Ultimate Smoked Mac and Cheese Recipe: Creamy, Gooey, and Perfectly Smoky Side Dish

Indulge in the ultimate comfort food experience with this incredibly gooey, creamy Smoked Mac and Cheese recipe, infused with just the right hint of captivating smoke flavor. Forget your old favorites – this elevated side dish is guaranteed to be a sensational hit at your next barbecue, potluck, or family gathering. Once you taste its unique blend of richness and smoky depth, you’ll want to fire up the smoker every time you crave the best mac and cheese imaginable!

When the thought of cooking on a smoker crosses most people’s minds, it typically conjures images of large, impressive cuts of meat – think succulent briskets, tender ribs, or slow-cooked pork shoulders. While these are undeniably delicious and perfectly suited for a smoker, the culinary possibilities extend far beyond just proteins. A smoker’s magic lies in its ability to infuse a delicate, distinctive smoky essence into a wide array of foods, transforming them into something truly special. For instance, dishes like Smoked Chicken Wings achieve new heights of flavor and tenderness. But today, we’re focusing on a beloved classic comfort food that, with a simple yet ingenious smoky twist, becomes an absolute showstopper: Macaroni and Cheese.

Macaroni and cheese holds an undisputed special place in our hearts as a universally loved comfort food, a dish that brings smiles to faces of all ages. This isn’t just any mac and cheese; this Smoked Mac and Cheese recipe takes your everyday cheesy pasta to an extraordinary, gourmet level. The secret? Finishing the dish in the smoker, allowing the pasta and its rich, velvety cheese sauce to gently absorb a delicate smoky aroma that elevates every single bite. This particular recipe is my absolute go-to for its flawless creamy texture and perfectly balanced flavor. However, if you have a cherished blend of cheeses or a favorite base mac and cheese recipe you normally use, rest assured it will adapt beautifully to this smoking method, empowering you to personalize this incredible dish even further to suit your taste.

Why Smoked Mac and Cheese is a Culinary Game Changer

You might find yourself pondering: why go through the extra step of putting mac and cheese in a smoker when a conventional oven could do the job? The compelling answer lies in the incredible depth of flavor and the wonderfully unique texture that the smoking process imparts. Unlike simple baking, which primarily cooks the dish, smoking actively infuses the macaroni and cheese with a subtle, earthy, and complex aroma. This smoky essence complements the inherent richness of the cheese blend perfectly, creating a harmonious and unforgettable taste profile. Furthermore, the low, consistent heat of the smoker is incredibly gentle on the mac and cheese, helping to keep it exceptionally moist and creamy throughout the cooking process. This careful cooking method effectively prevents the common issue of the dish drying out, which can sometimes occur in the higher, more direct heat of a conventional oven. It’s not about overpowering the delicate cheese flavors with an aggressive smoke, but rather enhancing them, culminating in a harmonious blend of creamy, savory, and subtly smoky notes that will undoubtedly leave everyone asking for second and third helpings. This simple addition of smoke transforms a humble side dish into a truly memorable culinary experience.

How to Craft Your Delicious Smoked Mac and Cheese

Creating this amazing smoked mac and cheese begins with building a solid, flavorful foundation, much like any traditional macaroni and cheese, but incorporates key steps specifically tailored for its smoky finish. Follow these detailed instructions for a dish that’s rich, lusciously creamy, and wonderfully aromatic from start to finish:

