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    Home → Recipes → Sides

    Published: Jun 18, 2018 · Modified: May 24, 2022 by The BBQ Brothers · This post may contain affiliate links · 87 Comments

    Smoked Mac and Cheese

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    This thick and creamy smoked mac and cheese is the epitome of comfort food and will be an instant classic at your next BBQ or party! It is totally customizable, can be made in advance, and is a guaranteed crowd pleaser!

    Smoked Mac and cheese in foil pan overhead shot

    **For all meat prep, grill set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin! 

    Jump to:
    • Why Make This Recipe?
    • Ingredient Notes
    • Step by Step Photos
    • FAQs and Expert Tips
    • Related Recipes
    • Recipe Card

    Why Make This Recipe?

    close up view of Smoked Mac and cheese in foil pan on smoker

    • This smoked mac and cheese is delicious plain but also totally customizable! You can mix it up with any of your favorite cheeses or add-ins, such as smoked gouda, jalapeños, bacon, garlic, veggies, herbs, hot sauce, or even top it with breadcrumbs or crushed Cheez-Its.(Thanks for that recommendation, Mark!)
    • Who doesn't love a hearty scoop of melty mac and cheese at a cook out? But this rendition is smoked, and we all know smoking makes everything taste better. (For example, smoked deviled eggs, smoked queso, smoked corn on the cob....)
    • This dish is perfect for a crowd and is always a hit! You can set up a spread of toppings and host a simple and delicious mac and cheese bar party.
    • If you're strapped for time or just want to plan ahead, you can make this smoked mac and cheese in advance and then simply smoke it once you're ready to serve.
    • Since all of the ingredients are already cooked, this recipe makes for a simple side to throw on the grill while you're smoking something else. You don't have to be exact on times or temperatures and you can easily adjust the time for how smoky you want it to taste.
    • This smoked mac and cheese is so good that you can even make it the main event by topping it with some scallops, pulled pork or smoked brisket!

    Ingredient Notes

    smoked Mac n Cheese Ingredients on cutting board overhead shot

    • You will need 1 lb (16 oz) of elbow macaroni, cooked according to the instructions on the box. (You can also use shells, corkscrew or even penne if you prefer!)
    • To make the roux, you will need ¼ C each of flour and salted butter, 3 cups of milk (we used 2%) and 8 oz of cream cheese (we recommend full fat Philadelphia cream cheese.)
    • It is best to use a mixture of cheeses for better depth of flavor. We recommend using one that is sharp and one that is a bit softer and creamier. Most of the time we use 12 oz of Colby Jack and 12 oz of sharp cheddar. We hand grate the cheeses because pre-shredded cheese has a bunch of weird additives and freshly grated cheese will create a creamier mac. (Plus, it's usually cheaper to grate it yourself!)
    • You will also need some fresh black pepper to taste and cooking spray.
    • Feel free to add in any other ingredients you'd like, such as jalapeños, breadcrumbs, bacon, hot sauce, garlic, herbs, broccoli...whatever! Go crazy with it!

    Step by Step Photos

    collage of step by step photos for smoked Mac and cheese

    To start, we want to make a roux, which is a fancy French way of saying we're going to combine some flour and butter and cook them gently. We do this to act as a thickening agent for our cheese sauce.

    1. Over low heat, add ¼ C butter to a medium saucepan and melt, then whisk in your ¼ C flour and cook for about 2 minutes until it starts to get bubbly and turns a bit brown. Next, whisk in your 3 C milk and bring to a boil. Cook for 5 minutes until it starts to thicken. After it has thickened, add in small chunks of the 8 oz of cream cheese and stir until smooth.
    2. Cook your 1 lb of macaroni according to the box instructions. Once done, drain and pour into a large heat-resistant bowl.
    3. To the bowl of macaroni, add your 24 oz of grated cheese and the cream sauce. Mix until the cheese is melted and evenly distributed. Spray a disposable aluminum tray with cooking spray, spoon in your mixture and spread evenly. (You can also use a cast iron pan if you prefer but cheap aluminum trays are fantastic for easy clean up!)
    4. Throw it on the smoker over indirect heat at 225 F for about 2 hours until its crisped on top but still nice and gooey on the inside. Do not allow the smoker to go above 225 degrees, or your mac and cheese will dry out!

