This Smoked Mac and Cheese recipe takes a favorite dish and infuses it with smoky flavor. Starting with uncooked noodles makes it extra easy.
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There is absolutely nothing wrong with a traditional, old fashioned macaroni and cheese. In fact, we have a recipe here that was inspired by the way my Mama made it. I worked for years trying to recreate hers, and finally got it pretty darn close.
But if you want to take the ultimate comfort food and bring it into the world of smoky flavors this is the recipe for you. It's really easy and we help keep it that way with all the tips you need.
And the best part is you can really get the smoky flavor throughout the mac and cheese! This is accomplished by not just "baking" like you would in an oven but actually "cooking" in the smoker.
Every twenty minutes or you'll give it a stir. This brings all of the ingredients to the surface giving an opportunity to truly infuse the smoke flavor through and through.
Besides pasta we've also got you covered with Smoked Baked Beans, Smoked Vegetables, Smoked Sweet Potatoes, Smoked Deviled Eggs
and Smoked Beef Short Ribs. We even have a recipe for Smoked Queso Dip. Make your whole meal on the smoker!
With just a little space on the smoker rack you can add a piece of fish. It will make Smoked Fish Dip that is completely amazing!
Cooked on the smoker or grill in similar fashion are Smoked Vegetables. You can use whatever you have on hand and get that rich smoky flavor in your veggies too.
Starting with uncooked pasta is key
If you did all of that cooking and stirring with cooked pasta, you'd end up with mush by the time it was over. So beginning with uncooked pasta not only makes this dish super easy, it's really necessary to make a perfectly prepared smoked mac and cheese.
Because you don't use cooked macaroni noodles, you'll begin with lots of liquid. As you stir and smoke the liquid will slowly be absorbed into the pasta.
Ingredients Needed
- Cheddar cheese - Freshly grated sharp cheddar is best for flavor and melting. It's the star of our smoky mac and cheese.
- Gouda cheese - Adds a rich, creamy texture and complements the cheddar. Smoked gouda enhances the smoky flavor, but regular works too.
- Cream cheese - Helps create a creamy cheese sauce and adds extra tang.
- Butter - Use unsalted butter to control the salt level in your dish.
- Half and half - This blend of whole milk and heavy cream creates a rich base for the cheese sauce without being too heavy.
- Pasta - Elbow macaroni or mini penne pasta work great. The shape helps hold onto the smoky cheese sauce.
- Black pepper - Freshly ground is best for a punch of flavor.
- BBQ spice rub blend - Optional, but adds a nice flavor that complements the smokiness.
- Smoked paprika - Another optional ingredient that enhances the smoky flavor profile.
- Panko breadcrumbs - Optional topping for a crispy contrast to the creamy mac and cheese.
Check the recipe card below for full information in ingredients and quantities.
How To Make Smoker Macaroni and Cheese
- Prepare your smoker: Preheat your smoker to a temperature between 225-250°F. Use your preferred wood chips - pecan or apple work well for this recipe.
- Prep the ingredients: Grate the cheddar and Gouda cheeses freshly using a box grater. Cut the cream cheese and butter into small pieces for easier melting.
- Melt butter: Place the butter pieces in your 10-inch cast iron skillet (or preferred dish) and set it in the preheated smoker until the butter is completely melted.
- Combine ingredients: Remove the skillet from the smoker. Add the uncooked pasta, half-and-half, most of the grated cheeses (reserve about ½ cup fo the cheese mixture for topping), cream cheese, and black pepper. Stir until all ingredients are well combined.
- Start smoking: Return the skillet to the smoker. Let it smoke for approximately 2 hours, stirring every 20 minutes. This frequent stirring is crucial for even cooking and to infuse the smoky flavor throughout the dish.
- Check for doneness: After about 1½ hours, you should have a creamy sauce with most of the liquid absorbed. Test a piece of pasta for doneness - it should be tender but not mushy.
- Add toppings: Once the pasta is cooked to your liking, sprinkle the reserved grated cheese on top. If desired, mix the BBQ spice blend with smoked paprika and sprinkle this over the cheese. Add a light layer of panko breadcrumbs if you want a crispy top.
- Finish smoking: Return the skillet to the smoker for a final 20-25 minutes, or until the cheese on top is melted and bubbly, and the breadcrumbs (if used) are lightly toasted.
- Let it rest, then serve: Remove the skillet from the smoker and let it rest for about 5-10 minutes at room temperature. This allows the cheese sauce to set slightly, making it easier to serve. Dish it up while it's still warm and enjoy the creamy, smoky goodness.
Expert Tips
- Pick your cheeses carefully: We love mild cheddar and Gouda, but don't be afraid to mix it up! Try different types of cheese like fontina cheese, sharp cheddar cheese, monterey jack, colby jack, parmesan cheese or pepper jack. It's all about finding that perfect combination for your cheesy sauce.
- Grate it yourself: I know it's tempting to buy pre-shredded cheese, but trust me, grating your own makes a world of difference. It melts better and tastes way more flavorful.
- Keep an eye on that temperature: Aim to keep your smoker steady at 225-250°F. Too hot and you'll end up with dry mac and cheese, too cool and you'll be waiting forever for dinner!
- Stir, stir, stir: I know it's a pain, but stirring every 20 minutes is key. It helps cook everything evenly and really gets that smoky flavor all through the dish.
