When it comes to universally beloved foods, it’s nearly impossible not to rank mac and cheese right at the very top of the list. This dish has an endearing way of comforting us, thanks to its gooey, cheesy, and creamy goodness that brings joy to adults and kids alike. From holiday feasts to quick weeknight dinners, mac and cheese fits just about any occasion, and it’s a reliable crowd-pleaser no matter who’s gathered around the table. That’s why we’re so excited to share this smoked mac and cheese recipe, which is a variation of our famed pellet grill mac and cheese recipe.
One of the best ways to elevate the classic mac and cheese recipe is by infusing it with a deep, smoky flavor. This smoked variation adds an extra layer of taste that can turn a regular weeknight meal into a sensational treat. The process might sound intimidating, but it’s actually very straightforward: you essentially follow the usual steps for preparing mac and cheese, and then you give it a finishing touch in your smoker to soak up all that savory, smoky goodness. Whether you’re a novice cook or a barbecue enthusiast, smoked mac and cheese can easily become one of your signature dishes.
The bonus here is that smoking your mac and cheese only adds one extra step. You don’t need to be a pitmaster to get it right, and you don’t need any special cooking secrets beyond a basic understanding of how to smoke foods. All you really need is a willingness to experiment and an appetite for cheesy deliciousness. Below, we’ll talk in depth about the keys to a perfect smoked mac and cheese, some of our favorite mix-in ideas, and tips for prepping your smoker so that your dish turns out flawlessly each and every time.
The Keys To Perfect Smoked Mac and Cheese
When you decide to add that extra layer of smoky flavor to your beloved mac and cheese, it’s natural to want the very best results. After all, if you’re going through the effort of heating up your smoker, setting up your wood or pellets, and patiently waiting while the flavor penetrates your dish, you want to ensure that every bite is worth the work. Getting that perfect balance of smokiness and cheesy creaminess can be done with just a few thoughtful tips.
- Use Homemade Mac and Cheese: Homemade mac and cheese takes a bit more effort, but the result is miles above any store-bought boxed variety. The texture of fresh pasta, whether it’s shells, elbows, or cavatappi, is much more substantial than the standard boxed noodles, and fresh pasta offers a heartiness that holds up beautifully during the smoking process. When you make mac and cheese from scratch, you also have full control over the types of cheeses you include, the spices you blend in, and the overall richness level you aim for. To create the ultimate homemade version, you’ll want to start with a roux (a simple combination of butter and flour), then gradually whisk in warm milk or heavy cream until a velvety sauce forms. From there, you can stir in your grated cheeses before combining everything with the cooked pasta. This entire process ensures that every morsel of your macaroni is coated with decadent, homemade goodness, setting the stage for a superb finished dish once it’s kissed by your smoker’s gentle heat.
- Grate Your Own Cheese: Pre-shredded cheeses might be more convenient, but the convenience comes at a price—those bags often include anti-caking agents that can hinder the cheese’s melting capabilities. By grating the cheese yourself, you get fresher flavor and a smoother melt, which leads to that dreamy, gooey consistency that makes mac and cheese so unforgettable. Yes, grating cheese by hand can feel like a chore, but it’s a simple step that pays off in a big way. Also, grating your cheese allows you to experiment with blends. Cheddar is a classic choice, but you might also try mixing in smoked gouda, pepper jack, or even a bit of mozzarella for that extra stretch. Each cheese you add brings its own personality, so there’s a lot of room for creativity. And since smoked mac and cheese is all about big, robust flavors, a little extra effort in grating your own cheese helps to ensure that your dish stands out.
- Use a 12″ Cast Iron Skillet: Cast iron skillets (like our favorite one from Lodge) are a favorite tool for many grilling and smoking enthusiasts, and there’s a good reason for that. The heat distribution in cast iron is exceptional, allowing your mac and cheese to cook evenly without scorching on the bottom. Also, moving a cast iron skillet from the stove directly to the smoker is a seamless transition—no transferring from one dish to another, which can sometimes lead to spills or lose you valuable sauce in the process. Additionally, cast iron skillets develop a natural seasoning over time that can add an extra layer of flavor to your food. The more you cook in your skillet, the more that seasoning builds up, lending a subtle yet delightful earthiness to dishes. By using a single vessel for your macaroni, you’ll also reduce your cleanup, and you can easily check on your food without juggling multiple pans.
