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–+ servings
close up of mac and cheese with wooden spoon stirring.
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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 Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Keyword: Fall, smoked mac and cheese
Servings: 12 servings
Calories: 589kcal
Author: Katie

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)
  • ⅓ cup all-purpose flour
  • ⅓ 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 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.
    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.

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