Get ready to meet the ultimate comfort food: Smoked Macaroni and Cheese. Creamy, cheesy, and finished with a subtle kiss of smoke, this dish takes everything you love about classic mac and cheese and elevates it to pure barbecue bliss. Whether you’re firing up the smoker for a backyard feast or just want to add an unexpected twist to a weeknight dinner, Smoked Macaroni and Cheese promises a gooey, golden, and unforgettable side that steals the show every single time.
Ingredients You’ll Need
All you need to make Smoked Macaroni and Cheese are simple pantry staples plus a few special touches. Each ingredient has a job: from the pasta’s chewy base to three gooey cheeses for bold flavor and a crispy topping that turns every bite into a mini celebration.
- Elbow Macaroni (1 lb): Classic noodles that perfectly hold that creamy, smoky sauce in every bite.
- Unsalted Butter (4 tbsp): Adds richness and is essential for a velvety roux as your sauce foundation.
- All-Purpose Flour (¼ cup): Helps thicken the cheese sauce without making it too heavy or dense.
- Whole Milk (2 cups): Provides a creamy base and balances the richness of the sauce.
- Heavy Cream (1 cup): The secret weapon for that ultra-silky, decadent texture.
- Shredded Sharp Cheddar Cheese (2 cups): Delivers bold, tangy flavor that’s essential for any great mac and cheese.
- Shredded Gouda Cheese (1 cup): Adds smokiness and a creamy melt, enhancing flavor complexity.
- Shredded Mozzarella Cheese (1 cup): For ooey-gooey stretch and a mild, creamy taste.
- Salt (½ tsp): Just enough to highlight the savory elements without overpowering the cheese.
- Black Pepper (½ tsp): A little warmth that pops amid the creamy base.
- Smoked Paprika (½ tsp): Infuses a gentle smoky undertone and hints of color.
- Garlic Powder (¼ tsp): Layers in subtle, savory depth to round out the sauce.
- Panko Breadcrumbs (½ cup): Bakes up super crispy for that iconic top crust.
- Olive Oil (1 tbsp): Binds the panko and ensures even toasting in the smoker.
How to Make Smoked Macaroni and Cheese
Step 1: Fire Up the Smoker
Begin by preheating your smoker to 225°F. Use hickory or applewood chips if you want a deeper, richer smokiness. The low and slow heat is key to infusing the pasta with gentle smoke flavor without drying it out.
Step 2: Cook the Pasta
In a large pot, cook your elbow macaroni according to the package directions until just al dente. This ensures your noodles will stay tender after their time in the smoker. Drain well and set aside so they’re ready to be smothered in cheesy sauce.
Step 3: Make the Roux and Sauce
In a saucepan over medium heat, melt the butter and whisk in the flour to create a smooth roux. Let it cook for 1 to 2 minutes—just enough to lose the raw flour taste—then slowly whisk in the whole milk and heavy cream. Keep stirring for about 4 to 5 minutes until the mixture thickens noticeably.
Step 4: Get Cheesy
Lower the heat to medium-low and stir in the cheddar, gouda, and mozzarella cheeses. Mix until everything is perfectly melted and your sauce is silky and luxurious. Add the salt, black pepper, smoked paprika, and garlic powder. The smoked paprika really bridges the creaminess of the cheese with that signature smoky finish we want in Smoked Macaroni and Cheese!
Step 5: Combine Pasta and Sauce
Fold the cooked, drained macaroni into the cheese sauce, making sure every single noodle gets coated. This is where flavors start to meld, and you get that irresistible, stretchy cheese pull when you lift the spoon.
Step 6: Assemble for Smoking
Transfer the cheesy pasta into a greased 9×13-inch aluminum or cast iron pan (either works great for the smoker). In a small bowl, toss the panko breadcrumbs with the olive oil, then sprinkle this mixture evenly across the top for maximum crunch.
Step 7: Smoke to Perfection
Slide the pan into your preheated smoker and let it work its magic for 1½ to 2 hours, uncovered. The smoky aroma will fill the air, and you’ll know it’s done when the topping is golden and the edges are bubbling. Let the dish cool slightly before serving to help the sauce set just right.
