Smoked mac and cheese is the BBQ side dish that steals the show. Creamy, cheesy, with a subtle wood-smoked flavor and a crispy golden top — it’s the side that people request by name. Best part: it cooks on your smoker right alongside the main protein, requiring almost zero extra effort.
Why Smoke Mac and Cheese?
- Smoke flavor: A subtle smokiness elevates mac and cheese from “good” to “unforgettable”
- Zero extra effort: Goes on the smoker next to your brisket, pork shoulder, or ribs
- Crispy top: The smoker’s circulating heat creates a golden crust you can’t replicate in an oven
- Crowd-pleaser: Kids and adults both go crazy for it. Perfect for parties, holidays, and cookouts
Ingredients
Serves 8–10 as a side dish:
- 1 lb elbow macaroni (or cavatappi, shells, or penne)
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 8 oz sharp cheddar, shredded
- 4 oz Gruyère or smoked gouda, shredded
- 4 oz cream cheese (the secret to ultra-creamy texture)
- 1 tsp mustard powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional toppings: panko breadcrumbs, crispy bacon bits, sliced green onions
Step 1: Cook the Pasta (Al Dente)
Cook the macaroni to 1–2 minutes less than package directions (very al dente). The pasta finishes cooking on the smoker in the cheese sauce. If you cook it fully on the stove, it’ll be mushy after smoking. Drain and set aside.
Step 2: Make the Cheese Sauce
- Melt butter in a large pot over medium heat
- Whisk in flour and cook for 1 minute (this is your roux)
- Slowly pour in milk while whisking constantly to avoid lumps
- Cook until the sauce thickens (5–7 minutes, coats the back of a spoon)
- Remove from heat and stir in cheddar, Gruyère, and cream cheese until melted and smooth
- Add mustard powder, paprika, salt, and pepper
- Fold in the cooked pasta
Pro tip: The cream cheese is the secret weapon — it prevents the sauce from breaking on the smoker and keeps it ultra-creamy even after 2 hours of heat.
Step 3: Smoke at 225–250°F
- Transfer the mac and cheese to a disposable aluminum pan or cast iron skillet
- Top with panko breadcrumbs and a light drizzle of melted butter (optional but highly recommended)
- Place on the smoker grate at 225–250°F alongside whatever meat you’re smoking
- Smoke for 60–90 minutes until the top is golden and the edges are bubbling
- Remove and let sit 10 minutes before serving (it thickens as it cools slightly)
Best wood: Whatever you’re already using for the main cook. Apple, cherry, or hickory all work well. The mac absorbs just enough smoke for flavor without being overpowering.
Tips for the Best Smoked Mac
- Use a mix of cheeses: Sharp cheddar for flavor + Gruyère/gouda for creaminess + cream cheese for stability. Single-cheese mac is flat
- Al dente pasta is critical: Overcooked pasta turns to mush on the smoker. Undercook by 1–2 minutes
- Disposable aluminum pans work great: Easy cleanup and they conduct heat well on the smoker
- Don’t over-smoke: 60–90 minutes is plenty. More than 2 hours and the mac starts drying out
- Add protein: Chop leftover smoked pulled pork or brisket burnt ends into the mac for a main-course version
FAQ
Can I make smoked mac and cheese ahead of time?
Yes. Make the cheese sauce and pasta, combine, and refrigerate in the pan for up to 24 hours. Add 15–20 extra minutes on the smoker since it’s starting cold. Add breadcrumbs right before smoking.
What cheese is best for smoked mac?
A mix of sharp cheddar (flavor), Gruyère or smoked gouda (melt + creaminess), and cream cheese (stability). Avoid pre-shredded bagged cheese — it has anti-caking agents that prevent smooth melting.
Can I make this on a pellet grill?
Absolutely — pellet grills are perfect for smoked mac. Set to 225–250°F and let it ride alongside your main cook. See our pellet grill guide.
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