Nothing beats a warm, creamy dish of mac and cheese, but adding a smoky twist takes it to an entirely new level. Smoked mac and cheese brings out a rich, deep flavor that traditional recipes just cannot match. The blend of gooey cheese and a gentle hint of smoke creates something comforting yet exciting. Every bite feels like a perfect balance of creaminess and boldness. Whether you are preparing a meal for a weekend cookout or looking for something special for family dinner, this recipe fits right in without making you spend hours in the kitchen.

Taking the time to smoke your mac and cheese may sound like extra work, but it is surprisingly simple and so worth it. The smoky flavor clings to the creamy pasta and the golden breadcrumb topping adds just the right crunch. You can experiment with different types of wood chips to find the smoky taste you love most. Hickory gives a bold, hearty flavor, while applewood leaves a softer, sweeter smoke. No matter what you choose, the final dish always comes out delicious and satisfying. It is one of those recipes that guests will ask about and kids will happily devour without a second thought.

How to Make Perfect Smoked Mac and Cheese

Recipe by Chef Juli

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Calories

~5,300

kcal

Smoked mac and cheese brings a rich, creamy twist to a beloved classic. Tender macaroni is coated in a velvety cheese sauce, then slowly smoked to add a deep, irresistible flavor. Perfect for family dinners, cookouts, or any time you want to serve something comforting and memorable. Making smoked mac and cheese at home is simple and turns a regular side dish into something truly special.

Ingredients

1 pound elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup gouda cheese, shredded
1 cup mozzarella cheese, shredded
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon mustard powder
Salt and pepper to taste
1/2 cup panko breadcrumbs
2 tablespoons olive oil
Wood chips for smoking (hickory or applewood work great)

Directions

Start by cooking the elbow macaroni. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until just al dente. Drain the pasta and set it aside while you prepare the cheese sauce.
In a large saucepan, melt the butter over medium heat. Once the butter is melted and bubbling, whisk in the flour to create a smooth paste. Keep whisking for about one to two minutes to cook out the raw flour taste without letting it brown too much.
Slowly pour in the milk and heavy cream, whisking constantly to keep the mixture smooth. Let the sauce simmer gently until it thickens, which should take about five to seven minutes. Stir often so nothing sticks to the bottom.
Once the sauce is thick and creamy, stir in the garlic powder, paprika, mustard powder, salt, and pepper. Add the shredded cheddar, gouda, and mozzarella cheeses one handful at a time, stirring until each addition is melted and fully combined into the sauce.
Add the cooked macaroni to the cheese sauce. Stir everything together until the pasta is well coated. Taste and adjust the seasoning if needed with a little more salt or pepper.
Transfer the mac and cheese to a cast iron skillet or a grill-safe baking dish. In a small bowl, toss the panko breadcrumbs with the olive oil, then sprinkle them evenly over the top of the mac and cheese.
Prepare your smoker or grill for indirect cooking at around 225°F. Add your wood chips to the smoker box or directly onto the coals if using charcoal. Place the skillet or dish into the smoker and let it smoke for about 45 minutes to one hour until the top is golden and the cheese is bubbly.
Once done, remove from the smoker carefully. Let it cool for a few minutes before serving. Enjoy your rich and creamy smoked mac and cheese fresh off the smoker!

Recipe Video

Notes

Use freshly shredded cheese instead of pre-shredded packs. It melts more smoothly and gives the sauce a creamier texture without any added fillers.
Keep the smoker temperature low and steady. Smoking too hot can dry out the pasta instead of infusing it with that perfect smoky flavor.

Conclusion

Smoked mac and cheese takes something familiar and turns it into a dish that stands out every single time. The creamy cheese, tender pasta, and hint of smoke create a rich and comforting experience that feels both classic and exciting. It is the kind of recipe that brings everyone to the table with a smile and keeps them coming back for seconds. Whether you are planning a weekend cookout, adding something special to a holiday meal, or just making dinner a little more interesting, this dish fits right in.

It does not take fancy techniques or complicated steps to pull off something that tastes this good. A few quality ingredients, a bit of care while smoking, and you are rewarded with a meal that feels like it came from your favorite smokehouse. Once you try this smoked mac and cheese, you might not want to go back to the oven-baked version. It is a recipe that’s easy to make and hard to forget. Keep it in your recipe collection and bring it out anytime you want to turn something simple into something unforgettable.

How to Make Perfect Smoked Mac and Cheese