Okay, friend, gather ’round the counter! Let me tell you about my family’s absolute favorite dish: smoked mac and cheese. I remember the first time I attempted it. I envisioned this creamy, smoky masterpiece, but what I ended up with was… well, let’s just say the cheese separated, and the pasta was a bit… crunchy. We’ve all been there, right?

But don’t you worry, I did not give up! This smoked mac and cheese recipe has been perfected over countless backyard barbecues, holiday potlucks, and even a few “just because” dinners. It all started when my husband, bless his heart, got really into smoking meats. I thought, “Hmm, what else can we throw in that smoker?” And that’s how the journey to the perfect smoked mac and cheese began.

The smoky flavor infuses every creamy bite, and it’s just pure comfort food. I make a big batch, and it disappears faster than I can say “seconds!” This smoked mac and cheese is such a hit that my kids actually ask for leftovers! And that’s saying something.

Now, I know what you might be thinking: smoked? Isn’t that complicated? But trust me, once you try this smoked mac and cheese, you’ll realize it’s surprisingly simple, and the flavor payoff is HUGE. It’s become a staple in our busy family life because it’s easy to prep ahead of time. Plus, it’s a guaranteed crowd-pleaser, whether it’s a weeknight dinner or a weekend get-together. I promise, you’ll wonder why you haven’t been making smoked mac and cheese all along! So, grab your apron, and let’s get smoking!

Ingredients

1 pound elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
8 ounces sharp cheddar cheese, shredded
8 ounces smoked cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
4 ounces smoked Gouda cheese, shredded
Optional: 1/4 cup grated Parmesan cheese (for topping)

Save

Okay, let’s break down these ingredients! I always use a high-quality sharp cheddar cheese for my smoked mac and cheese because it gives it that classic, tangy flavor. Sharp cheddar’s acidity cuts through the richness of the cheese sauce, providing a balanced and complex flavor profile.

The aging process of sharp cheddar also contributes to its distinct taste, adding depth and character to the dish. And the smoked cheddar mac is the star here! You can usually find it at your local grocery store or specialty cheese shop. If you can’t find smoked Gouda mac and cheese, you can substitute with another smoky cheese like provolone, but honestly, the Gouda adds a unique depth of flavor. This recipe is great if you need an easy smoked mac cheese recipe.

Here’s a little kitchen wisdom: when making smoked mac and cheese, I grate my own cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Cellulose, often added to prevent clumping, can interfere with the cheese’s ability to fully incorporate into the sauce, leading to a grainy texture. Freshly grated cheese melts more evenly, resulting in a creamier, more luscious final product. Also, it’s nice to have some quality time with yourself.

For a cost-saving tip, buy cheese in blocks when it’s on sale and freeze it. Just make sure to thaw it completely before shredding for your smoked mac and cheese. Freezing cheese can alter its texture slightly, making it more crumbly, but it remains perfectly suitable for melting in dishes like mac and cheese. And if you end up with leftover cheese, wrap it tightly in plastic wrap and store it in the refrigerator.

As for my ingredient prep shortcuts for busy families making smoked mac and cheese, I often measure out all the ingredients in advance and store them in separate containers. That way, when it’s time to cook, everything is ready to go! This method, known as “mise en place,” ensures a smoother cooking process, especially when time is limited. And if you’re really short on time, you can even shred the cheese the day before.

