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best Smoked Mac and Cheese recipe casserol
Lucy

Smoked Mac and Cheese

  Take your classic mac and cheese to the next level with this smoked mac and cheese recipe! Rich, creamy, and infused with smoky flavors, it’s perfect for backyard barbecues, holiday gatherings, or when you’re craving gourmet comfort food. Pair it with barbecue meats or enjoy it as a main dish—it’s always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 1 large skillet of smoked mac and cheese
Ingredients Method Notes

Ingredients
  

For the Macaroni:
  • 1 lb elbow macaroni or cavatappi, shells, or penne
  • 1 tsp salt for pasta water
For the Cheese Sauce:
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk or heavy cream for extra creaminess
  • 2 cups sharp cheddar cheese shredded
  • 1 cup smoked gouda shredded
  • ½ cup Parmesan cheese shredded
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste
For Smoking and Topping:
  • ½ cup breadcrumbs optional for topping
  • 2 tbsp unsalted butter melted, for breadcrumbs
  • ½ cup shredded Parmesan for topping
  • Wood chips or pellets hickory, applewood, or pecan

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil. Cook the macaroni until just al dente. Drain and set aside.
Make the Cheese Sauce:
  1. In a large pot, melt the butter over medium heat.
  2. Whisk in the flour to create a roux. Cook for 1–2 minutes, stirring constantly, until golden and smooth.
  3. Gradually pour in the milk, whisking to prevent lumps. Simmer until thickened, about 5–7 minutes.
  4. Reduce heat to low and stir in the cheddar, smoked gouda, and Parmesan until melted and creamy.
  5. Season with smoked paprika, garlic powder, salt, and pepper.
Combine Pasta and Sauce:
  1. Mix the cooked macaroni into the cheese sauce until fully coated. Transfer to a cast-iron skillet or disposable aluminum pan.
Prepare for Smoking:
  1. Preheat your smoker to 225°F using your chosen wood chips or pellets.
  2. If using breadcrumbs, mix them with melted butter and sprinkle evenly over the mac and cheese. Top with additional Parmesan cheese.
Smoke the Mac and Cheese:
  1. Place the pan on the smoker grate and smoke uncovered for 1 hour.
  2. After 1 hour, check the dish. If the top hasn’t browned, smoke for an additional 30 minutes or until the topping is golden and the edges are bubbling.
Serve:
  1. Remove the smoked mac and cheese from the smoker and let it rest for 5 minutes. Garnish with fresh parsley or chives if desired, and serve warm.

Notes

  • For a meatier twist, mix in crispy bacon, shredded brisket, or pulled pork before smoking.
  • Experiment with cheese blends like Gruyère, mozzarella, or pepper jack for unique flavors.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat with a splash of milk or cream to restore creaminess.