Prepare Your Pasta Al Dente: Begin by cooking your chosen pasta, typically elbow macaroni, according to the package directions. However, a crucial tip for successful smoked mac and cheese is to deliberately *undercook* it by approximately 2 minutes. For instance, if the package suggests a cooking time of 9-11 minutes, aim for precisely 7-8 minutes. This essential step ensures the pasta remains firm and maintains its integrity, preventing it from turning mushy during its extended time in the smoker. In the smoker, it will continue to cook and absorb the smoky essence while maintaining its perfect, satisfying bite.
Craft the Perfect Roux: While your noodles are cooking, it’s time to prepare the foundational base of your rich cheese sauce – the roux. In a large, heavy-bottomed skillet (a cast iron skillet is an excellent choice here as it retains heat beautifully), melt the butter over medium heat. Once the butter is fully melted and shimmering, whisk in the all-purpose flour. Cook this mixture for 1-2 minutes, stirring constantly and vigorously. This step is absolutely vital to cook out any raw flour taste, which can make your sauce taste pasty, and allows the roux to achieve a beautiful, light golden hue, signaling its readiness.
Develop a Smooth Bechamel Sauce: Gradually and slowly whisk in the whole milk to your prepared roux. Continue whisking diligently until the mixture is completely smooth and free of any lumps, ensuring a silky-smooth sauce. Season this developing béchamel sauce generously with salt, freshly ground black pepper, and a touch of mustard powder. The mustard powder, while its flavor remains subtle, acts as a powerful secret ingredient, significantly enhancing the cheesy notes without making the overall dish taste overtly like mustard. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it visibly thickens to a creamy, luxurious consistency that is perfect for coating pasta.
Melt in the Cheeses for Ultimate Creaminess: Now for the star of the show – the cheese! I highly recommend utilizing a thoughtfully selected blend of cheeses for optimal flavor and texture. Cream cheese provides unparalleled creaminess and a delightful subtle tang. Sharp cheddar cheese delivers that classic, robust, and familiar cheddar flavor, while Colby Jack offers excellent melting properties and a mild, buttery taste that rounds out the profile. Add all the cubed and shredded cheeses to your thickened béchamel sauce. Stir continuously over low heat until all the cheeses are completely melted, smooth, and beautifully incorporated, forming a luxurious, velvety sauce that clings to your spoon.
Combine Pasta and Sauce Thoroughly: Add your slightly undercooked, thoroughly drained pasta directly into the skillet with the decadent cheese sauce. Fold everything together gently but thoroughly, ensuring every single piece of macaroni is generously coated in the rich, cheesy goodness. This crucial step is where the magic truly begins to bind, preparing the dish for its smoky transformation.
Smoke to Perfection for Infused Flavor: Finally, transfer your cheesy pasta mixture into a suitable smoker-safe dish. A cast iron skillet is an ideal choice, as it distributes heat evenly and can impart an additional layer of subtle flavor. Alternatively, a heavy-duty disposable aluminum pan works remarkably well and offers easy cleanup. Place the dish uncovered in your preheated smoker, set to a consistently low temperature of 225º F (107º C). Smoke for approximately 45-60 minutes. The primary goal here isn’t to fully cook the dish from scratch, but rather to infuse it with that irresistible smoky flavor and allow the pasta to finish cooking to tender perfection without drying out. Monitor closely for your desired smoke intensity and ensure the pasta achieves a perfectly tender texture. Serve immediately and savor every smoky, cheesy bite!

Essential Tips for Perfect Smoked Mac and Cheese Every Time

Achieving truly exceptional smoked mac and cheese involves more than just following the steps; it’s about understanding a few key techniques and considerations. These essential tips will help you avoid common pitfalls, ensure a consistently delicious result, and make this crowd-pleaser a staple in your culinary repertoire:

