Mac and cheese is a beloved comfort food, but have you ever considered adding a smoky twist to this classic dish? A smoked mac and cheese recipe elevates the traditional creamy and cheesy goodness with rich, smoky flavors that will leave your taste buds craving more. Perfect for backyard barbecues, family gatherings, or even a weeknight dinner, this smoked version takes mac and cheese to a whole new level. In this article, we’ll walk you through how to create this delicious dish step-by-step, ensuring it’s both flavorful and easy to make.

Why Smoked Mac and Cheese Recipe?

Smoking mac and cheese infuses the dish with a deep, savory flavor that you simply can’t achieve with an oven or stovetop method. The smoke adds complexity to the creamy sauce, turning an ordinary dish into something extraordinary. Whether you’re using a pellet grill, charcoal smoker, or even a gas grill with a smoker box, the results will have everyone asking for the recipe.

Smoking mac and cheese also pairs perfectly with other barbecue classics like ribs, brisket, or pulled pork, making it an excellent side dish for outdoor events or cookouts.

Ingredients

To make the perfect smoked mac and cheese recipe, you’ll need the following ingredients:

For the Macaroni:

• 2 cups elbow macaroni (or any pasta shape you prefer)

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded gouda cheese (for a smokier flavor)
• 1/2 cup Parmesan cheese (for added sharpness)
• 1 teaspoon Dijon mustard (optional, for a slight tang)
• Salt and pepper to taste

For the Topping:

• 1 cup panko breadcrumbs
• 1/2 cup shredded cheddar cheese
• 1 tablespoon melted butter

Additional Flavor Boosters:

• 1/2 teaspoon smoked paprika (enhances the smoky flavor)
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Chopped chives or parsley (for garnish)

Instructions

1. Preheat the Smoker

Before you start preparing the mac and cheese, preheat your smoker to 225°F (107°C). You can use any type of wood chips or pellets for smoking, but hickory, applewood, or cherrywood all work well with mac and cheese, adding a subtle sweetness to the smoky flavor.

If you’re using a charcoal grill with a smoker box, light the coals and prepare the wood chips according to your smoker’s instructions.

2. Cook the Macaroni

In a large pot of salted boiling water, cook the macaroni according to the package instructions until it’s just al dente. You want the pasta to be slightly firm since it will continue cooking in the smoker. Drain the pasta and set it aside.

3. Make the Cheese Sauce

While the pasta is cooking, you can prepare the creamy cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for about 2-3 minutes, stirring constantly, until it becomes a light golden color.

Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook the mixture, stirring frequently, until it thickens slightly—about 5-7 minutes.

Once the sauce has thickened, reduce the heat to low and slowly add the shredded cheddar, gouda, and Parmesan cheeses, stirring until fully melted and smooth. If you like a little extra depth of flavor, mix in the Dijon mustard at this stage. Season with salt, pepper, smoked paprika, and cayenne pepper to taste.

4. Combine the Pasta and Cheese Sauce

Now that your sauce is ready, pour the cooked macaroni into the cheese sauce and stir well to coat all the pasta. Make sure every piece of macaroni is generously covered in that rich, creamy sauce. At this point, you can taste and adjust the seasoning if needed.

5. Prepare the Topping

For the perfect smoked mac and cheese recipe, a crunchy topping is essential. In a small bowl, mix together the panko breadcrumbs, shredded cheddar cheese, and melted butter. This will give your mac and cheese a golden, crispy top that contrasts beautifully with the creamy filling.

6. Assemble the Mac and Cheese

Transfer the cheesy macaroni into a cast-iron skillet or an aluminum pan (a disposable pan works great for smoking and easy cleanup). Evenly spread the panko-cheddar topping over the mac and cheese.

7. Smoke the Mac and Cheese

Place the skillet or pan on your smoker’s grill grates and close the lid. Let the mac and cheese smoke for about 1 hour at 225°F (107°C). You’re looking for a light smoke infusion, so avoid opening the smoker frequently to maintain consistent temperature and smoke levels.

After about 1 hour, check the topping. It should be golden and crispy, and the cheese should be bubbly. If you want the top to be extra crispy, you can place the skillet under the broiler for 1-2 minutes (optional, if you have access to an oven).

8. Serve

Remove the smoked mac and cheese from the smoker and let it rest for about 5 minutes before serving. Garnish with chopped chives or parsley for a touch of color and freshness. The combination of smoky, creamy, and crunchy elements in this dish is nothing short of mouthwatering.

Variations on Smoked Mac and Cheese

One of the best parts about a smoked mac and cheese recipe is its versatility. Here are some fun variations you can try:

• Add Bacon: Crispy bacon bits add a salty, savory punch that pairs wonderfully with the smoked cheese.
• Mix in Jalapeños: For a spicy kick, chop some jalapeños and mix them into the mac and cheese before smoking.
• Pulled Pork Mac and Cheese: For a BBQ-style twist, add shredded pulled pork on top or mix it into the mac and cheese.
• Use Different Cheeses: Try experimenting with other cheeses like smoked gouda, pepper jack, or even blue cheese to give the dish different flavor profiles.

Why This Recipe Works

The key to making this smoked mac and cheese recipe a standout is the combination of different cheeses and the gentle infusion of smoke. The sharp cheddar provides a classic mac and cheese flavor, while the gouda adds a rich, smokier depth. The Parmesan adds a touch of sharpness, rounding out the creamy sauce with layers of flavor.

Smoking at a low temperature of 225°F ensures that the smoke penetrates the dish without drying it out, while the topping creates a delightful crunch. The contrast of textures between the creamy macaroni and the crispy breadcrumb topping is simply irresistible.

This smoked mac and cheese recipe is the perfect way to elevate a classic comfort food. The addition of smoke gives the dish an amazing depth of flavor, while the combination of cheeses ensures it stays rich and creamy. Whether you’re making it for a summer BBQ, holiday feast, or just a cozy night in, smoked mac and cheese is sure to become a favorite.

Give this recipe a try, and you’ll find that the smoky, cheesy goodness is something you’ll come back to time and time again. Enjoy!