Ladies, let me introduce you to the mac and cheese recipe that’s going to absolutely rock your world! This isn’t your average, everyday pasta dish—this is Smoked Mac and Cheese that’ll have everyone coming back for seconds (and thirds)! The first time I made this for a backyard gathering, people literally gasped when they took their first bite. That perfect combination of creamy, cheesy goodness with that subtle kiss of smoke flavor is just UNREAL. Trust me, once you try mac and cheese hot off the smoker, you’ll never want it any other way again. It’s a game-changer!
Why You’ll Love This Recipe
- That incredible smoky flavor that transforms ordinary mac and cheese into something extraordinary
- The perfect balance of creamy interior and crispy, golden topping
- Makes you look like a backyard BBQ superstar with minimal effort
- Versatile enough for a summer cookout or cozy winter comfort food
Ingredients
Pasta – Elbow macaroni is traditional, but shells or cavatappi work beautifully to capture all that cheesy sauce.
Sharp cheddar – The backbone of our cheese sauce, providing that classic mac and cheese flavor we all crave.
Smoked gouda – Adds another layer of smoky goodness that perfectly complements the flavor from the smoker.
Gruyère – For that incredible meltability and nutty depth of flavor.
Butter – The foundation of our roux and the start of all things delicious.
Flour – Works with butter to create the roux that thickens our sauce to perfection.
Whole milk – Creates the creamy base for our cheese sauce.
Heavy cream – That little extra richness that takes this from good to absolutely magnificent.
Dijon mustard – The secret ingredient that enhances the cheese flavor without tasting “mustardy.”
Garlic powder – Adds depth without overpowering the star of the show—the cheese!
Smoked paprika – Reinforces that beautiful smoky flavor we’re creating.
Panko breadcrumbs – For that irresistible crispy topping that provides the perfect textural contrast.
How to Make the Recipe
Step 1: Prepare your smoker
Start by heating your smoker to 225°F. Any type of smoker works beautifully here—pellet, electric, charcoal, or offset. If you’re using wood chunks or chips, apple, cherry, or maple wood gives a beautiful mild smoke flavor that complements the cheese without overwhelming it. While your smoker is heating up, prepare a 9×13 aluminum pan or cast iron skillet—either one will work perfectly!
Step 2: Cook the pasta
Bring a large pot of generously salted water to a boil. Here’s my little secret—cook your pasta for about 2 minutes LESS than the package directions indicate. We want it slightly undercooked (very al dente) because it will continue cooking in the smoker. Drain well, but don’t rinse! That starchy exterior helps the sauce cling to every bite.
Step 3: Create the cheese sauce
In a large saucepan, melt your butter over medium heat until it’s bubbling but not browning. Whisk in the flour and cook for about 2 minutes, stirring constantly—this cooks out that raw flour taste. Gradually whisk in the milk and cream, continuing to stir to prevent any lumps from forming. Cook until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
Step 4: Add the cheese
Here’s where the magic happens! Remove the sauce from heat and add your freshly grated cheeses in small handfuls, stirring between additions to ensure smooth melting. (Pro tip: pre-grated cheese often contains anti-caking agents that can make your sauce grainy, so grating your own is worth the extra effort!) Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Give it a taste and adjust the seasonings—this is your chance to make it perfect!
Step 5: Combine and prepare for smoking
Fold your undercooked pasta into the cheese sauce, making sure every piece is gloriously coated. Transfer this heavenly mixture to your prepared baking dish. In a small bowl, mix together panko breadcrumbs with a bit of melted butter and a sprinkle of smoked paprika, then scatter this over the top of your mac and cheese for that irresistible crunch factor.
Step 6: Smoke to perfection
Place your mac and cheese in the preheated smoker and let it work its magic for about 1 to 1.5 hours. You’re looking for a bubbly interior and a beautiful golden-brown topping. The pasta will finish cooking in the smoker while absorbing all that amazing smoky flavor. Your whole neighborhood will be drawn in by the aroma!
Pro Tips for Making the Recipe
For the creamiest sauce, bring your cheeses to room temperature before adding them to the sauce.
Place a water pan in your smoker to help maintain moisture and prevent your mac from drying out.
Smoking at a lower temperature (225°F) for longer gives a better smoke flavor than rushing it at higher heat.
If you don’t have a smoker, you can adapt this for an oven by adding a few drops of liquid smoke to the cheese sauce and baking at 350°F for about 30 minutes.
How to Serve
This smoked mac and cheese is versatile enough to shine in multiple settings:
Serve as a show-stopping side dish alongside smoked brisket, pulled pork, or ribs for the ultimate BBQ feast.
Make it a main dish by adding some crispy bacon bits, pulled chicken, or lobster chunks before smoking.
For a beautiful presentation, garnish with finely chopped fresh chives or parsley to add a pop of color.
Set up a mac and cheese bar with toppings like caramelized onions, crispy bacon, jalapeños, and extra cheese for guests to customize their own servings.
