Creamy, cheesy and packed with a smoky BBQ flavor, this Smoked Macaroni and Cheese is the ultimate comfort food! Loaded with a cheese sauce, crispy bacon and buttery breadcrumb topping, it's smoked to a bubbly perfection great for any gathering.
I wanted to bring together a family-favorite recipe with my love for grilling and smoking. After a little perfecting, we created this smoky, cheesy Mac and Cheese topped with a crunch that the whole family can't get enough of!
It's an easy side dish to prep ahead and toss on the smoker, freeing up valuable kitchen space and time while you prepare the rest of the meal for guests.
If you like this side dish, you're going to love these other smoked side dishes: Smoked Cream Cheese, Smoked Salsa, and Smoked Cornbread with Jalapeños!
Reader Review: "We LOVED this Smoked Mac and Cheese! We're going to be making this one often." - P. Casey
Why You'll Love this Recipe
- Under 30 Minutes of Prep - Quickly prep this side dish and then let the smoker do the rest of the work!
- Ultimate Comfort Food - This is a comfort food loved by everyone! It's a side dish we never worry about having leftovers of and feeds lots of people.
- Budget Friendly - There's nothing expensive in this dish. Noodles, cheese, butter and flour can get the job done! Skip the bacon to make it even more affordable.
Ingredients
- Macaroni Noodles: The macaroni shape is perfect for making every bite cheesy and creamy.
- Cheese: We used a Sharp Cheddar, Gouda and Monterey Jack cheese for a perfect combo of smoky bold flavors. Cheddar brings a sharp bite, gouda adds a buttery flavor and Monterey Jack melts nice and smooth.
- BBQ Rub: We like to use a BBQ rub with a smoky, brown sugar flavor.
- Mustard Powder: Gives a subtle tanginess.
- Salted Butter: Used for making the roux and the buttery breadcrumb topping.
- Flour: Used for making the golden roux and it helps keep the cheese smooth and creamy.
- Heavy Cream: Makes the cheese sauce velvety and extra creamy.
- Panko: A light crispy topping for a crunchy texture.
- Bacon: A salty topping with a savory crunch that pairs great with smoky flavors.
Tim's Tip: Use freshly grated cheese from a block. Block cheese will give a creamier, smoother texture for your smoked dish.
How to Make A Smoked Mac and Cheese
1. Prep Work: Preheat smoker to 250°F and prep for noodles. Add water and 2 tablespoon of salt to a medium pot. Bring water to a boil and cook the macaroni noodles until al dente.
2. Make a Roux: In a 12 inch cast iron skillet, melt 6 tablespoon of butter. Slowly whisk in flour and cook until it's golden brown. Then, whisk in BBQ rub and mustard powder. Slowly add in the heavy cream and stir until it's thickened.
3. Add Cheese: On a medium-low heat, add in all the cheese to the skillet and stir until it's completely melted. It helps to do this 1 cup of cheese at a time.
4. Add Pasta: Once all the cheese has melted, turn off the heat and stir in cooked noodles.
5. Bread Topping: In a small bowl, mix together breadcrumbs, bacon and remaining 2 tablespoon of melted butter. Sprinkle the mixture evenly over the Macaroni and Cheese in the cast iron skillet.
6. Smoke the Mac and Cheese: Place the Mac and Cheese on the smoker with the lid closed for 1 hour or until bubbling.
Made this recipe? Let me know!
Expert Tips
- Don't overcook the noodles - The macaroni will continue to cook on the smoker. Cooking to al dente will ensure you don't overcook them to a mushy texture.
- Place a disposable pan under the skillet - Keep an eye on the Mac and Cheese to make sure it's not bubbling over while smoking. Having a disposable pan underneath the skillet can save you a mess in your smoker!
- Add cheese slowly - When melting the cheese on the stovetop, slowly add in the cheese. This will allow it to melt evenly and keep it from getting grainy.
Substitutions and Variations
- BBQ Rub - don't be afraid to experiment with different flavors of BBQ rubs. We love the Maple Chipotle by Pitboss but there's a ton of varieties out there!
- Cheeses - This combo of cheddar, gouda and Monterey Jack is a tasty one, but don't hesitate to switch it up. Don't use cheese with high moisture or acidity because they won't melt well. Cheeses to avoid are ones like cotija, ricotta, feta and parmesan cheese.
- Noodles - Using a macaroni shape keeps it traditional but you can substitute other shapes! Stick with noodles that have ridges and texture to grab hold of the cheese. Penne, rigatoni, rotini and small shell pastas work great for this!
Storage
It is best enjoyed fresh off the smoker when the top is golden and the cheese is perfectly melted. However, leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, place the mac and cheese in a 350°F oven for 15-20 minutes until warmed through. You can also reheat individual portions in the air fryer to help bring back some of the crispy texture from the baked topping.
FAQs
Yes! You can assemble the mac and cheese, but hold off on the topping until you're ready to smoke the dish. Putting the breadcrumbs on too early can make them too soggy.
You can but it's not suggested. Freezing it will change the texture of the cheese and it will likely become grainy.
Add in cream cheese to the melted cheese mixture or another ¼ cup of heavy cream.
What to Serve with Smoked Mac and Cheese
This dish will go with practically any main course meal! If you want to keep it in the comfort food category, try one of these meaty meals:
More Smoked Recipes
Made this recipe? Let me know!
Recipe
Smoked Mac and Cheese
Equipment
- 1 Smoker or Pellet Grill
- 1 12 Inch Cast Iron Skillet
Ingredients
- 16 oz Macaroni Noodles
- 2 Cups Sharp Cheddar Cheese shredded
- 2 Cups Gouda Cheese shredded
- 2 Cups Monterey Jack Cheese shredded
- 1 tablespoon BBQ Rub
- 1½ teaspoon Mustard Powder
- 1 Stick Salted Butter divided
- 4 tablespoon All-Purpose Flour
- 3 Cups Heavy Cream
- 1 Cup Panko Bread Crumbs
- 4 Strips Bacon (optional topping) cooked and chopped
Instructions
- Prep Work: Preheat smoker to 250°F and prep for noodles. Add water and 2 tablespoon of salt to a medium pot. Bring water to a boil and cook the macaroni noodles until al dente and strain noodles.
- Make a Roux: In a large 12 inch cast iron skillet, melt 6 tablespoon of butter. Slowly whisk in flour and cook until it's golden brown. Then, whisk in BBQ rub and mustard powder. Slowly add in the heavy cream and stir until it's thickened.
- Add Cheese: On a medium-low heat, add in all the cheese to the skillet and stir until it's completely melted. It helps to do this 1 cup of cheese at a time.
- Add Pasta: Once all the cheese has melted, turn off the heat and stir in cooked noodles.
- Bread Topping: In a small bowl, mix together breadcrumbs, bacon and remaining 2 tablespoon of melted butter. Sprinkle the mixture evenly over the Macaroni and Cheese in the cast iron skillet.
- Smoke the Mac and Cheese: Place the Mac and Cheese on the smoker with the lid closed for 1 hour or until bubbling.
Notes
Expert Tips
- Don't overcook the noodles - The macaroni will continue to cook on the smoker. Cooking to al dente will ensure you don't overcook them to a mushy texture.
- Place a disposable pan under the skillet - Keep an eye on the Mac and Cheese to make sure it's not bubbling over while smoking. Having a disposable pan underneath the skillet can save you a mess in your smoker!
- Add cheese slowly - When melting the cheese on the stovetop, slowly add in the cheese. This will allow it to melt evenly and keep it from getting grainy.
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