The BEST Smoked Mac and Cheese (Easy and Creamy!)

Smoked Mac and Cheese is the ultimate mash-up of two beloved comfort foods: creamy baked macaroni and cheese and the rich, savory flavor that comes from low-and-slow smoking. This version features a smooth, velvety sauce made with sharp cheddar, creamy Gouda, nutty Parmesan, and smooth cream cheese. It's an irresistible side dish (or main!) that belongs at every cookout, potluck, or holiday dinner.

Whether you use a pellet smoker like a Traeger, an electric smoker, or even your grill, this recipe will show you how to master smoked mac and cheese at home.

Nine years ago this summer, I bought myself a smoker. As a huge lover of St. Louis-style ribs, I decided to take on this new cooking hobby. It's been great fun and I've smoked more meats and sides on my smoker than I can count. Smoked Mac and Cheese is one of my absolute favorites!

What Cheeses Work Best for Smoked Mac and Cheese

Sharp cheddar, Gouda, Parmesan, and cream cheese make the perfect melting combo. Use high-quality blocks and grate them yourself for the best texture.

Tools You'll Need for Smoking Macaroni and Cheese

• Smoker (pellet smoker, electric smoker, or charcoal/wood offset smoker)
• Cast iron skillet or disposable aluminum pan
• Wood chips: applewood, cherry, or pecan for mild, sweet smoke
• Grater (for best texture, avoid pre-shredded cheese).

Ingredients for Smoked Mac and Cheese

• Dry macaroni noodles
• Butter
• Flour
• Mustard powder
• Whole milk
• Half & half
• Cream cheese
• Sharp cheddar cheese
• Gouda cheese
• Parmesan cheese

How to Smoke Mac and Cheese with Cheddar, Gouda & Parmesan

The recipe I've provided makes a damn fine smoked mac n cheese and I highly suggest you give it a try. Having said that, I'll tell you a secret: if you already have a favorite, tried & true recipe, feel free to use it! Any recipe you use can easily be smoked using these instructions. You'll just want to be sure it's creamy enough that the pasta doesn't dry out while it's smoking.

There are just a few simple steps to making smoked mac and cheese:

1. Cook the pasta to al dente. The mac and cheese will be sitting on the smoker for at least an hour which will give the cooked pasta plenty of time to soften further. If you start the process with pasta that's already been cooked all the way it could end up mushy. And no one wants that.
2. Make the cheese sauce: Make the cheese sauce: Use a saucepan (easiest but one more dish to clean) or cook it directly in a cast iron skillet that can go from stovetop to smoker. Melt the butter then whisk in the flour until it's smooth. Add some mustard powder for a little flavor. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.
3. Toss the pasta and sauce together until all the elbow macaroni noodles are coated.
4. Add a topping, whether that's more shredded cheese or breadcrumbs. See all of our ideas and suggestions below. There are also some tasty suggestions for mix-ins.

You have two options to "bake" Smoked Macaroni and Cheese: a smoker or a grill. The smoker will give you the most smoke flavor and is the easiest, especially if you've already got something smoking. It takes about an hour to infuse a decent amount of smokiness into the dish, so be sure to plan ahead.

Tip: If you're already smoking something like brisket or a pork butt on the smoker, just swap this in while your meat is resting!

Side note: If you're interested, this is the smoker I bought two years ago and I absolutely love it. The only thing that kind of sucks is that I don't have outlets on my deck, and since the smoker part of it needs electricity, I have to run an extension cord through our doggie door. Still, I wouldn't trade it for another - it works great and makes smoking super easy!

There is a third option. Although it's not a true Smoked Macaroni and Cheese, it is a nifty cheat: If you don't have a smoker or a grill but still want to try smoked Mac and Cheese, use already-smoked cheeses! Smoked Gouda is widely available and would be wonderful paired with a smoked cheddar.

Expert Tips for Smoking Macaroni and Cheese Successfully

• Cook your pasta just to al dente
• Use mild-flavored wood chips, such as applewood, cherry or pecan
• Take it easy, go low and slow - it takes a bit of time to infuse the smoke flavor into the dish. Cooking it at too high a temperature could dry it out before it's ready. Keep the temperature at a steady 225F.
• Use a large cast iron pan or disposable aluminum pan. This way there's no chance you'll discolor any of your nice cookware
• Grate the cheese yourself. Pre-shredded cheese has cellulose added to prevent it from clumping. But this also blocks moisture which is exactly what you don't want when you're putting something on the smoker
• Use high-quality cheese. The cheese is the star here, so the better the cheese, the better the smoked mac and cheese!

Best Toppings for Smoked Macaroni and Cheese

You should definitely add some kind of a topping to help insulate the pasta and keep it from drying out. Any of these choices are great:

• Buttered Panko breadcrumbs: Mix melted butter with panko breadcrumbs at a 4:1 ratio (so about ¼ cup melted butter for every 1 cup of breadcrumbs). Sprinkle this on the top before putting it in the smoker. I usually do 2 cups of breadcrumbs and mix in ½ cup of butter because I like a lot of topping. Cut that in half if you'd like less. Or add even more, you crazy kid.
• Crispy Crumbled Bacon: This should be cooked separately and sprinkled the top on just before serving.
• Buttered Bacon Breadcrumbs: Why not combine two favorites? Use the same ratios as the breadcrumbs above except you'll add finely crumbled bacon to the mix. Yes, it's as delicious as it sounds!
• More shredded cheese! This one is a no-brainer plus who doesn't love more cheese? Sprinkle on just enough to cover everything in a thin layer.
• If you want something really creative and different, try finely crushed potato chips or butter crackers.

