Smoked Mac and Cheese
Smoked mac and cheese made with four cheeses, sour cream for creaminess, and slow-smoked for rich flavor. Perfect with pulled pork or any BBQ favorite.
🔗 Smoked Mac and Cheese Recipe Links
👩🍳 Why This Smoked Mac and Cheese is a Must-Try
For years, I wanted a smoker, and about four years ago I finally got my Recteq 700. Now it’s basically my second oven. I have smoked everything from ground beef for chili to thick strips of bacon and even apple pie. One of the best things to ever come out of it has to be smoked mac and cheese.
This smoked macaroni and cheese is rich, creamy, and loaded with flavor. It has four cheeses working together for the perfect bite. Parmesan adds sharpness, cheddar gives that classic creamy texture, gouda melts into buttery smoothness, and pepper jack adds a subtle kick. A generous spoonful of sour cream keeps everything silky and prevents it from drying out while it smokes.
The smoky flavor transforms the classic into something bold and unforgettable. Each forkful is cheesy, smoky, and just a little bit spicy. It is the kind of comfort food that works for a backyard cookout, a holiday side dish, or even a cozy weeknight dinner.
If you are looking for another twist, my smoked mac and cheese with seafood combines shrimp, imitation crab, scallops, and the same four-cheese blend for a rich, smoky variation that is just as indulgent.
🛒 Recipe Ingredient List
🥣 How to Make Smoked Mac and Cheese
Start by cooking the macaroni in a big pot of salted boiling water. Pull it off the heat when it’s just shy of done since it’ll keep cooking in the smoker. Drain it well so extra water doesn’t dilute your sauce.
In a large saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth paste, cooking it for a minute or two to get rid of that raw flour taste. Slowly pour in the milk while whisking so the mixture stays lump-free, then stir in the cream. Keep whisking until the sauce thickens enough to coat the back of a spoon.
Add the mustard, Worcestershire, paprika, garlic powder, onion powder, pepper, and salt. Give it a taste and adjust the seasoning so it’s bold enough to hold up against the smoke.
Lower the heat and stir in the cheeses a handful at a time. Let each addition melt before adding the next so the sauce stays silky and doesn’t clump. Once the cheese sauce is smooth, fold in the cooked pasta until every piece is coated.
Transfer the mixture into a cast iron skillet or a heat-safe baking dish. In a small bowl, mix the panko with a drizzle of olive oil until the crumbs are lightly coated, then sprinkle them over the top. This gives you a golden, crunchy layer that holds up beautifully to smoking.
Place the skillet in a preheated smoker set to a medium-low temperature. Use a mild wood like apple, cherry, or pecan so the smoke enhances the cheese without overpowering it. Let it smoke until the top is golden and the edges are bubbling, keeping the lid closed as much as possible to lock in that flavor.
Right before serving, sprinkle with fresh parsley for color and a little freshness. Serve it hot while the cheese is at its meltiest.
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Smoked Macaroni and Cheese
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 lb elbow pasta
- 4 tbsp butter
- ½ large onion (chopped)
- 2 garlic cloves (minced)
- 2 tbsp dijon mustard
- salt and pepper (to taste)
- ¼ cup flour
- 4 cups whole milk
- 1 cup sharp cheddar cheese (shredded)
- 1 cup pepper jack cheese (shredded)
- 1 cup gouda (shredded (or 8 slices))
- 1 cup sour cream
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup parmesan cheese (shredded)
Instructions
- Set up your smoker and heat it to 240℉ using your preferred wood. Spray a 9 x 13 foil pan and set it aside for later use. See notes if you prefer to bake your mac n cheese.
- Cook 1 lb elbow pasta for one minute less than the package directions, aiming for a very al dente texture. Be cautious not to overcook, as the pasta will continue to cook for an additional 2 hours. Strain and rinse with cold water, then set aside.
- In a large skillet over medium heat, melt 4 tbsp butter. Add ½ large onion and cook until just softened, then add 2 garlic cloves.
