Smoked Mac and Cheese Recipe: How to Make Easily

Prepare Time	Cook Time	Total Time
30 minutes	90 minutes	2 hours

Traditional mac and cheese is usually baked in the oven, and while that’s delicious, have you ever though about making smoked mac and cheese? It’s a thought that’s been on my mind for a while. Over the years, I’ve experimented with different cheeses, milks, and toppings to finally come up with this ultimate ooey-gooey smoked mac and cheese recipe. It’s not only comfortable and easy to make, but also incredibly delicious - creamy with a rich smoky flavor that makes it perfect! It’s become one of my favorite side dishes whenever I fire up the smoker in my backyard, and I can guarantee it will be a crowd-pleaser at your next barbecue gathering!

Ingredients:

1 lb elbow macaroni
1/2 stick unsalted butter
1/4 cup all-purpose flour
3 cups half and half
2 cups shredded sharp cheddar
1 cup smoked gouda cheese
1 cup mozzarella cheese
1 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
4 strips bacon, crumbled
1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup diced pickled jalapeños

Equipment:

Your smoker
Smoker fan controller
Mixing bowl
Big pot
Cast iron pan
Whisk spoon
Colander
Apple or pecan wood chips

What Are Advantages of Smoking Over Baking?

Baking mac and cheese is fine, but if you’ve spent time cooking in a smoker, you know the rich, smoky flavor that simply can’t be achieved in an oven. It gently infuses every bite of creamy macaroni and cheese with that woody, slightly sweet aroma you get from BBQ. What’s more, this smoked macaroni and cheese side dish can be cooked in the smoker alongside your brisket or pork butt, ensuring it’s served hot and fresh at your next barbecue party. Whenever I bring this dish to the table, it sparks lively conversations, and I bet it will do the same for you.

How to Make Smoked Mac and Cheese?

Without further ado, let’s get straight to the cooking process. The following guide will walk you through how to smoke mac and cheese step-by-step.

Step 1: Prepare your smoker. Fire up your smoker and preheat it to 225°F (107°C), using a milder smoking wood such as apple or pecan. It should take 20-30 minutes to get to that temperature. Then, attach the INKKBIRD ISC-027BW smoker fan control kit to the connect on the bottom of your smoker, and clip the included oven thermometer onto the grill. This setup intelligently adjusts the fan speed to maintain a steady temperature inside the smoker, which is crucial for this recipe.

Step 2: Cook the noodles. Bring a large pot of water to a boil. Once it's bubbling, add your macaroni and cook it according to package directions, but cook until slightly firmer than al dente, as it will continue to cook in the smoker. Drain the set aside.

Step 3: Make the cheese sauce. Place half a stick of butter in a pan over medium heat. Once it melts, mix in the flour and stir for about one minute to make a roux. Then, gradually pour in the half and half while stirring continuously to avoid lumps. When the mixture is smooth, add in all the cheeses and seasonings, and continue stirring until everything is well combined.

Step 4: Combine mac and cheese. Add the drained pasta to the cheese sauce pan and stir, ensuring each piece is well-coated in the creamy goodness. In a separate bowl, mix together the panko breadcrumbs, melted butter, crumbled bacon, and diced pickled jalapeños, then sprinkle this mixture over the mac and cheese for that extra crunch texture.

Step 5: Smoke mac and cheese. Place the mac and cheese pan on the smoker, cover the lid, and let it smoke for 1-1.5 hours. It’s done when the top is nicely browned, but the longer it sits in the smoker, the more intense the flavor will be. Serve it immediately while hot.

How Long to Smoke Mac and Cheese?

Typically, mac and cheese takes about 1-1.5 hours to cook through in a smoker at 225°F (104°C). The longer you smoke it, the stronger the smoky flavor will be. However, it’s best not to exceed 3 hours, as this can make the pasta too soggy. When fully cooked, you should see the sauce bubbling around the edges, the top will be nicely browned, and it should be piping hot from the inside out.

Pro Tips for the Best Smoked Mac and Cheese?

Keep your smoker low. 225°F (104°C) is the best temperature I’ve tested for smoked mac and cheese, which prevents the noodles from overcooking while still allowing them to soak up enough smoky flavor. That’s why having a smoker fan control kit to maintain the temperature steady is so important.

Use cast iron pan. Cast iron skillets can be placed directly into the smoker without having to transfer to another container.

Shred your own cheese. Seriously, if you use pre-shredded cheese, which contains cellulose powder that will make the sauce grainy.

Cook the pasta to al dente. If you cook the pasta soft beforehand, it will become even more mushy during the smoking process, so make sure to cook it a little firmer than usual.

Use a mild wood. For this smoked mac and cheese recipe, I recommend using lighter woods like apple, pecan, and cherry. These options will enhance the flavors without overpowering the dish.