- Pick a Mild Flavor of Wood: Choosing the right wood or pellets for smoking can be the difference between a perfectly smoky mac and cheese and a dish that’s overpowered by intense smoke. Woods like mesquite and hickory are famously bold, but they can be too strong for a delicate dish like pasta. Instead, opt for milder options like apple, cherry, oak, or maple, which impart a more subtle smokiness that enhances your mac and cheese rather than overwhelming it. If you only have stronger woods at your disposal, consider mixing them with milder options or cutting back on your smoke time. A little bit of robust wood can still work if you’re careful with how long you let your pasta sit in the smoker. The goal is balance; you want the creamy cheese sauce to shine in harmony with the smoke, not be overshadowed by it.
- Experiment with Mix-Ins: While smoked mac and cheese is delicious on its own, there’s a whole world of additional flavors you can introduce into the dish. If you’ve got leftover barbecue like brisket or pulled pork, toss it in with your mac for a hearty twist that transforms the dish into a complete meal. Bacon is another classic option—its salty crispness pairs beautifully with creamy cheese. Other possibilities include savory sausage, spicy chorizo, sweet lobster, and even diced ham. Thinking about mix-ins is also a great way to ensure that any extra meat from last night’s dinner doesn’t go to waste. Cubes of leftover smoked sausage or pulled chicken can turn a side dish into the star of the table. By staying open to the possibilities, you can switch up your smoked mac and cheese each time you make it, discovering new favorites along the way.
Our Favorite Smoked Mac and Cheese Mix Ins
Even though the sky’s the limit when it comes to enhancing your smoked mac and cheese, we’ve got a few tried-and-true additions that never fail to deliver. Sometimes just a cup or two of something special is all you need to take your mac and cheese from good to great. Below are some of the mix-ins that always leave guests clamoring for seconds.
- Brisket: Brisket brings that tender, melt-in-your-mouth texture and smoky beefiness that seamlessly blends with creamy cheese. If you’ve smoked a brisket recently and have some leftovers in the fridge, chopping them into bite-sized pieces is a mouthwatering way to use them up. When brisket meets creamy mac and cheese, you end up with a hearty dish that’s perfect for tailgates or backyard barbecues.
- Ham: Ham is a simple but effective way to add a salty punch to your macaroni. The slight sweetness in many hams also contrasts nicely with tangy cheeses like sharp cheddar. If you’re in a hurry or aiming for a quick family meal, diced ham can be tossed in at the last minute and still deliver a lot of extra character to the dish.
- Pulled Pork: Tender, juicy pulled pork is a natural partner to smoky mac and cheese. The pork’s flavorful marinade or rub can meld with the cheese sauce, creating layers of taste that keep you going back for more. Because pulled pork is usually slow-cooked, it has a succulent texture that’s a dream to eat alongside the cheesy pasta.
- Bacon: When it comes to bacon, there’s almost no savory dish that isn’t improved by its addition. The crispiness of bacon brings a delightful contrast to soft noodles and creamy sauce. Whether you use standard thick-cut bacon or something more artisanal, be sure to cook it to your preferred crispness before adding it to the mix, so every bite packs that irresistible crunch.
- Lobster: For those times when you’re aiming to impress dinner guests with a more luxurious take on mac and cheese, lobster is the answer. The natural sweetness of lobster meat works in harmony with rich cheese sauce, and the gentle smoky flavor adds even more depth. This combination can transform your usual comfort food into an elegant main course at any special gathering.
- Chorizo: If you like things a little spicy, adding chorizo can do the trick. The warmth of the spices in chorizo blends well with the cheeses and gives the dish a little heat. This is an ideal option if you want to switch things up and bring a different cultural influence into your traditional smoked mac and cheese.
- Smoked Sausage: Sliced smoked sausage is another excellent choice for those seeking a heartier, meatier variation. Because it’s already infused with a smoky flavor, it’ll fit right in with your mac and cheese, amplifying the comfort food factor. Plus, it’s easy to prepare—just slice the sausage and stir it in before transferring the skillet into your smoker.
