Table of Contents
Smoked mac and cheese upgrades classic comfort food with deep smoky flavors from low-and-slow smoking, perfect alongside BBQ meats. This guide shares key ingredients like sharp cheddar, smoked Gouda, and cream cheese, a foolproof recipe with step-by-step instructions for creamy sauce and 1.5-2 hour smoke, pro tips to avoid grainy texture or dryness, plus variations like lobster or buffalo and ideal pairings for sides or mains.
Question | Answer |
|---|---|
What makes smoked mac and cheese special? | Low-and-slow smoking adds rich wood-fired taste that pairs perfectly with BBQ meats like ribs or brisket. |
What are the best cheeses for the recipe? | Sharp cheddar provides bold base, smoked Gouda adds creaminess, cream cheese ensures velvety texture, and Parmesan gives nutty kick. |
How do you smoke it without mistakes? | Preheat smoker to 225-250F with hickory or apple wood, smoke uncovered 1.5-2 hours while stirring occasionally to prevent dry edges. |
Can you make it ahead of time? | Assemble the dish, refrigerate overnight, then smoke the next day or reheat in a 325F oven with a splash of milk. |
What are popular variations? | Try buffalo with blue cheese, lobster for luxury, spicy southwestern with jalapenos, or bacon bourbon for extra depth. |
Smoked mac and cheese elevates classic comfort food with rich smoky flavors.
Smoked mac and cheese turns everyday comfort food into a BBQ star.
Low and slow smoking adds deep wood fired taste that blends with creamy cheese.
Sharp cheddar gouda and parmesan shine with subtle smokiness.
- Boosts flavor profile pairs perfect with bold BBQ meats
- Serves as main dish side or party dip
- Stays velvety no dry edges thanks to roux based sauce
- Customizes easy add bacon jalapenos or lobster
BBQ fans love it next to ribs brisket or pulled pork.
Key ingredients create the creamiest sauce and perfect melt.
Best smoked mac and cheese recipe starts with cheese blend for smooth melt.
Fresh grate avoids anti caking agents.
- Sharp cheddar bold tangy base 2 3 cups
- Gouda or smoked gouda creamy sweet 1 2 cups
- Parmesan nutty salty kick half 1 cup
- Cream cheese velvety texture 4 oz
Pasta holds sauce in nooks.
- Elbow macaroni classic choice
- Cavatappi shells trap more sauce
- Cook al dente 1 2 min less
Liquids build rich base.
- Whole milk heavy cream 2 3 cups
- Chicken veg broth depth half 1 cup
- Dijon mustard boosts cheesiness 1 2 tsp
Wood chips add smoke.
- Hickory strong BBQ
- Apple cherry mild sweet
Toppings crunch it up.
- Crispy bacon savory
- Panko breadcrumbs golden top
- Jalapenos spice optional
Check best cheeses for mac and cheese for more picks.
Follow this step-by-step recipe for foolproof results.
This best smoked mac and cheese recipe takes 20 min prep 2-3 hrs smoke serves 8-10.
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk or 2 cups milk +1 cup heavy cream
- 1 cup chicken broth
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 8 oz sharp cheddar shredded
- 8 oz smoked Gouda shredded
- 4 oz cream cheese cubed
- 1/2 cup grated Parmesan
- 1/2 cup crispy bacon crumbled optional
- 1/2 cup panko breadcrumbs for topping
- Salt pepper to taste
- Hickory or apple wood chips
Step 1 Prep Pasta
Cook macaroni al dente in salted water 1-2 min less than package.
Drain set aside.
Step 2 Make Cheese Sauce
Melt butter in large pot medium heat.
Whisk in flour cook 1-2 min golden roux.
Slowly whisk milk broth no lumps.
Simmer thicken 5 min.
Stir mustard garlic powder smoked paprika salt pepper.
Low heat add cheddar Gouda cream cheese Parmesan melt smooth.
Step 3 Combine
Fold pasta into sauce add bacon.
Transfer greased aluminum pan or cast iron.
Step 4 Smoke
Preheat smoker 225-250F hickory apple wood.
Smoke uncovered 1.5-2 hrs stir occasional.
Last 30 min add panko butter mix for crisp top.
Step 5 Serve
Rest 10 min garnish bacon green onions hot sauce.
Serve warm.
Pro tips ensure smoky perfection without common mistakes.
Avoid Grainy Sauce
Melt cheese low slow.
Add gradually to warm sauce not boiling.
Use fresh grated cheese.
Smoking Techniques
Use indirect heat away from flames.
Stir every 30 min no dry crust.
- Hickory strong BBQ flavor
- Apple cherry sweet mild smoke
Make Ahead Reheat
Assemble refrigerate overnight smoke next day.
Reheat 325F oven 20-30 min add milk splash.
Common Mistakes
Mistake | Solution |
|---|---|
Grainy sauce | Low heat fresh cheese |
Overcooked pasta | Al dente boil |
Too smoky | Mild wood 1.5 hrs |
Dry dish | Extra milk cover foil |
Sauce separates | Roux cream cheese |
Check best baked mac and cheese for oven tips.
Try variations and pairings for every occasion.
Variations Spice Up Best Smoked Mac and Cheese Recipe
- Buffalo mac mix buffalo sauce blue cheese
- Lobster mac add cooked lobster meat luxury twist check best lobster mac and cheese recipe
- Spicy southwestern jalapenos corn pepper jack cheese
- Bacon bourbon deglaze bacon fat with bourbon depth
Pairings as Main Dish
- Green salad arugula balsamic cuts richness
- Garlic bread cornbread comfort feast
Pairings as Side Dish
- BBQ brisket pulled pork ribs
- Grilled veggies asparagus zucchini smoked corn
- Chicken shrimp skewers
Party Toppings Bar
Topping | Flavor |
|---|---|
Crumbled bacon | Savory crunch |
Diced jalapenos | Spicy kick |
Sauteed mushrooms | Earthy |
Hot sauce sriracha | Heat |