There’s something unforgettable about the first bite of perfectly smoked mac and cheese. The rich, velvety cheese sauce. The tender pasta cooked just right. And then—there it is—the deep, smoky flavor that sets it apart from every other mac and cheese you’ve ever tried. This isn’t just comfort food. This is a dish people remember.
If you’ve ever had mac and cheese at a barbecue and wondered how they made it taste that good, this recipe gives you the answer. Smoking transforms classic macaroni and cheese into something bold, savory, and downright irresistible. Whether you’re serving it as a BBQ side dish or letting it shine as the main event, this recipe delivers creamy texture, a golden top layer, and the unmistakable flavor of slow smoke.
What makes this version different from the dozens out there? It’s the balance. You get a deep cheese flavor, smooth and creamy consistency, and a breadcrumb topping that adds just enough crunch without overwhelming the dish. Plus, it’s designed to work perfectly on any smoker—whether you’re using a Traeger, Pit Boss, or traditional offset smoker.
This is the smoked mac and cheese recipe you’ll come back to every single time.
Key Benefits
1. Rich, Creamy Texture That Holds Up in the Smoker
Unlike thin or grainy versions, this recipe creates a cheese sauce that stays smooth even after smoking. The combination of heavy cream, whole milk, and freshly grated cheeses delivers a thick, creamy base that coats every piece of pasta evenly.
2. Bold, Smoky Flavor That Enhances—Not Overpowers
By using the right wood (like hickory, apple, or pecan) and smoking at a low temperature, you get that perfect touch of smoke without making the cheese taste bitter. The balance between smokiness and creaminess is what makes this mac and cheese stand out from standard oven-baked versions.
3. Customizable Cheese Blend for Maximum Flavor
This recipe recommends a three-cheese blend—sharp cheddar for bite, gouda for meltability, and mozzarella for creaminess. But you can swap in smoked provolone, pepper jack, or even blue cheese for a unique twist.
4. Easy to Scale for Parties, Holidays, and BBQs
Need to feed a crowd? Double or triple the batch, and use a disposable foil pan on your smoker. This recipe is ideal for summer cookouts, Thanksgiving dinners, or potlucks where you want to bring something that disappears fast.
5. Make-Ahead Friendly with Reheating Instructions
Prep it the night before and store it covered in the fridge. On the day of, just smoke it straight from cold—no extra prep needed. It also reheats beautifully, staying creamy without drying out when warmed gently.
6. Works on Any Smoker or Pellet Grill
Whether you have a Traeger, Pit Boss, Masterbuilt, or a DIY drum smoker, this recipe adapts easily. Just maintain a steady 225°F and use indirect heat. No grill? You can still add smoky flavor using smoked paprika or liquid smoke in the oven.
Ingredients
For this smoked mac and cheese, you’ll need simple, high-quality ingredients that come together for the perfect balance of creaminess and smokiness. Here’s everything you’ll need to get started:
Pasta:
- 1 lb elbow macaroni (or cavatappi for added texture)
- The pasta should be cooked al dente to ensure it holds up during the smoking process. Elbow macaroni is a classic, but feel free to get creative with different shapes like rotini or shell pasta for extra bite.
Cheese Sauce:
- 4 tbsp unsalted butter
- The butter serves as the base of the sauce, helping to create a smooth, velvety texture when combined with flour and milk.
- 1/4 cup all-purpose flour
- This is your thickening agent for the roux that binds everything together. You can also use cornstarch if you prefer a gluten-free option.
- 2 cups whole milk
- Whole milk gives the sauce its creamy consistency. Avoid skim milk, as it won’t provide the same richness.
- 1 cup heavy cream
- Heavy cream takes the sauce to the next level, making it thick and indulgent. The extra richness helps the sauce stay smooth while smoking.
- 1 tsp Dijon mustard
- This adds a subtle tanginess to balance out the richness of the cheese and cream, bringing the flavors together without overpowering the dish.
- 1 tsp garlic powder
- Garlic adds an extra layer of savory depth. It enhances the overall flavor profile, making it taste even more complex.
- 1/2 tsp onion powder
- Onion powder complements the garlic and rounds out the savory flavor base of the cheese sauce.
- Salt and pepper, to taste
- Season generously to enhance the flavors of the cheese. Taste as you go to make sure it’s perfectly seasoned.
Cheese Blend (Use Block Cheese, Not Pre-Shredded!):
- 2 cups sharp cheddar cheese (shredded)
- Sharp cheddar brings bold flavor and a slight tang that cuts through the richness of the sauce. It’s the base of your cheese blend.
- 1 cup smoked gouda (shredded)
- Smoked gouda adds a unique smokiness that intensifies the flavor of the mac and cheese without overwhelming it. This is key for that signature smoked mac and cheese flavor.
- 1 cup mozzarella cheese (shredded)
- Mozzarella offers that melty, gooey texture you crave in mac and cheese, helping to create the perfect cheesy pull.
