Smoked Mac and Cheese – gooey, creamy mac and cheese that with just a hint of smoke flavor. This will be your new favorite side dish to make whenever you fire up the smoker!
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!
Mac and cheese is one of those comfort foods that everyone always loves. This smoked mac and cheese recipe takes your basic mac and cheese and makes it even better, just by putting it on the smoker for the last bit of cooking. This is my go to recipe, but if you have a blend of cheeses you love, it will definitely work here as well.
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.
- Start by cooking your pasta according to the package directions, but for 2 minutes less than the box says. You want to under cook your pasta, so it doesn’t get mushy while it is on the smoker.
- While the noodles are cooking make your sauce. In a large skillet melt the butter. Once the butter is melted add in the flour and cook for a few minutes. Stir frequently to make sure it doesn’t burn, but you want to cook for a minute or two to make sure it doesn’t have a flour-y taste.
- Whisk in the milk and stir until it is smooth and there are no lumps remaining. Season with salt, pepper, and mustard powder and let it simmer for a few minutes until it starts to thicken.
- Next add in all of the cheese. I like to use cream cheese, sharp cheddar cheese and Colby Jack for this recipe. If you have a favorite blend or recipe you normally use, you can definitely follow that.
- Once everything is melted and smooth, mix in the cooked pasta and make sure everything is nicely coated.
- Now it is time for the smoker, cook for 45-60 minuets at 225º F just to impart a little smoke flavor.
- Undercook the Noodles. Whenever you are making a pasta dish that is going to go in the oven or be put on the smoker or something that cooks it further, you want to avoid cooking the pasta all the way at the start. If the box says 9-11 minutes, I cook for 7 minutes. It will help to keep the pasta at the right texture when it is time to serve it.
- Low Smoker Temp. All you are trying to do is impart a little smoke flavor into the pasta, so you want to cook on low. I cook over 225º F. If you go much higher it will dry out your pasta and it will be over cooked before there is any flavor.
- Cast Iron. I like to use a cast iron skillet because it holds up well on the smoker. Another good option if you don’t have cast iron is to use those disposable aluminum pans. You want something heavy duty enough it can sit on the grill grates and not get damaged.
- Lots of flavor variations. There are so many variations to this recipe. This is jut a base. Most of the time we add in a diced jalapeno and bacon pieces. It just gives it so much more flavor. But you could also add in pulled pork, use up leftover brisket, add in green chilies or even put on a crunchy panko topping.
Best Wood For Smoked Mac And Cheese
You want to use a mild wood when you are making macaroni and cheese, so you don’t over power the actual cheese and pasta flavor.
- Cherry Wood
- Apple Wood
- Pecan Wood
- Peach Wood
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.
- Smoked Tri Tip
- Smoked Pork Belly
- Smoked Meat Loaf
- Smoked Baby Back Ribs
- Smoked Pork Loin
- Smoked Pork Butt
- Smoked Pork Chops
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 tsp mustard powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz cream cheese, cut into cubes
- 12 oz sharp cheddar, shredded
- 12 oz colby jack cheese, shredded
- 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.
- Meanwhile in a large skillet melt butter.
- Add flour, stirring to cook for a couple minutes until there are no white spots remaining.
- 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.
- Add all of the cheeses to the skillet and stir until they are completely melted and smooth.
- 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.
Amount Per Serving Calories 518Total Fat 37gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 107mgSodium 683mgCarbohydrates 23gFiber 1gSugar 5gProtein 23g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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