Smoked mac and cheese is the ultimate comfort food with a smoky twist that’s perfect for any BBQ gathering. Combining the creamy richness of classic mac and cheese with the bold, irresistible flavor of smoke, this dish is sure to impress. After perfecting this recipe through trial and error, I can confidently say it’s a game-changer. Whether served as a side dish or a main attraction, smoked mac and cheese will quickly become the star of your next cookout. For more BBQ inspiration, check out my juicy grilled chicken strips or learn how to make the perfect grilled teriyaki chicken. Let’s dive in and make the perfect smoky mac and cheese!
Table of Contents
Smoked Mac and Cheese
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Smoked mac and cheese is a rich, creamy, and smoky side dish perfect for any BBQ. This recipe delivers a perfect blend of melted cheese and smoky flavor.
Ingredients
Elbow macaroni – 1 lb
Butter – 4 tbsp
Flour – 4 tbsp
Whole milk – 2 cups
Heavy cream – 1 cup
Sharp cheddar cheese, shredded – 2 cups
Gruyère cheese, shredded – 1 cup
Mozzarella cheese, shredded – 1 cup
Paprika – 1 tsp
Garlic powder – 1 tsp
Mustard powder – 1/2 tsp
Salt and pepper to taste
Wood chips for smoking (cherry or applewood recommended)
Instructions
1. 1. Preheat your smoker to 225°F (107°C). If using a grill, set it up for indirect heat and place wood chips in a smoker box.
2. 2. Cook the elbow macaroni according to the package instructions, drain, and set aside.
3. 3. In a saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Cook for about 2 minutes.
4. 4. Slowly add the milk and heavy cream while stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
5. 5. Gradually stir in the shredded cheddar, Gruyère, and mozzarella cheeses until fully melted and the sauce is smooth.
6. 6. Season the sauce with paprika, garlic powder, mustard powder, salt, and pepper to taste.
7. 7. Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly.
8. 8. Transfer the macaroni and cheese mixture to a cast-iron skillet or oven-safe dish. Cover with aluminum foil to keep moisture in.
9. 9. Place the dish in the smoker and smoke for 30–45 minutes. Uncover for the last 10–15 minutes to allow the top to get crispy and golden.
10. 10. Serve and enjoy!
Notes
For a stronger smoky flavor, you can extend the smoking time to 1 hour.
Add bacon bits, sautéed onions, or grilled chicken for added flavor.
For a creamier texture, you can substitute half-and-half for heavy cream.
Feel free to experiment with other cheeses like smoked gouda or pepper jack for a more intense flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: smoked mac and cheese, BBQ mac and cheese, creamy mac and cheese
What You’ll Need for the Perfect Smoked Mac and Cheese
To make the ultimate smoked mac and cheese, you’ll need the right ingredients and a few key tools. Don’t worry; most of these items are already in your kitchen or easily found at your local grocery store. Here’s a breakdown of what you’ll need to bring this dish to life.
Ingredients:
- Pasta: Traditional elbow macaroni is the go-to for mac and cheese, but feel free to swap in any pasta shape you like. Cavatappi or penne work wonderfully as well.
- Cheeses: A combination of sharp cheddar, mozzarella, and Gruyère provides that melt-in-your-mouth texture. For an extra smoky punch, you can even add a bit of smoked gouda.
- Butter and Flour: These are the base of your roux, which thickens the cheese sauce. You can use unsalted butter to control the salt levels in your dish.
- Milk and Cream: A mix of whole milk and heavy cream ensures a creamy and smooth sauce. The cream adds richness, while the milk thins it out to the perfect consistency.
- Spices: A pinch of paprika, garlic powder, and ground mustard give your mac and cheese that extra flavor dimension. Don’t forget salt and pepper to taste!
- Wood Chips for Smoking: Cherry or applewood is perfect for adding a subtle smokiness without overpowering the cheese.
Tools:
- Smoker: If you don’t have a dedicated smoker, you can still achieve great results with a grill by setting up indirect heat and adding wood chips to a smoker box.
- Cast Iron Skillet: A cast iron skillet works best for smoking mac and cheese, helping it cook evenly while giving it a nice crispy top.
- Aluminum Foil: You’ll need foil to cover the skillet during the initial stages of smoking to trap in moisture and create that creamy texture.
Once you have everything ready, you’re all set to create the perfect smoked mac and cheese. Now let’s move on to the next step: prepping your smoker and noodles.