How To Make – Step-By-Step

Preheat your smoker to 225°F (107°C). I like to use applewood or hickory pellets for a nice, smoky flavor. Applewood offers a mild, fruity smoke that complements the cheese without overpowering it, while hickory provides a stronger, more assertive smoky flavor. Experiment with different wood types to discover your personal preference. If you have a pellet grill mac and cheese recipe that you like, feel free to use it.
Cook the macaroni according to package directions until al dente. Drain the pasta and set it aside. Remember, al dente is key! You don’t want mushy smoked mac and cheese. Overcooked pasta will become soft and gummy, losing its structural integrity in the cheese sauce. Al dente pasta, with its slightly firm bite, holds its shape better and provides a more satisfying texture in the finished dish.
While the pasta is cooking, prepare the cheese sauce. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux, a mixture of butter and flour, acts as a thickening agent for the cheese sauce, creating a smooth, creamy base. Cooking the roux for a short time removes the raw flour taste and allows it to properly thicken the sauce. Don’t worry if your roux looks a little lumpy at first. Just keep whisking, and it will smooth out.
Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Adding the liquids gradually and whisking continuously ensures that the roux is fully incorporated, preventing clumps from forming and resulting in a smooth, velvety sauce. Bring the mixture to a simmer and cook for 5-7 minutes, or until it has thickened slightly. I learned the hard way with smoked mac and cheese that patience is key here. Rushing this step can result in a grainy sauce.
Remove the saucepan from the heat and stir in the salt, pepper, and smoked paprika. Now comes the fun part!
Add the cheddar cheese, smoked cheddar mac, Monterey Jack cheese, and smoked Gouda mac and cheese to the saucepan, stirring until the cheese is completely melted and the sauce is smooth and creamy. Ensure the heat is low enough to prevent the cheese from scorching or separating. The goal is to create a harmonious blend of flavors and textures, where each cheese contributes its unique characteristics to the overall taste. Your smoked mac and cheese should smell like cheesy, smoky goodness at this point.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Pour the smoked mac and cheese into a 9×13 inch baking dish. If desired, sprinkle the top with grated Parmesan cheese for extra flavor and browning.
Place the baking dish in the preheated smoker and smoke for 1-2 hours, or until the smoked mac and cheese is heated through and bubbly. Monitor the internal temperature to ensure it reaches a safe serving temperature. Be careful not to oversmoke the mac and cheese, as excessive smoke can result in a bitter taste. In my kitchen, smoked mac and cheese usually takes about 1 hour and 30 minutes to get that perfect smoky flavor.
Remove the smoked mac and cheese from the smoker and let it cool for a few minutes before serving. Allowing it to rest allows the cheese sauce to thicken slightly, preventing it from being too runny. Your smoked mac and cheese should have a beautiful smoky crust on top!

Save

While the smoked mac and cheese is cooking, I usually prep a quick salad or some roasted vegetables to serve alongside it. And if I’m feeling ambitious, I might even whip up a batch of my famous cornbread. Family tested smoked mac and cheese shortcuts? If you don’t have a smoker, you can add smoked paprika or liquid smoke to the cheese sauce for a similar flavor.

Serving

Oh, serving this smoked mac and cheese is the best part! The kids love our smoked mac and cheese when I serve it with a side of grilled chicken or pulled pork. It’s the perfect complement to the smoky flavors.

My go-to side dishes that pair with smoked mac and cheese include a simple green salad with a light vinaigrette and some roasted asparagus. The salad adds a fresh, crisp contrast to the richness of the mac and cheese, while the asparagus provides a nice earthy flavor. I’ll even sometimes put it on Texas toast, like in this recipe here: Baked Texas Trash Cheese Dip.

This smoked mac and cheese is perfect for potlucks, barbecues, holiday gatherings, or even just a cozy night in. It’s a guaranteed crowd-pleaser, no matter the occasion.

For smoked mac and cheese presentation tips, I like to sprinkle a little extra smoked paprika on top before serving. It adds a pop of color and enhances the smoky flavor. You can also garnish it with some chopped fresh parsley or chives for a touch of freshness. Fresh herbs not only add visual appeal but also provide a burst of flavor that complements the richness of the cheese sauce.

If you have extra smoked mac and cheese (which is rare in my house!), you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it or bake it in the oven until heated through. You might need to add a splash of milk or cream to restore the creamy consistency.

As for seasonal smoked mac and cheese variations I’ve tried, in the fall, I like to add roasted butternut squash or pumpkin puree to the cheese sauce for a warm, autumnal twist. The sweetness of the squash or pumpkin complements the smoky and savory flavors of the mac and cheese, creating a comforting and satisfying dish. And in the summer, I sometimes mix in some grilled corn or chopped tomatoes for a fresh, summery flavor. The sweetness and acidity of the corn and tomatoes brighten up the dish, making it perfect for warm weather gatherings.

My friends always ask for this smoked mac and cheese recipe! It’s become a signature dish. I know you and your family will also adore it.

FAQs

Q: Can I make this smoked mac and cheese ahead of time?

A: Absolutely! You can assemble the smoked mac and cheese in the baking dish and store it in the refrigerator for up to 24 hours before smoking. Just add a few extra minutes to the smoking time to ensure it’s heated through.

Q: What if I don’t have a smoker?

