Smoked Mac and Cheese is the kind of dish that transforms a backyard BBQ or holiday table into something unforgettable. It takes everything you love about classic mac and cheese—creamy, cheesy, and indulgent—and gives it an extra layer of flavor through low and slow smoking. The result? A dish that’s rich, gooey inside, crispy on top, and infused with bold smoky depth.
Whether you’re firing up a pellet grill or using a charcoal smoker, this smoked version adds character and flair that your guests won’t stop talking about. It’s not just a side dish—it’s a showstopper.
🧀 Ingredients You’ll Need
🍝 For the Pasta:
- 1 lb elbow macaroni
- Salt (for boiling water)
🧈 For the Cheese Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar (shredded)
- 1 cup gouda (shredded)
- 1 cup mozzarella (shredded)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
🍞 For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- Extra shredded cheese (optional)
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👨🍳 How to Make Smoked Mac and Cheese – Step-by-Step
✅ Step 1: Cook the Pasta
Boil macaroni in salted water until al dente (about 7–8 minutes). Drain and set aside. Don’t overcook—it’ll cook more in the smoker.
✅ Step 2: Make a Creamy Cheese Sauce
In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to create a roux. Gradually add milk and cream, whisking to avoid lumps. Let it simmer until the sauce thickens slightly.
✅ Step 3: Add the Cheese
Lower the heat and stir in the cheddar, gouda, and mozzarella. Mix in garlic powder, paprika, salt, and pepper. Stir until smooth and creamy.
✅ Step 4: Combine with Pasta
Add the cooked pasta to your cheese sauce and stir until every piece is well coated. Transfer the mixture into a large cast iron skillet or aluminum pan.
✅ Step 5: Prepare the Topping
Mix panko breadcrumbs with melted butter and sprinkle over the mac and cheese. Add some extra cheese on top for that golden, melty finish.
✅ Step 6: Smoke It Low and Slow
Preheat your smoker to 225–250°F (110–120°C). Use woods like hickory, cherry, or applewood for different flavor profiles. Place the skillet in the smoker uncovered and smoke for 1 to 1.5 hours.
You’ll know it’s done when the top is golden and the edges are slightly crispy.
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🍴 Pro Tips for the Best Smoked Mac and Cheese
- Use a mix of cheeses: Cheddar gives bite, gouda adds creaminess, and mozzarella brings melt.
- Smoke with purpose: Don’t overdo it—too much smoke can overpower the dish.
- Add-ins welcome: Try crumbled bacon, jalapeños, or pulled pork for a heartier version.
- Don’t skip the breadcrumbs: They give the dish texture and a beautiful crust.
- Let it rest: After smoking, rest for 5–10 minutes before serving.
❓ Frequently Asked Questions (FAQ)
Q1: Can I bake it instead of smoking?
Yes! Bake at 350°F for about 30 minutes. You’ll miss the smoky flavor, but it’ll still be deliciously cheesy.
Q2: What’s the best wood for smoking mac and cheese?
Hickory gives a bold, deep flavor. For something milder, try cherry or applewood.
Q3: Can I make it ahead of time?
Yes. Assemble everything the day before, refrigerate, and smoke just before serving.
Q4: What kind of cheese works best?
A blend is ideal. Avoid only using mozzarella—it’s stretchy but not flavorful. Sharp cheddar and gouda are great base cheeses.
Q5: Can I freeze leftovers?
You can, but the texture may change. Reheat in the oven for best results.
🔍 7 High-Search Keywords
📝 Meta Description (150 Characters with “USN”)
USN-style Smoked Mac and Cheese is loaded with cheddar, gouda, and smoky flavor—an irresistible BBQ side or main that everyone will love.
🎯 Final Thoughts
Smoked Mac and Cheese takes a beloved classic and turns it into something extraordinary. The smoky flavor, rich sauce, and crispy topping come together to create a dish that’s worthy of any gathering. It’s easy to customize, perfect for meal prep, and guaranteed to impress every time.
If you’ve only had regular mac and cheese before, this smoked version will change the way you look at comfort food forever. Try it once—and you’ll be making it for every BBQ, potluck, or weeknight craving from now on.
