cheddar cheese. This is my favorite cheese combo for smoked mac and cheese. The Gouda adds a subtle smoky flavor (yes, even more) while the sharp cheddar brings richness and that classic taste.
- Salt and black pepper. To taste.
How to make smoked mac n cheese
Step 1- Combine the cheeses. Combine the two cheeses and set aside two cups for the topping. Combine the milk and half and half.
Step 2- Build the cheese sauce. Melt butter in a saucepan over medium heat and whisk in the flour. Slowly add the milk mixture, whisking until smooth. Simmer until thickened.
Step 3- Fold in the pasta. In a large bowl, add the cooked macaroni noodles and fold in the cheese mixture. Sprinkle in the remaining cup of cheese.
Step 4- Smoke. Transfer the mac to a large cast iron skillet or smoker dish. Place in the smoker, close the lid, and smoke for one hour.
Alternative cooking methods
No smoker? No problem! My recipe works in the oven and on the BBQ grill, too.
Oven method. Simply prep everything as instructed, except you’ll want to fold in two teaspoons of smoke flavor, like liquid smoke. Then, bake at 180C/350F for 10-15 minutes until the cheese melts.
BBQ grill method. Add a few pieces of wood pellets to the charcoal, then heat it to medium heat (around 225F). Once hot, add the mac, close the lid, and let it cook for one hour. Lift the lid periodically to check on it.
Storage instructions
To store: Leftover smoked macaroni can be stored in an airtight container in the refrigerator for up to one week. Give it a stir before reheating.
To freeze: Place portions of the mac and cheese in shallow containers and freeze for up to 6 months.
To reheat: Reheat leftovers in a microwave for 20-30 seconds, or if it’s a big batch, back in the oven at 350°F until the cheese bubbles.
Smoked Mac And Cheese (Smoker, Grill, Or Oven)
Video
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1/2 cup butter
- 1/2 cup flour sifted
- 1 1/2 cups milk
- 2 1/2 cups half and half or heavy cream
- 4 cups cheddar cheese shredded
- 2 cups smoked gouda shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the smoker to 225F.
- Cook the elbow pasta until al dente. Drain and toss through the olive oil.
- Combine the two cheeses and separate two cups of the cheese for the topping. Combine the milk and half and half together.
- Melt butter in a saucepan over medium heat. Whisk in the flour. Slowly add in the milk/half-and-half mixture, whisking constantly until smooth. Continue adding the remaining milk/half-and-half in. Continue letting everything simmer together until it has thickened.
- Remove from the heat. Add the salt and pepper and slowly fold in 1 ½ cups of the cheese and let it melt naturally. Once melted, add another 1 ½ cups until completely smooth.
- In a large mixing bowl, add the cooked pasta and mix through the cheese sauce until fully combined. Fold through the remaining one cup of cheese.
- Transfer the mix into a large cast iron skillet. Place the skillet in the smoker, close the lid, and smoke for an hour.
Notes
Nutrition
More smoked favorites to try
Originally updated August 2023
i made it and everyone went back for thirds! it was amazing!
We’ve made this recipe many times. Always a hit a parties!! We have adjusted seasoning and cheeses depending on crowd. Taste great! Easy instructions! Thanks for sharing!
This is so nice to hear Heather! So glad you found this one easy to customize. You’ll have to let us know if you try any others!
I always wanted to learn mac and cheese and now I finally know. Thanks really. It must be so tasty and full of cheese hehe.
I love macaroni very much. I will just change the ingredient and instead of cheddar cheese will put other.
Hi
What cheese do you recommend for swapping out the smoked gouda.
I like a full bodied cheese, like Pepperjack or smoked edam.