The Best Smoked Mac and Cheese

5 from 36 votes

This Smoked Mac and Cheese is loaded with cheese and incredibly creamy, but with a signature smoked flavor that makes it absolutely irresistible.

Prep Time15

Cook Time15

Smoke TIme1

Total Time1 30

Course: Main Dish, Side Dish

Cuisine: American

Keyword: bacon, Cheese, Pasta

Servings: Servings

Calories: 742kcal

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.

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.