Smoked Mac and Cheese Recipe: How to Make the Cheesy Dish
Written by MasterClass
Last updated: Dec 26, 2023 • 3 min read
This melty smoked mac and cheese is the ultimate cheesy comfort food dish for any backyard BBQ or potluck.
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What Is Smoked Mac and Cheese?
Smoked mac and cheese is a smoky spin on the popular cheesy pasta dish. To make the dish, combine cooked macaroni noodles with a creamy cheese sauce and then warm the dish over low indirect heat in a smoker, which imbues the pasta with a subtle smoky flavor.
Smoked mac and cheese is a perfect carbohydrate-packed vegetarian main dish or an indulgent side dish for your favorite barbecued meats.
How to Choose Wood for Smoked Mac and Cheese
When making smoked macaroni and cheese, stick to milder woods, like maple, cherry, and pecan wood chips, which won’t overpower this simple dish. Stronger-tasting smoking woods, like hickory, aren’t recommended for this dish because they can impact the flavor.
How to Choose Cheese for Smoked Mac and Cheese
You can use just about any type of shredded cheese to craft a tasty smoked mac and cheese. As a rule of thumb, it’s best to use a mix of at least one soft, mild cheese and one sharp, flavorful cheese for a rich, creamy cheese sauce that will hold its own against the powerful smoke flavor.
Popular cheese picks for smoked mac and cheese include: sharp cheddar, Monterey Jack, Gruyère, Brie, cream cheese, fontina, Parmesan cheese, and smoked Gouda cheese.
3 Tips for Making Smoked Mac and Cheese
Follow these tips to craft the tastiest mac and cheese for your next backyard barbecue:
- 1. Switch up the pan. If you don’t have access to a grill-safe cast-iron skillet, prep this mac and cheese in a standard pan and transfer it to a disposable aluminum pan coated in nonstick spray before placing it on the grill.
- 2. Stick to a low temperature. Keep your smoker grill at a consistently low temperature when making smoked mac and cheese—ideally, no higher than 225 degrees Fahrenheit. Attempting to cook the mac and cheese at a higher temperature will result in a dry, unappetizing dish.
- 3. Experiment with additions. Customize this mac and cheese with your favorite add-ins. Incorporate proteins like cooked bacon, brisket, or lobster, or work in flavorful vegetables, like sautéed jalapeños, garlic, shallots, and green chilis. Add additional seasonings, herbs, and even hot sauce to your cheese sauce for variations in flavor, or top the dish with breadcrumbs for some satisfying textural contrast.
Creamy Smoked Mac and Cheese Recipe
makes
prep time
20 mintotal time
1 hr 50 mincook time
1 hr 30 minIngredients
Note: The total time does not include 10 minutes of inactive time.
- 1
Preheat a smoker to 225 degrees Fahrenheit.
- 2
Bring a large pot of salted water to a boil, and add the macaroni noodles.
- 3
Cook the noodles according to the package directions, until they are barely al dente. Drain the noodles and set them aside.
- 4
Meanwhile, in a large cast-iron skillet over medium heat, melt the butter.
- 5
Add the flour to the melted butter and whisk continuously to form a smooth, light-brown roux, about 2 minutes.
- 6
Slowly drizzle the milk and half-and-half into the pan, whisking continuously to incorporate the dairy.
- 7
Whisking frequently, bring the liquid to a boil and cook until it starts to thicken, 4–5 minutes.
- 8
Reduce the heat to medium-low and add the cubes of cream cheese, stirring until the cream cheese has melted and is well incorporated.
- 9
Add the cheddar and Gruyère cheese to the cream mixture and stir until the cheeses have melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
- 10
Remove the skillet from the heat and add the cooked pasta to the cheese sauce, stirring to coat the macaroni.
- 11
Transfer the skillet to the smoker and close the lid. Smoke the macaroni until the top is golden brown and crispy, about 1–2 hours, depending on how potent you want the smoke flavor to be.
- 12
Remove the skillet from the smoker and allow the mac and cheese to rest for 10 minutes before serving.
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