Smoked Mac And Cheese : The Best Creamy, Cheesy

If you’re craving a dish that’s rich, creamy, and bursting with bold, smoky flavor, then Smoked Mac and Cheese is the ultimate comfort food you didn’t know you needed. This isn’t your average mac—smoking the cheese adds an irresistible depth that elevates it from basic side dish to the star of your barbecue spread.

Whether you’re a backyard pitmaster or a home cook with just an oven, you can master this recipe and make it your own. From choosing the best cheese and perfect wood for smoking, to clever no-smoker hacks, this guide covers it all. We’ll even share creative twists like brisket mac, bacon-loaded mac, and vegan-friendly options.

Check out this crowd-pleasing smoked appetizer to kick off your smoky meal ideas.

Smoked Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A rich and creamy smoked mac and cheese recipe made with cheddar, gouda, and Monterey Jack, topped with golden panko breadcrumbs and infused with smoky flavor—perfect for any BBQ or comfort food dinner.

• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

For the Mac and Cheese:

• 1 lb elbow macaroni (cooked al dente)

• 2 cups sharp cheddar cheese (shredded)

• 1 cup smoked Gouda (shredded)

• 1 cup Monterey Jack cheese (shredded)

• ½ cup cream cheese (softened)

• 2 cups whole milk

• 1 cup heavy cream

• ¼ cup unsalted butter

• ¼ cup all-purpose flour

• 1 tbsp yellow mustard (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

For the Topping:

• ½ cup panko breadcrumbs

• 2 tbsp melted butter

For Smoking:

• Wood chips (applewood, pecan, or hickory)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat smoker to 225–250°F and soak wood chips if using.

2. Cook pasta until al dente, then drain and set aside.

3. Make the roux: Melt butter in a saucepan, whisk in flour for 1–2 mins.

4. Add dairy: Slowly whisk in milk and cream. Simmer.

5. Stir in cheeses: Add cream cheese, cheddar, gouda, Monterey Jack, mustard, garlic powder, and onion powder. Mix until smooth.

6. Combine pasta and sauce until well-coated.

7. Transfer to cast iron or foil tray.

8. Mix breadcrumbs and melted butter; sprinkle over the top.

9. Smoke uncovered for 1 to 1.5 hours until golden and bubbly.

10. Let cool 5 minutes before serving.

Notes

• Shred your cheese fresh—pre-shredded cheeses don’t melt as smoothly.

• Avoid strong woods like mesquite—it can overpower the cheese.

 

• Want it spicier? Add jalapeños or chipotle powder to the sauce.

• Author: Megan Miller
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish, Comfort Food
• Method: Smoked / Baked
• Cuisine: American

Nutrition

• Calories: 520
• Protein: 17 g

Ready to bring bold BBQ flavors into your creamy pasta? Let’s dive into why Smoked Mac and Cheese is the talk of every summer cookout.

PART 1: What Makes Smoked Mac and Cheese So Irresistible?

Why Smoked Mac and Cheese Hits Different

Smoked mac and cheese hits differently than the stovetop version we all grew up on. What sets it apart? It’s all about the layers of flavor. Imagine the silky richness of melted cheese infused with deep, smoky undertones from hours of low, slow cooking. That combination delivers a bite that’s both nostalgic and gourmet.

The smoking process caramelizes the cheese edges and adds a slightly crispy top, while the inside stays gooey and tender. Depending on your wood choice—like hickory, applewood, or pecan—you’ll get subtle flavor notes that range from sweet to earthy and bold. This creates a depth that traditional mac just can’t match.

Even better? Smoking draws out the savory, umami notes of the cheese, making each spoonful taste heartier and more indulgent. It’s comfort food, amplified.

How Smoking Transforms Classic Comfort Food

Smoking transforms regular mac and cheese into something truly show-stopping. Not only does it enhance flavor, but it also changes the texture and aroma in the best way. You’ll notice the creamy sauce slightly thickens in the smoker, coating every noodle perfectly without turning mushy.

