Smoked Mac and Cheese: An Easy and Delicious Crowd-Pleasing Side Dish

Smoked mac and cheese? Yes, you read that right! This recipe takes creamy, cheesy mac and cheese to a whole new level with a delicious smoky flavor. It’s the perfect side dish for your next barbecue or potluck and will surely be a crowd-pleaser. You can pair this with other smoker recipes to feed a large crowd. This recipe makes a big batch so that everyone can get their fill. I highly recommend you grate your own cheese! Trust me, it makes such a difference.

close up of mac and cheese with wooden spoon stirring.

Smoked Mac and Cheese

This smoked mac and cheese recipe delivers extra creaminess and a delicious smoky flavor. This recipe makes a ton, so it’s the perfect side dish for a barbecue. Grate your own cheese; it makes a world of difference! Makes 12 servings.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 12 servings

Equipment

  • Smoker
  • 9×13 foil pan

Ingredients 

  • 1 pound elbow macaroni or cavatappi pasta cooked 1-2 minutes short of al dente (do not fully cook; the pasta will soften more in the smoker (16 ounces)
  • cup all-purpose flour
  • cup salted butter
  • 3 cups heavy cream
  • 1 ½ cups chicken stock
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons granulated garlic
  • 16 ounces freshly grated Monterey Jack cheese shredded (gouda also works well)
  • 4 ounces freshly grated Pepper Jack cheese shredded

Instructions 

  • Cook flour and butter. In a saucepan, melt the butter over medium heat. Add flour and whisk constantly, cooking until it becomes a golden roux, about 2-3 minutes. (I usually use the pasta pot)
    2 image collage of overhead shots showing flour and butter cooking in pot.
  • Add liquids. Slowly pour in the heavy cream and chicken stock, whisking continuously. Cook until the sauce thickens slightly, about 3-5 minutes. Add the salt, pepper, and garlic.
    liquids and salt, pepper, and garlic added to pot.
  • Add cheese. Remove from heat and whisk in half of the Monterey Jack and Pepper Jack cheeses, reserving some for sprinkling on top. Stir until fully melted and smooth.
    cheeses added to pot.
  • Assemble. Combine the cooked pasta with the cheese sauce in a 9×13 disposable foil pan or large baking dish. Sprinkle the remaining of each cheese on top.
  • Smoke. Preheat your smoker to 225°F.
    Wood Smoker: Use mild woods like apple, cherry, or hickory for 45 minutes.
    Pellet Smoker: Set to 225°F for about 45 minutes.
    Big Green Egg: Set up for indirect cooking at 225°F with a handful of wood chips for smoke, cooking for 45 minutes.
    foil pan inside smoker.
  • Finish. Smoke until the mac and cheese is bubbly and the cheese on top is golden brown. Let it rest for 5 minutes before serving.

Notes

  • Serve right out of the smoker for the best flavor. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven at 350°F until warm.
  • Look for foil “poultry pans” at the grocery store. They are just the right size and make cleanup easy.
  • The cheeses and their amounts are flexible. As long as the cheeses add up to 20 oz total, you can mix up the cheeses quite a bit.
Notes on Smoking Methods:
Wood Smoker: Apple, cherry, or hickory woods will give a mild smoky flavor.
Pellet Smoker: Stick with mild wood pellets, like apple or cherry.
Big Green Egg: Keep it set for indirect heat with wood chips for smoke, maintaining 225°F.
Calories: 589kcal | Carbohydrates: 34g | Protein: 19g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 676mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1398IU | Vitamin C: 0.4mg | Calcium: 404mg | Iron: 1mg

This smoked mac and cheese is seriously delicious! I can’t tell you how often I’ve made it for a potluck or barbecue and come home with an empty pan. It’s THAT good. Usually, I have to make a double batch so my family can have some afterward.

smoked mac and cheese in foil pan.

My family goes crazy for it, even my picky eaters (and trust me, I have a few of those!). The smoky flavor takes it to a new level, and it’s just so creamy and cheesy.

