If you’re craving comfort food with an irresistible twist, Smoked Macaroni and Cheese is about to become your next obsession. This recipe takes classic creamy mac and cheese and infuses it with the alluring flavor of real wood smoke, creating a bubbling, golden-topped masterpiece that will wow your taste buds at the very first bite. Imagine tender pasta folded into a trio of melty cheeses, capped with a crunchy panko topping, then gently smoked until it tastes like a backyard barbecue dream.

Smoked Macaroni and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the short ingredient list—the magic of Smoked Macaroni and Cheese lies in the careful selection of cheeses and a few pantry staples, each chosen for maximum molten goodness and just the right hint of smoke. These essentials work in harmony to create a dish that’s creamy, flavorful, and truly unforgettable.

Elbow macaroni (1 lb): The ultimate pasta shape for capturing creamy sauce in every curve and hollow—cook it just until al dente.
Unsalted butter (4 tablespoons): Gives the roux a rich, silky base to get your cheese sauce started right.
All-purpose flour (1/4 cup): Plays the crucial role of thickening the sauce, so your cheese mixture hugs every bit of macaroni.
Whole milk (3 cups): Brings creaminess without being too heavy, ensuring the sauce stays smooth.
Heavy cream (1 cup): Adds extra decadent richness and a silky texture that takes the sauce over the top.
Sharp cheddar cheese, shredded (2 cups): For pronounced cheese flavor and a gorgeous golden color—don’t skimp on the sharpness!
Smoked gouda, shredded (1 cup): The secret to a deep, smoky note even before the dish hits the smoker.
Mozzarella cheese, shredded (1 cup): For creaminess and that irresistible stretchy cheese pull.
Garlic powder (1/2 teaspoon): Adds subtle aromatic warmth that balances all the creamy richness.
Onion powder (1/2 teaspoon): Elevates the flavor foundation, giving a gentle, savory kick.
Smoked paprika (1/2 teaspoon): Boosts smokiness and provides a gorgeous amber hue.
Salt and pepper to taste: Essential for seasoning the sauce, so taste as you go for perfect results.
Panko breadcrumbs (1/2 cup, optional): The classic crunchy topping that soaks up smoky flavor in the smoker.
Olive oil (1 tablespoon, optional for topping): Helps the panko toast up beautifully, adding a little golden crunch.

How to Make Smoked Macaroni and Cheese

Step 1: Prep Your Smoker and Pasta

Start by firing up your smoker to 225°F and let that smoky aroma start swirling in the air. Meanwhile, bring a big pot of salted water to a boil and cook your elbow macaroni until it’s just barely al dente—remember, it will finish cooking in the cheese sauce and smoker, so don’t overdo it. Drain your pasta and set it aside while you get saucy. Choose hickory or apple wood chips for a smoke that’s flavorful but not overpowering—or mix both for a custom blend!

Step 2: Make the Silky Cheese Sauce

In a large saucepan, melt your butter over medium heat. Whisk in the flour and cook for a minute or two until it smells toasty but not browned—this forms a roux to keep your sauce ultra smooth. Gradually whisk in the milk and heavy cream, stirring constantly. Let the sauce bubble gently for about 5 minutes until it’s thick enough to coat the back of a spoon.

Step 3: Melt in the Cheeses

Next, lower the heat and drop in your sharp cheddar, smoked gouda, and mozzarella—stir until everything’s completely melted and velvety. Sprinkle in the garlic powder, onion powder, smoked paprika, and adjust the salt and pepper to your liking. You’ll notice the sauce is luxurious, stretchy, and speckled with savory notes from the seasonings.

Step 4: Marry the Macaroni and Cheese Sauce

Now for the fun part—fold your cooked macaroni right into the pot of cheese sauce. Gently stir until every noodle is coated in cheesy goodness. This is what transforms it into Smoked Macaroni and Cheese, preparing each bite for that signature smoky flavor.

Step 5: Assemble and Top

Pour everything into a cast iron skillet or sturdy aluminum pan. If you love a crunchy top, toss your panko breadcrumbs with olive oil and scatter them all over. This layer stays crisp even after a long, slow smoke and adds wonderful texture to every forkful.

Step 6: Smoke to Golden Perfection

Set your pan on the grill grates inside the smoker, uncovered, and let the magic happen for 1 to 1.5 hours. The top should become golden and lightly crisp, while the cheese absorbs that signature wood-fired aroma. Keep an eye on it towards the end—every smoker is a little different, so go by how appetizing and bubbly it looks. Serve right away for ultimate ooze.

