There’s something truly magical about the first forkful of Smoked Macaroni and Cheese—rich, creamy, and with that irresistible hint of woodsy smoke that takes comfort food to a whole new level. With its gooey, multi-cheese sauce and golden, crunchy topping, this dish brings together the best parts of nostalgic, stovetop mac and the bold character of open-fire cooking. Whether you’re feeding a crowd at your next barbecue or simply craving a memorable side dish, this recipe guarantees that every bite is pure, smoky bliss.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a giant pantry to make unforgettable Smoked Macaroni and Cheese—just a handful of thoughtfully chosen ingredients. Each one plays an important role, whether it’s for creaminess, sharpness, that signature bubbly crust, or the perfect smoke infusion.
- Elbow macaroni (1 pound): The classic shape for holding onto all that luscious cheese sauce.
- Unsalted butter (4 tablespoons): Starts the sauce with creamy richness and helps create the perfect roux.
- All-purpose flour (1/4 cup): Thickens the cheese sauce so it clings to every noodle.
- Whole milk (3 cups): Provides a smooth, rich base for the sauce without making it too heavy.
- Heavy cream (1 cup): Adds luxurious silkiness and depth to the finished dish.
- Dijon mustard (2 teaspoons): Gives a subtle tang that brightens the cheese flavors.
- Garlic powder (1/2 teaspoon): Adds a gentle kick of savory depth.
- Onion powder (1/2 teaspoon): Enhances the overall savory backbone of the sauce.
- Smoked paprika (1/2 teaspoon): Hints at smokiness even before the dish hits the smoker.
- Salt and black pepper to taste: Balances and amplifies all the other flavors—don’t skip it!
- Sharp cheddar cheese, shredded (2 cups): The star of the show, bringing bold cheesy flavor.
- Gouda cheese, shredded (1 cup): Melts beautifully and adds a touch of sweet and nutty goodness.
- Mozzarella cheese, shredded (1 cup): Lends supreme meltiness for those perfect cheese pulls.
- Parmesan cheese, grated (1/2 cup): Rounds out the sauce with salty, umami richness.
- Panko breadcrumbs (1/2 cup): For an irresistible, crispy crust on top.
- Olive oil (1 tablespoon): Coats the breadcrumbs so they brown up gloriously.
- Additional paprika for topping (optional): Adds a final pop of color and smokey spice.
How to Make Smoked Macaroni and Cheese
Step 1: Preheat and Prep the Smoker
Start by preheating your smoker to 225°F. If you love that deep, campfire aroma, consider using hickory, apple, or pecan wood chips. While your smoker heats, bring a large pot of salted water to a rolling boil and get ready for pasta magic!
Step 2: Cook the Macaroni
Boil the elbow macaroni until just al dente—you want it to still have a bite since it will continue cooking in the smoker. Drain it well and set it aside, giving it a gentle toss with a bit of oil to prevent sticking.
Step 3: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat, then whisk in the flour. Cook this roux for one to two minutes, stirring constantly. Gradually whisk in the whole milk and heavy cream, keeping things nice and smooth. Let the sauce simmer for about five minutes, until thickened, then stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, plus a pinch of salt and black pepper.
Step 4: Add the Cheeses
Once the base is smooth and bubbling, reduce the heat and add in the shredded cheddar, gouda, mozzarella, and grated Parmesan. Stir until completely melted and silky. The aroma alone at this stage is hard to resist!
Step 5: Combine Pasta and Sauce
Pour the drained macaroni into the sauce and gently fold until every noodle is coated in dreamy cheese. Transfer it all to a lightly greased cast iron skillet or disposable foil pan, spreading it out evenly.
Step 6: Top and Finish for Smoking
In a small bowl, toss the panko with olive oil to ensure even browning. Sprinkle the breadcrumbs evenly over your mac and cheese, then dust the top with a little extra paprika if you love color and a mild kick.
Step 7: Smoke It to Perfection
Place your skillet or pan, uncovered, in the preheated smoker. Smoke for 1 to 1.5 hours, checking to make sure the top is bubbly and golden with that signature smoky aroma wafting out. Let your Smoked Macaroni and Cheese rest for about 10 minutes before slicing in—this helps the sauce set up just right.
