Smoked Mac And Cheese

The Ultimate Creamy, Cheesy BBQ Side!

Prep Time: 15 minutes
cook time : 1hour
Total Time: 1 hour 15 minutes
Serving Size: 6-8
Calories per Serving: ~550 kcal

A great mac and cheese can make or break a BBQ, and I’ve spent years perfecting this smoked mac and cheese recipe—one that balances rich, creamy cheese with just the right amount of smoky flavor. But the real secret? It all started with my grandmother’s classic mac and cheese. She taught me how to make the creamiest, cheesiest pasta, and over time, I gave it my own twist by infusing it with smoky BBQ flavors.

The key to the perfect smoked mac and cheese is in the cheese selection, sauce consistency, and smoke level. You want the deep, smoky notes to enhance—not overpower—the buttery, gooey goodness of the cheese. Whether you’re making this as a BBQ side dish or a main event, this dish is pure comfort food with a backyard twist!

Why You’ll Love This Smoked Mac and Cheese Recipe

A cast iron skillet filled with smoked mac and cheese topped with a crunchy golden breadcrumb crust. — This smoked mac and cheese is rich, creamy, and packed with smoky flavor, finished with a crispy, buttery breadcrumb topping.

A good mac and cheese should be rich, creamy, and packed with flavor—and this smoked version takes it to a whole new level. My grandmother’s classic recipe gave me the foundation, but adding a deep, smoky twist makes it BBQ perfection. Here’s why this dish will be your new favorite:

Smoky & Cheesy Perfection – The perfect balance of creamy, gooey cheese and subtle smoke, so every bite is packed with flavor.

The Ultimate Cheese Pull – A blend of sharp cheddar, gouda, and Parmesan creates the richest, meltiest sauce. No dry, bland mac and cheese here!

Pairs Perfectly with BBQ – Whether it’s brisket, smoked chicken, or ribs, this mac and cheese was made to sit next to your grill favorites.

Easy to Make, Impossible to Resist – Simple ingredients, big flavor. If you can stir a pot and turn on a smoker, you’ve got this!

Crispy, Golden Topping – Buttery panko breadcrumbs and extra cheese on top give you that perfect crunch with every bite.

Infused with Just the Right Smoke – You want to taste the BBQ magic, but not let it overpower the cheese. This recipe nails that balance!

If you love classic mac and cheese but want a version that’s bolder, smokier, and even more indulgent, this one’s for you!

Ingredients & Substitutions

For the Pasta

16 oz elbow macaroni (or cavatappi, penne, or shells)
1 tbsp salt (for boiling water)

For the Cheese Sauce

4 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tbsp Dijon mustard (adds depth of flavor)
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
3 cups shredded sharp cheddar cheese
1 cup shredded gouda or smoked gouda
½ cup grated Parmesan cheese

For the Topping

1 cup panko breadcrumbs
2 tbsp butter, melted
½ cup shredded cheddar (for extra cheesiness)

Pro Tip: Love spice? Add ½ tsp cayenne pepper for a kick!

How to Make Smoked Mac and Cheese

1-Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pasta until al dente, about 1-2 minutes less than package directions (it will finish cooking in the smoker).
Drain and toss with a little butter or oil to prevent sticking.

2-Make the Cheese Sauce

In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until golden brown (this removes the raw flour taste).
Slowly whisk in milk and heavy cream, stirring constantly until smooth.
Add Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
Stir in shredded cheddar, gouda, and Parmesan, one handful at a time, until melted and creamy.

if the sauce is too thick, add a splash of milk!

3-Assemble the Mac and Cheese

Heavy cream being poured into a cheese sauce while whisking in a cast iron skillet. — Heavy cream makes this smoked mac and cheese extra rich, smooth, and indulgent.

A wooden spoon stirring creamy mac and cheese in a cast iron skillet. — The perfect cheese sauce coats every bite of this rich and creamy smoked mac and cheese.

Combine the cooked pasta and cheese sauce in a cast iron skillet or aluminum pan.
Stir until the pasta is fully coated in creamy sauce.

4-Add the Topping

A hand sprinkling golden panko breadcrumbs over a skillet of creamy mac and cheese. — A buttery breadcrumb topping adds the perfect crunchy contrast to creamy smoked mac and cheese.

In a bowl, mix panko breadcrumbs and melted butter.
Sprinkle breadcrumb mixture and extra cheddar cheese evenly over the mac and cheese.

5-Smoke the Mac and Cheese

A skillet of mac and cheese smoking on a BBQ grill, topped with golden breadcrumbs. — Smoking mac and cheese at 225°F creates the perfect balance of creamy cheese and bold smoky flavor.

Preheat smoker to 225°F (107°C) using hickory, apple, or pecan wood for the best flavor.
Place the mac and cheese in the smoker and cook for 1 hour, uncovered, until golden and bubbly.
For extra smokiness, let it sit in the smoker for up to 2 hours (just cover with foil after the first hour to prevent drying out).

6-Serve & Enjoy!

Remove from the smoker, let it sit for 5 minutes, then dig in! Serve it as a side dish or a main course with BBQ meats.

How Long to Smoke Mac and Cheese

Getting that perfect smoky flavor without overpowering the cheese is key. Too little smoke, and you won’t taste it. Too much, and it can turn bitter. After years of tweaking, here’s the sweet spot:

1 hour at 225°F (107°C) – This gives the mac and cheese just enough time to absorb the smoke while staying creamy and rich.

Up to 2 hours for deeper smoke – Want a stronger BBQ kick? You can let it go longer, but after the first hour, cover it loosely with foil to prevent it from drying out.

Need it faster? No problem—30 minutes will still add great flavor, but the longer it smokes, the better the infusion.

The key? Keep the heat low and steady so the cheese melts perfectly while soaking up that smoky magic!

