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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. Mike Adams says

      July 04, 2020 at 8:34 pm

      I've now made this recipe 4 times, each time trying something different for flavor. I've also smoked it, put it on the bbq and baked in the oven, so far all have come out awesome...I'm not an experienced individual at trying a lot of online recipes, but you can be really good at trying recipes from the internet but just not that talented at the actual cooking part, cause I see someone trashed the recipe a bit in the review column and I've had no issues....AT ALL 🤔

      ★★★★

      Reply
      • Caitlin says

        July 05, 2020 at 10:27 am

        Thanks for the positive comment and review, Mike!! So glad this has become a regular for you, would love to hear some of the best add-ins you’ve liked best! 🙂

        Reply
        • Randy says

          July 12, 2020 at 2:20 pm

          Love this recipe , especially while smoking various meats. I've minced bacon, jalapeno (cored) and sprinkle in some salt , pepper, onion powder and garlic or garlic powder. Hickory wood chips for the flavor.

        • Caitlin says

          July 12, 2020 at 2:45 pm

          Thanks for the feedback, Randy! So happy you love it! 🙂

      • Ashley Snow says

        July 16, 2020 at 8:00 pm

        We have made this delicious dish several times, and served it at a couple of family gatherings... it is A PHENOMENAL recipe!

        You can’t go wrong with this one.

        ★★★★★

        Reply
        • Caitlin says

          July 16, 2020 at 9:45 pm

          Wow, THANK YOU Ashley!!! So happy you love it, thanks for the great review! 🙂

    2. Ken says

      July 20, 2020 at 6:53 am

      Made it with 2 lbs of fresh dungeness crab, a pound of scallops and a pound of halibut. Mmmmm. Topped with Salt of the Gods and Frank's Red hot sauce.

      ★★★★★

      Reply
      • Caitlin says

        July 20, 2020 at 11:25 am

        Wow, this sounds amazing!!

        Reply
    3. Kimberly says

      September 07, 2020 at 4:58 pm

      Does this freeze well?

      ★★★★★

      Reply
      • Caitlin says

        September 07, 2020 at 5:30 pm

        Hi Kimberly! Yes! Allow it to fully cool then add to freezable containers in desired serving sizes. To reheat, thaw overnight in the fridge then add a little milk before covering with plastic wrap and microwaving for 1 minute at a time until warm. (Be sure to stir every minute!)

        You can also reheat on the grill on 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.

        Hope you love it! 🙂

        Reply
    4. Joanna says

      November 13, 2020 at 10:35 am

      Can I do this on a gas grill with a smoker box

      Reply
      • Caitlin says

        November 16, 2020 at 3:41 pm

        Hi Joanna! Yes you can, just make sure you keep your temperature low enough. Hope you enjoy!

        Reply
    5. Lauren says

      November 17, 2020 at 9:07 am

      I have made this several times and each time has been wonderful!! I was wondering how you would recommend reheating this? I am making several pans for a party and will have to reheat them.

      Reply
      • Caitlin says

        November 20, 2020 at 4:10 pm

        Glad you like it, Lauren!! You can reheat the mac and cheese by adding a little milk to it, covering it with foil, and reheating at 350 degrees for about 15-20 minutes. If you want, you can then add a little extra cheese and bake uncovered for another 5-10 minutes (until melted). Enjoy your party!

        Reply
    6. Heather says

      November 24, 2020 at 9:15 am

      Sounds delish!! I may have missed this in your description, so my apologies if I did.....How many people would you estimate one pan will feed as a side?

      Reply
      • Caitlin says

        November 24, 2020 at 8:26 pm

        Hi Heather! This will serve about 7-10 people depending on how hungry they are 🙂 I hope you enjoy it!

        Reply
    7. Brian says

      December 06, 2020 at 4:59 pm

      Made it today as a side dish to a smoked chicken. Added finely chopped jalapeño and bacon. It became the main course!

      ★★★★★

      Reply
      • Caitlin says

        December 06, 2020 at 5:30 pm

        It has a tendency to do that! Glad you enjoyed it!

        Reply
    8. Mary W says

      December 26, 2020 at 5:11 pm

      I made this and sprinkled Pablo on top Yum

      Reply
    9. Karyn says

      January 31, 2021 at 3:21 pm

      I must try this recipe. Dry mustard powder, chopped pimento, chives, rotel tomatoes would be good additions. Garlic Herb cheese spread substituted for some of the cream cheese would work great. I would even try hummus to lighten the sauce & reduce calories. Of course, not all of these together.

      Reply
      • Caitlin says

        February 20, 2021 at 10:37 am

        I hope you enjoyed your rendition, Karyn! Thanks for sharing!

        Reply
    10. Brian says

      February 19, 2021 at 5:42 pm

      Can this prepped ahead of time, like the night before and smoked the next day?

      Reply
      • Caitlin says

        February 20, 2021 at 10:36 am

        Hi Brian! Absolutely. I wouldn’t cook the pasta past al dente and I’d rinse it with cold water as soon as it is done. I’d also allow the cheese mixture to cool before mixing it with the pasta. Once you do those two things you can finish prepping it, put it in a foil pan and cover and refeigerate for up to 2 days before smoking. Those steps should help prevent it from getting mushy. Let us know how it turns out!

        Reply
    11. Paula says

      March 08, 2021 at 9:52 am

      My problem I cooked noodles past al dente and so I think it was a little dry. Will try again less noodles and not cook past al dente.

      Reply
    12. PW Tucker says

      March 14, 2021 at 10:10 pm

      Prepared this recipe today for my family. I added 1 cup of crumbled bacon into the printed recipe. I doubled the printed recipe for my family and made two 8X8 pans. I smoked them both at the same time in my Traeger Pro 780 @ 225 degrees for two hours using Traeger Hickory pellets. The texture of this dish was perfect! It was not dry and was not runny but it WAS extremely creamy and cheesy. We served 20 people and had plenty of left overs to send home with our family. The comment from everyone was that it was the BEST mac & cheese they had ever had!

      ★★★★★

      Reply
      • Caitlin says

        March 15, 2021 at 3:44 pm

        Thank you so much for the review! So happy your family loved it! 🙂

        Reply
    13. Vicki Blevins says

      April 06, 2021 at 4:18 pm

      Making this as I type. Best mac and cheese we have ever had. Only recipe my husband will eat now. Instead of putting it in the smoker I add a couple of drops of liquid smoke to the cheese mixture and bake at 350° for approximately 30 minutes covered and then uncover and bake until til brown on top. YUM!! THANKS for sharing this wonderful recipe!!`
      .

      ★★★★★

      Reply
      • Caitlin says

        April 06, 2021 at 4:49 pm

        Thank you so much for the review! Love the idea of using liquid smoke!

        Reply
    14. Shannon says

      May 29, 2021 at 7:19 pm

      So you can prep ahead and it would be fine

      Reply
      • Caitlin says

        June 01, 2021 at 10:16 am

        Hi Shannon, yes you can! I wouldn’t cook the pasta past al dente and I’d rinse it with cold water as soon as it is done. I’d also allow the cheese mixture to cool before mixing it with the pasta. Once you do those two things you can finish prepping it, put it in a foil pan and cover and refeigerate for up to 2 days before smoking. Those steps should help prevent it from getting mushy. Let us know how it turns out!

        Reply
    15. Erick says

      July 22, 2021 at 10:38 pm

      Could this be reheated in a crock pot?

      Reply
      • Caitlin says

        July 26, 2021 at 10:38 am

        Yes it can! Just add a little extra milk to prevent it from drying out!

        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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