It’s also incredibly versatile. Want to feed a crowd? Make a big batch in a foil tray on your grill. Need something to bring to a potluck? Smoked mac travels well and reheats beautifully.

Plus, it pairs perfectly with all your barbecue favorites. From smoked brisket to grilled sausage, this dish holds its own on the plate. Discover great ideas like Smoked Sausage, Tomatoes and Okra Skillet that balance the creaminess with spice and freshness.

So, whether you’re serving it as a side or main course, Smoked Mac and Cheese isn’t just a meal—it’s an experience.

PART 2: Choosing the Best Cheese for Smoked Mac and Cheese

Top Melting Cheeses for Richness and Creaminess

Choosing the right cheese makes all the difference in your smoked mac and cheese. For that gooey, creamy texture everyone craves, high-melt cheeses are your best bet. Here are top picks:

• Cheddar: Sharp cheddar gives your mac a bold, classic base.
• Monterey Jack: Melts smooth and balances the cheddar with a mild flavor.
• Gruyère: Adds a touch of nuttiness that works beautifully with smoke.
• Fontina: Known for ultra-creamy meltability—perfect for extra richness.
• Mozzarella: Use sparingly to boost stretch and smoothness.

Combining at least two cheeses is ideal. Aim for a mix of sharp, creamy, and stretchy to hit every note.

Best Cheese Combos for a Smoky Kick

Want to take things up a notch? Blend in smoke-friendly cheeses like:

• Smoked Gouda: Doubles the smoky flavor while keeping things creamy.
• Pepper Jack: If you like a little heat, this adds spice and melt.
• Blue Cheese (crumbled): For gourmet lovers, it gives a bold edge.

Don’t overdo pungent cheeses—too much can clash with smoke. A good rule: 3 parts creamy cheese + 1 part bold cheese.

Check out our Smoked Sausage And Roasted Vegetables if you’re building a full smoked menu. It pairs great with these cheese flavors.

PART 3: Equipment You Need to Make Smoked Mac and Cheese

Do You Need a Smoker? Alternatives That Work

While a dedicated smoker gives you the most authentic flavor, you don’t actually need one to make delicious smoked mac and cheese.

Here are three effective options:

• Pellet Grill: Ideal for set-it-and-forget-it smoking with precise temperature control.
• Charcoal Grill + Wood Chips: Add soaked wood chips to hot coals to create a smoky environment.
• Oven + Liquid Smoke: Enhance your cheese sauce with a dash of liquid smoke, then bake it to infuse rich, smoky flavor—no smoker required.

Even a simple covered grill can create the smoky effect if you use indirect heat and good wood.

Cast Iron, Foil Pans, and Grilling Tools Explained

For cookware, stick with materials that hold heat and won’t warp. Here’s what works best:

You’ll also want a good wood chip box or smoker tray if using a standard grill.

Looking for inspiration? Try our Smoked Sausage Alfredo Pasta that’s also easy to prep in cast iron.

PART 4: Step-by-Step Smoked Mac and Cheese Recipe

Ingredients Checklist and Prep Tips

Before starting your smoker or grill, make sure all your ingredients and equipment are ready to go. Here’s what you’ll need for a 12-serving tray of smoked mac and cheese that’s creamy, cheesy, and loaded with smoky goodness.

Main Ingredients

• 1 lb elbow macaroni (cooked al dente)
• 2 cups sharp cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• 1 cup smoked Gouda (shredded)
• ½ cup cream cheese (softened)
• 2 cups whole milk
• 1 cup heavy cream
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 tbsp yellow mustard (optional but boosts flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• ½ cup panko breadcrumbs (optional for topping)
• 2 tbsp melted butter (for topping)
• Wood chips (hickory, apple, or pecan recommended)

Pro Tip: For perfect smoked mac and cheese texture, shred cheese yourself—pre-shredded bags don’t melt as well due to anti-caking additives.

Cooking Instructions from Start to Finish

1. Boil and Drain Pasta

Cook pasta in salted water until al dente. Drain and set aside to be mixed later with your smoky cheese sauce.

