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Smoked Mac Cheese Recipe with a rich, creamy cheese sauce and a golden, smoky crust.

Smoked Mac Cheese Recipe For The Ultimate Comfort


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5 from 2 reviews

  • Author: Chef Jennifer
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian

Description

This Smoked Mac and Cheese Recipe takes a classic comfort food to the next level with rich, creamy cheese and a bold smoky flavor. Slow-cooked in a smoker, this dish develops a deep, wood-fired taste that enhances its gooey, cheesy goodness. Whether served as a BBQ side dish or enjoyed as a hearty main course, this recipe is guaranteed to impress.


Ingredients

Pasta

  • 1 lb elbow macaroni (or cavatappi for extra texture)
  • 1 tbsp salt (for boiling water)

Cheese Blend

  • 2 cups sharp cheddar cheese, shredded
  • 1 ½ cups smoked Gouda, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated

Cheese Sauce

  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk (warmed)
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper

Toppings and Add-ins

  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter (to mix with breadcrumbs)
  • ½ cup cooked, crumbled bacon (optional)
  • ½ tsp cayenne pepper (optional, for heat)
  • Chopped parsley or green onions for garnish

Smoking Essentials

  • 1 cup wood chips or pellets (hickory, applewood, or pecan)
  • A smoker set to 225°F
  • A cast-iron skillet or aluminum pan


Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the elbow macaroni and cook until al dente (about 1-2 minutes less than the package instructions).
  3. Drain the pasta and toss it with 1 tbsp butter to prevent sticking. Set aside.

2. Make the Cheese Sauce

  1. In a large saucepan over medium heat, melt the butter.
  2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
  3. Gradually whisk in the warm milk and heavy cream, stirring to prevent lumps.
  4. Once the mixture thickens, add Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
  5. Reduce heat to low and slowly stir in cheddar, Gouda, mozzarella, and Parmesan, allowing each to melt before adding more.

3. Combine Pasta and Sauce

  1. Add the cooked pasta to the cheese sauce and stir gently until well coated.
  2. Transfer the mac and cheese to a cast-iron skillet or aluminum pan.

4. Prepare the Smoker

  1. Preheat the smoker to 225°F.
  2. Add wood chips or pellets to the smoker tray.
  3. Place the pan of mac and cheese inside, ensuring indirect heat.

5. Smoke the Mac and Cheese

  1. Smoke uncovered for 30-45 minutes until the cheese is bubbly.
  2. If using panko topping, mix panko with melted butter, sprinkle on top, and smoke for the last 15 minutes.
  3. Remove from the smoker when the top is slightly golden.

6. Serve and Enjoy

  1. Let the smoked mac and cheese rest for 5 minutes before serving.
  2. Garnish with chopped parsley, green onions, or extra Parmesan.

Notes

  • Wood Choice: Applewood provides a mild smokiness, while hickory adds a deep, rich flavor.
  • Cheese Variations: Try using smoked cheddar or pepper jack for extra depth.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm in an oven at 300°F with a splash of milk to maintain creaminess
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish, Side Dish
  • Method: Smoked
  • Cuisine: American
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