How to Serve Smoked Macaroni and Cheese
Garnishes
Add a sprinkle of fresh chopped parsley or chives for brightness and color contrast. A dusting of extra smoked paprika or even a pinch of red pepper flakes brings out the smokiness and wakes up the palate. If you want to go wild, some thinly sliced green onions or a flurry of crispy bacon rounds out the experience in true BBQ style.
Side Dishes
Smoked Macaroni and Cheese is a standout side for smoked meats like ribs, brisket, or pulled pork. It also pairs beautifully with a crisp coleslaw, tangy cucumber salad, or simple roasted veggies. The creamy, smoky pasta balances out bolder, richer dishes and also shines alongside lighter fare at a summer potluck.
Creative Ways to Present
Serve up individual portions in mini cast iron skillets for a rustic touch, or scoop onto plates with BBQ mains for a family-style feast. Layer leftovers in a sandwich with pulled pork or use as a stuffing in bell peppers for a show-stopping twist. The creamy, smoky vibes of Smoked Macaroni and Cheese never disappoint, however you serve it.
Make Ahead and Storage
Storing Leftovers
Allow your Smoked Macaroni and Cheese to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The smoky flavors actually deepen as it rests, making possibly even better leftovers!
Freezing
You can freeze Smoked Macaroni and Cheese for longer storage. Wrap tightly in plastic wrap and then foil, or use a sealed freezer-safe container. Freeze for up to 3 months. Be sure to thaw overnight in the fridge before reheating to preserve the texture.
Reheating
For best results, reheat in a 350°F oven, covered with foil, until warmed through. If it seems dry, stir in a splash of milk before baking. The microwave also works for quick lunches; just use a lower power setting and cover loosely to keep moisture in and avoid drying out the pasta.
FAQs
Can I make Smoked Macaroni and Cheese without a smoker?
Absolutely! If you don’t have a smoker, you can bake the macaroni and cheese in your oven at 350°F until bubbly and golden, then finish it with a few minutes under the broiler. For a smoky twist minus the smoker, add a few drops of liquid smoke or extra smoked paprika to the cheese sauce.
Which wood chips work best for this recipe?
Woods like hickory and applewood are my top picks—they offer a lovely, balanced smokiness without overpowering the cheesy flavors. You can also try pecan or cherry for a sweeter note. Feel free to experiment to find your favorite!
Can I add meat or veggies to Smoked Macaroni and Cheese?
Absolutely! Crumbled bacon, diced jalapeños, caramelized onions, or sautéed mushrooms all make delicious add-ins. Just stir them into the cheesy pasta before topping with breadcrumbs and smoking for unbeatable flavor twists.
What’s the best pan to use in the smoker?
Aluminum pans are super convenient for easy cleanup and are sturdy enough for the smoker’s heat. If you have an oven-safe cast iron pan, use it for great heat retention and an extra-crispy crust.
Can this be made ahead for a party?
Yes! Assemble everything in advance, cover, and refrigerate. When you’re party-ready, pull it out and smoke as directed. This not only saves time but also lets the flavors meld perfectly before serving.
Final Thoughts
If you’ve never experienced the magic of Smoked Macaroni and Cheese, now’s your moment! This dish brings a cozy, backyard-barbecue charm that fits every table—picnic, potluck, or weeknight dinner. Give it a try, and get ready for everyone to ask for seconds (and the recipe)!
Print
Smoked Macaroni and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Smoking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this Smoked Macaroni and Cheese recipe. Creamy, cheesy, and infused with a subtle smoky flavor, this dish is a must-try for any mac and cheese lover.
Ingredients
Main Ingredients:
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
Cheese Blend:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gouda cheese
- 1 cup shredded mozzarella cheese
Seasonings and Toppings:
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ½ cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat the Smoker: Preheat your smoker to 225°F.
- Cook Macaroni: Cook the elbow macaroni until al dente, then drain and set aside.
- Prepare Cheese Sauce: Melt butter in a saucepan, whisk in flour, then gradually add milk and cream. Cook until thickened. Stir in cheeses and seasonings.
- Combine and Bake: Fold in the cooked macaroni, transfer to a pan, sprinkle with panko and olive oil. Smoke for 1 ½ to 2 hours.
- Serve: Let cool slightly before serving.
Notes
- Enhance flavor with hickory or applewood chips.
- Customize with bacon, jalapeños, or caramelized onions.
- Can be assembled ahead of time.
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