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!
**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!
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Why Make This Recipe?
- 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
- 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
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.
- Cook your 1 lb of macaroni according to the box instructions. Once done, drain and pour into a large heat-resistant bowl.
- 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!)
- 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
- 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.
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!)
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.
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!)
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! 🙂
PrintRecipe Card
Smoked Mac and Cheese
- 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
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
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
- 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.
- Cook your 1 lb of macaroni according to the box instructions. Once done, drain and pour into a large heat-resistant bowl.
- 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!)
- 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.
Mike says
It would be helpful if there was a printable version.
cutsandcrumbles says
Hey Mike, thanks for the recommendation! I use a recipe plugin for the non-BBQ recipes that allows you to print them but chose a different layout for these recipes! Maybe I should use it for these too so you can print them out! Great advice! I'll have to work on converting them!
cutsandcrumbles says
Hey Mike! This recipe is now printable for you! Let me know if you have any issues with it! 🙂 Thanks again for the recommendation!
Cindy says
What kind of wood chips did you use? It looks and sounds yummy! Can't wait to try it.
cutsandcrumbles says
Hey Cindy! We used apple and cherry because we were using it for our bacon explosion that was already on the smoker but really any type would work! (Hickory would also be a good choice if you’re looking for a recommendation!) Hope you enjoy it! 🙂
Kelsie says
We were super excited to try this recipe my husband has been all about using the smoker since we got it, I did everything down to the step (even made sure I got the same exact cheese), wasnt too bad before we put it in the smoker not too much of a creamy cheesy taste but after putting it in the smoker the cheese almost curdled and clumped up separating from the macaroni. Any tips as to why?
cutsandcrumbles says
Hey Kelsie!! I am so sorry to hear your mac and cheese didn't turn out!! 🙁 We've never had our cheese curdle and clump up, that's so strange. The only thing we can think of is that maybe the temperature got too hot? Did you guys cook over indirect heat? Smoked mac and cheese will be a little drier than standard stovetop or crockpot mac and cheese but it definitely shouldn't curdle up! Was everything blended well before you put it on the smoker? So odd that it would separate during the smoking process if it was blended before it went on!
Andy says
Are your cooking temperatures in Fahrenheit?
cutsandcrumbles says
Yes! Thank you for asking! I will edit the post to reflect that!
Josie says
I am an inexperienced baker, so I apologize if this is a dumb question. I would love to try this recipe to take to a family reunion. I am thinking I will cook it/smoke it the day of the reunion. The problem is, we will have to leave our house to drive to the location of the family reunion. Do you feel that after it was done cooking/smoking, I transfer it to a crock pot and it keep it on the "warm" setting for a couple of hours? Is it creamy enough that it would be ok that way, or would it dry out in the crock pot on the warm setting? Thank you so much!
cutsandcrumbles says
Hey Josie! Great question! I’ve never tried it but since the smoked mac n cheese tends to be a little drier than standard you may want to add a little more milk initially or to the crock pot to make sure it doesn’t get too dry! If you’re not going too far you could just wrap it in a towel and put in a cooler as well! Hope that helps! 🙂
Sara says
About how many people does this serve?
cutsandcrumbles says
Hi Sara! It depends how hungry the people are! 🙂 It makes an 8x8 pan so I’d say about 10-12 people! (Maybe less if you’ve got some hungry guests!)
Susan says
Made this recipe exactly as written and it was AMAZING!!!! This will be the only way we make Mac and cheese in this house now! We paired it with smoked brisket and Cole slaw. Thanks for the recipe!!
Caitlin says
Thank you so much for the great review, Susan! So glad you loved it! Pairing with some brisket and coleslaw sounds AMAZING! 🙂
Jeff says
Had a turkey breast in the smoker and decided to throw this in as well. Everyone liked it and I did as well ( I like Mac and I like cheese, just normally not together)
Caitlin says
Awesome, Jeff, so glad you liked it! This would definitely pair perfectly with smoked turkey!
Dawn says
I recently learned how to use our smoker and tried this recipe. It was a HUGE hit. I used apple chips. I will be making this again for the holiday weekend but will add some bacon. Thanks for the recipe! Just fantastic! I use the smoker all the time now. Love it!
Caitlin says
Fantastic!! So glad you love it, Dawn! It is perfect for Memorial Day, great idea! (Now I might need to make it this weekend too lol) Also bacon is always a good addition to anything! 🙂
rebecca wilford says
Can you make a day in advance?
Caitlin says
Hi Rebecca! Technically you could make this in advance and heat it up in an oven to serve but we would recommend making it fresh so it doesn’t dry out!
