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Smoked Mac and Cheese is creamy, cheesy pasta with a hint of wood-fired flavor. Make it on a pellet grill, offset smoker, or in the oven!
Most of the time when you think of putting something on the smoker it is a big piece of meat. But it doesn’t have to be. There are so many things that taste better with just a hint of that smoky flavor. Like Smoked Chicken Wings for one. And it takes this mac and cheese to a whole new level!
This is my go-to recipe made with cream cheese, sharp cheddar, and Colby Jack, but it’s a great base for whatever cheese blend you already love.
Erin’s Notes
- Big flavor, minimal effort. The smoker does the work — you just finish a simple stovetop mac and cheese on it for the last 45-60 minutes.
- Made for the grill. It’s the perfect side dish to cook alongside whatever else you already have going on the smoker.
- Endlessly customizable. Bacon, jalapeño, pulled pork, a crunchy panko topping — this recipe is a base you can dress up any way you like.
- No smoker? No problem. It also bakes beautifully in the oven, so you can make it any time of year.
Ingredients Notes
- Elbow macaroni — classic and holds the cheese sauce well. Cavatappi or shells work too.
- Cream cheese — adds extra creaminess and helps the sauce stay smooth and glossy.
- Sharp cheddar and Colby Jack — my go-to melting blend. Use a combination of cheeses you already love — gouda, Monterey Jack, and Parmesan all work well here.
- Mustard powder — just a touch to round out the cheese flavor. You won’t taste it directly.
Smoked Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz cream cheese, cut into cubes
- 12 oz sharp cheddar, shredded
- 12 oz colby jack cheese, shredded
Instructions
- Preheat smoker to 225º F.
- Bring a large pot of water to boil, and cook pasta for 2 minutes less than the package directions. Drain and set aside.1 pound elbow macaroni
- Meanwhile in a large skillet melt butter.1/4 cup butter
- Add flour, stirring to cook for a couple minutes until there are no white spots remaining.1/4 cup all-purpose flour
- Whisk in milk until it is smooth and no lumps. Add salt, pepper and mustard powder. Let simmer for 3-4 minutes until it starts to thicken.3 cups whole milk, 2 teaspoons mustard powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add all of the cheeses to the skillet and stir until they are completely melted and smooth.8 oz cream cheese, 12 oz sharp cheddar, 12 oz colby jack cheese
- Mix in cooked pasta until everything is well coated.
- Transfer to a cast iron skillet, disposable aluminum baking dish, or something safe for the smoker and cook for 45-60 minutes at 225º, until the pasta is cooked and you have a slight smoky flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Smoked Mac and Cheese
This starts out like your basic macaroni and cheese and then you just finish it in the smoker to impart some of that delicious smoke flavor.
- Cook the pasta. Boil for about 2 minutes less than the package directions. Undercooking it now keeps it from turning mushy on the smoker.
- Make the roux. Melt the butter in a large skillet, whisk in the flour, and cook for a couple of minutes, stirring often, until the raw flour smell is gone.
- Build the sauce. Whisk in the milk until smooth. Season with salt, pepper, and mustard powder, and simmer a few minutes until it starts to thicken.
- Melt in the cheese. Add the cream cheese, cheddar, and Colby Jack, stirring until melted and smooth.
- Combine. Mix the cooked pasta into the cheese sauce until every piece is coated.
- Smoke it. Transfer to a smoker-safe dish and cook 45-60 minutes at 225°F, just until the pasta is heated through and infused with smoke.
Recipe Tips
- Undercook the noodles. Any pasta that finishes cooking in the smoker or oven should be slightly underdone at this stage, about 2 minutes less than the box says, so it doesn’t turn mushy.
- Keep the smoker low. 225°F is enough to add flavor without drying out the pasta or overcooking it before the smoke has time to work. If you are cooking something else at 250º that will work, just don’t go higher than that.
- Use cast iron. A cast iron skillet holds up well on the smoker. A heavy-duty disposable aluminum pan is a good substitute if you don’t have one.
- Don’t skip the resting time. Let it sit for a few minutes after coming off the smoker, the sauce thickens slightly as it cools, so it won’t be soupy on the plate.
Recipe Variations
- Jalapeño bacon. Stir in diced jalapeño and crumbled cooked bacon along with the cheese for extra flavor and a little heat — this is our most-made version.
- Pulled pork or leftover brisket. Fold in leftover smoked pulled pork or brisket for a heartier, main-dish version.
- Green chilies. A can of diced green chilies adds a mild, tangy kick.
- Panko topping. Sprinkle buttered panko breadcrumbs over the top before smoking for a crisp, golden crust.
Oven Method
No smoker? No problem. This recipe bakes just as well in the oven or even on the grill you’ll miss the smoke flavor, but you’ll still get that same creamy, cheesy mac and cheese. Bake at 350°F for about 20-25 minutes, until hot and bubbly.
Best Wood For Smoked Mac And Cheese
Stick with a mild wood so it doesn’t overpower the cheese and pasta.
- Cherry Wood
- Apple Wood
- Pecan Wood
- Peach Wood
Make Ahead & Storage
- Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Freezer: Freeze in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave with a splash of milk stirred in to bring the sauce back to a creamy consistency.
What Goes With Smoked Mac and Cheese
You can serve this smoked macaroni and cheese as a main dish, or it makes a great side to go along with whatever else you are smoking.
Cannot go wrong with a good mac ‘n cheese recipe!
Such exciting flavors! Never thought about smoking pasta but now I don’t think I’ll ever go back
This was delicious!! I followed the recipe exactly and it came out perfect!
Love how cheesy this Mac and Cheese is! And so creamy! Mmmmm…
Smoked mac and cheese is a gamechanger! This was so delicious.
Oh wow! I’m so excited to make this recipe! The family is going to love this especially my son. Looks so delicious and sounds amazing!
This was a really huge hit at my house! My family loved it!
I need a smoker! This sounds SO GOOD!
Can this be made in the oven? No smoker??
Yep, you can just bake it in the oven or even on the grill if you want.