Easy Smoked Mac and Cheese – A Creamy, Smoky Delight

Introduction: The Ultimate Comfort Food With a Smoky Twist

Few dishes scream comfort food quite like mac and cheese. Its velvety cheese sauce, paired with tender pasta, makes it a go-to dish for family dinners, holiday gatherings, and weeknight cravings. But if you really want to elevate this dish, take it to the smoker and let the magic happen.

Imagine biting into a spoonful of creamy, cheesy pasta infused with deep smoky flavors, topped with a crispy golden crust. That’s exactly what you get when you smoke your mac and cheese—a blend of rich flavors, indulgent textures, and a touch of gourmet magic.

In this guide, you’ll learn everything you need to make the best smoked mac and cheese at home, whether you’re using a pellet smoker, an offset smoker, or a charcoal grill. With simple steps, easy-to-find ingredients, and expert tips, you’ll turn a basic dish into something spectacular.

So, grab your cast-iron skillet, cheese grater, and wood chips—it’s time to make the creamiest, most flavorful mac and cheese you’ve ever tasted!

For another mac and cheese twist, check out our Chick-fil-A Mac and Cheese Recipe, which brings a restaurant favorite to your kitchen.

Why This Smoked Mac and Cheese Recipe Works

If you love classic mac and cheese, you might be wondering—why smoke it? What makes this dish so special? Here’s why you’ll love this smoked mac and cheese recipe:

• A Perfect Balance of Creamy & Smoky – The cheese sauce stays rich and smooth, while the smoky flavor enhances every bite.
• Simple to Make – Even if you’re new to smoking food, this recipe is easy to follow.
• Versatile for Any Occasion – Whether it’s a BBQ party, game day, or family dinner, this dish is always a crowd-pleaser.
• Customizable Flavors – You can switch up the cheeses, add toppings like bacon or jalapeños, or even mix in some brisket.

Ingredients for Smoked Mac and Cheese

Using high-quality ingredients is the secret to getting that rich, smoky, cheesy flavor. Here’s what you’ll need:

Essential Ingredients (Table Format)

Ingredient	Quantity	Notes
Elbow Macaroni	1 lb	Cavatappi or shells work too
Butter	4 tbsp	Unsalted for better control of flavor
All-Purpose Flour	¼ cup	Creates a smooth cheese sauce
Whole Milk	2 cups	Adds richness
Heavy Cream	1 cup	Enhances creaminess
Sharp Cheddar Cheese	2 cups	Freshly shredded for best meltability
Gouda Cheese	1 cup	Adds a smoky undertone
Smoked Paprika	1 tsp	Boosts the smoky flavor
Salt & Pepper	To taste	Balances flavors
BBQ Rub (optional)	1 tsp	Enhances depth of taste
Panko Bread Crumbs	½ cup	Creates a crunchy topping
Wood Chips (Hickory or Apple)	As needed	Infuses the mac and cheese with smoky flavor

Optional Add-ins:

• Bacon – Adds crispy, salty goodness.
• Brisket or Pulled Pork – Perfect for BBQ lovers.
• Jalapeños – For a spicy kick.
• Monterey Jack or Parmesan Cheese – For extra cheesy flavor.

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a rolling boil.
• Add the elbow macaroni and cook until al dente—firm but not mushy.
• Drain and set aside.

2. Make the Cheese Sauce

• In a large saucepan, melt butter over medium heat.
• Stir in flour, whisking constantly for 1-2 minutes to form a roux (this thickens the sauce).
• Slowly pour in milk and heavy cream, stirring until smooth and creamy.
• Lower the heat and gradually add the cheddar and gouda cheese, stirring until melted.
• Season with smoked paprika, salt, and black pepper.

3. Assemble the Mac and Cheese

• Combine the cheese sauce with the cooked pasta. Stir until every piece is coated.
• Transfer the mixture to a cast-iron skillet or an aluminum pan for smoking.
• Sprinkle panko bread crumbs on top for a crispy, golden crust.
• (Optional) Add a light dusting of BBQ rub for extra depth of flavor.

4. Prepare the Smoker

• Preheat your smoker to 225°F.
• Choose hickory, applewood, or cherry wood chips for a deep, flavorful smoke.
• Place the skillet in the smoker and close the lid.

5. Smoke the Mac and Cheese

• Let the mac and cheese smoke for 1-2 hours.
• Stir occasionally to allow even smoke absorption.
• Remove once the top is slightly golden and crisp.

