Smoked Mac and Cheese
Smoked mac and cheese is the side dish that steals the show at every cookout. The smoker adds a layer of flavor that no oven can replicate, and the crispy breadcrumb top is addictive. This recipe produces a velvety, three-cheese mac that feeds a crowd.
Last Updated
Ingredients
- 1 lb elbow macaroni (cooked al dente and drained)
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk (cold)
- 8 oz sharp cheddar, shredded
- 4 oz Gruyère, shredded
- 4 oz cream cheese, cubed
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard powder
- Salt and black pepper
- 1 cup panko breadcrumbs mixed with 2 tablespoons melted butter
Step by Step
Make the cheese sauce
Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute. Slowly add cold milk while whisking continuously to prevent lumps. Cook until thickened (about 5 minutes). Remove from heat and stir in all three cheeses until melted and smooth.
Season and combine
Add smoked paprika, garlic powder, mustard powder, salt, and pepper to the cheese sauce. Fold in the cooked pasta until every piece is coated. Transfer to a disposable aluminum pan or cast iron skillet.
Top with breadcrumbs
Spread the buttered panko breadcrumbs evenly across the top. This creates the essential crispy crust that contrasts with the creamy interior.
Smoke at 225°F
Place the pan in the smoker at 225°F. Use a mild wood — apple or cherry are ideal. Smoke for 90 minutes uncovered. The top will develop a golden crust and the mac will absorb that smoky flavor throughout.
Rest before serving
Remove from the smoker and let it rest for 10-15 minutes. The sauce will thicken as it cools slightly, making it easier to serve. Top with extra shredded cheese if you're that kind of person (you should be).
Pro Tips
- Cook the pasta 2 minutes short of al dente — it finishes cooking in the smoker and won't turn mushy.
- Cold milk added to the roux prevents lumps. If you heat the milk first, you'll fight clumps the entire time.
- Gruyère is the secret weapon — it melts beautifully and adds a nutty depth that cheddar alone can't achieve.
- Make it a day ahead and reheat in the smoker for 30 minutes. The flavors meld and it's arguably even better.
Recommended Gear for This Recipe
Disposable Aluminum Pans $12
Perfect size for smoker mac and cheese
Western Cherry Smoking Chunks $10
Mild sweet smoke perfect for sides
Common Questions
Frequently Asked Questions
How long does Smoked Mac and Cheese take to cook?
What's the single most important tip?
Keep Reading
You might also like
Best Pellet Grills
If you want set-and-forget smoking with WiFi and a 10-year track record, get the Traeger Pro 575. If you want better build quality at a similar price, get the Recteq RT-700. If you
Read
Recteq Bullseye RT-380X
Recteq's compact kettle-style pellet grill. Hits 750°F for genuine searing — the rare pellet grill that can actually grill.
Read
Yoder Smokers YS640S
Competition-grade pellet smoker built like a tank. 10-gauge steel, made in the USA, and the only pellet grill that earns respect from stick burner purists.
Read
Pellet Grill vs. Gas Grill
Pellet grill vs gas grill, settled: flavor, speed, running cost, versatility, and the honest answer to which one belongs on your patio first.
Read