Always Undercook the Noodles: This is arguably the most critical tip for any baked or smoked pasta dish. When a pasta dish is destined for further cooking, whether in an oven or a smoker, starting with perfectly al dente, or even slightly undercooked, pasta is absolutely essential. If your pasta box recommends a cooking time of 9-11 minutes, for example, aim for precisely 7 minutes of boiling time. The pasta will continue to cook and soften significantly in the smoker as it slowly soaks up the creamy cheese sauce and absorbs the smoky flavor. Overcooking the pasta initially will inevitably result in a mushy, unappetizing texture, a common mistake that is easily avoided with this simple adjustment.
Maintain a Consistent Low Smoker Temperature: The primary objective when smoking mac and cheese is to impart a subtle, delicate smoke flavor without cooking it too rapidly or aggressively. A consistent temperature of 225º F (107º C) is ideal for this purpose. Going much higher risks drying out your creamy pasta dish prematurely and overcooking the noodles and cheese before they have had a chance to properly absorb the desired smoky essence. Remember, “low and slow” is the golden rule for this recipe, allowing the flavors to meld beautifully and the smoke to gently permeate without compromising the beloved creamy texture.
Choose the Right Cookware for Smoking: The vessel you choose for smoking your mac and cheese can significantly impact the final outcome. A heavy-duty cast iron skillet is my top recommendation. Cast iron excels at retaining and distributing heat evenly, ensuring your mac and cheese cooks uniformly from all sides and stays wonderfully warm for an extended period. It also lends a rustic, appealing presentation for serving directly from the smoker. If cast iron isn’t readily available, sturdy disposable aluminum pans are an excellent and practical alternative. They are designed to withstand the smoker’s heat and, as a bonus, make cleanup an absolute breeze. Avoid using thin, flimsy pans that might warp under heat or cause the bottom of your dish to scorch.
Shred Your Own Cheese for Superior Creaminess: While pre-shredded cheese offers convenience, it often contains anti-caking agents like cellulose or potato starch. These agents, while preventing clumping, can actually hinder the cheese from melting smoothly and can sometimes give your sauce a slightly gritty texture. For the creamiest, most velvety, and best-tasting cheese sauce, take the extra minute or two to shred your own blocks of cheese. You will undoubtedly notice a significant difference in the sauce’s texture and overall melt quality.
Achieve the Perfect Sauce Consistency: The ideal cheese sauce for smoked mac and cheese should be thick enough to generously cling to every piece of pasta but still pourable and luxurious. If your sauce appears too thick after melting the cheeses, a small splash of warm milk or even a touch of cream can help thin it out to the desired consistency. Conversely, if your sauce seems a bit too thin (before adding the pasta), a quick simmer over low heat for a few more minutes, stirring constantly, will help it reduce and thicken naturally.
Endless Flavor Variations to Explore: This recipe provides an outstanding base, but please don’t hesitate to experiment and truly make it your own! The possibilities for customization and enhancing the flavor are vast and exciting:
- Add a Spicy Kick: Stir in one or two finely diced jalapeños (with seeds removed for less heat, or left in for more) and some crispy, crumbled bacon pieces for an incredible layer of savory and spicy flavor.
- Incorporate Hearty Additions: Easily transform this side dish into a complete meal by incorporating leftover smoked meats. Shredded pulled pork, diced smoked chicken, or tender leftover brisket are all phenomenal choices that pair exquisitely with the smoky cheese.
- Introduce a Southwestern Twist: For a mild, tangy kick and a pop of color, consider adding a can of well-drained green chilies to the cheese sauce.
- Create a Crunchy Topping: For an extra layer of delightful texture, consider sprinkling a crunchy panko breadcrumb topping (lightly mixed with a little melted butter) over the mac and cheese during the last 15-20 minutes of smoking. This adds a beautiful golden crust.
- Finish with Herbaceous Notes: Freshly chopped chives, parsley, or even cilantro, stirred in just before serving, can add a bright, fresh contrast that cuts through the richness of the cheese.

Choosing the Best Wood For Smoked Mac And Cheese

The type of wood you choose for your smoker plays an absolutely crucial role in the final flavor profile of your smoked mac and cheese. The key is to select a mild wood that will impart a gentle, complementary smoke, enhancing rather than overpowering the delicate flavors of the cheese and pasta. It’s important to avoid overly strong, assertive woods like mesquite or hickory, which can quickly become bitter or completely overwhelm the subtle nuances of the cheese. Here are some of the best mild wood options that work wonderfully for this dish:

Cherry Wood: An absolutely fantastic choice, cherry wood offers a subtle, sweet, and distinctly fruity smoke flavor. This profile beautifully complements dairy products and imparts a lovely reddish hue to the surface of the mac and cheese, which is quite visually appealing.
Apple Wood: Similar in character to cherry, apple wood provides a very mild, slightly sweet, and fruity smoke. It’s a classic choice for subtle smoking and is guaranteed not to overwhelm the creamy cheese sauce, allowing the cheese to remain the star.
Pecan Wood: Pecan wood offers a rich, nutty, and subtly sweet flavor. It is a bit stronger and more robust than apple or cherry but is still considered mild enough not to dominate the mac and cheese. It adds a sophisticated and earthy depth to the dish.
Peach Wood: Another excellent fruitwood option, peach wood delivers a sweet and delicate smoke flavor, very similar to apple but with its own unique and pleasant fruity notes. It’s perfect for those seeking a lighter, more nuanced smoke profile.
Oak Wood (lightly): While generally considered a stronger smoking wood, a light application of oak can provide a classic barbecue smoke flavor that’s more assertive than fruitwoods but can still be balanced if used sparingly. Be cautious not to overdo it to avoid any bitterness.