6. Serve & Enjoy

• Let it rest for 5 minutes before serving.
• Garnish with chopped parsley or extra cheese.

Tips for the Best Smoked Mac and Cheese

• Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that affect melting.
• Don’t oversmoke – 1-2 hours is enough to enhance the flavor without overpowering it.
• Choose the right wood – Hickory for boldness, applewood for a milder, sweeter taste.
• Use a cast-iron skillet – It retains heat well and enhances the dish’s smoky depth.

Variations & Add-Ins

Want to get creative? Try these variations:

• Spicy Kick: Add sliced jalapeños or a dash of cayenne pepper.
• Meaty Version: Stir in chopped bacon, smoked sausage, or brisket.
• Extra Creamy: Mix in cream cheese for an even richer texture.
• Gluten-Free: Use gluten-free pasta and replace flour with cornstarch.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Best frozen without breadcrumbs for up to 3 months.
• Reheat: Add a splash of milk and warm in a 350°F oven until heated through.

Conclusion: The Ultimate Smoky Comfort Dish

There’s nothing quite like the rich, creamy, and smoky flavors of homemade smoked mac and cheese. Whether you serve it at a barbecue, holiday gathering, or a casual dinner, this dish is guaranteed to impress.

Now that you’ve got the recipe and expert tips, it’s time to fire up the smoker and enjoy this delicious, cheesy masterpiece. Try it today and let us know how you customized your mac and cheese!

Wondering how to replicate the famous flavor at home? Learn How to Make Chick-fil-A Mac and Cheese at Home with our step-by-step guide.

FAQ – Smoked Mac and Cheese

How long should I smoke mac and cheese?

For best results, smoke for 1-2 hours at 225°F to achieve a balanced smoky flavor.

What’s the best cheese for smoked mac and cheese?

A mix of cheddar, gouda, and Monterey Jack melts well and enhances flavor.

Can I make this recipe without a smoker?

Yes! Use a grill with indirect heat and wood chips, or add liquid smoke to the cheese sauce.

What’s the best wood for smoking mac and cheese?

Hickory gives a bold flavor, while applewood provides a milder, slightly sweet taste.

How do I prevent smoked mac and cheese from drying out?

Cover loosely with foil if smoking longer than 1.5 hours and add extra milk when reheating.

Smoked Mac and Cheese Pit Boss – How Do I Make It?

If you have a Pit Boss pellet smoker, you can easily make smoked mac and cheese by:

1. Preheating your Pit Boss smoker to 225°F.
2. Using hickory or applewood pellets for the best flavor.
3. Following the recipe to make a creamy cheese sauce and mixing it with cooked pasta.
4. Placing the dish in the smoker for 1-2 hours, stirring occasionally.
5. Removing it once the top is golden brown and slightly crispy.

Smoked Mac and Cheese on a Traeger – What’s the Best Method?

Traeger pellet grills make smoking mac and cheese effortless. Here’s how:

1. Set your Traeger to 225°F and use cherry or pecan wood pellets.
2. Prepare your mac and cheese as described in the recipe.
3. Transfer to a cast-iron skillet or aluminum pan for even smoking.
4. Smoke uncovered for 1-2 hours, stirring occasionally.
5. For extra crispiness, crank up the heat to 375°F for the last 10-15 minutes.

How Do I Make Easy Smoked Mac and Cheese?

For a quick and simple version, follow these shortcuts:

• Use pre-cooked pasta to cut down prep time.
• Melt the cheese sauce in a microwave or on the stovetop before smoking.
• Use a disposable aluminum pan to skip dishwashing.
• Smoke for just 1 hour for a mild smoky flavor.

Smoked Mac and Cheese – How to BBQ Right?

If you want to smoke mac and cheese the BBQ way, follow these pro tips:

• Use a cast-iron skillet for even heat distribution.
• Mix in BBQ rub to enhance the smoky flavor.
• Smoke over indirect heat for a rich, deep flavor.
• Stir occasionally so the pasta doesn’t dry out.
• For extra crunch, top with crushed crackers or toasted panko breadcrumbs.

How to Make Smoked Mac and Cheese with Bacon?

Adding bacon to your mac and cheese gives it a savory, crispy twist:

Optional: Drizzle with a touch of maple syrup for a sweet-savory balance.

Cook 6-8 slices of bacon until crispy, then crumble them.

Mix half into the cheese sauce for extra richness.

Sprinkle the rest on top of the mac and cheese before smoking.

Smoke for 1-2 hours, letting the flavors blend.