2. Make the Cheese Sauce

In a saucepan:

• Melt butter, whisk in flour to create a roux (about 1–2 mins).
• Slowly add milk and cream until smooth.
• Stir in cheddar, smoked gouda, Monterey Jack, cream cheese, mustard, and seasonings.
• Stir over medium heat until fully melted and creamy—this is your flavor base for smoked mac and cheese.

3. Combine and Transfer to Pan

Mix pasta with your smoky cheese sauce until evenly coated.

Transfer the smoked mac mixture into a cast iron skillet or disposable foil pan for grilling or smoking.

4. Add Optional Topping

Combine panko and melted butter. Finish with a sprinkle on top to create a golden, crispy crust after smoking.

5. Smoke It Low and Slow

• Preheat your smoker or grill to 225°F–250°F.
• Add wood chips like applewood or hickory for real smoke flavor.
• Place the pan in the smoker uncovered and let the smoked mac and cheese develop its rich color and flavor for 1 to 1.5 hours.

During this time, the smoked mac thickens, bubbles, and gets that perfect smoky aroma and texture.

6. Serve Hot

Let your smoked mac and cheese rest for 5 minutes after removing it from the smoker. Serve hot as the centerpiece or standout BBQ side.

Want a full meal plan? Don’t miss our Smoked Sausage And Rice Casserole that pairs perfectly with this.

PART 5: What Type of Wood is Best for Smoking Mac and Cheese

Hickory vs. Applewood: Choosing the Right Smoke

When it comes to smoking mac and cheese, wood choice seriously impacts flavor. The most popular options include:

• Hickory: Strong, bold smoke—perfect if you want that backyard BBQ punch.
• Applewood: With its mild, slightly sweet flavor, it subtly enhances cheese, adding depth without dominating the taste.
• Pecan: A good middle ground—nutty, balanced, and great with creamy dishes.

For traditional smoky depth, hickory works best. But for a smoother, family-friendly taste, applewood or pecan keeps the flavors mellow and pleasant.

How Different Woods Affect Flavor and Texture

Woods don’t just change the flavor—they affect how the cheese melts and browns. Strong woods can intensify browning on top, while lighter woods preserve creaminess.

Want a layered flavor? Mix woods—half hickory, half applewood—for smoky complexity that enhances your smoked mac and cheese without going overboard.

PART 6: Smoked Mac and Cheese Without a Smoker: Easy Hacks

Using Liquid Smoke and Oven Baking

No smoker? No problem. You can still enjoy the bold, rich flavor of smoked mac and cheese right from your kitchen.

Here’s how:

1. Liquid Smoke: Add ½ to 1 teaspoon of liquid smoke to your cheese sauce before mixing it with pasta. Hickory and mesquite varieties mimic real wood smoke well.
2. Oven Finish: After mixing, bake your mac uncovered at 350°F for 25–30 minutes. This creates a golden crust while letting the smoky flavor settle in.
3. Broil Boost: Finish with a 2–3 minute broil to add a golden, irresistible crunch on top.

While not as deep as real smoke, this version still delivers a delicious smoky twist with far less setup.

Pellet Grill and Charcoal Grill Modifications

Have a grill? Turn it into a makeshift smoker:

• Pellet Grill: Set to 225°F with smoke mode. Add wood pellets (apple, hickory, or pecan) and smoke for 1–1.5 hours just like in a smoker.
• Charcoal Grill: Push hot coals to one side, place soaked wood chips on top, and put the mac on the cooler side. Cover the lid and let it smoke.

These methods let you enjoy smoked mac and cheese without investing in a full smoker setup.

Looking for more quick one-pan ideas? Don’t miss our Smoked Sausage and Potatoes, a perfect partner for your oven-baked mac.

PART 7: Common Mistakes to Avoid When Making Smoked Mac and Cheese

Over-Smoking and How to Prevent Bitterness

A little smoke goes a long way. One of the biggest mistakes with smoked mac and cheese is overdoing the smoke time or using harsh wood.

