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Creamy smoked mac and cheese is super easy to make and has the most delicious smoky flavor. A new twist on a classic side dish!
Table of Contents
Easy Smoked Mac and Cheese Recipe
If you’re looking for an easy smoker recipes, you can’t go wrong with homemade macaroni and cheese. It’s the ultimate comfort food and perfect side dish for any occasion, from summer cookouts and backyard BBQ’s to tailgates and holidays. It’s basically baked mac and cheese cooked in the smoker instead of the oven.
I use my favorite stovetop mac and cheese recipe as the base. It’s super easy as it cooks in one pot and doesn’t use flour or a roux. I changed it just a little so the flavors would be enhanced in the smoker. We have a Masterbuilt electric smoker, but this works with any type of smoker or smoker grill combo.
This smokey mac is delicious with smoked meatloaf, smoked brisket, smoked ribs, burgers, wings, pork chops — just about any main dish. If you’re a true mac n cheese lover, like my son and husband, you don’t even need a main dish!
Ingredients
You only need a few simple ingredients for smoked macaroni and cheese. Full amounts are listed in the printable recipe card below.
- Elbow macaroni — I used Barilla brand, but any brand works. You can also use cavatappi or medium shells.
- Water or chicken broth — to cook the pasta
- Heavy cream — for the creamy sauce
- Cheese — I use a blend of mild cheddar cheese, smoked gouda cheese, cream cheese and American cheese. You can also sub Colby. Grate your own cheese for best results as pre-shredded cheese doesn’t melt as well.
- Seasonings — sea salt, black pepper, garlic powder and smoked paprika
- Butter — salted butter or unsalted butter
Wood Chips — use apple or cherry or pecan for a mild flavor or hickory for a deeper flavor.
How to Make Smoked Mac and Cheese
First, you will want to heat your smoker to 225 degrees F. Cook the macaroni in a large pot or Dutch oven until not quite al dente. Then, add the cream and seasonings, and cook until just al dente.
Stir in the cream cheese, butter and blend of cheeses, one cup at a time. If you add the cheese all at once, it won’t melt right, and you won’t get a smooth, creamy sauce.
When the cheese sauce is melted, pour the cooked macaroni noodles and cheese mixture into a buttered foil pan. I like using disposable pans for the smoker, but you can use a Dutch oven or a large cast iron skillet. Sprinkle more cheese on top of the macaroni, and pop the pan into the smoker.
How Long to Smoke Macaroni and Cheese
Smoke the mac and cheese for 45 minutes to 1 hour. This should be enough time to get a gorgeous crust on top of the mac and infuse it with delicious smoked flavor.
Storage
Store leftover mac and cheese in an airtight container in your fridge for 4-5 days. You can also freeze the leftovers for up to 3 months. Reheat smoked macaroni in the oven on low heat until it warms up. You can also microwave individual portions or eat it cold — my son does this all the time!
Recipe Tip
Grate your own cheese for best results.
Cook the macaroni just to al dente so it doesn’t overcook in the smoker.
Use a mild wood such as apple or cherry or pecan for subtle flavor or a medium hickory for a more pronounced flavor and color.
More Mac and Cheese Recipes
Try my Buffalo Chicken Mac and Cheese or mac and cheese with ham. You can also make mac and cheese in the Instant Pot or boxed mac and cheese in the Instant Pot!
Smoked Mac and Cheese
Equipment
- Masterbuilt electric smoker
Ingredients
- 4 cups water or chicken broth
- 16 oz elbow macaroni
- 1 cup heavy cream
- ½ tsp sea salt
- ½ tsp garlic powder
- ⅓ tsp smoked paprika
- ¼ tsp ground black pepper
- 3 tablespoons butter
- 4 oz cream cheese softened
- 2 cups mild cheddar cheese shredded
- 1 cup smoked gouda cheese
- 4 oz American Cheese about 4 slices
Topping
- 3 cups cheese Gouda and Cheddar blend
Instructions
- Preheat smoker to 225℉
- In a large pot or Dutch oven, bring chicken broth to a boil over medium high heat
- Add the macaroni, and cook until just al dente, about 4 minutes, stirring occasionally
- Reduce heat to low, and stir in the heavy cream, salt, pepper, garlic powder and smoked paprika. Allow to simmer on low heat until pasta is done
- Add the butter and cream cheese, and stir until melted
- Stir in 1 cup of cheese at a time until cheese melts and cheese sauce is creamy
- Pour macaroni into a buttered disposable aluminum pan. Top with additional shredded cheese
- Place in smoker and cook for 45 minutes to 1 hour
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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