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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!
Love all things mac and cheese? Try protein mac and cheese, keto mac and cheese, and keto cauliflower mac and cheese.
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.
Table of Contents
Why I love this recipe
- No smoker required. While we prefer using a smoker for this recipe, you can bake it in the oven OR the grill!
- Perfect for parties. Nobody (literally, nobody) can say no to mac and cheese, and this smoked version will have everyone begging for the recipe!
- Easy to make ahead of time. I often make this smoked mac up to two days before it’s needed. I then pop it in the oven right before serving.
- Versatile. Add some protein to make it a main course, or use it as a side dish to just about anything.
Ingredients needed
- Pasta. Elbow or macaroni pasta is preferred, but any will work.
- Olive oil. To toss the pasta in and keep it from sticking. Use any neutral-flavored oil.
- Butter. Preferably unsalted butter since we’re adding salt.
- Flour. To help thicken the sauce.
- 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. The two cheeses add extra smokiness and creaminess and give the top a golden exterior.
- Salt and black pepper. To taste.
How to make smoked mac n cheese
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Oven-smoked mac and cheese
No smoker? No problem! My recipe works in the oven, too. Simple 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.
Arman’s recipe tips
- 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 recommend using pecan, applewood, or cherry wood chips, which are the least overpowering.
- Cook at 225F. As tempting as it is to cook this dish quickly, low and slow will ensure the creaminess and the texture are not affected.
- 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.
Variations
- Use a BBQ grill instead. 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 cook for one hour. Lift the lid periodically to check on it.
- Freshly grate the cheese. This recipe is full-blown comfort food, so make the extra effort to shred your cheese. Not only does it melt better than pre-shredded cheese, but it tastes better!
- Make it creamier. Fold in ½ cup of softened cream cheese for an even more decadent sauce.
- Add toppings. For a crunchy element, top the mac and cheese with some panko bread crumbs, chopped bacon, or a seasoning mix.
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 store them in the freezer for up to six months.
To reheat: Reheat leftovers in a microwave for 20-30 seconds or in a preheated oven.
Frequently asked questions
If you are worried that the pasta will dry out during the smoking process, cover the skillet with aluminum foil.
More smoked favorites to try
- Smoked chicken breast
- Smoked pork loin
- Smoked chicken wings
- Smoked corned beef
- Or any of my smoker recipes
Smoked Mac And Cheese
Video
Ingredients
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
Originally updated August 2023, updated and republished July 2024
Hi
What cheese do you recommend for swapping out the smoked gouda.
I like a full bodied cheese, like Pepperjack or smoked edam.