Delicious Add-Ins for Smoked Mac and Cheese

• Cooked and crumbled bacon
• Chopped or minced jalapeños
• Cooked and chopped or shredded chicken
• Chopped or diced ham
• Frozen peas
• Sauteed onion and garlic
• Cooked lobster, crab, scallops and/or shrimp
• Barbecue sauce
• Pulled pork
• Chopped or diced chorizo (Spanish chorizo works best)

Frequently Asked Questions

What type of smoker should I use for mac and cheese?

You can use a pellet smoker, electric smoker, or offset smoker. Pellet smokers like Traeger or Camp Chef make it easy to maintain a consistent temperature around 225°F - ideal for infusing subtle smoke flavor.

Which cheeses are best for smoked mac and cheese?

Cheeses that melt well and complement smoke are best: sharp cheddar, creamy Gouda, Parmesan, and cream cheese. You can also try smoked cheddar or smoked Gruyère for a deeper flavor.

Can I make smoked mac and cheese without a smoker?

Yes. Use smoked cheeses like smoked Gouda or smoked cheddar to replicate the flavor. Bake the mac and cheese in the oven for a creamy, cheesy dish with smoky undertones.

What kind of wood chips should I use?

Stick with mild-flavored woods like applewood, cherry, or pecan. These pair best with the delicate nature of dairy and won't overpower the cheese.

Is smoked mac and cheese a Southern dish?

While mac and cheese is beloved nationwide, smoked versions are popular at BBQs across the Southern United States, especially in places where outdoor smoking and grilling are part of the culinary tradition.

Make-Ahead and Freezing Tips

Make-ahead Instructions:

You can easily make it ahead of time. Make the entire dish, cover and refrigerate, then gently reheat it in the oven at 300F for 30 minutes or until it's hot and bubbling. If you have time to let it come to room temperature first, it will reheat more evenly and also much faster.

Freezing Instructions

Yes, it can be tightly covered and frozen for up to 3 months. It can be frozen in one entire pan (disposable aluminum pans are perfect for this) or in individual portions. If you go for individual servings, freeze them in small, freezer-safe containers, then you can pop it out of the containers and put them in a large freezer bag. Just be sure to label the bag (speaking from experience, lol)!

Best of all, you can bake it straight from the freezer! Bake it in a preheated 350°F oven for 45 minutes or until it's hot and bubbling.

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Smoked Mac and Cheese comes together pretty quickly, so if you're planning a full smoked meal, these dishes pair well and finish around the same time.

Start with a smoky appetizer like creamy smoked cheese spread or a cheesy smoked queso, then follow up with easy mains like like smoky wings on the grill or smoky grilled hot dogs. Everything comes off the grill hot, smoky, and ready to serve!

Continue to Content

Smoked Mac and Cheese

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Creamy, cheesy, and loaded with flavor, Smoked Mac and Cheese is an easy side dish that everyone goes crazy for! Add a lot of smoked flavor or just a little, but don't miss this amazing recipe.

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Ingredients

• 1 lb elbow macaroni noodles or small seashell pasta
• ½ cup butter
• ¼ cup flour
• 1 tablespoon mustard powder
• 2 cups whole milk
• 1 cup half & half
• 8 oz cream cheese, softened and cut into 10-12 pieces
• 3 cups grated cheddar
• 1 cup grated gouda
• 1 cup shredded parmesan

Toppings

• Choose one of these (see the post for more suggestions):
• 1 cup Panko breadcrumbs mixed with ¼ cup melted butter
• 1 cup Panko breadcrumbs mixed with ¼ cup melted butter + ½ cup cooked and finely crumbled bacon
• 1-2 cups shredded cheese

Instructions

1. Cook the pasta to al dente according to the package directions.
2. Meanwhile, make the cheese sauce: You can make the sauce in a saucepan (easiest but one more dish to clean) or right in a large cast iron skillet that can go straight from stove to smoker.
3. Melt the butter then whisk in the flour until it's smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.
4. Toss the pasta and sauce together until all of the elbow macaroni noodles are coated. If you're using any mix-ins, add them now (see the post for suggestions). Pour the mixture into the pan you're using to go on the smoker.
5. Prepare your chosen topping and sprinkle it evenly over the top of the mac and cheese mixture.

For the smoker: Place the pan into the smoker and keep it at a steady 225°F temperature for an hour. You can leave it up to 2 hours if you prefer a stronger smoke flavor.

For the grill: Add a few pieces of smoking wood to the charcoal. Keep the temperature as close to 225°F as you can and cook over indirect heat for an hour. If you have trouble keeping the temperature that low, check it often to be sure the mac and cheese isn't drying out.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 787Total Fat: 56gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 159mgSodium: 950mgCarbohydrates: 43gFiber: 2gSugar: 7gProtein: 29g

This data was provided and calculated by Nutritionix. It was calculated using the panko breadcrumb topping mixed with ¼ cup butter.

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Kristy Bernardo

Kristy Bernardo is a chef, recipe developer, and five-time cookbook author. A former personal chef and cooking instructor, she loves creating easy, delicious recipes to share!

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