    FAQs and Expert Tips

    Smoked Mac and cheese topped with hot sauce and jalapeños
    • Shopping:  You can use your preferred brand of macaroni and salted butter. We recommend using 2% milk, full fat Philadelphia brand cream cheese, and blocks of cheese for hand shredding rather than pre-shredded cheese.
    • Substitutions: Feel free to use any type of pasta you prefer such as shells, corkscrews, or even penne. You can also use any type of cheese you'd like, but we recommend choosing one sharp flavor and one creamy flavor. You can even add additional smokiness by using smoked gouda or applewood smoked cheddar.
    • Prep: Make sure you are patient while making your roux. You want to cook it low and slow to prevent any clumping or burning of the flour. If you'd like to prep your smoked mac and cheese in advance, complete steps 1-3 then cover and refrigerate for up to 1 day. Set the dish out to reach room temperature, then smoke as directed.
    • Smoking: You want to smoke your mac and cheese over indirect heat and make sure your temperature doesn't go any higher than 225 degrees F. Higher temperatures will cause the macaroni to dry out.
    • Storage: Leftovers can be stored in a sealed container in the refrigerator for up to 5 days.
    • Freezing: You can also freeze any leftover mac and cheese for up to 3 months. You can either freeze it as a full pan or as individual portions.
    • Reheating:
      • If fresh: We always like to add a little milk prior to reheating. You can then cover with plastic wrap and microwave 1 minute at a time or cover with foil and place into the oven or onto a grill at 350 F for 15-20 minutes.
      • If frozen: Frozen leftover macaroni and cheese will reheat more evenly if you allow it to reach room temperature first, but if you're in a hurry, you can reheat in the oven or on a grill at 350 F for 45 minutes, or until hot and bubbling.
    smoked Mac and cheese on Weber Grill
    Can I freeze this smoked mac and cheese?

    Yes! Allow the mac and cheese to fully cool then you can freeze the entire pan or divide it into individual portions. If you want to reheat directly from frozen, you can cover with foil and bake for 45 minutes at 350 degrees F. (However, leftovers will reheat more evenly if you allow the macaroni and cheese to reach room temperature first.)

    Another option is to thaw the mac and cheese in the refrigerator overnight and reheat on the grill or in the oven. Just add a little milk to the thawed macaroni, cover with foil and bake for 15-20 mins at 350 degrees F.

    If you're in a hurry, you can also spoon a serving into a microwavable container, add a little milk, cover with plastic wrap and microwave for 1 minute at a time until warm. (Be sure to stir every minute!) 

    Can I prep this in advance?

    Yes! A few tips if you plan to prep this smoked mac and cheese in advance is to make sure your macaroni is not cooked past al dente and rinse it with cold water as soon as it is finished cooking. Also, allow the cheese mixture to cool before mixing it with the macaroni. These steps will help prevent your macaroni and cheese from becoming too mushy.

    Once you have your mac and cheese prepped, simply cover and refrigerate for up to 1 day. When you're ready, set the pan out to reach room temperature, then smoke as directed in the recipe.

    What's the best flavor of wood to use for smoked mac and cheese?

    We used apple and cherry because we were using it for our bacon explosion that was already on the smoker but really any type of mild wood would work for this smoked mac and cheese! (Hickory or pecan would also be good choices!)

    close up view of smoked Mac and cheese on fork

    Related Recipes

    • Bacon Explosion
    • Smoked Queso Dip
    • Smoked Spatchcock Chicken
    • Thanksgiving Bacon Explosion
    • Pizza Bacon Explosion (Pizza Fatty)
    • Smoked Corn on the Cob
    • Smoked Salsa

    So let us know what you think….did this recipe smoke the competition or go up in flames? Leave a comment below! 🙂

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    Recipe Card

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    Smoked Mac and cheese

    Smoked Mac and Cheese

    ★★★★★ 4.7 from 18 reviews
    • Author: The BBQ Brothers
    • Prep Time: 10 minutes
    • Cook Time: 2 to 3 hours
    • Total Time: 3 hours
    • Yield: About 10 servings 1x
    • Category: Side dish
    • Method: Smoked
    • Cuisine: American
    Print Recipe
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    Description

    This thick and creamy smoked mac and cheese is the epitome of comfort food and will be an instant classic at your next BBQ or party! It is totally customizable, can be made in advance, and is a guaranteed crowd pleaser! 