Ian says
Can I prepare the whole thing the day before I smoke it?
Caitlin says
Hi Ian! You can. I would cook the macaroni al dente and rinse it under cold water and also cool the sauce before mixing them together (to prevent the pasta from continuing to cook/overcook). You may also want to stir in a little extra milk before smoking to help combat dryness. Let us know how it turns out!
Tammy says
I cannot stand cream cheese...what can I substitute? I made it without and added a tiny bit more cheese...was still awesome. Also added bacon.
Caitlin says
Hi Tammy! You could try to swap out for a 1:1 mixture of pureed ricotta and yogurt, add more milk or heavy cream or even add in some Velveeta! Let us know how they are if you give it a try with a substitute! (And bacon is always an excellent addition!)
Jimmy says
I just prepared the mac n cheese for a 3:00 smoke 6 hours in advance. I made two mistakes. I mixed the cooked pasta and cream sauce immediately, and I also forgot to spray the pans.
Any suggestions to keep from drying out for 3:00 smoke? Also, will this lack of spray create a mess?
Caitlin says
Hey Jimmy! Not spraying the pans will probably be a bigger issue than mixing it still warm because it will probably stick to the pan. I’d transfer to a new, sprayed pan if you can. You could also try mixing in a little milk to add more moisture, or do our favorite “whoops” fix and drink about 6-8 beers so you won’t mind if it’s a little dried out and sticky!
William Glover says
I’ve been looking for a great smoked mac n’ cheese recipe and this is it!
My family loves it. Only thing I added was a crumbled bacon topping as the kicker.
Thanks for sharing what my family now calls “a keeper” in my rotation of sides to accompany
whatever meat I’m smoking at the time!
Caitlin says
Hi William! This is awesome to hear, thank you for the great review! So happy your family loves it as much as we do!
DisappointedSteve says
Having been a mac&cheese fanatic for many years I was excited to try it on my smoker once I received it.
At first glance, this recipe seemed a little off from my experiences. Significantly less liquid and significantly more cheese. Assuming the proportional differences were needed because it is a "smoked" recipe and not baked.
After mixing the sauce I was left with a consistency more along the lines of cement in it's liquid form. It could not even be stirred without holding the handle of the pan. Knowing this wasn't going to work i added another 1/3 (1 cup) of milk. Somewhat better but still thick I proceeded mixing the cheese sauce into the cooked noodles.
Two hours later (at 225) I was left with a pan of mac&cheese that I knew was destined for the garbage can.
Smoke flavor was nice but the consistency was terrible. Very dry and as a previous comment stated, the cheese sauce looked almost curdled.
I'm sure the author will take strong exception with this review. That's alright. As a very experienced tryer of internet recipes I have found a significant number of people providing the "best ever" recipe for this or that are just trash. Not even close to well documented successful recipes.
I don't expect all to believe this review completely. I suggest you compare this recipe to a number of others. Just as I noticed, I'm sure you too will notice the differences.
And to those who will say it's just my new smoker that must be defective. I was smoking a 5lb chicken at the same time. The chicken was done exactly in the amount of time it should have at 225. The smoker is working fine!
Caitlin says
Hi Steve, I'm so sorry you were disappointed in the mac and cheese! Unfortunately, we are not professional chefs, so we are limited by our available skills and experience but we are always willing to hear input that could help us improve our recipes, especially one of our go-to's like this one! 🙂
This recipe has been tried and true for us and many others and although it's admittedly not as creamy as a standard stovetop or slow cooker mac and cheese, we've never had it turn out inedible! I'm sorry that happened but would love to help you figure out why!
It sounds as if things went south when making the roux and before it even hit the smoker so I'd be curious to know your technique. It should definitely stir easily, albeit a little thicker after adding the cheese of course. What heat did you use for the roux? In our experience, you'll want to cook it low and slow (hence gentle) and add the milk slowly while consistently stirring to prevent the sauce from seizing up. If you used low heat and consistent stirring but still felt it was too thick I would have expected whisking in extra liquid to help! Did your roux seize up before or after adding the cheese? Also, did you use pre-shredded cheese or shred it fresh? Pre-shredded can definitely behave differently and result in an unwanted clumping effect. Another technique you could try would be to scald the milk before adding. We've never had to do this but it couldn't hurt!
We would love to hear your input on this advice and if you think it would have helped your situation! The last thing we want is for your hard work to end up in the trash after 2 hours of anticipation! (We feel you, we've been there too!) Would definitely love to help you make this dish successfully or hear recommendations on how to make it even better! 🙂 Thank you for taking the time to leave a comment, it's always helpful to get feedback so we can learn how to improve our recipes and techniques!