Here’s how to keep it balanced:

• Keep it Tight: Limit cooking time to no more than 1 to 1.5 hours at 225°F–250°F for optimal results.
• Avoid mesquite unless blended—it’s too strong for cheese.
• Go Gentle: Choose mellow woods like apple or pecan to achieve a smoother, more balanced flavor.

Too much smoke can make your dish bitter, masking the creamy, cheesy goodness you worked so hard for.

Balancing Smoke, Cheese, and Cream

Another common issue? Using the wrong cheese blend or too little cream. That can lead to dry, clumpy pasta—especially in the smoker.

Avoid these pitfalls:

• Double Down on Creamy: Blend in at least two rich, melty cheeses—think Gouda or Fontina—for that ultra-smooth texture.
• Don’t skimp on milk or cream—smoking can dry it out.
• Avoid pre-shredded cheese—it doesn’t melt as smoothly due to added starches.

Think of smoked mac and cheese like a balancing act: a little smoke, enough moisture, and plenty of creamy melt equals success.

PART 8: Creative Variations to Try with Smoked Mac and Cheese

Bacon-Loaded, Jalapeño, and Brisket Infusions

Want to turn your smoked mac and cheese into the main event? Try these irresistible add-ins:

• Crispy Bacon: Stir in crumbled bacon before smoking, or layer on top for a crunchy, savory bite.
• Jalapeños: Add fresh or pickled slices for a spicy twist. They balance beautifully with the creamy base.
• Smoked Brisket or Pulled Pork: Toss in chopped brisket for the ultimate BBQ fusion. It makes a filling, smoky one-pan meal.

These mix-ins transform your dish from a simple side to a show-stopping entrée.

Gluten-Free and Vegan Smoked Mac Options

Need a version for special diets? No problem.

• Gluten-Free: Use gluten-free elbow pasta and a cornstarch-based cheese sauce instead of a flour roux.
• Vegan: Swap dairy for plant-based alternatives—cashew cream, nutritional yeast, and dairy-free shredded cheese do the trick. Use liquid smoke to mimic real wood flavor.

These versions still deliver smoky, creamy satisfaction without compromising dietary needs.

Looking for another comforting twist? Try our Smoked Sausage Alfredo Pasta—a creamy, smoky variation worth exploring.

PART 9: Perfect Pairings and Serving Ideas for Smoked Mac and Cheese

Best BBQ Dishes to Serve with Smoked Mac

Smoked mac and cheese delivers creamy, indulgent comfort that stands up beautifully alongside bold BBQ classics. Here are top combos:

• Smoked Ribs or Brisket: Match smokiness with smokiness. Tender, saucy meats amplify the dish’s savory depth.
• Grilled Chicken Thighs: A leaner option that cuts through the richness of the cheese for a well-rounded bite.
• BBQ Baked Beans or Coleslaw: Sweet and tangy sides cut through the richness of smoked mac and cheese.

The goal? Balance texture and flavor. If your mac is creamy and smoky, pair it with crisp, tangy, or spicy dishes.

Leftover Ideas: From Fritters to Casseroles

Got leftovers? Don’t let them go to waste. Here’s how to give your smoked mac and cheese a second life:

• Mac and Cheese Fritters: Roll into balls, bread, and fry for crispy bites.
• Breakfast Skillet: Add to scrambled eggs with sausage for a smoky brunch.
• Loaded Casserole: Stir in chopped smoked sausage and bake with more cheese on top.

Want more comforting one-pan ideas? Try our Smoked Sausage And Roasted Vegetables—a great partner for next-day mac transformations.

Frequently Asked Questions About Smoked Mac and Cheese

Conclusion: Why Smoked Mac and Cheese Belongs in Your BBQ Lineup

There’s no denying it—smoked mac and cheese isn’t just a side dish. It’s the smoky, creamy, crowd-pleasing centerpiece that turns any cookout into a flavor-packed memory. With a few ingredients and the right technique, you can create a smoky spin on comfort food that stands out.

Looking for more smoky sides to complete the meal? Don’t miss our Smoked Sausage, Tomatoes and Okra Skillet.

Follow us on Facebook at how to cooking recipes for daily recipe inspiration and kitchen tips.