    Ingredients

    Scale

    1lb (16 oz) of elbow macaroni

    ¼ cup flour

    ¼ cup salted butter

    3 cups milk (we used 2%)

    8 oz cream cheese

    24 oz of hand shredded cheese (We recommend using a mix: One that is sharp and one that is a bit softer and creamier. We usually use 12 oz colby jack and 12 oz of sharp cheddar.)

    Freshly ground pepper to taste

    Cooking spray

    Feel free to add in any other ingredients you'd like, such as jalapeños, bread crumbs, bacon, hot sauce, garlic, herbs, etc. Go crazy!

    Wood Used: We used apple and cherry but any mild flavor would work well

    Grill Temperature: No higher than 225 degrees

    Smoke Time: 2-3 hours, depending on how smoky you want it to taste


    Instructions

    1. To start, we want to make a roux, which is a fancy French way of saying we're going to combine some flour and butter and cook them gently. We do this to act as a thickening agent for our cheese sauce.Over low heat, add ¼ C butter to a medium saucepan and melt, then whisk in your ¼ C flour and cook for about 2 minutes until it starts to get bubbly and turns a bit brown. Next, whisk in your 3 C milk and bring to a boil. Cook for 5 minutes until it starts to thicken. After it has thickened, add in small chunks of the 8 oz of cream cheese and stir until smooth. 
    2. Cook your 1 lb of macaroni according to the box instructions. Once done, drain and pour into a large heat-resistant bowl. 
    3. To the bowl of macaroni, add your 24 oz of grated cheese and the cream sauce. Mix until the cheese is melted and evenly distributed. Spray a disposable aluminum tray with cooking spray, spoon in your mixture and spread evenly. (You can also use a cast iron pan if you prefer but cheap aluminum trays are fantastic for easy clean up!)
    4. Throw it on the smoker over indirect heat at 225 F for about 2 hours until its crisped on top but still nice and gooey on the inside. Do not allow the smoker to go above 225 degrees, or your mac and cheese will dry out! 

    Notes

    • Shopping:  You can use your preferred brand of macaroni and salted butter. We recommend using 2% milk, full fat Philadelphia brand cream cheese, and blocks of cheese for hand shredding rather than pre-shredded cheese. 
    • Substitutions: Feel free to use any type of pasta you prefer such as shells, corkscrews, or even penne. You can also use any type of cheese you'd like, but we recommend choosing one sharp flavor and one creamy flavor. You can even add additional smokiness by using smoked gouda or applewood smoked cheddar. 
    • Prep: Make sure you are patient while making your roux. You want to cook it low and slow to prevent any clumping or burning of the flour. If you'd like to prep your smoked mac and cheese in advance, complete steps 1-3 then cover and refrigerate for up to 1 day. Set the dish out to reach room temperature, then smoke as directed. 
    • Smoking: You want to smoke your mac and cheese over indirect heat and make sure your temperature doesn't go any higher than 225 degrees F. Higher temperatures will cause the macaroni to dry out. 
    • Storage: Leftovers can be stored in a sealed container in the refrigerator for up to 5 days. 
    • Freezing: You can also freeze any leftover mac and cheese for up to 3 months. You can either freeze it as a full pan or as individual portions. 
    • Reheating: If fresh: We always like to add a little milk prior to reheating. You can then cover with plastic wrap and microwave 1 minute at a time or cover with foil and place into the oven or onto a grill at 350 F for 15-20 minutes. If frozen: Frozen leftover macaroni and cheese will reheat more evenly if you allow it to reach room temperature first, but if you're in a hurry, you can reheat in the oven or on a grill at 350 F for 45 minutes, or until hot and bubbling. 

    Keywords: smoked mac and cheese, smoked macaroni and cheese, bbq side dish, bbq comfort food

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

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    Reader Interactions

    Comments

    1. Mark says

      August 11, 2021 at 5:50 pm

      A new family favorite on the first try. We put some crushed cheez its on the top for a little extra crunch. We have already made extras so that we can freeze and use for future meals.

      ★★★★★

      Reply
      • Caitlin says

        August 11, 2021 at 6:18 pm

        Genius idea! So glad you love it!

