Creamy Smoked Mac and Cheese Recipe

Last summer, our family had a huge get-together, and my cousin brought this amazing smoked mac and cheese. I’m not usually a huge mac and cheese fan – I know, I know, it’s practically un-American! – but one bite of his version changed everything. The smoked mac and cheese had this rich, smoky flavor that completely transformed it from a kid-friendly dish into something truly special.

The golden, bubbly cheese had these little crispy bits around the edges that were just irresistible. My picky teenager, who normally only eats mac and cheese from a box (don’t judge!), devoured a whole bowl of this smoked mac and cheese and asked for seconds! That’s when I knew I needed to get the recipe and put my own spin on it.

Since then, I’ve been experimenting to perfect my own smoked mac and cheese version. It’s become a staple for potlucks, family barbecues, and even just a comforting weeknight dinner. What I love about this smoked mac and cheese is how relatively easy it is to make, even though it tastes like you spent hours slaving away in the kitchen. The smokiness adds such a depth of flavor that elevates the whole dish. And honestly, nothing beats that creamy, cheesy goodness paired with that subtle smoky undertone. My kids love helping me sprinkle the cheese on top before it goes into the smoker, making it a fun family activity.

One of the biggest struggles I had at first was getting the right level of smokiness. I didn’t want it to be overpowering, but I also wanted to make sure the smoky flavor really came through. I finally found the sweet spot by using a combination of wood chips and controlling the smoking time. You’ll find all my tips and tricks in the instructions below. I’ve also tweaked the cheese blend over time to find the perfect balance of flavors. I think you’ll really love my take on it. The best smoked mac and cheese is one that is shared with loved ones, so I hope you enjoy this recipe with yours.

Trust me, once you try this smoked mac and cheese, you’ll never go back to the regular baked version. It’s become such a staple in our house, and I can’t wait for you to try it too!

Ingredients

Here’s everything you’ll need to make this unbelievably delicious smoked mac and cheese. I’ve included some of my personal tips and tricks that I’ve learned over the years to make this the absolute best it can be.

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• 1 pound elbow macaroni: I usually just grab the standard elbow macaroni from the store, but you can also use shells or cavatappi if you prefer. The important thing is to cook it al dente, as it will continue to cook in the smoker.
• 1/2 cup (1 stick) unsalted butter: Don’t skimp on the butter! It adds richness and flavor to the sauce. I always use unsalted so I can control the salt level.
• 1/2 cup all-purpose flour: This helps thicken the cheese sauce. Make sure to whisk it well with the melted butter to avoid any lumps.
• 3 cups whole milk: I’ve found that using whole milk instead of 2% makes the cheese sauce extra creamy. It’s worth the extra calories!
• 1 teaspoon salt: Adjust to your taste, but this is a good starting point. Remember, some cheeses are saltier than others.
• 1/2 teaspoon black pepper: Freshly ground black pepper is always best.
• 1/4 teaspoon garlic powder: Adds a subtle garlicky flavor. Be careful not to overdo it, as it can overpower the other flavors.
• 4 cups shredded cheddar cheese: I like to use a combination of sharp and mild cheddar for a balanced flavor. My kids prefer mostly mild, but you can adjust the ratio to your liking. For the best smoked mac and cheese, use freshly grated cheese for the best melt and flavor.
• 2 cups smoked Gouda cheese: This is the key ingredient that gives this mac and cheese its smoky flavor. Make sure to buy actual smoked Gouda, not just Gouda-flavored smoked cheese.
• 1 cup shredded Monterey Jack cheese: This adds a nice, melty texture to the cheese sauce.
• Optional Toppings: Breadcrumbs, bacon bits, chopped fresh parsley, a sprinkle of paprika. The possibilities are endless!

Here’s something my mom taught me that changed everything when making smoked mac and cheese: use high-quality cheese and shred it yourself. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. I buy cheese in bulk at Costco and freeze portions to save money. For those with dietary restrictions, you can use gluten-free pasta and dairy-free cheese alternatives, though the flavor will be slightly different.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this amazing smoked mac and cheese. I promise, it’s easier than you think, and the results are absolutely worth it.

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1. Preheat your smoker: Preheat your smoker to 225°F (107°C). I like to use hickory or applewood chips for a mild, sweet smoky flavor that complements the cheese perfectly.
2. Cook the macaroni: Cook the elbow macaroni according to package directions, but slightly undercook it – about 1-2 minutes less than the recommended time. You want it to be al dente because it will continue to cook in the smoker. Drain the macaroni and set it aside.
3. Make the cheese sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the cheese sauce. A good roux is essential for a smooth cheese sauce.
4. Add the milk: Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes.
5. Season the sauce: Stir in the salt, pepper, and garlic powder. Taste and adjust seasonings as needed. Don’t be afraid to experiment with different spices!
6. Melt the cheese: Reduce the heat to low and gradually add the cheddar cheese, smoked Gouda cheese, and Monterey Jack cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy. Don’t crank the heat up, this can cause the cheese to separate.
7. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until well coated. Ensure every piece of macaroni is coated in that luscious cheese sauce.
8. Transfer to smoker-safe dish: Pour the smoked mac and cheese mixture into a greased 9×13 inch baking dish or a cast-iron skillet.
9. Smoke the mac and cheese: Place the dish in the preheated smoker and smoke for 1-2 hours, or until the top is golden brown and bubbly. The longer you smoke it, the smokier it will be, so adjust the time to your preference.
10. Let it rest: Remove the smoked mac and cheese from the smoker and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

I learned the hard way to let it rest for a few minutes – trust me on this one! My husband always asks me to make extra because he loves the leftovers for lunch. Don’t worry if it looks a little messy at first – mine always does too! You’ll know it’s ready when your kitchen starts smelling absolutely amazing. You can try adding a layer of breadcrumbs on top for an even crispier top on your smoked mac and cheese!

