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.
Keywords: smoked mac and cheese, smoked macaroni and cheese, bbq side dish, bbq comfort food
Mike Adams says
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 🤔
★★★★
Caitlin says
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! 🙂
Randy says
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
Thanks for the feedback, Randy! So happy you love it! 🙂
Ashley Snow says
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.
★★★★★
Caitlin says
Wow, THANK YOU Ashley!!! So happy you love it, thanks for the great review! 🙂
Ken says
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.
★★★★★
Caitlin says
Wow, this sounds amazing!!
Kimberly says
Does this freeze well?
★★★★★
Caitlin says
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! 🙂
Joanna says
Can I do this on a gas grill with a smoker box
Caitlin says
Hi Joanna! Yes you can, just make sure you keep your temperature low enough. Hope you enjoy!
Lauren says
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.
Caitlin says
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!
Heather says
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?
Caitlin says
Hi Heather! This will serve about 7-10 people depending on how hungry they are 🙂 I hope you enjoy it!
Brian says
Made it today as a side dish to a smoked chicken. Added finely chopped jalapeño and bacon. It became the main course!
★★★★★
Caitlin says
It has a tendency to do that! Glad you enjoyed it!
Mary W says
I made this and sprinkled Pablo on top Yum
Karyn says
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.
Caitlin says
I hope you enjoyed your rendition, Karyn! Thanks for sharing!
Brian says
Can this prepped ahead of time, like the night before and smoked the next day?
Caitlin says
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!
Paula says
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.
PW Tucker says
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!
★★★★★
Caitlin says
Thank you so much for the review! So happy your family loved it! 🙂
Vicki Blevins says
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!!`
.
★★★★★
Caitlin says
Thank you so much for the review! Love the idea of using liquid smoke!
Shannon says
So you can prep ahead and it would be fine
Caitlin says
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!
Erick says
Could this be reheated in a crock pot?
Caitlin says
Yes it can! Just add a little extra milk to prevent it from drying out!