This smoked mac & cheese recipe is the perfect blend of creamy, cheesy and smoky flavors, with a crispy bacon crunch. Out of all the amazing BBQ sides dishes you can make, this literally might my favorite of all-time.
This mac & cheese recipe is super easy. No complicated roux. No messy pots and pans. Everything comes together in one cast iron pan.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- 1 lb Cavatappi pasta (or elbow macaroni) — use your favorite pasta here. Cavatappi and macaroni hold the cheese sauce together nicely.
- 12 oz sharp cheddar cheese, shredded — adds a nice sharp bite.
- 8 oz smoked Gouda cheese, shredded — I love the smooth, smoky flavor of Gouda.
- 4 oz cream cheese, cubed — cream cheese is great because of the smooth, velvety texture it adds to the mac.
- 16 oz whole milk — for the liquid base, you can also use cream.
- 1 tsp smoked paprika — adds even more smoky flavor.
- 1/2 tsp garlic powder — just a little garlic flavor kick.
- 1/2 tsp onion powder — for a mild, sweet, and savory taste.
- Salt & black pepper, to taste — of course.
- Extra 1/2 cup shredded sharp cheddar cheese — to help create a golden bubbly crust on top.
HOW TO MAKE SMOKED MAC & CHEESE
@grillfrenzy Easy, cheesy smoked mac & cheese. This was soooo good 🧀 The secret? Everything goes in ONE pan and your smoker does all the work 🔥 No complicated roux, no mess - just pure cheesy goodness! Made with sharp cheddar, smoked gouda, and a touch of cream cheese for that extra creamy texture 🤤 Save this recipe if you love mac & cheese! ⬇️ Ingredients you'll need: * Cavatappi pasta * Sharp cheddar * Smoked gouda * Cream cheese * Whole milk * Seasoning blend Drop a "🧀" if you want the full recipe with all my key smoking tips sent straight to your DMs! (Make sure you're following me and your messages are open!)
♬ original sound - Mike Futia
1. Cook the Pasta
Boil a large pot of salted water and cook the pasta until al dente, about 10 minutes. Drain and set it aside.
2. Shred the Cheese
Shred the cheddar and Gouda blocks. Don't use pre-shredded cheese!
3. Make the Cheese Mixture
Add the shredded cheddar & Gouda, cream cheese, seasoning mix, and milx to a large cast-iron pan, or aluminum baking pan.
4. Smoke the Cheese Mixture
Preheat your smoker to 250F and smoke the cheese mixture for 45 minutes, stirring halfway through to make sure it's nice and well-combined.
5. Combine Pasta & Cheese Sauce
Add the pasta to the cheese sauce and mix well. Fold the pasta over until it's fully coated in the cheese sauce.
6. Top with Cheddar Cheese
Sprinkle on the extra 1/2 cup of cheddar cheese on top of the mac to help create a golden and bubbly crust.
7. Increase Smoker Temp
Crank up your smoker to 350F and smoke the mac and cheese for an extra 20-30 minutes, or until the top is nice and bubbly and golden brown.
8. Rest & Serve
Let the smoked mac & cheese rest for 10 minutes before serving. This helps the sauce set and become extra creamy.
PAIRING SUGGESTIONS
This smoked mac & cheese is a full meal unto itself. But if you're looking to have it as a side, then it goes perfectly with my smoked maple bourbon ham, smoked chicken thighs, and 3-2-1 ribs.
PRO TIPS FOR MAKING THIS RECIPE
- Stick to one pan. The beauty of this recipe is its simplicity. Were only using one pan! No need to overcomplicate things with a roux and a bunch of dirty dishes.
- Shred your own cheese. Please, don't use any pre-shredded cheese. They have anti-caking agents that make it hard to melt. Shredding your own cheese is a must.
- Be sure to stir halfway through. When you first put the mac on the smoker for 45 minutes, set a timer for halfway through to stir and mix it well.
- Extra cheddar cheese. To get that extra gooey, extra cheesy top, add the extra cheddar cheese on top and make sure *not* to stir it in.
HOW TO STORE SMOKED MAC & CHEESE
- To Store. Let the mac & cheese cool, then store it in an airtight containers in the fridge for up to 3-5 days.
- To Freeze. You can freeze this mac & cheese for 2-3 months, just make sure it's well-sealed.
- Reheating. Reheat the mac & cheese with a splash of milk in a 350F oven until warm.
Easy Smoked Mac and Cheese
Ingredients
- 1 lb Cavatappi pasta or elbow macaroni
- 12 oz sharp cheddar cheese freshly shredded
- 8 oz smoked Gouda cheese
- 4 oz cream cheese cubed
- 16 oz whole milk
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook pasta until al dente, approximately 10 minutes. Drain and set aside.
- Shred the cheddar and Gouda cheese blocks fresh (do not use pre-shredded cheese).
- In a large cast-iron pan or aluminum baking pan, combine the shredded cheddar, Gouda, cream cheese, seasonings, and milk.
- Preheat smoker to 250°F. Place the pan with cheese mixture in the smoker and smoke for 45 minutes, stirring halfway through to ensure even melting.
- Add the cooked pasta to the cheese sauce and fold until pasta is fully coated.
- Sprinkle the extra 1/2 cup of shredded cheddar cheese on top.
- Increase smoker temperature to 350°F and continue smoking for 20-30 minutes, until the top is golden brown and bubbly.
- Remove from smoker and let rest for 10 minutes before serving to allow sauce to set.
Notes
Pro Tips
- Use only freshly shredded cheese - pre-shredded varieties contain anti-caking agents that prevent proper melting
- Don't skip stirring halfway through the initial smoking period
- Avoid stirring in the final topping of cheddar cheese to achieve a crispy, golden crust
- For extra creaminess when reheating, add a splash of milk
Storage
- Refrigerate in airtight container for 3-5 days
- Freeze for up to 2-3 months
- Reheat in 350°F oven with a splash of milk until warmed through