close up creamy mac and cheese made on the smoker

Perfect Pairings: What to Serve with Smoked Mac and Cheese

This incredibly versatile smoked macaroni and cheese can easily stand alone as a satisfying and hearty main dish, especially when loaded with extra mix-ins like pulled pork or bacon. However, it truly shines as an incredible side dish, complementing a wide array of smoked meats and classic barbecue fare with unparalleled harmony. Its rich, smoky, and creamy profile makes it a perfect, comforting counterpoint to robust main courses. Here are some ideal pairings to consider for your next meal:

Smoked Tri Tip: The rich, beefy flavor of tri-tip, especially when smoked to perfection, pairs wonderfully with the creamy, cheesy goodness of the mac.
Smoked Pork Belly: The incredibly rich, fatty, and tender notes of smoked pork belly find a delightful balance and contrast with the comforting and tangy mac and cheese.
Smoked Meat Loaf: A classic comfort food pairing, the smoky mac and cheese elevates even a simple, homestyle meatloaf to a gourmet level.
Smoked Baby Back Ribs: The sweet, savory, and fall-off-the-bone tender profile of smoked ribs is truly a match made in heaven with the creamy pasta.
Smoked Pork Loin: A leaner smoked option that still benefits immensely from the hearty and intensely flavorful mac and cheese as a rich accompaniment.
Smoked Pork Butt: Often the star for pulled pork, the tender, succulent, and deeply smoky pork is absolutely fantastic alongside this cheesy side.
Smoked Pork Chops: The smoky notes inherent in the chops are beautifully echoed and enhanced by the creamy, flavorful mac and cheese.
Grilled Chicken or Smoked Chicken: Whether simply grilled or smoked to perfection, chicken, especially thighs or breasts, is always a fantastic, slightly lighter partner for this rich side dish.
Smoked Brisket: Any form of smoked brisket, from perfectly sliced lean cuts to chopped fatty bits, will be impeccably complemented by the creamy and subtly smoky mac and cheese.
Fresh Green Salad or Coleslaw: For a refreshing lighter touch and to cut through the richness, a crisp coleslaw or a fresh, vibrant green salad with a light vinaigrette can provide a wonderful, palate-cleansing contrast.

Storage and Reheating Tips for Leftover Smoked Mac and Cheese

If you’re fortunate enough to have leftovers of this incredibly popular dish (a rare occurrence!), properly storing and reheating your Smoked Mac and Cheese will ensure it remains just as delicious and creamy as it was on day one. Here’s how to do it:

Proper Storage: Always allow the smoked mac and cheese to cool completely to room temperature before transferring it to an airtight container. This helps prevent condensation and maintains freshness. Store it securely in the refrigerator for up to 3-4 days.
Freezing for Longer Storage: For extended preservation, you can freeze cooled mac and cheese in a freezer-safe container or tightly wrapped individual portions for up to 2-3 months. To reheat, it’s best to thaw it overnight in the refrigerator before proceeding with the reheating steps.
Best Reheating Method (Oven): The absolute best way to reheat smoked mac and cheese and preserve its creamy texture is in the oven. Preheat your oven to a gentle 300°F (150°C). For best results, add a splash of milk or cream to the mac and cheese before reheating to help restore any lost moisture and revive its creaminess. Cover the dish tightly with aluminum foil and bake for 20-30 minutes, or until it’s thoroughly heated through and gloriously bubbly.
Stovetop Reheating (for smaller portions): For smaller, individual portions, you can gently reheat the mac and cheese on the stovetop over very low heat. Add a little milk or cream and stir frequently to prevent sticking and ensure even heating until it is warm and creamy.
Microwave (Least Preferred Option): While possible for a quick reheat, the microwave can sometimes make mac and cheese dry, rubbery, or unevenly heated. If you must use it, reheat in short, 30-60 second bursts, stirring frequently between intervals, and always add a little liquid (milk or cream) to help maintain its beloved creaminess.

