Smoked Mac And Cheese (Smoker, Grill, Or Oven)

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 393kcal

Author Arman Liew

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.

Video

Notes

Oven option: prep everything as instructed, except you’ll want to fold in two teaspoons of smoke flavor (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.

Leftovers: Keep covered in the fridge for one week or in the freezer for 6 months.

Nutrition