No matter what you choose, these mix-ins are easy to incorporate and can help you customize your dish based on what you have on hand. Don’t be afraid to get creative. A tasty blend of cheeses, some flavorful meats or seafood, and the gentle kiss of wood smoke can yield a dish that’s memorable and thoroughly satisfying.
Prepping Your Smoker
Many people assume they need a big fancy smoker to achieve mouthwatering results. The truth is, you can successfully smoke mac and cheese using all sorts of setups, from classic offset smokers to kamado grills, or even pellet grills that handle temperature control for you. Whichever smoker you choose, proper preparation is essential to ensuring a smooth cooking process.
- First, you’ll want to plan ahead by lighting your smoker and bringing it up to the correct temperature while you’re busy making your mac and cheese indoors. For most smoked mac and cheese recipes, 225ºF is a sweet spot—it allows the pasta to soak up that smoky flavor over a longer period without overcooking or drying out. That gentle, slow approach is key to coaxing maximum flavor out of your wood of choice.
- If you’re using a pellet grill, you can often just dial in the temperature and trust the built-in controllers to handle the rest. Offset or traditional smokers will require a bit more hands-on attention to maintain the correct heat levels. In any case, preheating and stabilizing the temperature are crucial steps so that your mac and cheese can go right into that smoker when it’s perfectly ready, rather than waiting around and losing temperature.
- Another important aspect is to keep in mind how long you want to smoke your pasta. Generally, an hour to an hour and a half in the smoker gives you a beautifully infused dish without going overboard. If you start noticing too much browning on top or if the cheese sauce is thickening more quickly than you’d like, it might be time to pull the dish out. Remember that smoking should be a gentle process, not a race.
- Once you transfer your cast iron skillet or oven-safe dish to the smoker, let the lid stay shut as much as possible. Constantly opening the smoker introduces temperature fluctuations that can affect the texture of your mac and cheese. Give it some space to develop that smoky flavor while you keep an eye on internal temperatures and overall cook times.
- As you become more comfortable with the smoking process, feel free to experiment with slightly different temperatures, wood choices, and cooking times. Each subtle change can yield unique results, and that’s part of the fun and creativity of smoking your own food. The more you practice, the more you’ll refine your personal technique and signature style for smoked mac and cheese.
Frequently Asked Questions (FAQ) for Smoked Mac and Cheese
- How long should I smoke mac and cheese? Most recipes recommend smoking mac and cheese for about 1 to 1.5 hours at 225ºF. This timeframe allows the dish to absorb a deep smoky flavor without drying out or losing its creamy texture.
- What kind of cheese is best for smoked mac and cheese? A blend of cheeses like sharp cheddar, smoked gouda, and mozzarella offers a great balance of flavor and meltability. Each cheese contributes its own distinct personality and helps create a harmonious sauce for your pasta.
- Is homemade pasta really necessary, or can I use store-bought? It’s definitely possible to use store-bought pasta, but homemade pasta provides a superior texture and flavor. By controlling the ingredients, you can also choose the shape and thickness that will hold up best during smoking.
- Can I make smoked mac and cheese without a cast iron skillet? Yes, you can use any oven-safe dish, but a cast iron skillet offers superior heat distribution and is easy to transfer. Cast iron also adds a subtle layer of flavor over time and can help promote a nice crust on top.
- What is the best type of wood to use for smoking mac and cheese? Milder woods like apple, cherry, maple, or oak are generally preferred for smoked mac and cheese. They imbue the dish with a gentle smoky aroma without overwhelming its delicate cheesy flavors.
- Will strong woods like hickory or mesquite ruin my mac and cheese? They won’t necessarily ruin it, but hickory or mesquite can be overpowering if used heavily. If you only have those woods, try combining them with a milder wood or limiting your smoke time to maintain a balanced flavor.
- How do I keep my smoked mac and cheese from drying out? Keeping the temperature around 225ºF and using enough liquid (milk or cream) in your sauce will help prevent dryness. Smoking too hot or too long can cause the sauce to reduce too much and the pasta to lose its creaminess.
- Why should I grate my own cheese instead of buying pre-shredded cheese? Pre-shredded cheese contains anti-caking additives that can make the melting process uneven. Grating your own cheese leads to a smoother sauce and a fresher, more vibrant flavor profile.
