Smoked Mac and Cheese

This Smoked Mac and Cheese is a bold, smoky twist on the classic comfort dish. Made with a creamy blend of gouda, cheddar, and sharp cheddar cheese, and topped with crispy panko breadcrumbs, it’s the ultimate indulgent side—or even a main dish. With layers of flavor from smoked paprika, garlic, Worcestershire sauce, and the smoker itself, this recipe is guaranteed to impress at your next barbecue, holiday, or gathering.

Why You’ll Love This Recipe

• Smoky and cheesy – Combines multiple cheeses and smoker flavor for an unforgettable dish.

• Crowd-pleaser – A guaranteed hit with guests, kids, and adults alike.

• Perfect for gatherings – Serves a crowd and pairs well with grilled meats.

• Creamy inside, crunchy topping – The best of both textures in every bite.

• Flexible flavor – Easily adjusted with different cheeses or spices.

• Make-ahead friendly – Prep the pasta and sauce ahead and smoke when ready.

• Great for the holidays – A standout side dish for Thanksgiving, Christmas, or summer cookouts.

• Customizable heat – Add jalapeños, chipotle, or hot sauce if desired.

• Comfort food with a twist – Classic mac and cheese, elevated by the smoker.

• Smells amazing – Your backyard will smell as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces cheddar cheese

• 8 ounces gouda cheese

• 8 ounces sharp cheddar cheese

• 3½ cups half and half

• 8 tablespoons salted butter

• 8 ounces cream cheese

• 5 garlic cloves, minced

• 1 teaspoon Worcestershire sauce

• 1 teaspoon black pepper

• 24 ounces elbow macaroni (about 1½ boxes)

• 2 cups panko bread crumbs

• 1 tablespoon smoked paprika

• Fresh chopped chives, for garnish

Directions

1. Preheat your smoker to 180°F and let it run for 15 minutes.

2. In a large bowl, combine half and half, butter, cream cheese, Worcestershire sauce, garlic, and black pepper. Mix well.

3. Pour the mixture into a 12-inch cast iron skillet and place it in the smoker. Close the lid and smoke for 45 minutes to infuse the sauce with flavor.

4. While the cream is smoking, bring a large pot of salted water to a boil. Add elbow macaroni and cook for 3 minutes less than package directions.

5. Drain pasta and rinse with cold water to stop the cooking. Transfer to a large mixing bowl.

6. Shred all cheeses and add them to the pasta. Stir to distribute evenly.

7. Remove the cream mixture from the smoker. Increase the smoker temperature to 325°F and preheat for 15 minutes.

8. Whisk the smoked cream sauce until smooth. Pour it over the pasta and cheese, stirring until fully combined.

9. Transfer the mac and cheese mixture to a 9×13-inch foil grill pan.

10. Sprinkle panko bread crumbs evenly over the top.

11. Place the pan in the smoker and smoke for 1 hour, uncovered.

12. Remove from smoker and let rest for 5 minutes.

13. Top with smoked paprika and chopped fresh chives. Serve and enjoy!

Servings and timing

• Servings: 12

• Prep Time: 10 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 10 minutes

Variations

• Spicy kick: Add diced jalapeños, crushed red pepper flakes, or hot sauce to the cheese mix.

• Different cheeses: Try Monterey Jack, mozzarella, pepper jack, or fontina.

• Meaty mix-in: Stir in cooked brisket before smoking.

• Breadcrumb blend: Mix panko with melted butter and grated Parmesan for extra flavor.

• Herbaceous twist: Add chopped thyme or rosemary to the cream sauce.

• Smokier version: Use smoked gouda or smoked cheddar for deeper flavor.

• Low-carb: Substitute pasta with cooked cauliflower florets.

• Vegan option: Use plant-based cheeses and dairy alternatives.

• BBQ mac: Swirl in a bit of barbecue sauce before smoking.

• Crunch upgrade: Add  fried onions on top after smoking.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Reheat in the oven at 350°F, covered with foil, until hot. Or microwave in short bursts with a splash of milk to maintain creaminess.

FAQs

What type of wood should I use for smoking?

Mild woods like apple, cherry, or pecan work best to complement the cheese without overpowering it.

Can I make this without a smoker?

Yes, bake it in a 350°F oven for about 30–40 minutes until hot and bubbly, but you’ll miss the smoky depth.

Can I prepare this ahead of time?

Yes. Assemble everything and refrigerate overnight. Smoke when ready to serve.

Is this mac and cheese super smoky?

It has a gentle smoked flavor that enhances the cheese without being too overpowering.

Can I make this in a disposable foil pan?

Yes, foil pans are perfect for smoking and make cleanup easier.

Should I cover it while smoking?

No. Smoking uncovered allows the smoke to fully penetrate and crisp the topping.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better, but pre-shredded can be used in a pinch.

Will the pasta get overcooked?

No, boiling the pasta a few minutes shy of done prevents it from becoming mushy.

What can I use instead of cream cheese?

Mascarpone or a thick cheese sauce base can be substituted, though cream cheese gives the best texture.

How do I keep the mac and cheese creamy?

Rinsing the pasta, using enough liquid, and not overcooking are key. Add a splash of milk if needed during reheating.

Conclusion

Smoked Mac and Cheese takes the beloved classic to a whole new level with layers of creamy, cheesy, smoky goodness. Whether you’re serving it as a side at your next barbecue or making it the star of your dinner table, this recipe delivers bold flavor and satisfying texture in every bite. With its crispy top, melty center, and easy prep, it’s the ultimate comfort food for any occasion.

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