Easy Smoked Mac & Cheese

by Mike Futia

Updated November 16, 2024

5 from 1 vote

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. 

smoked mac on spoon

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

mac anc cheese ingredients
  • 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

 mac and cheese in water

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

shredded cheddar

Shred the cheddar and Gouda blocks. Don't use pre-shredded cheese!

3. Make the Cheese Mixture

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

cheese mixture on smoker

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

cheese and pasta on smoker

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

mac and cheese with cheddar

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

mac and cheese with cheddar melted

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

finished mac & cheese

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

SMOKED MAC RESTING
  • 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

5 from 1 vote
This smoked mac & cheese is the ultimate BBQ side dish combining creamy cheese sauce with smoky flavors and a golden crispy top
SERVINGS
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
mac & 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

Nutrition

Calories: 902kcalCarbohydrates: 96gProtein: 27gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 102mgSodium: 936mgPotassium: 651mgFiber: 4gSugar: 13gVitamin A: 1296IUVitamin C: 0.01mgCalcium: 295mgIron: 3mg
Tried this recipe?Let us know how it was!

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Mike Futia


My name is Mike, and I'm the founder of Grill Frenzy. I love cooking up homemade grilling and smoker recipes in my backyard for my friends and family. Learn more about me.

5 from 1 vote (1 rating without comment)

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