- Can I add breadcrumbs on top for a crunchy crust? Absolutely, sprinkling seasoned breadcrumbs or crushed crackers on top can add a delightful crunchy texture. Just be mindful that you may want to tent some foil or monitor the topping closely so it doesn’t overbrown in the smoker.
- Do I have to boil the pasta before smoking it? It’s generally best to cook your pasta until it’s just shy of al dente before adding it to the sauce and transferring it to the smoker. The pasta will continue cooking and absorbing moisture while it’s in the smoker, so boiling it fully in advance can result in mushy noodles.
- How do I know when the smoked mac and cheese is finished? The dish is typically done when the cheese is fully melted and bubbly, forming a lightly golden crust around the edges. You can also check the center to ensure it’s heated through and that the sauce has reached the desired consistency.
- Does adding meat or seafood change the cook time? Adding proteins like brisket, pulled pork, or lobster generally won’t require extra time if they’re already fully cooked. Just make sure any meat or seafood you add is properly cooked in advance, so the smoking process focuses on flavor rather than cooking raw ingredients.
- Can I make smoked mac and cheese ahead of time? You can prepare the mac and cheese sauce and boil the pasta ahead of time, then cool and store them separately. When you’re ready to smoke, simply combine everything in your skillet and proceed with the smoking step to finish the dish fresh.
- How do I store leftovers, and can I reheat smoked mac and cheese? Leftovers can be stored in an airtight container in the fridge for up to three or four days. Reheating is best done in the oven with a splash of milk or cream to help restore the creamy consistency.
- What temperature should the smoker be set at for mac and cheese? 225ºF is the most common temperature recommended for smoked mac and cheese, as it allows for a slow infusion of smoky flavor. If you go much higher, you risk drying out the sauce or overcooking the pasta.
For a helpful visual and a quick demonstration of how simple the process can be, here’s a fantastic YouTube link you might enjoy: How to Make Smoked Mac & Cheese by HowToBBQRight
By following these tips and exploring different cheeses, mix-ins, and wood types, you can elevate your mac and cheese into something truly spectacular. The gentle aroma of smoke paired with the creaminess of melted cheese is a match made in comfort-food heaven, and once you’ve perfected your own version, you’ll understand why smoked mac and cheese has become a go-to staple for backyard cooks and barbecue enthusiasts everywhere.
Smoked Mac and Cheese Recipe
Equipment
- 12" cast iron skillet (or a 9" x 13" disposable aluminum pan)
Ingredients
- 1 lb elbow macaroni noodles or shell pasta noodles
- 1/2 cup butter unsalted
- 1/4 cup flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 4 oz cream cheese softened
- 3 cups cheddar cheese grated
- 1 1/2 cups gouda cheese grated
Topping Ingredients
- 1 cup Panko breadcrumbs
- 1/4 cup butter melted
- 1 cup cheddar cheese grated
Instructions
- Preheat your smoker to 225ºF
- Cook your pasta according to the instructions on the box and strain
- Melt your butter in a cast iron skillet over a stovetop on medium heat
- Whisk in flour until smooth
- Whisk in whole milk and heavy whipping cream. Once mixture begins to bubble, reduce heat to simmer
- Stir in softened cream cheese. Then stir in small amounts of shredded cheese at a time while whisking, adding a little more as the cheese in the skillet melts into the mixture
- After all cheese has been added and the mixture is smooth, add cooked and strained pasta to the skillet
- If you're adding a mix in, add a 1.5 cups of your mix in to the skillet here
- Toss pasta, cheese sauce, and mix ins until all everything is evenly combined and coated
- Sprinkle the cup of topping shredded cheese over the top of your skillet
- Combine melted butter and Panko breadcrumbs evenly, then pour on top of the skillet
- Transfer skillet to the smoker and close the lid
- Smoke at 225ºF for an hour
- Remove skillet from the smoker and serve while it's still warm. Enjoy!
Final Thoughts
We hope this smoked mac and cheese recipe is everything you were hoping for! It’s an all time favorite of ours that makes for an excellent steak side dish, side dish for BBQ, or even a main course if you’re in the mood.
Did you try our recipe? If so, what did you think? We are always looking to improve and welcome your feedback!
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