Creamy mac and cheese with a smoky twist
Smoked Mac and Cheese
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
8
8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Ultra-creamy mac and cheese cooked on the smoker for a subtle wood-fired flavor and a crispy golden top. The ultimate BBQ side dish that steals the show.
Cuisine: American
Category: Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
80 min total time|8 servings|Easy difficulty
Ultra-creamy mac and cheese cooked on the smoker for a subtle wood-fired flavor and a crispy golden top. The ultimate BBQ side dish that steals the show.
AmericanVegetarian
Sarah Chen
(Updated )
Taking mac and cheese from the oven to the smoker adds an irresistible smoky undertone that pairs perfectly with any BBQ main. The edges get extra crispy while the center stays lusciously creamy.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 lb elbow macaroni, cooked al dente
- 3 cups shredded sharp cheddar
- 1 cup shredded Gouda
- 2 cups whole milk
- 3 tbsp butter
- 1/4 cup panko breadcrumbs
Instructions
- 1
Cook pasta 2 minutes short of al dente and drain. Melt butter in a pot, stir in 3 tbsp flour, then whisk in milk until thick.
- 2
Remove from heat and stir in cheddar and Gouda until melted. Fold in pasta.
- 3
Transfer to a cast-iron skillet or aluminum pan. Top with panko breadcrumbs.
- 4
Place on the smoker at 225°F with hickory or apple wood for 45-60 minutes until bubbly and golden.
- 5
Let rest 10 minutes before serving to allow the sauce to thicken slightly.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
GoudaGruyere or fontina
Both melt smoothly with a nutty flavor
Panko breadcrumbsCrushed Ritz crackers
Adds a buttery crunch topping
Tips & Storage
Pro Tips
Use a disposable aluminum pan for easier cleanup on the smoker.
Go easy on the smoke—too much wood can make the cheese taste bitter.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven with a splash of milk, covered, for 20 minutes.
Nutrition Facts
Per serving (55mg) · 8 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates22g
Fat38g
Fiber640mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cheese blend is best?
- Sharp cheddar for flavor, Gouda for creaminess. Gruyere or fontina also work.
- Can I make this in a regular oven?
- Yes, bake at 375°F for 25 minutes—you just wont get the smoky flavor.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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