For a side dish that pairs well with this mac and cheese, don’t forget to check out my grilled prime rib recipe or grilled chicken platter. These BBQ staples will take your meal to the next level.
Step-by-Step Guide: How to Make Smoked Mac and Cheese
Now that you have all the ingredients and tools ready, it’s time to dive into the step-by-step process to create the perfect smoked mac and cheese. Follow these simple instructions, and you’ll have a smoky, creamy dish that’s guaranteed to impress.
Prepping the Smoker and Noodles
Start by preheating your smoker to 225°F. You want to ensure that the smoker is at a steady, low temperature to allow the mac and cheese to smoke gently, infusing the dish with just the right amount of smoky flavor. If you’re using a grill, set it up for indirect heat and place the wood chips in a smoker box or wrap them in foil with a few holes to let the smoke escape.
While the smoker is heating up, bring a large pot of salted water to a boil. Add the elbow macaroni and cook it just until it’s al dente — you want to avoid overcooking the noodles as they’ll continue to cook in the smoker. Drain the pasta and set it aside, making sure it’s not too dry. A little bit of moisture left on the noodles helps the cheese sauce stick later on.
Making the Roux and Cheese Sauce
The next step is to create the base of your cheese sauce, the roux. In a saucepan, melt the butter over medium heat, then whisk in the flour to form a smooth paste. Cook this for about 2 minutes to eliminate the raw flour taste.
Slowly pour in the milk and cream while whisking constantly. Continue to stir until the sauce thickens, about 5–7 minutes. Once the sauce is thickened to a creamy consistency, stir in your cheeses, one handful at a time, making sure they melt completely into the sauce. Add the spices — paprika, garlic powder, mustard, and salt and pepper to taste.
At this point, the sauce should be velvety smooth with a deep, cheesy flavor. Pour the cheese sauce over the cooked macaroni, stirring until the noodles are well coated. This is the creamy base of your smoked mac and cheese.
Smoking Your Mac and Cheese to Perfection
Now, it’s time for the best part: smoking! Transfer the mac and cheese into a cast iron skillet or a baking dish that can handle the heat. Cover it with aluminum foil to keep the moisture in during the initial cooking phase. Place the dish in the smoker, and let it cook for about 30–45 minutes, or until the cheese sauce has thickened and the flavors have melded together.
For an extra smoky kick, you can uncover the dish during the last 10–15 minutes of smoking to allow the top to get a little crispy. Keep an eye on it so that it doesn’t burn — you want a golden, slightly crispy top with a creamy interior.
For a great pairing with this smoked mac and cheese, try serving it alongside my grilled chicken nuggets or grilled zucchini boats. These dishes complement the mac and cheese beautifully!
Tips and Tricks for the Best Smoked Mac and Cheese
To make sure your smoked mac and cheese turns out perfectly every time, here are some helpful tips and tricks. Whether you’re a BBQ pro or a novice, these suggestions will help you achieve that rich, smoky flavor and creamy texture.
Choose the Right Wood for Smoking
The type of wood you use for smoking plays a big role in the final flavor of your mac and cheese. For a mild, sweet smokiness, I recommend using cherry wood or applewood. These woods provide a subtle flavor that won’t overpower the creamy cheese sauce. If you prefer a stronger, bolder smokiness, try hickory or mesquite. These woods are more intense and work well if you enjoy a deeper smoke flavor. Experiment with different woods to find the perfect balance that suits your taste.
Use a Cast Iron Skillet
A cast iron skillet is an excellent tool for smoking mac and cheese. Not only does it conduct heat evenly, but it also helps achieve that delicious crispy top that everyone loves. The cast iron creates a perfect balance between a tender interior and a slightly crunchy exterior. If you don’t have a cast iron skillet, you can use any oven-safe dish, but cast iron truly takes the texture to the next level.
Experiment with Toppings
While the smoked mac and cheese itself is amazing, don’t hesitate to get creative with toppings. Try adding crispy bacon bits, green onions, or even a crumbly breadcrumb topping for extra crunch. If you’re looking for a meaty twist, adding pulled pork or grilled chicken can make this dish even heartier. The toppings can add flavor and texture, so don’t be afraid to play around with different combinations!
For more grilling ideas that pair perfectly with smoked mac and cheese, check out my recipe for grilled beef ribs or try making a batch of broccoli cheddar grilled cheese.