Frequently Asked Questions (FAQs) About Smoked Mac and Cheese

Here are some common questions and helpful answers regarding this irresistible Smoked Mac and Cheese recipe:

Can I use different types of pasta for this recipe? Yes, absolutely! While classic elbow macaroni is traditionally used and works wonderfully, you are certainly welcome to use other short pasta shapes. Great alternatives include cavatappi, medium shells, rotini, or even penne. Just remember the crucial tip to undercook it slightly initially to prevent it from becoming mushy during the smoking process.
What if I don’t have a smoker? Can I still get a smoky flavor? While a dedicated smoker provides the most authentic and deeply infused smoky flavor, you can achieve a good smoky hint using a conventional oven. After preparing the mac and cheese as directed (up to the point of smoking), you can add a few drops of liquid smoke to the cheese sauce (start with a small amount, taste, and add more sparingly if desired). Then, bake it in a conventional oven at a low temperature (around 250°F / 120°C) for 30-45 minutes. While it won’t replicate the exact depth of a true smoker, it will certainly work in a pinch to get that smoky essence.
Can I prepare this dish ahead of time for convenience? Yes, you can definitely do some prep work in advance! You can prepare the cheese sauce and cook the pasta ahead of time, storing them separately in airtight containers in the refrigerator for up to 2 days. For best results, combine them just before you’re ready to smoke the dish. This strategy helps prevent the pasta from soaking up too much sauce and potentially becoming mushy or excessively soft.
My mac and cheese seems dry after smoking. What might have gone wrong? A dry outcome usually happens if the smoker temperature was too high, or if the dish cooked for an excessive amount of time. Ensure your smoker maintains a consistent low temperature (225°F / 107°C) and keep a close eye on it during the smoking period. Adding a little extra milk or cream to the cheese sauce before transferring it to the smoker can also provide an additional buffer against drying and help maintain its luscious creaminess.
Is shredding my own cheese truly necessary for this recipe? For the absolute creamiest, smoothest, and best-tasting cheese sauce, yes, it makes a significant and noticeable difference. As mentioned, pre-shredded cheeses often contain anti-caking agents that, while preventing clumping in the bag, can interfere with how smoothly the cheese melts and can lead to a slightly gritty or less homogeneous sauce texture. Freshly shredded cheese melts beautifully and integrates seamlessly into the sauce.

4.63 from 8 votes

Smoked Mac and Cheese

By Erin Sellin

Smoked Mac and Cheese – gooey, creamy mac and cheese that with just a hint of smoke flavor. This will be your new favorite side dish to make whenever you fire up the smoker!

Prep: 5 minutes

Cook: 1 hour 20 minutes

Total: 1 hour 25 minutes

Servings: 10

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Ingredients

▢ 1 pound elbow macaroni
▢ 1/4 cup butter
▢ 1/4 cup all-purpose flour
▢ 3 cups whole milk
▢ 2 teaspoons mustard powder
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon black pepper
▢ 8 oz cream cheese, cut into cubes
▢ 12 oz sharp cheddar, shredded
▢ 12 oz colby jack cheese, shredded

Instructions

Preheat smoker to 225º F (107°C).
Bring a large pot of water to boil, and cook pasta for 2 minutes less than the package directions. Drain well and set aside.
Meanwhile, in a large, heavy-bottomed skillet, melt the butter over medium heat.
Add flour, stirring constantly to cook for a couple minutes until there are no white spots remaining and a slight nutty aroma develops. Do not burn.
Whisk in milk gradually until it is completely smooth and no lumps remain. Add salt, pepper, and mustard powder. Let simmer gently for 3-4 minutes, stirring occasionally, until it starts to thicken to a creamy consistency.
Reduce heat to low. Add all of the cheeses to the skillet and stir continuously until they are completely melted and the sauce is smooth and velvety.
Mix in the cooked, undercooked pasta until everything is well coated in the luscious cheese sauce.
Transfer the macaroni and cheese mixture to a cast iron skillet, a heavy-duty disposable aluminum baking dish, or another smoker-safe vessel. Cook in the preheated smoker for 45-60 minutes at 225º F (107°C), or until the pasta is tender, the dish is bubbly, and you have achieved a delightful, subtle smoky flavor. Serve immediately and enjoy!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Course: Side Dish Recipes

Cuisine: American

Servings: 10

Calories: 518

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