Smoked Macaroni and Cheese
That smoky goodness takes classic mac and cheese to a whole new level. Each bite is packed with cheesy, smoky, slightly spicy perfection!
Ultimate Smoked Macaroni and Cheese: Four Cheeses, Big Flavor, No Dry Bites!
For years, I dreamed of owning a smoker, and four years ago, I finally got my hands on the amazing Recteq 700. Now, it’s basically my second oven—I’ve smoked everything from ground beef for chili to bacon (because why not?) and even apple pie. But one of the biggest surprises? Smoked mac and cheese.
This isn’t your average macaroni and cheese. We’re talking four cheeses—parmesan for a punch, cheddar for classic creaminess, pepper jack for a little kick, and gouda for that buttery melt. And because nobody likes a dried-out mac, a hefty scoop of sour cream keeps things extra luscious. I make this all the time, and trust me, it’s the recipe my kids beg for—and even their friends’ parents get roped into making. Get ready for the ultimate cheesy, smoky goodness!
Here’s why I love this macaroni and cheese.
- That smoky goodness takes classic mac and cheese to a whole new level. Each bite is packed with cheesy, smoky, slightly spicy perfection!
- Why settle for one cheese when you can have four? Parmesan brings the punch, cheddar keeps it creamy, gouda adds buttery smoothness, and pepper jack brings the heat.
- Sour cream is the secret weapon, keeping everything ultra-creamy and preventing that dreaded dried-out mac and cheese situation.
- Whether it’s a backyard BBQ, holiday feast, or just a Tuesday night, this dish steals the show. Bonus: It’s so good, even the picky eaters won’t complain!
If you love this recipe, I have another one you are going to adore: Smoked Mac and Cheese With Seafood. This Smoked Mac and Cheese combines shrimp, imitation crab, scallops, and four cheeses for a rich, smoky twist on a classic favorite. Its truly amazing.
Visual Process for Smoking Macaroni and Cheese
Step 1
Make the Macaroni and Cheese
Sauté some onions in butter until they’re nice and fragrant. Stir in Dijon mustard, salt, pepper, and flour, letting it get a little toasty. Pour in the milk and let it do its thing until it thickens up. Finally, stir in the cooked elbow pasta and get ready for some creamy, dreamy goodness!
Step 2
Make Macaroni and Cheese Casserole
Spread half the macaroni in the casserole dish, then sprinkle on the gouda like it’s a VIP. Slather on some sour cream, hit it with your seasonings, then pile on the rest of the macaroni. Finish strong with more cheese and a generous parmesan finale! After that you smoke it.
Other Delicious Recipes
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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.