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This smoked mac and cheese is the ultimate comfort food, combining creamy, cheesy pasta with a subtle smoky flavor and a crisp golden topping. It’s hearty enough to serve as a main dish, but also pairs perfectly as a side for BBQs, holidays, or casual dinners.
“Smoky, cheesy, and topped with a buttery crunch, this is comfort food done right.”
-Becky
The slow smoke flavor and broil finish make this mac and cheese stand out with layers of flavor and texture. This smoked recipe is going to be your new favorite way to make mac and cheese!
If you’re looking for more easy side dishes, try this classic Ambrosia Salad, easy Dinner Rolls, or these Garlic Roasted Green Beans. Don’t forget to complete your meal with fun drinks like this Green Tea Shot or this Gummy Bear Shot too!
Ingredients You Will Need
- elbow macaroni: Cooked al dente so it holds its shape while smoking.
- unsalted butter: For making the roux base.
- all-purpose flour: Thickens the sauce.
- whole milk: Creates a creamy, smooth base.
- heavy cream: helps keep the sauce creamy.
- Worcestershire sauce: Adds depth and umami.
- garlic powder: For savory flavor.
- smoked paprika: Enhances the smokiness.
- sharp cheddar cheese, shredded: Sharp flavor that cuts through the richness.
- smoked Gouda cheese, shredded: Adds a smoky, creamy element.
- Gruyère cheese, shredded: For a nutty, slightly sweet note.
Optional Breadcrumb Topping
- panko breadcrumbs: For a crispy crust.
- melted butter: To bind the topping and add flavor.
A full list of ingredients is included in the recipe card below.
Variations
- Make it creamer: You can make this recipe your own with a few simple adjustments. For a richer, creamier texture, add 4-8 ounces of cream cheese to the recipe, or lower the amount of macaroni used to 12 ounces instead of 16 ounces.
- Add extra flavor: If you like a tangy edge, whisk 1 teaspoon of mustard powder into the roux.
- Make it extra crispy: For an extra indulgent version, layer half the mac and cheese in your skillet, spread 1/2 cup sour cream over it, sprinkle with more shredded cheese, then top with the remaining pasta mixture before adding breadcrumbs.
- Make it your own: You can also mix a teaspoon of your favorite BBQ rub into the topping for a smoky-sweet crust. Bacon, pancetta, or even pulled pork make excellent mix-ins for a heartier dish.
How to Make Smoked Mac and Cheese
- Set the smoker to 225 degrees F and use apple wood or cherry wood pellets for a mild, sweet smoke. In a large pan, boil the macaroni until just al dente, drain, and set aside.
- In a medium saucepan over medium heat, melt butter on stovetop. Whisk in flour and cook until a paste forms. Add Worcestershire sauce, garlic powder, and smoked paprika. Stir until slightly thickened.
- Reduce heat to low and stir in milk, heavy cream, cheddar, Gouda, and Gruyere a handful at a time until melted. Season with salt and pepper to taste.
- Mix cooked pasta and cheese sauce together. Pour into a smoker safe cast iron skillet or baking dish.
- In a small bowl, combine the panko bread crumbs and melted butter, then sprinkle evenly over the mac and cheese.
- Place uncovered in the smoker for 1 hour 30 minutes, until sauce is bubbling and topping begins to turn golden.
- Transfer the dish to the oven and broil for 2–3 minutes until the top is deep golden brown and crisp.
- Let rest for 10 minutes before serving so the sauce thickens slightly.
Expert Tips
Shred the cheese: Pre-shredded cheese can be great in a pinch, but they are tossed in a flour like ingredient that can affect sauce smoothness.
Broil for texture: The broil step ensures a crisp topping without over smoking.
Foil tent for gooey bits: After smoking, loosely tent with foil for a few minutes to keep the cheese soft while still crisping the crust.
Go bold with cheese flavors: Mixing in a little pepper jack, Havarti, or fontina can create new layers of flavor.
Smoked Mac and Cheese FAQs
Yes. Assemble the mac and cheese up to the smoking step, cover, and refrigerate for up to 24 hours. Bring to room temperature before smoking.
For a creamier texture, swap out another 1 cup of milk for heavy cream or half-and-half, or blend in 4 ounces of cream cheese while making the sauce.
Yes. Applewood and cherry wood pellets give a sweet, mild smoke, but hickory or pecan will provide a deeper, stronger smoky flavor.
Avoid overcooking pasta, and if it seems dry after smoking, stir in a splash of warm milk before serving.
More Easy Side Dishes
Side Dish
Homemade Stuffing Recipe
Side Dish
Ambrosia Salad
Side Dish
Dinner Rolls
Side Dish
Roasted Green Beans
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Smoked Mac and Cheese
Equipment
- Smoker
- Cast Iron Skillet or Aluminum Container
- Large Saucepan
- Medium Saucepan
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 8 ounces cheddar cheese, shredded
- 6 ounces smoked Gouda cheese, shredded
- 6 ounces Gruyere cheese, shredded
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Optional: Breadcrumb Topping
- 1 cup Panko breadcrumbs
- 4 tablespoons unsalted butter , melted
Instructions
- Set the smoker to 225 degrees F and use apple wood pellets or cherry wood pellets for a mild, sweet smoke. In a large pan, boil the macaroni until just al dente, drain, and set aside.
- In a medium saucepan over medium heat, melt butter on stovetop. Whisk in flour and cook until a paste forms. Add Worcestershire sauce, garlic powder, and smoked paprika. Stir until slightly thickened.
- Reduce heat to low and stir in milk, heavy cream, cheddar, Gouda, and Gruyere a handful at a time until melted. Season with salt and pepper to taste.
- Mix cooked pasta and cheese sauce together. Pour into a smoker safe cast iron skillet or baking dish.
- In a small bowl, combine the panko bread crumbs and melted butter, then sprinkle evenly over the mac and cheese.
- Place uncovered in the smoker for 1 hour 30 minutes, until sauce is bubbling and topping begins to turn golden.
- Transfer the dish to the oven and broil for 2–3 minutes until the top is deep golden brown and crisp. Let rest for 10 minutes before serving so the sauce thickens slightly.
Notes
Broil for texture: The broil step ensures a crisp topping without over smoking.
Foil tent for gooey bits: After smoking, loosely tent with foil for a few minutes to keep the cheese soft while still crisping the crust.
Go bold with cheese flavors: Mixing in a little pepper jack, Havarti, or fontina can create new layers of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great recipe, tastes delicious and is such a treat.
This smoked mac and cheese is so good!