- 1/2 cup grated parmesan cheese
- Parmesan adds a salty, umami-packed kick and enhances the texture of the dish, helping to create a golden, crispy topping when baked.
Topping:
- 1/2 cup panko breadcrumbs
- Panko gives the topping a light, crunchy texture that contrasts beautifully with the creamy mac and cheese.
- 2 tbsp melted butter
- Butter adds richness to the breadcrumb topping, helping it crisp up and turn golden brown in the smoker.
- 1/2 tsp smoked paprika
- Smoked paprika enhances the smokiness of the dish and gives the topping a beautiful color. It’s the final touch that makes this recipe truly standout.
Instructions
Making smoked mac and cheese might sound intimidating at first, but with these easy-to-follow steps, you’ll be enjoying creamy, smoky goodness in no time. Here’s how to get the perfect smoked mac and cheese, whether you’re using a pellet grill or a traditional smoker.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni (or your preferred pasta) and cook according to the package directions until al dente. Be sure to cook it a little less than you usually would, as the pasta will continue to cook in the smoker. Once done, drain the pasta and set it aside.
Step 2: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1–2 minutes to form a smooth roux. This will help thicken the sauce and create a rich, velvety texture.
Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Once the mixture begins to simmer and thicken, stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce is smooth and creamy.
Next, add the shredded cheeses—sharp cheddar, smoked gouda, mozzarella, and parmesan. Stir constantly until the cheese has fully melted and the sauce is smooth. Taste and adjust the seasoning, adding more salt or pepper as needed.
Step 3: Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce, stirring gently to coat every piece evenly. If the sauce is too thick, you can add a splash of milk to reach your desired consistency.
Step 4: Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use your preferred smoking wood—hickory, applewood, or pecan all work wonderfully with mac and cheese. Make sure your smoker is set up for indirect cooking, as you don’t want the cheese to burn directly over the flame.
Step 5: Smoke the Mac and Cheese
Transfer the cheesy pasta mixture into a disposable aluminum pan or a cast-iron skillet. Spread it out evenly, then sprinkle the panko breadcrumbs evenly over the top. Drizzle with the melted butter and sprinkle smoked paprika for extra flavor and color.
Place the pan in the smoker and close the lid. Let the mac and cheese smoke for about 1.5 to 2 hours, or until the top is golden brown and crispy, and the cheese is bubbling.
Step 6: Serve and Enjoy!
Once it’s done smoking, remove the pan from the smoker. Let it rest for 5–10 minutes before serving to allow the cheese sauce to set. Serve your smoked mac and cheese as a side dish at your next BBQ or as the star of your dinner plate!
Pro Tips and Variations
1. Try Different Cheese Blends for Unique Flavors
While sharp cheddar and gouda are the classic choices for smoked mac and cheese, don’t hesitate to experiment with other cheeses for a custom flavor. Consider adding a touch of blue cheese for a bold twist, or using gruyère for a nutty, sophisticated flavor. You could also mix in some cream cheese for an even creamier texture.
2. Use Bacon for Extra Smokiness and Crunch
For a savory upgrade, crisp up some bacon and crumble it into the mac and cheese before smoking. The salty crunch of bacon pairs beautifully with the creamy cheese sauce and the smoky flavor from the smoker. If you’re looking to add a spicy kick, try jalapeño bacon or mix in some chopped fresh jalapeños for an extra layer of heat.
3. Make It Spicy with Hot Sauce or Pepper Jack Cheese
If you like your mac and cheese with a bit of heat, try swapping some of the cheddar for pepper jack cheese, or mix in a few dashes of your favorite hot sauce. You could also sprinkle in some crushed red pepper flakes or cayenne pepper for added spice. It’s an easy way to add depth to your dish while keeping that smooth, creamy base.
4. Experiment with Different Smoked Woods
The wood you choose can affect the flavor of your mac and cheese, so don’t be afraid to experiment. Applewood provides a mild, sweet smokiness that’s perfect for mac and cheese, while mesquite gives it a stronger, more robust flavor. If you’re using a pellet grill, you can easily switch out the wood pellets for different flavors. Pecan wood gives a nice balance of smoke and sweetness, while hickory provides a more intense flavor.
5. Gluten-Free and Dairy-Free Variations
For those who need a gluten-free version, simply substitute the pasta with a gluten-free variety, and make sure to use a gluten-free flour blend for the roux. For a dairy-free alternative, use a non-dairy milk (such as almond or oat milk) and a vegan cheese blend. You can still achieve a creamy, flavorful dish with the right adjustments!
6. Make It Ahead of Time for Easy Entertaining
One of the best things about smoked mac and cheese is that you can prepare it in advance. Make the cheese sauce and cook the pasta the day before, then store them in the fridge. On the day you want to serve it, combine the pasta with the sauce, top it with breadcrumbs, and smoke it as directed. This makes it an ideal dish for holiday meals, BBQs, or large gatherings.
7. Don’t Overcook the Pasta
Since the pasta will cook further in the smoker, it’s important not to overcook it during the initial boil. Keep it al dente to avoid mushy pasta when it’s finished. You want the macaroni to hold its shape and texture after the smoker’s magic is applied.