- Incorporate 2 tbsp dijon mustard, salt and pepper. Whisk in ¼ cup flour and continue whisking for 2 minutes.
- Reduce heat to low and gradually add 4 cups whole milk, stirring constantly. Increase heat and bring the mixture to a boil, continuing to cook while whisking constantly. Reduce heat and simmer until the sauce thickens and just coats the back of a spoon.
- Remove the skillet from heat and add 1 cup sharp cheddar cheese and 1 cup pepper jack cheese, stirring until smooth. Add in the cooked pasta and stir to coat.
- Spoon half of the macaroni and cheese into the prepared foil pan. Spread 1 cup gouda over the mac and cheese.
- Top with 1 cup sour cream. Then sprinkle with 2 teaspoons paprika, 2 teaspoons garlic powder and 2 teaspoons onion powder.
- Then top with the remaining macaroni and cheese. Sprinkle evenly with 1 cup parmesan cheese.
- Smoke for 2 hours and then enjoy hot.
Video
Notes
- Preheat oven to 350℉.
- Make according to directions above using an oven safe casserole dish.
- Bake for 25-30 minutes, until the cheese is melted and the macaroni and cheese is heated through.
Substitutions
- Monterey Jack: Known for its buttery taste.
- Fontina: Creamy and earthy, or go for havarti for a similar texture with different flavors.
- Muenster: Smooth and mild with a hint of tang.
Storage
Nutrition
FAQs
What can I top my Macaroni and Cheese with?
Add some crunch with tasty toppings! Melt a couple of tablespoons of butter in a skillet, then stir in breadcrumbs for a delicious topping. Or use crumbled crispy bacon.
Want to kick it up a notch? Try serving with salsa or topping it with a hearty bowl of smoky chili for a flavorful chili mac. I love pairing this recipe with pulled pork, drizzled with Alabama white sauce and barbecue sauce. Let me know how you topped yours in the comments!
Serving Suggestions
Smoked mac and cheese is rich, creamy, and full of smoky flavor, which makes it an easy match for all kinds of main dishes. One of the best pairings is pulled pork. The smoky, tender meat and tangy barbecue sauce balance perfectly with the cheesy pasta, making it a true crowd-pleaser at cookouts or game day spreads.
It also works beautifully alongside smoked ribs, grilled chicken, or brisket. For a lighter option, serve it with a fresh green salad or roasted vegetables to cut through the richness. You can even scoop it into a small bowl and top it with extra barbecue sauce, crispy bacon, or jalapeños for a fun twist.
If you are hosting a holiday dinner, this smoked macaroni and cheese easily holds its own next to smoked turkey, ham, or prime rib. It is one of those sides that disappears fast, so you may want to make a little extra.
More Smoker Favorites
f you love smoked mac and cheese, you will want to explore more smoker recipes that bring bold flavor to the table. Try creamy smoked mashed potatoes or turn up the heat with a spicy version loaded with green onions and crispy bacon. For poultry, juicy smoked chicken gets its flavor from a simple rub and the spatchcocking method, while smoked turkey on a pellet grill is perfect for holiday dinners. Beef lovers will appreciate smoked prime rib with a buttery garlic herb crust or a tender smoked pork butt that cooks low and slow for deep, rich flavor.
Seafood fans can enjoy bacon-wrapped stuffed poblano peppers with a creamy crab filling or smoked mac and cheese with shrimp, imitation crab, and scallops. For barbecue classics, blackberry whiskey ribs deliver a sweet, smoky glaze, and Nashville hot chicken lollipops bring the perfect balance of heat and smokiness. You can also keep things casual with smoked chicken nachos, turkey meatloaf, or a quick smoked baked potato that’s ready in a fraction of the usual time.
For something different, try a pulled pork feast with cheesy grits and collard greens, a salmon asparagus bowl with fresh vegetables, or dessert on the smoker with a lemon berry dump cake. From wings to dips, there is always something new to fire up on the smoker.