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+ servings

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

Equipment

  • Smoker
  • 9x13 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)
  • 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.
  • 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.
  • Assemble. Combine the cooked pasta with the cheese sauce in a 9x13 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.
  • 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.

Nutrition

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
Servings: 12 servings
Calories: 589kcal
Author: Katie