How to Serve Smoked Macaroni and Cheese

Garnishes

This is your moment for creative finishing touches. Sprinkle on extra smoked paprika for color, a handful of chopped chives for freshness, or even crispy bacon bits for the indulgent crowd. For a vegetarian twist, a scattering of microgreens adds a little garden-bright contrast to all the gooey richness.

Side Dishes

Pair Smoked Macaroni and Cheese alongside barbecue favorites like pulled pork, brisket, or grilled veggies. It’s perfect with simple salads (think tangy slaw or tomato-cucumber salad) to keep things bright, or next to roasted broccoli for a true comfort feast.

Creative Ways to Present

For a potluck crowd-pleaser, serve it straight from a cast iron skillet for a rustic, family-style vibe. Hosting a party? Spoon Smoked Macaroni and Cheese into individual ramekins or oven-safe mugs for adorable single servings. If you’re feeling really playful, pile it high onto a burger or use as a filling for stuffed bell peppers—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Any extra Smoked Macaroni and Cheese keeps beautifully! Cool leftovers completely, then transfer to an airtight container. Store in the fridge for up to four days, and enjoy a quick comfort food fix all week.

Freezing

Yes, you can freeze it! Portion your cooled mac and cheese into freezer-safe containers or wrap it well in foil. It’ll keep for up to two months. The texture remains rich if you reheat gently, and it’s a lifesaver for grab-and-go sides or last-minute meals.

Reheating

To reheat, pop singles in the microwave or bake larger portions in a 350°F oven until warmed through. Add a splash of milk or cream and cover with foil to keep the sauce nice and creamy—just like the first day you made it!

FAQs

What kind of wood chips are best for smoking mac and cheese?

Hickory and apple wood chips are both excellent; hickory brings bold smoke, while apple is milder and a bit fruity. Using a mix is a great way to get depth without overpowering the cheese flavor.

Can I make Smoked Macaroni and Cheese without a smoker?

Absolutely! While the smoker adds a signature flavor, you can bake it in your oven at 350°F for 25–30 minutes. Add a little smoked gouda or smoked paprika for a hint of that beloved smokiness.

How do I keep my sauce from getting grainy?

Use freshly shredded cheese (not pre-bagged), melt cheese over low heat, and whisk constantly. This keeps the sauce luscious and silky rather than separated.

Can I add mix-ins to customize the recipe?

Definitely! Stir in cooked bacon, diced jalapeños, caramelized onions, or even chopped barbecue chicken just before smoking for a heartier, totally personalized dish.

Is Smoked Macaroni and Cheese vegetarian?

It can be! Just ensure your cheeses are made without animal rennet and skip any meat-based mix-ins. Otherwise, it’s a spectacular vegetarian comfort dish everyone will love.

Final Thoughts

If you’re seeking a dish that truly feels like a warm hug, you have to try this Smoked Macaroni and Cheese. The layers of flavor, the creamy cheese pull, and that unforgettable kiss of smoke come together for the ultimate comfort food experience. Grab your skillet and get ready to wow your friends, family, or just yourself—you deserve some cheesy, smoky bliss!

Smoked Macaroni and Cheese Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, smoky flavors of this irresistible smoked macaroni and cheese. Perfect for a comforting meal or a crowd-pleasing side dish, this recipe is sure to impress with its creamy, cheesy goodness and subtle hint of smokiness.

Ingredients

Scale

Macaroni:

1 lb elbow macaroni

Cheese Sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese (shredded)
1 cup smoked gouda (shredded)
1 cup mozzarella cheese (shredded)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

Topping (Optional):

1/2 cup panko breadcrumbs
1 tablespoon olive oil

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Instructions

Preheat the Smoker: Set up your smoker and preheat it to 225°F.
Cook Macaroni: Cook the macaroni until al dente, then drain and set aside.
Make Cheese Sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk and cream. Stir in cheeses and seasonings until smooth.
Combine Ingredients: Mix in the cooked macaroni until well coated.
Prepare for Smoking: Transfer the mixture to a pan. Optionally, top with breadcrumbs mixed with olive oil.
Smoke the Mac and Cheese: Smoke the dish uncovered in the preheated smoker for 1 to 1.5 hours until golden and lightly smoked.
Serve: Serve hot and enjoy!