Serving Ideas

Now that you’ve made this incredible smoked mac and cheese, let’s talk about how to serve it! I love to get creative with toppings and sides to make it a complete meal.

We love this smoked mac and cheese with a simple green salad and some crusty bread. It’s a perfect combination of creamy, smoky, and fresh. You could also serve it as a side dish with grilled chicken, ribs, or pulled pork. The smokiness of the mac and cheese complements grilled meats beautifully.

I like to sprinkle fresh herbs on top – it makes it look so much fancier! A sprinkle of paprika also adds a nice touch of color.

This smoked mac and cheese has become our go-to for Sunday dinners with the grandparents. Everyone always raves about it, and it’s a dish that everyone enjoys. It’s also perfect for potlucks and barbecues because it can be made ahead of time and reheated easily.

This recipe says it serves 6, but in our house it barely feeds 4 hungry people! My daughter always asks for extra sauce on her portion.

If we somehow have leftovers, they make the best lunch the next day. Just reheat them in the microwave or oven until warmed through. The smoked mac and cheese tastes even better the next day because the flavors have had time to meld together. For an even heartier meal, try adding some cooked bacon bits, chopped ham, or shredded chicken to the mac and cheese before smoking it. This is a great way to use leftover meats!

FAQs

Got questions about making smoked mac and cheese? Here are some of the most common questions I get asked, along with my answers.

Q: What kind of smoker should I use?

A: You can use any type of smoker for this recipe – a pellet smoker, a charcoal smoker, an electric smoker, or even a gas smoker. The key is to maintain a consistent temperature of 225°F (107°C). Experiment with what you have!

Q: What kind of wood chips should I use?

A: I prefer using hickory or applewood chips for a mild, sweet smoky flavor that complements the cheese. You can also use pecan or maple wood chips. Avoid using strong woods like mesquite, as they can overpower the flavor of the cheese.

Q: Can I make this ahead of time?

A: Yes, you can make the smoked mac and cheese ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to smoke it, simply bring it to room temperature and follow the instructions in the recipe.

Q: Can I freeze this mac and cheese?

A: Yes, you can freeze this mac and cheese, but the texture may change slightly after thawing. To freeze, let the mac and cheese cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave.

Q: What if I don’t have smoked Gouda cheese?

A: If you can’t find smoked Gouda cheese, you can substitute it with another smoked cheese, such as smoked cheddar or smoked provolone. You can also add a few drops of liquid smoke to the cheese sauce to give it a smoky flavor.

Q: My mac and cheese is dry. What did I do wrong?

A: If your smoked mac and cheese is dry, you may have overcooked it or used too much pasta. Next time, try using a little less pasta or adding a splash of milk to the cheese sauce before smoking. You can also cover the dish with foil during the last 30 minutes of smoking to prevent it from drying out.

My mother-in-law is on a low-sodium diet, so here’s how I modify the smoked mac and cheese for her: I use low-sodium cheese and omit the salt in the cheese sauce. I’ve definitely overcooked this before – here’s how to avoid that! Use a lower temperature and check the smoked mac and cheese frequently. Don’t have a stand mixer? No problem – I use my hand mixer and it works great!

Conclusion

Well, there you have it – my family’s favorite recipe for smoked mac and cheese! It’s a dish that’s guaranteed to impress, whether you’re serving it at a potluck, a barbecue, or just a cozy family dinner.

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This recipe means so much to me because it’s a dish that brings my family together. We love making it together, eating it together, and sharing it with our friends and loved ones.

Here are a few of my top tips for making the best smoked mac and cheese:

• Use high-quality cheese – it really does make a difference!
• Don’t overcook the pasta – it will continue to cook in the smoker.
• Let it rest for 5 minutes – I learned this the hard way when I served it too soon and it fell apart!

My son loves it with extra cheese, while my daughter prefers it plain. We even sometimes add different types of meat or vegetables to customize it to everyone’s liking. The smoked mac and cheese is versatile!

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment!

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! Try experimenting with different cheeses and toppings to find your perfect smoked mac and cheese combination!

Creamy Smoked Mac and Cheese Recipe

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Three delicious variations of smoked mac and cheese: classic, spicy, and loaded. Perfect for your next barbecue!

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded Gruyere cheese (optional)
• Cooked and crumbled bacon (optional)
• Chopped jalapenos (optional)

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Instructions

1. Preheat smoker to 225°F (107°C).
2. Cook macaroni according to package directions. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
4. Reduce heat and simmer for 5 minutes, stirring occasionally. Stir in salt, pepper, and cayenne pepper (if using).
5. Remove from heat and stir in cheddar cheese, Monterey Jack cheese, and Gruyere cheese (if using) until melted and smooth.
6. Add macaroni to cheese sauce and stir to coat.
7. Pour macaroni and cheese into a greased 9×13 inch baking dish.
8. Smoke for 2-3 hours, or until golden brown and bubbly.
9. Top with bacon and jalapenos (if using) during the last 30 minutes of smoking.
10. Let stand for 10 minutes before serving.

Notes

For a deeper smoke flavor, use a stronger wood like hickory or mesquite. You can also add smoked paprika to the cheese sauce for an extra smoky kick.