Smoked mac and cheese turns a creamy stovetop classic into a bubbling skillet with a gentle wood smoke flavor, a sharp cheddar and gouda sauce, and a crisp panko crust.
You make the cheese sauce in a cast iron skillet, fold in cooked elbow macaroni, top it with buttery breadcrumbs, and let the smoker do the rest. Plan on about 95 minutes from start to finish for eight servings.
Table of Contents
Why This Smoked Mac and Cheese Recipe Works
A butter and flour roux thickens the half and half into a stable sauce that does not break when it bakes slowly in the smoker.
Sharp cheddar gives tang while gouda adds a nutty, creamy melt. Cream cheese keeps the sauce silky even after an hour in the heat.
Cooking the pasta only to al dente matters because the macaroni keeps absorbing sauce in the smoker, and it finishes tender instead of mushy.
Ingredients for Smoked Mac and Cheese
- 1 pound dry elbow macaroni
- 2 teaspoons kosher salt, for the pasta water
- 1/2 cup unsalted butter
- 4 tablespoons all purpose flour
- 1 tablespoon mustard powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups half and half
- 4 ounces cream cheese
- 2 cups freshly shredded cheddar cheese
- 1 1/2 cups shredded gouda cheese
- 1 cup panko breadcrumbs
- 1/4 cup unsalted butter, melted, for the topping
Elbow macaroni. The small curved tubes trap sauce inside and hold their shape through the long smoke.
Cheddar and gouda. Cheddar gives sharp flavor, while gouda melts smoothly and takes on the wood smoke well.
Cream cheese. A small block stabilizes the sauce and keeps it creamy after baking.
Mustard powder. It adds a subtle tang that sharpens the cheese flavor without tasting like mustard.
Panko breadcrumbs. Tossed in melted butter, panko turns into a golden, crunchy topping.
How to Make Smoked Mac and Cheese
1. Cook the pasta Boil the macaroni in salted water until al dente, following the package time, then drain and set aside.
2. Heat the smoker Heat a smoker or grill to 225 degrees F and add wood chips or a smoker box for a light smoke.
3. Make the roux Melt the butter in a 12 inch cast iron skillet over medium heat, whisk in the flour, and cook 1 minute.
4. Season the roux Whisk in the mustard powder, pepper, and garlic powder.
5. Add the half and half Pour in the half and half slowly while whisking constantly so the sauce stays smooth.
6. Melt in the cream cheese Bring the sauce to a simmer and stir in the cream cheese until it melts completely.
7. Stir in the cheeses Add the cheddar and gouda and stir until smooth, then remove the skillet from the heat and fold in the macaroni.
8. Add the topping Stir the panko into the melted butter and sprinkle it evenly over the pasta.
9. Smoke Place the skillet in the smoker for about 1 hour, until the sauce bubbles at the edges and the topping turns golden.
How to Serve Smoked Mac and Cheese
Serve the macaroni straight from the skillet while the sauce is still bubbling. It suits a barbecue plate, so pair it with BBQ pulled chicken sandwiches or oven baked BBQ chicken for a full cookout meal. Add a scoop of homemade baked beans and a stack of juicy cheeseburgers when you are feeding a crowd. A tangy slaw or pickles on the side cuts the richness.
How to Store and Reheat Smoked Mac and Cheese
Cool the macaroni within 2 hours, then refrigerate it in an airtight container for up to 3 days. Reheat portions in the microwave or in a covered skillet over low heat with a splash of milk until the center reaches 165 degrees F. Freezing is not recommended because the sauce can turn grainy once thawed. Refresh the crust under the broiler for 1 to 2 minutes after reheating.
Tips and Variations for Smoked Mac and Cheese
Undercook the pasta. Pull the macaroni 1 minute early so it softens fully in the smoker.
Shred your own cheese. Block cheese melts smoothly, while bagged shreds contain coatings that can leave the sauce grainy.
Control the smoke. Light woods like apple or cherry give a gentle flavor, while hickory can overpower the cheese.
Skip the smoker. Bake at 375 degrees F for 25 to 30 minutes and add a pinch of smoked paprika for a similar flavor.
Add heat. A pinch of cayenne or a few diced jalapenos adds a spicy edge.
Add crunch. Mix crumbled bacon into the panko for a salty, crunchy top.
Use cast iron. Cast iron holds heat evenly in the smoker and gives the sides a crisp edge.
Cool safely. Chill leftovers within 2 hours and follow the Purdue Extension guide to storing leftovers for reheating.
Frequently Asked Questions About Smoked Mac and Cheese
Can I make smoked mac and cheese without a smoker?
Yes. Bake the skillet at 375 degrees F for 25 to 30 minutes, then add a pinch of smoked paprika to the sauce for a hint of smoky flavor.
How long should smoked mac and cheese stay in the smoker?
Smoke it at 225 degrees F for about 1 hour, until the sauce bubbles at the edges and the topping is golden. Longer smoking can make the cheese taste bitter.
Which wood chips suit smoked mac and cheese?
Apple, cherry, and pecan give a mild flavor that complements the cheese. Hickory and mesquite are stronger, so use them sparingly.
Can I prepare it ahead of time?
Yes. Assemble the dish without the topping, refrigerate for up to a day, then add the panko and smoke it for 10 to 15 extra minutes.
Why is my cheese sauce grainy?
Pre shredded cheese, heat that is too high, or adding the cheese to a boiling sauce causes graininess. Shred a block, lower the heat, and stir until smooth.
Smoked Mac and Cheese with Cheddar and Gouda
Equipment
- 12 inch cast iron skillet
- smoker or grill
- Large pot
- Whisk
Ingredients
Main Ingredients
- 1 lb dry elbow macaroni
- 2 tsp kosher salt for the pasta water
- ½ cup unsalted butter
- 4 tbsp all purpose flour
- 1 tbsp mustard powder
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 2 cup half and half
- 4 oz cream cheese
- 2 cup freshly shredded cheddar cheese
- 1 ½ cup shredded gouda cheese
- 1 cup panko breadcrumbs
- ¼ cup unsalted butter melted, for the topping
Instructions
Cooking
- Boil the pasta. Cook the macaroni in salted water until al dente, drain, and set aside.
- Make the sauce. Melt 1/2 cup butter in the skillet, whisk in the flour and seasonings, then slowly whisk in the half and half.
- Melt the cheese. Simmer, melt in the cream cheese, then stir in the cheddar and gouda and fold in the pasta.
- Top. Toss the panko with 1/4 cup melted butter and cover the pasta.
- Smoke. Smoke at 225 degrees F for about 1 hour until bubbling and golden.