Serving Suggestions
Smoked mac and cheese is a versatile dish that can complement many types of meals. Whether you’re serving it at a casual family dinner or at a large BBQ, it’s sure to be a hit. Here are some delicious ways to serve this creamy, smoky treat:
1. As a BBQ Side Dish
Mac and cheese is a classic companion to any BBQ meal. Serve it alongside grilled ribs, pulled pork, or brisket for a hearty, comforting meal. The smoky flavor of the mac and cheese pairs beautifully with the rich, smoky meats, creating a well-rounded plate that’s sure to please.
2. Pair It with Grilled Vegetables
If you’re looking for a lighter option, pair your smoked mac and cheese with grilled vegetables like asparagus, zucchini, or bell peppers. The slight char from the grill complements the richness of the mac and cheese, and the fresh vegetables provide a nice balance.
3. Serve It with a Fresh Salad
A refreshing salad makes a great contrast to the creamy, cheesy mac. Consider a crisp green salad with mixed greens, cherry tomatoes, and a tangy vinaigrette. The acidity from the dressing cuts through the richness of the mac and cheese, balancing the flavors on your plate.
4. Top It with Protein
If you want to turn this dish into a more substantial meal, add a protein on top. Consider adding grilled chicken, sausage, or even a fried egg for extra richness. The addition of protein transforms your smoked mac and cheese into a filling main course that’s sure to satisfy.
5. Serve It at Potlucks and Family Gatherings
This smoked mac and cheese is an ideal dish for potlucks, family reunions, or holiday dinners. It can easily be made ahead of time and smoked right before serving, making it a stress-free option for large gatherings. The creamy texture and smoky flavor make it a crowd favorite, ensuring it will be the first dish to disappear.
6. Serve with a Crunchy Side
To add some extra texture to your meal, consider pairing smoked mac and cheese with something crunchy, like crispy fried onions, crunchy coleslaw, or buttery garlic bread. These sides provide a delightful contrast to the smooth, rich mac and cheese.
Conclusion
This smoked mac and cheese recipe isn’t just a side dish; it’s an experience. The rich, creamy texture combined with the deep, smoky flavor creates a dish that’s truly unforgettable. Whether you’re serving it at a backyard BBQ, a holiday gathering, or a casual weeknight dinner, it’s guaranteed to be the star of the meal.
The beauty of this recipe lies in its balance: the creamy cheese sauce, the perfect al dente pasta, and the crunchy breadcrumb topping. Add in the smoky flavors from the smoker, and you’ve got a mac and cheese that goes above and beyond the ordinary.
What makes it even better? You can easily customize it to suit your taste—experiment with different cheese blends, add protein like bacon or sausage, or swap out the pasta shape to make it your own. Plus, it’s make-ahead friendly, so you can enjoy it with minimal fuss when you’re ready to serve.
So fire up your smoker, gather your ingredients, and get ready to enjoy a plate of the best smoked mac and cheese you’ve ever tasted. Your taste buds will thank you!
FAQs
1. Can I make smoked mac and cheese in advance?
Absolutely! You can prepare the mac and cheese ahead of time by cooking the pasta and making the cheese sauce. Once they’re combined, store the mixture in the fridge until you’re ready to smoke it. When you’re ready, simply add the breadcrumbs and melted butter, then smoke it as directed. This makes it a perfect dish for potlucks, holiday meals, or weeknight dinners when you need to save time.
2. Can I use a regular oven instead of a smoker?
Yes, if you don’t have a smoker, you can still make delicious mac and cheese in the oven. Preheat your oven to 350°F (175°C), transfer the cheese-coated pasta to a baking dish, and top with the breadcrumbs and melted butter. Bake for 25–30 minutes, or until the top is golden brown and bubbly. While it won’t have the same smoky flavor as the smoked version, it will still be incredibly creamy and delicious.
3. What type of pasta works best for smoked mac and cheese?
For smoked mac and cheese, elbow macaroni is the traditional choice, but feel free to get creative with pasta shapes. Cavatappi, rotini, or shell pasta are excellent alternatives, as they all have great texture and hold the cheese sauce well.
4. How can I make this recipe spicy?
To give your mac and cheese a spicy kick, consider adding jalapeños or using pepper jack cheese in place of some of the cheddar. You can also mix in some hot sauce, cayenne pepper, or crushed red pepper flakes to enhance the heat.
5. Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the pasta with a gluten-free variety. For the roux, use a gluten-free flour blend in place of the all-purpose flour, and you’re good to go! The rest of the ingredients, such as cheese and milk, are naturally gluten-free.
6. Can I use a different type of cheese?
Absolutely! While the sharp cheddar, smoked gouda, mozzarella, and parmesan blend provides an amazing flavor profile, you can experiment with other cheeses to create a unique taste. Gruyère, fontina, brie, or even a bit of blue cheese can all add their own special touch to the recipe.
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