Mac and Cheese Tips

  • Don’t overcook the pasta! Since it will continue to soften in the smoker, aim for 1-2 minutes under al dente. Nobody likes mushy mac and cheese.
  • Use a thermometer to monitor your smoker’s temperature. Keeping a consistent 225°F is key to achieving that perfect smoky flavor and creamy texture.  
  • For an extra smoky kick, add a few more wood chips halfway through. This will boost the smokiness without overpowering the other flavors.
  • Don’t be afraid to experiment with different cheese combinations! The recipe is flexible, so feel free to use your favorites. Just be sure to keep the total amount of cheese around 20 ounces.

Key Ingredients and Tools

To make this recipe a success, you’ll want to pay close attention to a few specific ingredients and tools.

  • Heavy Cream. Heavy cream gives this mac and cheese its extra creamy and luxurious texture. You’ll find it in the dairy section of your grocery store. If you’re looking for a lighter option, you can substitute half-and-half, but remember that the texture might be slightly thinner.
  • Freshly Grated Cheese. Trust me on this one; freshly grated cheese melts SO much better than pre-shredded cheese. It also has a creamier texture and richer flavor. Plus, you can control exactly what kind of cheese you use!
  • Smoker. A smoker is essential for that irresistible smoky flavor! If you don’t have one, no worries! You can still make delicious mac and cheese and add a touch of smokiness with smoked paprika or liquid smoke. If you have a cast iron skillet, you can make my cast iron skillet mac and cheese.
  • Disposable Foil Pan. These pans are perfect for smoking because they conduct heat evenly and make cleanup a breeze. You can usually find them in the baking aisle near the aluminum foil. A 9×13-inch pan will give your mac and cheese plenty of room.

With the right ingredients and tools, you’ll be well on your way to making amazing smoked mac and cheese!

Serving Suggestions

Serve with smoked wings, a fresh salad, and seasonal vegetables.

Troubleshooting and Help

Can I use a different type of pasta?

Absolutely! Elbow macaroni and cavatappi work great because their shapes hold the cheese sauce well, but you can experiment with other shapes like rotini, penne, or even shells. Just make sure to adjust the cooking time accordingly.

I don’t have a smoker. Can I still make this recipe?

You sure can! While you won’t get that same smoky depth, you can still make delicious mac and cheese. Add a teaspoon of smoked paprika or a few drops of liquid smoke to the cheese sauce for a hint of smoky flavor. You can also bake it in the oven at 350°F until bubbly and golden brown.

Can I make this ahead of time?

Yes, you can! Prepare the mac and cheese according to the instructions, but hold off on smoking it. Cover it tightly and store it in the refrigerator for up to 2 days. When you’re ready to serve, pop it in the smoker and follow the cooking instructions.

My mac and cheese seems a bit dry. What did I do wrong?

A few things could cause dry mac and cheese. First, make sure you didn’t overcook the pasta. It should be slightly undercooked before going into the smoker. Second, double-check that you used enough cheese sauce. If it still seems dry, add a milk or cream splash to loosen it up.

I’m happy to answer any additional questions about this recipe. Feel free to leave them in the comments section.

Storing Leftovers

In the Fridge:

  • Leftovers can be stored in the refrigerator for up to 3 days. Just keep them in an airtight container to prevent them from drying out. See this article for proper storage instructions.
  • When you are ready to enjoy them, you can reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.

Freezing:

  • While you can freeze this smoked mac and cheese, it might lose a bit of its creamy texture once thawed.
  • If you decide to freeze it, let it cool completely before transferring it to a freezer-safe container.
  • It’s best to freeze it in individual portions for easier reheating.
  • To thaw, place the frozen mac and cheese in the refrigerator overnight.
  • Then, reheat it in the oven or microwave until warmed. You may need to add a splash of milk or cream to restore some of the creaminess.

There you have it! This smoked mac and cheese recipe is delicious and a guaranteed crowd-pleaser. Its creamy texture, cheesy flavor, and a hint of smoky goodness make it the perfect side dish for any occasion. So go ahead and give it a try!

close up of mac and cheese.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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