Make Ahead and Storage
To make ahead:
This is perfect for prepping ahead! You can assemble the entire dish (without the breadcrumb topping) up to 2 days in advance. Keep it covered in the refrigerator, then bring to room temperature, add the breadcrumb topping, and smoke as directed. You might need to add 15-20 minutes to the smoking time if it’s still cool from the fridge.
Storing leftovers:
If you’re lucky enough to have leftovers (and that’s a big if!), store them in an airtight container in the refrigerator for up to 4 days. The smoke flavor actually intensifies a bit as it sits!
Reheating:
For best results, reheat individual portions in a 325°F oven until heated through, about 15-20 minutes. Add a tiny splash of milk before reheating to refresh the creaminess. Microwave works in a pinch, but you’ll lose some of that lovely crispy topping.
Freezing:
You can freeze this mac and cheese for up to 3 months! Thaw overnight in the refrigerator, then reheat in the oven at 325°F until hot and bubbly, about 30-40 minutes. Cover with foil if the top starts to get too brown.
I don’t have a smoker. Can I still make this recipe?
Absolutely! While smoking gives this mac and cheese its signature flavor, you can create a delicious “faux-smoked” version in your regular oven. Add 1-2 teaspoons of liquid smoke to your cheese sauce (start with less and taste as you go), increase the amount of smoked gouda, and add an extra half teaspoon of smoked paprika. Then bake in a 350°F oven for about 30 minutes until golden and bubbly. While it won’t have that same authentic smoky infusion, it’ll still have a wonderful smoky flavor profile that’s miles beyond ordinary mac and cheese. Another option is to use smoked salt in place of regular salt for an extra layer of smokiness!
What are the best cheeses to use for smoked mac and cheese?
While my recipe calls for sharp cheddar, smoked gouda, and gruyère (which I think makes the PERFECT combination), the beauty of mac and cheese is its flexibility! The key is to include at least one cheese that melts beautifully (like fontina, monterey jack, or young gouda), one cheese with a stronger flavor profile (aged cheddar, gruyère, or gouda), and preferably something with smoky notes (smoked gouda, smoked cheddar, or even a touch of smoked blue cheese for the adventurous). I always recommend avoiding pre-shredded cheeses as they contain anti-caking agents that can make your sauce grainy. Whatever combination you choose, freshly grating your cheese is the secret to that gorgeously smooth sauce!
My mac and cheese seems dry after smoking. What went wrong?
Smoking can sometimes draw moisture out of dishes, but don’t worry – this is easily fixable! First, make sure you’re starting with a sauce that seems almost TOO creamy before smoking, as it will thicken up during the cooking process. Including a water pan in your smoker also helps maintain humidity. If you find your finished dish is still drier than you’d like, here’s my rescue technique: warm about a half cup of milk or cream, add a handful of additional grated cheese, and gently fold this mixture into your mac and cheese to refresh the creaminess. For future batches, you might want to reduce your smoking time slightly or increase the liquid in your initial sauce by about 1/4 cup.
Can I make this recipe in advance for a party?
This smoked mac and cheese is perfect party food because YES, you can absolutely make it ahead! I often prepare mine in two stages when entertaining. First, make the pasta and cheese sauce and combine them, then refrigerate this base for up to two days. On party day, let it come to room temperature for about 30 minutes, give it a gentle stir (you might want to add a tiny splash of warm milk to loosen it up), add your breadcrumb topping, and then smoke as directed. If you need to prepare even further in advance, you can freeze the assembled mac and cheese (without the breadcrumb topping) for up to a month. Thaw completely in the refrigerator overnight, add the topping, and smoke. Your guests will never know you weren’t slaving away all day!
Smoked Mac and Cheese
Equipment
- 12-inch Cast Iron Skillet
- Smoker
Ingredients
Main Ingredients
- 1 pound elbow macaroni noodles cooked al dente
- 1/2 cup butter
- 4 tbsp all-purpose flour
- 1 tbsp ground mustard powder
- 2 cups half and half
- 4 oz cream cheese
- 3 cups sharp cheddar cheese shredded
- 1 1/2 cups smoked gouda cheese shredded
Breadcrumb Topping
- 1 cup panko breadcrumbs
- 1/4 cup butter melted
- 2 tbsp Hey Grill Hey Sweet Rub
Instructions
- Cook macaroni noodles in salted water until al dente. Drain and set aside.
- Preheat smoker to 225°F using a mild hardwood like cherry or apple.
- In a 12-inch cast iron skillet, melt butter, then whisk in flour and mustard powder to form a roux.
- Whisk in half and half, bring to boil, then reduce heat and stir in cream cheese until smooth. Add cheddar and gouda cheese until melted.
- Turn off heat and fold in cooked noodles until coated in sauce.
- In a bowl, combine melted butter, sweet rub, and panko. Sprinkle over mac and cheese.
- Smoke mac and cheese for 1 hour. Serve warm and melty!