A: No problem! You can still make a delicious smoked mac and cheese by adding smoked paprika or liquid smoke to the cheese sauce. You can also bake it in the oven at 350°F (175°C) until it’s heated through and bubbly. You know what I do when my smoked mac and cheese needs a little extra something? I add a dash of Worcestershire sauce to the cheese sauce. It adds a savory depth of flavor that complements the smoky notes perfectly.

Q: Can I use different types of cheese?

A: Of course! Feel free to experiment with your favorite cheeses. Gruyere, fontina, and provolone are all great options. The important thing is to use a variety of cheeses that melt well and have complementary flavors. As long as there’s smoked cheddar mac in it, I think it’ll be delicious!

Q: My smoked mac and cheese is too thick. What should I do?

A: If your smoked mac and cheese is too thick, simply add a little more milk or cream until it reaches your desired consistency.

Q: My smoked mac and cheese is too dry. How can I fix it?

A: If your smoked mac and cheese is too dry, try adding a little butter or cream cheese to the cheese sauce. It will help to add moisture and richness. I’ve had a few blog readers recommend adding a little cream cheese at the end.

Q: Can I add other ingredients to this smoked mac and cheese?

A: Absolutely! Feel free to add cooked bacon, ham, sausage, or vegetables to the smoked mac and cheese. It’s a great way to customize the recipe to your liking. My family likes it with bacon bits!

Q: How do I prevent my smoked mac and cheese from drying out in the smoker?

A: To prevent your smoked mac and cheese from drying out in the smoker, make sure to cover the baking dish with foil during the first half of the smoking time. This will help to trap moisture and keep the mac and cheese creamy. Remove the foil during the last half of the smoking time to allow the top to brown and get a nice smoky crust.

My Final Thoughts

This smoked mac and cheese recipe holds a special place in my heart because it’s a dish that brings my family together. It’s the perfect combination of comfort food and smoky flavor, and it’s always a hit, no matter the occasion.

Here are my smoked mac and cheese Pro Tips:

Don’t overcook the pasta. Al dente is key!
Use a variety of cheeses for the best flavor.
Don’t be afraid to experiment with different smoky woods.

Here are some smoked mac and cheese variations I’ve tried with my family:

Spicy Smoked Mac and Cheese: Add some chopped jalapeños or a dash of hot sauce to the cheese sauce for a kick.
Bacon Smoked Mac and Cheese: Mix in some cooked bacon for a salty, smoky flavor.
Lobster Smoked Mac and Cheese: Add some cooked lobster meat for a decadent twist.

My husband loves the bacon version, while my kids prefer the classic smoked mac and cheese. And me? I love them all! I hope you’ll add something to make it your own, too.

Save

I hope you’ll give this smoked mac and cheese recipe a try. It’s surprisingly simple, and the flavor payoff is huge. I know you and your family will love it as much as we do! Happy smoking!

You are encouraged to make this smoked mac and cheese your own and to make modifications as you see fit. You can also try other smoked cheeses that your family loves. If you happen to make this smoked mac and cheese, I wish you all the best and hope you enjoy it!

And I’ll leave you with one last tip: This Peppermint Cheesecake Mousse Pie is a wonderful desert to eat after your smoked mac and cheese!

Amazing Smoked Mac & Cheese: 10 Easy Steps

Print Recipe

This Smoked Mac & Cheese recipe takes a classic comfort food to the next level! Creamy, cheesy, and infused with smoky flavor, it’s sure to be a crowd-pleaser.

Author: Zoubida
Prep Time: 15
Cook Time: 180
Total Time: 195
Yield: 8
Category: Side Dish
Method: Smoking
Cuisine: American

Ingredients

Scale

1 pound elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
4 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
1 teaspoon salt
1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat your smoker to 225°F (107°C).
Cook the macaroni according to package directions. Drain and set aside.
In a large pot, melt the butter over medium heat. Whisk in the flour until smooth.
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in the cheddar cheese and Gruyere cheese until melted and smooth.
Stir in the salt and pepper.
Add the cooked macaroni to the cheese sauce and stir to combine.
Pour the macaroni and cheese into a smoker-safe dish.
Smoke for 2-3 hours, or until golden brown and bubbly.

Notes

For a deeper smoky flavor, use a stronger wood such as hickory or mesquite. You can also add a pinch of cayenne pepper for a little kick.