Are you looking for an easy way to make delicious smoked mac and cheese?
You’re in the right place.
In this article you’ll find:
- Ingredients you’ll need
- Tips for the best results
- A step-by-step guide to smoking mac and cheese
- Storage, make-ahead, and variation ideas
Easy Smoked Mac and Cheese Recipe
Smoked mac and cheese elevates a classic comfort dish with a gentle kiss of smoke and a crisp panko topping. This version yields a rich, creamy cheese sauce with tender elbow pasta and a crunchy, smoky breadcrumb finish. It’s a crowd-pleasing side for BBQs, weeknight dinners, or any time you want a flavorful twist on mac and cheese.
How to Make Smoked Mac and Cheese
Soft, porous dishes like mac and cheese pick up smoke quickly, so a low-and-slow approach works best. Prepare the cheese sauce and pasta on the stove, finish and crisp the topping in a cast iron skillet, then place the skillet in a smoker set to a low temperature. It finishes quickly, so it’s an ideal side to smoke while meats rest.
Tips for the Best Smoked Mac and Cheese
- Use cast iron: A cast iron skillet goes from stovetop to smoker to table, and provides even heating and a great crust.
- Keep the temperature low: Smoke at about 225°F to avoid drying out the pasta and sauce.
- Choose mild wood: Cherry, apple, maple, or pecan add subtle smoke without overpowering the cheese.
- Customize with mix-ins: Add bacon, pulled pork, chorizo, or jalapeños to suit your taste, and season the panko for extra flavor.
Ingredients for Smoked Mac and Cheese
- 1 pound elbow macaroni, cooked
- ½ cup butter
- 4 tablespoons flour
- 1 tablespoon mustard powder
- 2 cups half and half
- 4 ounces cream cheese
- 3 cups shredded cheddar cheese
- 1 ½ cups shredded gouda
Bread Crumb Topping
- 1 cup panko bread crumbs
- ¼ cup butter, melted
- 2 tablespoons of your favorite seasoning rub
Step-by-Step Instructions
Step 1: Prepare the Pasta
Bring a pot of salted water to a boil and cook the elbow macaroni until al dente — it should have a slight chew. Drain and set aside. Preheat your smoker to 225°F while the pasta cooks.
Step 2: Make the Cheese
Heat a cast iron skillet over medium heat and melt ½ cup butter. Whisk in the flour to create a roux, then stir in the mustard powder. Gradually whisk in the half and half and bring to a gentle boil, whisking constantly. Reduce heat, add the cream cheese and stir until smooth. Remove from heat and whisk in the shredded cheddar and gouda until fully melted and glossy. Fold the drained pasta into the sauce so every piece is coated.
Step 3: Make the Bread Crumbs
Combine melted butter, panko, and your seasoning rub in a small bowl. Sprinkle the mixture evenly over the mac and cheese in the skillet to form a crunchy topping.
Step 4: Smoke It
Place the skillet in the smoker at 225°F and close the lid. Smoke for about 1 hour to develop a delicate smoky flavor and crisp the topping. If you prefer a stronger smoke, you can extend smoking to 2 hours, but check occasionally to avoid drying.
Remove from the smoker and serve hot as a side or hearty main.
Can You Make Smoked Mac and Cheese Ahead of Time?
Yes. Prepare and smoke the mac and cheese ahead of time, cool it, and refrigerate in an airtight container. To reheat, bake at 300°F for about 30 minutes or until hot and bubbly.
Can You Freeze Smoked Mac and Cheese?
Yes. Transfer cooled smoked mac and cheese to a freezer-safe container or aluminum pan and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Smoked Mac and Cheese Variations
Toppings
Popular toppings add texture and extra flavor:
- Breadcrumbs
- Crumbled bacon bits
- Fresh shredded cheese
- Crushed potato chips
- Crushed butter crackers
- Chopped scallions
Mix-Ins
Fold in mix-ins before topping and smoking to create different flavor profiles:
- Crumbled bacon
- Shredded crab or lobster
- Chopped jalapeños for heat
- Shredded chicken or diced ham
- Sautéed onions
- Pulled pork or chorizo
How to Serve Smoked Mac and Cheese
Serve smoked mac and cheese as a flavorful side at BBQs alongside brisket, burnt ends, burgers, or steak. It also works as a comforting main when paired with a simple salad or roasted vegetables.
What is the Best Wood for Smoking Mac and Cheese?
Mild to medium woods work best so they don’t overpower the cheese. Cherry, apple, maple, pecan, or a light hickory are all good choices. Avoid very strong woods that will dominate the dish.
How Long Does it Take to Smoke Mac and Cheese?
Plan for about 1 hour at 225°F for a subtle smoked flavor and a crisp topping. For a deeper smoke profile, extend to 2 hours, watching for moisture loss.
How to Store Smoked Mac and Cheese
After cooling, store leftovers in an airtight container in the refrigerator and consume within 3–4 days. Reheat in the oven until warmed through.
Smoked Mac and Cheese Expert Tips
- Cook the pasta al dente so it doesn’t become mushy during smoking.
- Use mild woods to avoid overpowering the cheese flavor.
- Don’t be afraid to experiment with mix-ins and toppings to make the dish your own.
Easy Smoked Mac and Cheese
If you want to learn more about grilling, check out other helpful resources and guides to improve your skills and explore new recipes.