How Long to Smoke Mac and Cheese for the Perfect Flavor
One of the most important factors in making smoked mac and cheese is timing. The amount of time you smoke the dish will significantly affect the flavor. Whether you prefer a light smoky flavor or a more intense, robust smokiness, here’s a breakdown of how long to smoke your mac and cheese to achieve the perfect balance.
For a Light Smokey Flavor
If you’re looking for a subtle smokiness that enhances but doesn’t overwhelm the creamy cheese sauce, smoke your mac and cheese for about 30 minutes. This light smoke infusion will add a delicate touch of flavor without overshadowing the cheese. Be sure to keep the smoker temperature around 225°F for a slow, even cook. The result will be a creamy, flavorful mac and cheese with a hint of smoke — perfect for those who enjoy a more subtle smoky dish.
For a Strong Smoky Kick
For those who prefer a more intense smoky flavor, smoke your mac and cheese for 45 minutes to 1 hour. This longer smoking time will give the dish a stronger smoky flavor that truly stands out. If you’re using a more intense wood like mesquite, you may want to start checking the dish around 45 minutes to make sure the smoke hasn’t become too overpowering. The longer you smoke it, the more the cheese will absorb that delicious smoky depth, making it a standout side at your BBQ.
The timing depends on personal preference, so feel free to adjust based on how much smoke flavor you want. Keep in mind that a longer smoke time can result in a crispier top, so if you like a bit of crunch on your mac and cheese, let it smoke a little longer.
For more grilling inspiration that complements this dish, check out my recipe for grilled cajun wings or try making some grilled beef galbi.
Frequently Asked Questions (FAQs)
As you get ready to try making smoked mac and cheese, you might have a few questions. Below, I’ve answered some of the most common queries to help you perfect this dish. From making it ahead of time to exploring different cheese options, these answers should guide you through the process.
Can I Make Smoked Mac and Cheese Ahead of Time?
Yes, you can make smoked mac and cheese ahead of time! If you’re preparing for a big event or want to save time, you can assemble the dish the day before and store it in the refrigerator. Just make sure to cover it tightly with foil to preserve its moisture. When you’re ready to serve, you can reheat it in the smoker for about 20 minutes, or you can use the oven at 350°F until it’s heated through. Reheating in the smoker will keep that delicious smoky flavor intact!
What Other Add-Ins Can I Include in Smoked Mac and Cheese?
Smoked mac and cheese is a versatile dish that can handle a variety of add-ins. If you’re looking to make it heartier, consider adding crispy bacon, sauteed onions, or even grilled chicken. For an extra twist, try pulled pork or sauteed mushrooms. You can also experiment with different cheeses, like brie for a creamier texture or parmesan for a bit of tang. The options are endless, so feel free to customize the recipe based on your preferences!
Can I Use Other Cheeses?
Absolutely! While sharp cheddar, mozzarella, and Gruyère are my go-to cheeses, you can mix things up and use your favorite varieties. Smoked gouda is a fantastic choice for adding a deeper smoky flavor to the dish. If you’re after a sharper taste, try parmesan or pecorino romano. Combining different cheeses will give you a unique and flavorful smoked mac and cheese every time.
If you’re interested in pairing this mac and cheese with a great main dish, try my grilled chicken nuggets or grilled beef ribs. They make the perfect BBQ combo!
Conclusion: Serve Up the Best Smoked Mac and Cheese for Your BBQ Feast
There you have it — the ultimate smoked mac and cheese recipe that’s creamy, smoky, and utterly irresistible. Whether you prefer a light smoky flavor or a bold, smoky kick, this dish will complement any BBQ spread. By following the steps and tips shared here, you’ll be able to create a side dish that’s not only full of flavor but also sure to impress your guests.
Don’t be afraid to get creative with your ingredients and toppings! Whether it’s adding crispy bacon, experimenting with different cheeses, or pairing it with your favorite grilled meats, smoked mac and cheese offers endless opportunities to customize. The smoky flavor and creamy texture will make it a standout on your dinner table.
As you embark on making this dish, remember that the best part of cooking is enjoying the process and sharing it with others. Get ready to watch your guests’ faces light up as they take that first bite of smoky, cheesy goodness!
For more BBQ inspiration and delicious side dishes, explore my recipes for grilled chicken margherita and roast beef on the grill. Be sure to experiment, have fun, and share your creations!
If you enjoyed this recipe, don’t forget to subscribe for more mouthwatering BBQ ideas, and feel free to share your own variations of smoked mac and cheese in the comments below. Let’s keep the flavor train rolling!