        Reply
    2. Chuck Miller says

      September 13, 2021 at 3:16 pm

      This is a great recipe. My daughter loves broccoli in her Mac n cheese so I added it at the end. Delicious made it three times now

      ★★★★★

      Reply
      • Caitlin says

        September 13, 2021 at 4:46 pm

        Thanks so much, Chuck! Adding broccoli is a great idea, glad you enjoy it!

        Reply
    3. Mitch says

      November 17, 2021 at 8:40 pm

      Cheese sauce was super thick. Maybe I boiled the cream sauce too long?

      Reply
      • Caitlin says

        November 21, 2021 at 3:04 pm

        Hey Mitch! If it's a little too thick you can always whisk in some extra milk!

        Reply
    4. Daniel Haven says

      November 22, 2021 at 6:16 pm

      How long & what temp would you do this in the oven? I got it all prepped and ready to go and then my smoker died... so hoping to bake it now

      Reply
      • Caitlin says

        November 22, 2021 at 8:45 pm

        Sorry if this is too late but the same time and temp in the oven should be fine!

        Reply
    5. Gary Rowray says

      November 22, 2021 at 8:04 pm

      Curious if I add bread crumbs do I add that on for the whole 2 hour cook?

      Reply
      • Caitlin says

        November 22, 2021 at 8:52 pm

        We’d recommend adding it in just for the last half hour. You’ll probably want to stir it up first so the breadcrumbs stick better!

        Reply
    6. Patrick says

      November 27, 2021 at 10:49 am

      Easy recipe and the smoker gave it a good flavor. Mine was little “dry” after I cooked it but I added some more milk and gave it a good stir. That helped a lot! Thank you.

      ★★★★

      Reply
      • Caitlin says

        November 27, 2021 at 11:31 am

        Glad you liked it, Patrick! Thanks for the review!

        Reply
    7. Jerry says

      June 08, 2022 at 12:54 pm

      What is your thoughts on using gruyere cheese as one of the cheeses?

      Reply
      • Caitlin says

        June 08, 2022 at 3:32 pm

        I think that’d be amazing!! I’d mix it with cheddar for a nice blend!

        Reply
    8. Muchellet says

      July 09, 2022 at 2:43 pm

      Do you cover with foil while smoking the Mac and cheese?

      Reply
      • Caitlin says

        July 09, 2022 at 6:21 pm

        We don’t because we want the smoke flavor to soak in as much as possible!

        Reply
    9. Dave says

      July 10, 2022 at 8:18 pm

      Wife said it was the best Mac and cheese she's ever had. Two changes: Added smoked gouda 7 oz and put a pork panko and butter mix on top while reheating.

      Thanks for the recipe.

      Reply
      • Caitlin says

        July 10, 2022 at 8:34 pm

        That sounds amazing! So glad you guys enjoyed it. Thanks for sharing!

        Reply
    10. Tom Y. says

      July 17, 2022 at 3:22 pm

      This was so good! Made it to complement lobster, steamer clams, potato salad and corn on the cob. It was a huge hit. Everyone loved it. It will be my go to from now on:)

      ★★★★★

      Reply
      • Caitlin says

        July 17, 2022 at 8:44 pm

        Hi Tom! So glad you love it, thank you so much for the great review! 😊

        Reply
    11. Andy G says

      August 09, 2022 at 2:10 pm

      This is my family’s new favorite thing on are smoker!! Only changes we made was adding minced jalapeños bacon and added some garlic cheddar cheese from the deli. AMAZING!!

      ★★★★★

      Reply
      • Caitlin says

        August 09, 2022 at 7:16 pm

        Thank you so much for the comment and excellent rating! Garlic cheddar cheese added in sounds amazinggg! So glad your family loves the recipe!

        Reply
    12. Aunt Sue says

      September 03, 2022 at 12:10 pm

      Amazing! I served with smoked meatloaf and it was perfect. Even my hubby - who is not a mac n' cheese fan - commented after the first bite. This is really an amazing recipe. Thank you!

      ★★★★★

      Reply
      • Caitlin says

        September 03, 2022 at 12:36 pm

        Smoked meatloaf sounds amazing! So glad you enjoyed the mac n cheese! 🙂

        Reply
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    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

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