- Tweak the liquid: If your mac is looking a bit dry while it cooks, just splash in a little more half-and-half. Too wet? Let it go a bit longer in the smoker.
- Play with wood chips: Different woods give different flavors. Hickory makes it extra smoky, while fruit woods like apple give a lighter, sweeter smoke.
- Make it a meal: Want to turn this side into a main? Try mixing in some pulled pork, shredded chicken, crispy bacon, or even lobster before the final smoke. Yum!
What to serve with Smoked Mac n Cheese
This is the perfect side dish to go with any of your typical barbecue mains. We love it with smoked Boston Butts for Barbecue Pork (sometimes known as pulled pork) or Smoked Ham on the Big Green Egg.
You could also serve it with Grilled Pork Tenderloin, Grilled Chuck Roast (both also marinated), or Bourbon Glazed Cajun Beef Tenderloin.
If you're going with barbeque pork or chicken we recommend having options like, a good Mustard BBQ Sauce and a sweet BBQ sauce. That way everybody's happy!
Recipe FAQs
Hands down our favorite is a 10 inch cast iron skillet. This large skillet holds up to the heat and smoke best of all. You can use a disposable aluminum pan but we advise keeping the heat of your smoker at the low end of the recommended range due to a lack of insulation.
Our favorite woods for smoking this dish are pecan and apple. Use whatever you like to smoke with but keep in mind that mac and cheese is a more delicate dish than a big piece of meat like Smoked Ham on Big Green Egg or Barbecue Pork. The pasta will really soak up that smoke flavor.
A good rule of thumb is 2 hours, but it will vary. We're giving you a range of temperatures, though you definitely want to keep your smoker on the low side. Even so, the time will depend on how steady the heat remains in your smoker and the size of the noodles.
Keep in mind that you want to make smoked macaroni and cheese alone or when cooking meat at lower temperatures. Medium heat and above won't give great results.
When the dish overall goes from being liquid-y to creamy check a piece of pasta for doneness. As long as it's cooked to your liking (anywhere from al dente to soft and tender) you can then top your mac and cheese with the final sprinkle of cheese, seasoning and breadcrumbs. Give it just enough additional time to melt the cheese on top.
This recipe made the suggested list for the Backyard BBQ Menu Ideas. You'll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.
Our web story on this recipe can be found here.
📖 Recipe
One Pan Smoked Mac and Cheese
Ingredients
- 8 ounces freshly grated cheddar cheese
- 6 ounces freshly grated Gouda cheese smoked or regular
- 6 ounces cream cheese cut into small pieces
- 3 Tablespoons butter cut into 3-4 pieces
- 3 cups half and half***
- 8 ounces elbow or mini penne pasta
- 1 teaspoon black pepper
- ½ teaspoon bbq spice rub blend optional
- ¼ teaspoon smoked paprika optional
- 2 Tablespoons panko breadcrumbs optional
Instructions
- Place butter in dish (preferably 10 inch cast iron skillet) and set in smoker heated to about 225-250 degrees until butter melts.
- Set aside about ⅓-1/2 cup of grated cheese for topping.
- Remove from heat and add noodles, half-and-half, cheeses and black pepper, stirring until well combined.
- Return skillet to smoker and smoke for approximately 2 hours, stirring every 20 minutes.
- At about 1 and ½ hours the mixture should be creamy with much of the liquid absorbed. Top with remaining cheese, spice blend mixed with paprika (if desired) and breadcrumbs (if desired).
- Return to smoker for final 20-25 minutes.
Notes
Nutrition
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Beth says
This mac and cheese is one of our all time favorites, and absolutely delicious flavors! My family is going to love having this again!
Nart at Cooking with Nart says
I love anything one pan and this recipe is beyond satisfying and comforting! Definitely a keeper for me 🙂
Jamie says
The smoke flavor is really delicious with this mac and cheese! It adds such a savory element that makes it stand out!
Pam says
Thanks, Jamie! We think so too.
Anjali says
This recipe is comfort food at its best!!! Love the smoky flavor too - makes it even more addicting and delicious!
Pam says
Yay! We love a good smoky flavor too.
Maria says
I tried cooking one pan mac and cheese before and failed miserably. Maybe I should try again but this time using this recipe!
HANS says
If you double the recipe does the cooktime change?
Pam says
As long as you don't put it in a deeper dish I wouldn't think so.
Sheli says
This is really good but I did something wrong. Since I didn’t have half and half, I used milk and heavy cream. The heavy cream scalded I think because I turned up the smoker since the cast iron takes so long to heat up. After it cooked, there was a ton of oil and even after I soaked a bunch up with paper towels, it still has a lot of oil. I wonder if that is from the cream too. Anyway, I lived coming it all in one pot, but will make adjustments next time to make sure it comes out like yours.
Pam says
Thanks for your comments Sheli. This is a slow process and can't be rushed for sure. Star ratings on our recipes are very important, and since you know you made changes that most likely had a negative impact we would really appreciate you re-thinking your star rating. Thank you!
Harry Shepardard says
This recipe is a great base line, but I have made a few tweaks to it. I add bacon bits, some Adobo seasoning, a block of velveta cheese .That is when I use a full pound of noodles. Turns out great, the way we like it.