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This Smoked Mac and Cheese is loaded with cheese and incredibly creamy, but with a signature smoked flavor that makes it absolutely irresistible.
I don’t often claim a recipe to be the best, unless I’m so over the moon about it that it truly warrants it. My nephew is a mac and cheese connoisseur and he has given it his seal of approval, so that’s double the proof I need. This mac and cheese is the creamiest, dreamiest mac and cheese we’ve ever made.
When we got our smoker, we started trying everything we could think of in there. When we ran out of meats to smoke, we started looking to side dishes, and of course mac and cheese is a no-brainer. The smoky aroma and taste is so decadent.
» You might like this Elevated Mac & Cheese with Spinach and Bacon.
Ingredients You Need
- Shell pasta – We like to use dried small shell pasta in this recipe because it holds a lot of sauce and allows the smoke to really penetrate the dish. You can use the more typical elbow macaroni, if you want.
- Butter – I always use salted butter in savory dishes to add an extra boost of flavor.
- Flour – All purpose flour is what we use.
- Milk or half and half – This will give the sauce a nice creamy texture and a bit of added fat. Use whole milk or half and half for a creamier outcome.
- Evaporated milk – In order to add a bit more creaminess without adding a lot of extra fat, we also add evaporated milk to the mix. I like to think of this as the secret ingredient.
- Mustard powder – You need something to balance the richness in this dish and we find that mustard powder or a little bit of prepared mustard does the trick.
- Salt & pepper – This is what really brings the flavor out in this dish, so be sure to add the salt and pepper. You might also taste the dish once it’s done cooking and add more to suit your taste.
- Cheeses – I prefer to use a blend of Gouda, monterey jack, and gruyere cheese for this dish, because these are all super melty and super flavorful cheeses. You can use cheddar or another melty cheese if you must, but
- Bacon – Bacon is optional, but it adds another bit of texture and even more smokiness to the dish.
Equipment Needed
- Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I also have a Traeger grill. You can use whatever smoker you have – they all work the same.
- Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have. We recommend using apple, cherry, or pecan pellets.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like the Thermopen.
Helpful Tips
- Select a mild wood such as apple, cherry, or pecan to complement the creamy and rich flavors of the mac and cheese without overpowering them. These woods impart a subtle smokiness that enhances the dish without being too intense.
- When smoking mac and cheese, consider using a disposable aluminum pan to contain the dish.
- For an extra layer of texture and flavor, consider adding a breadcrumb topping to the mac and cheese before or during the smoking process. The breadcrumbs will absorb the smoky flavors and become beautifully toasted, adding a delightful crunch to the creamy mac and cheese.
The Best Smoked Mac and Cheese
Ingredients
- 1 16 ounce (482 g) box of small shell pasta
- 3 tablespoons (42 g) butter
- 3 tablespoons (23 g) flour
- 1 cup (237 ml) milk or half and half
- 1 1/2 cup (355 ml) evaporated milk
- 1 teaspoon (2 g) dry mustard powder
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 8 ounces (227 g) gouda grated
- 8 ounces (227 g) monterey jack grated
- 6 ounces (170 g) gruyere grated
- 8 slices bacon cooked and crumbled
Instructions
- Cook pasta to al dente, according to the package instructions. Drain and set aside.
- Cook the bacon, then chop or crumble into bite-sized pieces and set aside.
- Preheat your smoker on the smoke setting.
- Add butter to a large pot over medium heat. Allow it to melt, but not sizzle. Add the flour and whisk together. Cook for 2 minutes.
- Add the milk, evaporated milk, dry mustard powder, salt, and black pepper and whisk together. Stir while the mixture starts to thicken, 1-2 minutes.
- Mix the three grated cheeses together in a bowl. Add 3/4 of the cheese mixture to the pot, stirring constantly until melted. Reserve the rest of the cheese (about 1 cup).
- Once the cheese is melted and fully combined, add the pasta and stir well to incorporate.
- Pour half the macaroni mixture into a smoker safe baking dish or disposable tin baking dish. Layer the remaining cheese evenly over the top then add the rest of the macaroni.
- When the smoker is ready, place the mac and cheese on the grill. Smoke for 1 hour on the smoke setting.
- Remove from the smoker and top with bacon. Serve immediately.
Equipment Needed
- Pellet Smoker Grill
Notes
- Select a mild wood such as apple, cherry, or pecan to complement the creamy and rich flavors of the mac and cheese without overpowering them. These woods impart a subtle smokiness that enhances the dish without being too intense.
- When smoking mac and cheese, consider using a disposable aluminum pan to contain the dish.
Nutrition
How to Make a Breadcrumb Topping
If you like a breadcrumb topping on your mac and cheese, you’ll just have to mix up some breadcrumbs with butter and seasoning. It’s very simple. Just melt the butter, mix it into the breadcrumbs, sprinkle on some seasoned salt or even yummy bacon salt. Then sprinkle this mixture on top of the mac and cheese before you put it in the smoker.
Additions & Suggested Upgrades
There are so many ways you can make this mac and cheese unique. Some additions you can add are below, just to give you a few ideas. While my favorite will always be traditional mac and cheese, there are some really great ways to mix it up and upgrade it.
- Add green chilis or chopped jalapenos
- Use different types of cheese, like aged gouda, smoked cheddar or mozzarella, or swiss.
- Add sautéed onions and garlic
- Top it with pulled pork or smoked brisket.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
