Smoked Macaroni and Cheese
There’s something deeply comforting about the first inhale of a smoked macaroni and cheese coming out of the smoker: the warm, savory aroma of melted cheeses, butter, and a whisper of apple or hickory smoke. The top bubbles and browns to a golden, slightly crisp crust while the interior stays luxuriously creamy — a rich, cheesy silk threaded through tender elbow pasta. This is the kind of dish that hugs you from the inside, the kind that invites second helpings and sparks conversation at the table.
Make this when you want to impress at a backyard cookout, bring something soulful to a potluck, or elevate a cozy weeknight dinner. It’s equally at home as a centerpiece for game-day feasting or a decadent side for a holiday spread. If you prefer a classic oven-baked version for rainy afternoons, take a look at this excellent oven recipe for inspiration: baked mac and cheese inspiration.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes (smoker) or 25–30 minutes (oven)
- Total Time: 1 hour 5 minutes (smoker) or 45–50 minutes (oven)
- Servings: 8
- Difficulty Level: Intermediate — basic stovetop roux and smoking/baking technique required
Nutrition Highlights
Estimated nutrition per serving (1 of 8 servings). Values are approximate and were calculated from standard food composition data (USDA FoodData Central) and cross-checked with dietary guidance from CDC and Mayo Clinic.
- Calories: ~640 kcal
- Protein: ~25 g
- Carbohydrates: ~51 g
- Dietary Fiber: ~1.8 g
- Sugars: ~4.6 g
- Fat: ~36 g
- Saturated Fat: ~20–22 g (high)
- Sodium: ~660 mg
- Cholesterol: ~145 mg (estimate)
Notes: These estimates use the given ingredient quantities (1 lb pasta, whole milk, heavy cream, and three cheeses). Sodium is moderate-to-high primarily because of cheese and added salt; the CDC recommends limiting sodium intake to less than 2,300 mg/day for most adults. If you need a lower-sodium version, reduce added salt, use lower-sodium cheeses, or lower the total cheese amount — see variations below for healthier swaps.
Why You’ll Love It
- Irresistible flavor and aroma: The smoky background note deepens the classic three-cheese profile and turns ordinary mac and cheese into something restaurant-worthy.
- Crowd-pleasing comfort: It hits nostalgic, homey notes that make it ideal for family dinners, potlucks, and game days.
- Versatile and seasonal: Serve it as a hearty side in winter or a show-stealing mains in summer backyard gatherings; it scales well for groups.
- Texture perfection: Creamy interior with a bronzed, slightly crisp top — the contrast keeps every bite interesting.
How to Make Smoked Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard powder
- 1/2 cup breadcrumbs (optional; for topping)
- Apple or hickory wood chips (for smoking)
Optional ingredients and substitutions
- For lighter texture: use 2% milk instead of whole and reduce heavy cream to 1/2 cup (texture will be slightly less rich).
- For a milder smoke: use apple wood chips; for a bolder smoke: hickory.
- Gluten-free: substitute gluten-free all-purpose flour and gluten-free breadcrumbs.
- Lower sodium: use low-sodium cheeses and reduce added salt to 1/2 tsp.
Equipment
- Smoker (preheated to 225°F) or oven (350°F)
- Large pot for pasta
- Saucepan for sauce
- Cast iron skillet or 9×13 baking dish
- Whisk and spatula
Step-by-step instructions
- Preheat: If smoking, preheat smoker to 225°F and prepare apple or hickory wood chips according to your smoker’s directions. If baking, preheat oven to 350°F.
- Cook pasta: Boil elbow macaroni in salted water until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make roux: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until slightly bubbly and pale — don’t let it brown.
- Add liquids: Gradually whisk in whole milk and heavy cream, a little at a time, to avoid lumps. Continue to whisk until the sauce thickens slightly (3–5 minutes).
- Add cheeses and seasoning: Lower heat to medium-low. Stir in shredded cheddar, smoked gouda, and mozzarella, whisking until fully melted and silky. Add mustard powder, salt, and black pepper. Taste and adjust seasoning.
- Combine: Lightly grease a cast iron skillet or baking dish. Add drained pasta and pour the cheese sauce over it. Stir gently to coat evenly without mashing the pasta.
- Top: If desired, sprinkle extra shredded cheese or breadcrumbs on top for added crust; a light drizzle of melted butter over breadcrumbs helps crisp them.
- Smoke or bake:
- To smoke: Place the dish in the smoker at 225°F for 45–60 minutes, until the top is bubbly, set, and lightly browned. Rotate if your smoker has hot spots.
- To bake: Bake in a 350°F oven for 25–30 minutes until bubbly and golden on top.
- Rest: Remove from smoker/oven and let rest for 5–10 minutes to firm up slightly — this improves the texture and makes serving cleaner.
- Serve hot, garnished with chopped parsley or a pinch of smoked paprika if desired.
Practical tips
- Avoid overmixing the pasta after adding the sauce to keep the pasta from breaking apart.
- If the cheese sauce seems too thick before adding pasta, thin with a splash of milk; if too thin, simmer a bit longer to thicken.
- Use freshly shredded cheese (not pre-shredded) for better melting and a smoother sauce — pre-shredded cheese often contains anti-caking agents that can affect texture.
- Check doneness visually: look for bubbling edges and a golden top; internal temperature should be hot and simmering.
Best Pairings
- Proteins: Pulled pork, smoked brisket, grilled chicken, or fried chicken for a classic southern combo.
- Vegetables: Roasted broccoli, sautéed greens, or a crisp green salad to cut richness.
- Breads: Garlic butter rolls or cornbread to mop up any leftover sauce.
