Smoked Mac and Cheese Recipe

Close-up of smoked mac and cheese with a crispy golden-brown crust, gooey melted cheese, and bits of bacon on top, served in a baking dish.

Smoked Mac and Cheese Recipe

This smoked mac and cheese is the ultimate comfort food with a deep, smoky flavor and an ultra-creamy cheese sauce. Perfect for BBQs, holidays, or a cozy family dinner, this dish combines sharp cheddar, smoked gouda, and Monterey Jack for a rich and gooey texture. A crispy panko topping adds the perfect crunch, making this a dish everyone will request again and again.

Print Pin

Course: Dinner, Main Course

Cuisine: American

Keyword: Easy smoked mac and cheese, Smoked mac and cheese how to BBQ right, Smoked Mac and Cheese Recipe, Smoked mac and cheese with bacon

Prep Time: 15

Cook Time: 1 15

Resting Time: 10

Total Time: 1 40

Servings:

Calories: 620kcal

Cost: $12

Equipment

1 Smoker Pellet, charcoal, or electric
1 Large pot For boiling pasta
1 Saucepan For making cheese sauce
1 9x13 baking dish Cast iron or aluminum pan recommended
1 Whisk For blending the cheese sauce
1 Wooden spoon For stirring pasta and sauce
1 Grater For fresh cheese shredding
1 Mixing bowl For tossing pasta and sauce

Ingredients

1 lb Elbow macaroni Or cavatappi for better sauce adhesion
1 tablespoon Salt For pasta water
½ cup Butter Unsalted
½ cup All-purpose flour For thickening sauce
4 cups Whole milk Can use 2% but whole is preferred
2 cups Sharp cheddar cheese Freshly grated
1 cup Smoked gouda Freshly grated
1 cup Monterey Jack cheese For smooth melting
8 oz Cream cheese Softened
1 tablespoon Dijon mustard Enhances flavor
1 teaspoon Garlic powder For depth
1 teaspoon Onion powder Complements cheese flavor
½ teaspoon Smoked paprika Adds a smoky touch
½ teaspoon Black pepper To taste
1 cup Panko breadcrumbs For topping
4 tablespoon Butter Melted for topping
½ cup Parmesan cheese Grated for topping
2 tablespoon Fresh parsley Optional for garnish

Instructions

1 Preheat the smoker to 225°F using apple, cherry, or maple wood.
2 Cook pasta 2 minutes less than package directions; drain but do not rinse.
3 In a saucepan, melt butter and whisk in flour to create a roux.
4 Gradually add milk, whisking constantly, and cook until thickened.
5 Stir in cream cheese until melted, then add all shredded cheeses.
6 Add dijon, garlic powder, onion powder, paprika, and black pepper. Stir until smooth.
7 Combine pasta with cheese sauce and transfer to a baking dish.
8 Mix panko, melted butter, and parmesan, then sprinkle over mac and cheese.
9 Place in smoker and cook for 1 to 1½ hours until golden and bubbly.
10 Let rest for 10-15 minutes before serving. Garnish with parsley if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition