Smoked Mac and Cheese
Easy 2 hours 8-10 servings Smoker / Pellet Grill / Charcoal

Smoked Mac and Cheese

Smoking mac and cheese transforms a comfort food classic into something extraordinary. The smoke infuses the cheese sauce, the top gets a golden crust, and every spoonful has depth that oven-baked versions can't touch. This is the side dish that overshadows the brisket.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Recently reviewedThis recipe was last reviewed on April 10, 2026.

Ingredients

  • 1 lb elbow macaroni (cooked al dente)
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 8 oz sharp cheddar, shredded
  • 8 oz Gouda (smoked Gouda is amazing here), shredded
  • 4 oz cream cheese
  • 1 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs mixed with 2 tbsp melted butter
  • Chopped chives for garnish

Step by Step

1

Make the cheese sauce

Melt butter in a large pot, whisk in flour, and cook for 1 minute. Slowly add milk while whisking. Cook until thickened (5-7 min). Remove from heat and stir in cheddar, Gouda, cream cheese, mustard powder, garlic powder, and paprika until smooth.

2

Combine with pasta

Fold the cooked macaroni into the cheese sauce. The sauce should be slightly looser than you want the final product — it will thicken in the smoker. Season with salt and pepper.

3

Transfer to a cast iron or foil pan

Pour into a large cast iron skillet or disposable aluminum pan. The wider and shallower the pan, the more surface area for smoke and crust. Top with the buttered panko mixture.

4

Smoke at 225-250°F for 90 minutes

Place the pan on your smoker. Use mild wood — apple, cherry, or pecan. Avoid hickory or mesquite — they'll overpower the cheese. Smoke uncovered for 90 minutes until the top is golden and the edges are bubbling.

5

Rest and serve

Remove from smoker and let rest for 10 minutes. The sauce will set up slightly. Garnish with chopped chives. Serve in the pan for rustic presentation.

Pro Tips

  • Smoked Gouda doubles down on the smoke flavor and is worth seeking out.
  • Cook your pasta 1 minute short of al dente — it continues cooking in the smoker.
  • For extra crust, broil the top for 2 minutes in your oven after smoking.
  • This freezes well. Portion into containers and reheat in the oven at 350°F.

Recommended Gear for This Recipe

Disposable Aluminum Pans $12

Perfect size for smoker mac and cheese

Check Price

Western Cherry Smoking Chunks $10

Mild sweet smoke perfect for sides

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Common Questions

Frequently Asked Questions

How long does Smoked Mac and Cheese take to cook?
Total time is about 2 hours including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a smoker / pellet grill / charcoal. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
8-10 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Smoked Gouda doubles down on the smoke flavor and is worth seeking out.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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