- Drinks: A medium-bodied beer (amber ales), a fruity red (Zinfandel), or a crisp iced tea.
- For a casual snack: Scoop into slider buns for mac-and-cheese sliders or serve alongside potato chips for a crunchy contrast.
Serving ideas: Serve plain for a cozy dinner, or top with crispy bacon and scallions for a festive twist. For breakfast appeal, a fried egg on top adds richness and extra protein — especially satisfying the morning after a late-night cookout.
Storage Instructions
- Room temperature: Do not leave out more than 2 hours (1 hour if ambient temperature is above 90°F) for food safety.
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a 350°F oven until warmed through (covered with foil to prevent drying), or reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Freezer: Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture of the sauce may change slightly after freezing; stirring in a touch of cream or milk while reheating helps restore creaminess.
Pro Tips & Tricks
- Best cheeses: Sharp cheddar delivers bite, smoked gouda adds the signature smoky, creamy note, and mozzarella gives stretch. For maximum flavor, buy block cheese and shred it yourself.
- Smoke infusion: For a subtler smoke, place a small smoking tube or foil pouch of chips in the smoker; for more pronounced flavor, increase the smoking time or use hardwoods like hickory.
- Texture keys: The ratio of cream to milk controls richness; heavy cream gives luscious texture, but reducing it slightly makes the dish less heavy without losing flavor.
- Browning without drying: If breadcrumbs brown too quickly, tent loosely with foil and finish uncovered for the last few minutes to crisp without burning.
- Doneness cues: Look for small islands of bubbling cheese and a puffed top; the interior should be set but still creamy (not soupy).
Creative Twists
-
Veg-forward version:
- Stir in roasted butternut squash or caramelized onions before smoking for a sweet-savory contrast.
- Add steamed spinach or a handful of roasted Brussels sprouts tossed in balsamic glaze.
-
Spicy smoked mac:
- Add 1–2 minced jalapeños to the sauce and swap 1 cup cheddar for pepper jack. Finish with pickled jalapeños on top for heat and brightness.
-
Lighter, healthier swap:
- Use 2% milk plus 1/2 cup light cream, reduce butter to 2 tablespoons, and swap half the cheddar for a reduced-fat sharp cheddar. Use whole-grain pasta for added fiber.
-
Crusty breadcrumb topping:
- Mix panko breadcrumbs with 2 tablespoons melted butter and 1/4 cup grated Parmesan, then sprinkle on top for an ultra-crispy finish.
-
Vegan alternative:
- Use plant-based pasta, replace butter with vegan margarine, swap dairy with unsweetened oat milk + 1/2 cup canned coconut milk for richness, and use a blend of vegan cheddar-style shreds and nutritional yeast for flavor. Thickening can be done with a roux or cornstarch slurry.
All Your Questions Answered
Q1: Can I make this ahead of time?
A1: Yes — assemble the pasta and cheese sauce, place in the baking dish, cover, and refrigerate up to 24 hours. Bring to room temperature before smoking or baking and add a few extra minutes to cook time.
Q2: What if my sauce breaks (separates)?
A2: Remove from heat, whisk in a tablespoon of cold milk slowly to bring the sauce back together, or strain and reheat gently. Using lower heat and avoiding rapid temperature changes helps prevent breaking.
Q3: Can I freeze leftovers?
A3: Yes — freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of milk if the sauce seems dry.
Q4: How do I reduce the sodium/calories?
A4: Reduce added salt, use lower-sodium or reduced-fat cheeses, swap some heavy cream for extra milk, or reduce the total cheese by up to 25% while adding flavorful mix-ins like roasted garlic.
Q5: Is smoking necessary?
A5: No — baking at 350°F yields excellent results. Smoking adds depth and complexity; choose based on time and flavor preference. For a stove-top/slow-cooker approach, see an alternative method here: crockpot mac and cheese alternative.
Conclusion
This smoked macaroni and cheese is a celebration of comfort: smoky depth, molten cheese, and a satisfyingly crisp top. Give the smoking method a try when you want to transform a classic into something show-stopping, or stick to the oven when time’s tight. If you’re looking for inspiration from other pit masters and variations on smoked mac, this recipe from Hey Grill, Hey is a great reference: Best Ever Smoked Mac and Cheese – Hey Grill, Hey. For another hands-on take tuned to Traeger smokers, check out this smoker-focused version: Smoked Mac and Cheese on the Traeger Timberline 1300 – Heath Riles BBQ.
I’d love to hear how yours turns out — share photos, tweaks, or questions in the comments and join our community of home cooks perfecting smoky comfort food.
Print
Smoked Macaroni and Cheese
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting smoked macaroni and cheese with a creamy interior and a golden, crispy top.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard powder
- 1/2 cup breadcrumbs (optional; for topping)
- Apple or hickory wood chips (for smoking)
Instructions
- Preheat smoker to 225°F or oven to 350°F.
- Boil elbow macaroni in salted water until just al dente. Drain and set aside.
- In a saucepan, melt butter, whisk in flour, and cook until slightly bubbly and pale.
- Gradually add milk and cream, whisking until slightly thickened.
- Stir in cheeses and seasoning until melted and silky.
- Grease a baking dish, combine pasta and sauce, and stir to coat.
- If desired, sprinkle extra cheese or breadcrumbs on top.
- Smoke for 45-60 minutes or bake for 25-30 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving.
Notes
For lighter texture, use 2% milk and reduce heavy cream. Use fresh cheese for best melting and smooth sauce.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4.6g
- Sodium: 660mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1.8g
- Protein: 25g
- Cholesterol: 145mg