Tips for the Best Smoked Mac and Cheese

are you ready to make the best smoked mac and cheese ever??, here are a few key tips to make sure it turns out perfectly creamy, smoky, and downright irresistible.

Use a Cast Iron Skillet

A 12-inch cast iron pan is the way to go. It can go straight from stovetop to smoker, meaning fewer dishes and even heat distribution. Plus, it gives you maximum surface area for soaking up all that smoky goodness.

Keep the Smoker at 225°F (107°C)

Too much heat, and you’ll end up with dry, overcooked pasta instead of rich, creamy mac and cheese. Keep the temp low and steady to let the flavors meld without drying it out.

Choose a Mild Wood for Smoking

Go for apple, cherry, pecan, or maple. These woods add a gentle smokiness without overpowering the cheese. Hickory or mesquite? Too strong—they’ll take over the dish instead of complementing it.

Mix Up the Cheese for Maximum Flavor

A blend of cheeses gives you depth, creaminess, and a perfect melt. Stick to a sharp cheddar base, then add gouda, smoked cheddar, Monterey Jack, or Parmesan for the best results.

Add Extra Goodness!

This mac and cheese is already next level, but you can take it even further by mixing in:
– Crispy bacon for smoky crunch
– Pulled pork or brisket for the ultimate BBQ twist
– Roasted green chiles or jalapeños for a spicy kick
– Lobster or crab for a decadent seafood version

Get That Perfect Crunchy Topping

Panko breadcrumbs mixed with butter, extra cheddar, and a pinch of smoked paprika create the perfect golden, crispy crust. For even more BBQ flavor, sprinkle in a little BBQ rub!

Follow these tips, and you’ll have a smoky, cheesy, creamy, and utterly addictive mac and cheese that will steal the show at any cookout!

What to Serve with Smoked Mac and Cheese

This creamy, smoky mac and cheese is already a showstopper, but if you really want to build the ultimate BBQ feast, pair it with one (or all!) of these killer mains and sides:

Smoked Meats – Because BBQ & Mac and Cheese Were Made for Each Other

Smoked Ribeye Steak -bold, juicy flavors of a perfectly smoked steak complement the rich cheesiness of this dish like a dream!
BBQ Brisket – The rich, smoky beef pairs beautifully with the creamy mac.
Smoked Meatloaf – Juicy, smoky, and packed with flavor. A perfect match for cheesy goodness.
Smoked Chicken – Tender, juicy, and full of BBQ flavor—this combo never fails.

Fresh, Crunchy Sides to Balance the Creaminess

Cucumber Salad – Light, crisp, and refreshing—a perfect contrast to rich mac and cheese.
Coleslaw – The tangy crunch cuts through the cheesiness and keeps the meal balanced.
Grilled Corn on the Cob – Slather it in butter and season it up for a simple but epic side.

Bread for Sopping Up Every Last Bite

Garlic Bread – Because mac and cheese + garlicky, buttery bread = pure comfort food heaven.
Cornbread – Sweet, crumbly, and perfect with every bite of smoky cheese
.

Drinks to Wash It All Down

A Cold Beer – A light lager or hoppy IPA pairs amazingly with all that cheesy, smoky flavor.
A Bold Red Wine – A Malbec or Zinfandel stands up to the richness.
Sweet Tea or Lemonade – Classic BBQ drinks that bring everything together.

Want something warm and cozy to sip on after your meal? A cup of Herbal Chai Tea makes the perfect post-dinner drink to balance out the richness of the mac and cheese; a mug of Cinnamon Tea—its sweet and spiced flavors make it a relaxing way to wrap up your meal!

Pair this smoked mac and cheese with your favorite BBQ meats and fresh sides for a next-level backyard feast that will have everyone coming back for seconds!

FAQ – Smoked Mac and Cheese

How long should I smoke mac and cheese?

1 hour at 225°F is the sweet spot—it gives you that deep, smoky flavor without drying out the cheese. Want even more smoke? Let it go for up to 2 hours, but cover it with foil after the first hour to keep it creamy.

What’s the best wood for smoking mac and cheese?

Stick with mild woods like apple, cherry, pecan, or maple. They add smoky depth without overpowering the cheese. Avoid hickory or mesquite—they can make it too intense and bitter.

How do I keep smoked mac and cheese from drying out?

✔ Don’t overcook the pasta – Slightly undercook it so it doesn’t soak up too much sauce.
✔ Keep the smoker temp low – Anything over 225°F will dry it out.
✔ Cover it after an hour – If smoking longer, a loose foil cover locks in moisture.

Can I reheat smoked mac and cheese?

You bet! The best way is to reheat it low and slow in the oven at 300°F with a splash of milk to bring back the creaminess. Avoid the microwave unless you’re in a rush—it can make the sauce grainy.

Got more questions? Drop them in the comments, and I’ll help you make the best smoked mac and cheese ever!

Products that will make your Smoked Mac and Cheese even better:

1-Lodge 12-Inch Cast Iron Skillet – The best pan for smoking mac and cheese! Retains heat beautifully and goes straight from stovetop to smoker to table.

2-Traeger Signature Blend Hardwood Pellets – A perfect mild wood blend (maple, hickory, and cherry) to add just the right amount of smoke without overpowering the cheese.

These tools will take your mac and cheese to the next level!

This smoked mac and cheese recipe is the ultimate creamy, cheesy, and smoky comfort food! Whether you’re making it for a BBQ, holiday meal, or just a cozy dinner, it’s guaranteed to be a hit.

💬 Tried this recipe? Let me know in the comments! ⭐⭐⭐⭐⭐

Why You’ll Love This Smoked Mac and Cheese Recipe

Ingredients & Substitutions

For the Pasta

For the Cheese Sauce

For the Topping