How to Serve Smoked Macaroni and Cheese
Garnishes
Sprinkle fresh chopped parsley or chives over your finished Smoked Macaroni and Cheese for a burst of color and a bright, herby finish. Add a touch of extra Parmesan or smoked paprika if you’re feeling fancy—the little details make a big difference!
Side Dishes
This dish pairs beautifully with barbecued meats like brisket or pulled pork, but it’s also right at home next to a crisp green salad or smoky roasted vegetables. Its rich, creamy profile lets it shine as both a standout side or a satisfying main.
Creative Ways to Present
If you want to wow your guests, serve your Smoked Macaroni and Cheese in individual ramekins or mini cast iron skillets. Or try topping bowls with crispy bacon bits or even a drizzle of hot honey for a touch of sweet heat—the options are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Smoked Macaroni and Cheese in an airtight container in the refrigerator for up to 4 days. If possible, keep the topping separate so the breadcrumbs stay crisp when reheated.
Freezing
You can freeze portions of this dish for up to three months. Just let it cool completely before wrapping tightly with foil and placing in a freezer-safe bag or container. Thaw overnight in the fridge when you’re ready for a cheesy, smoky treat!
Reheating
To reheat, cover and bake at 325°F until warmed through, about 20 minutes. For best results, sprinkle some extra cheese or fresh breadcrumbs on top before reheating to refresh the crust.
FAQs
Can I make Smoked Macaroni and Cheese without a smoker?
Absolutely! You can mimic the smoky flavor in your oven by using extra smoked paprika and perhaps a splash of liquid smoke in the sauce. Bake at 350°F until bubbly and golden, and you’ll get pretty close to that backyard barbecue flavor.
What are the best wood chips for this recipe?
Hickory, apple, or pecan wood chips are fantastic choices—they add deep, aromatic notes that complement the cheese beautifully. Experiment with combinations to find your signature blend!
Can I use other types of cheese?
Feel free to mix and match your favorites! Smoked gouda or fontina can add an extra level of flavor, and pepper jack brings a gentle heat. Just aim for good melting cheeses for the creamiest result.
How do I know when it’s done smoking?
The Smoked Macaroni and Cheese is ready when the breadcrumb topping is crackling golden, the edges are bubbling, and the whole dish smells absolutely irresistible. This usually takes 1 to 1.5 hours at 225°F.
Can I prepare this dish ahead of time?
Definitely! Assemble everything (except the panko topping) and refrigerate. When you’re ready to cook, let it sit at room temperature for a bit, add the topping, and increase the smoking time by 15 to 20 minutes if cooking straight from the fridge.
Final Thoughts
If you’re looking to level up your comfort food game, don’t wait—make this Smoked Macaroni and Cheese your next family favorite! There’s just nothing like the aroma of creamy cheese and smoky breadcrumbs drifting through the air. Gather your loved ones, fire up the smoker, and watch this cheesy masterpiece disappear faster than you’d ever expect.
Print
Smoked Macaroni and Cheese Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the smoky, creamy goodness of this ultimate comfort food with a twist – Smoked Macaroni and Cheese. Perfectly smoked pasta enveloped in a rich, cheesy sauce, topped with crispy breadcrumbs, this dish is a flavor-packed delight for any occasion.
Ingredients
Pasta:
- 1 pound elbow macaroni
Cheese Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Additional paprika for topping (optional)
Instructions
- Preheat Smoker: Preheat smoker to 225°F.
- Cook Pasta: Cook macaroni until al dente, then drain and set aside.
- Prepare Cheese Sauce: Melt butter in a saucepan, whisk in flour, then gradually add milk and cream. Stir in seasonings and cheeses until smooth.
- Combine Pasta and Sauce: Mix cooked pasta with cheese sauce, then transfer to a skillet.
- Prepare Topping: Toss panko with olive oil and sprinkle over mac and cheese.
- Smoke: Smoke uncovered for 1-1.5 hours until golden.
- Rest and Serve: Let it rest for 10 minutes before serving.
Notes
- Enhance smoke flavor with hickory, apple, or pecan wood chips.
- Dish can be prepped ahead; adjust smoking time if cold.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 5g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 95mg
