This week I am going to show you how to make smoked mac and cheese and if you are a mac and cheese lover like I am, then you will appreciate this recipe beyond words!

The smoke goes with the cheesiness like it was just meant to happen and you seriously will not believe your taste buds when you taste this.

I have had smoked mac and cheese on several occasions and it’s always been amazing but this time I took it a step further and added a dollop (yes I said a dollop) of smoked pulled pork right on top of it.

As if that is not enough, I also added more than a pound of crumbled bacon and I used my rub to pull all of the flavors together into one happy, happy, happy bowl of smoked mac and cheese!

I would like to thank my wife, Abi and my great friends, Josh and Carina, for helping me create this wonderful recipe!

Try the Recipes for My Rub and Sauce..

Many of you have my very own rub recipe and sauce recipe and I highly recommend that you use the rub between every cheesy layer to add that perfect touch of seasoning to the smoked mac and cheese but if you don’t have them, then do yourself a huge favor and get them today. They will add a massive amount of flavor to anything you cook and will boost your cooking to a level of success that is unmatched by anything else!

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Smoked Mac and Cheese w/ Bacon and Pulled Pork on Top

This recipe is a lot easier than it looks. You simply cook the noodles, make the cheese sauce and then layer it in a throw away aluminum pan and smoke it for 2 to 3 hours in that order.

 Prep Time: 30 minutes | Cook Time: 2-3 hours | Smoker Temp: 225 F | Meat Finish Temp: N/A | Recommended Wood: Pecan or Apple

What You’ll Need

  • 16 oz of medium or large elbow noodles
  • 1/4 lb (1 stick) of butter
  • 1/2 cup of all-purpose flour
  • 1 teaspoon of ground mustard
  • 1 teaspoon of salt (regular table salt)
  • 1/3 teaspoon of paprika (McCormick’s, sweet or smoked will all work just fine)
  • 1/2 teaspoon of coarse ground black pepper
  • 4 cups of cheddar cheese, grated
  • 5 cups of Half & Half
  • 9 x 13 x 3 (or so) deep foil pan
  • 3 cups of a good 4 cheese mix
  • 1 lb of bacon, crumbled
  • 2 lbs of smoked pulled pork
  • Jeff’s sauce and rub (purchase recipes here)

Cooking the Noodles

You really have to just follow the recipes on the back of the box or bag for this since it may differ from brand to brand and depending on the exact type of noodles you purchase.

The main thing is that you only cook them to partially done (al dente) since they will finish softening up in the smoker.

Once the noodles are finished, quickly pour into a colander and run cold water over it to stop the cooking process.


Pour the noodles into a large bowl and set aside for a few minutes.

Crumbling the Bacon

Note: This can be done while the noodles are cooking to save time.

The bacon really makes this dish so don’t be stingy with it. I used 9 pieces when I made this for the pictures and it was not nearly enough. I now recommend at least a pound.

I also added the crumbled bacon to the noodles and it sort of got lost in the mix so upon further investigation and review, I now recommend placing the crumbled bacon right on top with the last layer of grated cheese and rub.

I use the oven to make the bacon but you can use whatever method you like.

About 15 minutes at 400 degrees F crisps it up just perfectly in a non-stick cookie sheet.


Allow the bacon to cool on a paper towel then crumble to your hearts desire.


If you’re anything like me, you might want to make a little extra since, you won’t be able to control the urge to eat a few pieces!

Making the Cheese Sauce

Start out by adding a stick of butter to the bottom of a pan on medium heat (now I sound like Paula D.).


Once the butter is melted add the flour, pepper, salt, paprika and mustard and stir for a couple of minutes while the ingredients combine.


Add in the half & half and continue stirring until the sauce starts to get thick which usually takes 8-10 minutes.

Note: Use a whisk for best results.

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Place 4 cups of grated cheddar cheese into a large mixing bowl.

Pour the thickened sauce over the cheese and stir until it is well melted.

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Once the cheddar cheese is melted, pour the cheese sauce over the noodles we set aside earlier and stir well to mix it all together.


Layering the Noodles and Cheese into the Pan

Pour about 1/2 of the saucy noodles into the foil pan

Sprinkle about 1-1/2 cups of the 4-cheese mixture over the top of the noodles to cover completely.


Sprinkle on a good generous helping of my rub (purchase recipe here) for great flavor.

Now pour on the remainder of the noodles and once again add about 1-1/2 cups of the 4-cheese mixture and some of my rub.


Sprinkle the crumbled bacon onto the top of the layered mac and cheese.

The mac and cheese is now ready for the smoker.

Smoking the Mac and Cheese

Set up your smoker or grill for indirect cooking at 225 degrees F with pecan or apple wood if you have it. Any good smoking wood will work such as cherry, oak, hickory, etc.

Place the open pan of mac and cheese on the grate and let it enjoy the smoke for 2-3 hours or until it reaches the desired level of “brown” on top. The longer you leave it in the smoker the better the smoke flavor will be.

We like it nice and brown on top.

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Serving the Smoked Mac and Cheese

I know folks who just eat the smoked mac and cheese as it is and that is fine and very good but if you want to take it up a few notches to that amazing place, then try this:

Place a good sized helping of the mac and cheese in a bowl and then put a tablespoon or two of smoked pulled pork right on top. Put some of my barbecue sauce (purchase recipes here) on top of the pulled pork and let it run down the sides like chocolate on ice cream.


I smoked a pulled pork especially for this smoked mac and cheese but if you have some left over in the freezer, you can just heat it up and use that. If you need instructions for smoking up some pulled pork then check out some instructions for pulled pork HERE.

Don’t blame me if the mac and cheese disappears too quickly.. it tends to do that at my house when I make it so I have learned to make plenty!

Alternate Methods

  • Try adding a light layer of blue cheese to the mac and cheese before smoking for a very adventurous but rewarding alternative.
  • For a super smoky mac and cheese, forego the top layer of cheese and bacon until the last hour. During the first hour or so, stir the mac and cheese every 20 minutes. Add the top layer of cheese and bacon with more rub during the last hour. If the top layer of cheese does not brown quickly enough, place the pan under a broiler for a minute or two but watch it carefully as it can burn fast.


Try Jeff’s Recipes for Rub and Sauce

You and I both know that there are a lot of rub and sauce recipes out there and I recommend you try as many different ones as you can but I have a couple of recipes that I personally and painstakingly came up with over the course of about 6 years that I’d love for you to try.

I sell these recipes to help cover the cost of producing the newsletter, to provide hosting for the website, the research and development of new recipes, the service charges for automating the newsletter to more than 200k subscribers, and everything else that we do here to promote the learning of how to smoke meat.

You will find that my rub recipe and sauce recipe are extremely uniquebetter than anything you ever tasted and if your tastebuds don’t go incredibly nuts over them, I’ll buy them back.

I am very confident that you’ll love them and you’ll not only end up with a couple of wonderful recipes, you’ll feel really good that you helped to support what we do here at in teaching the wonderful art of smoking meat.

Almost every review that I get at the online store is 5 stars and if that don’t make you want to see what all the fuss is about then I don’t know what will.

Here’s one of those reviews that just came in recently from Charlene:

“Tried the rub on Pork Country Style Ribs and it was a raving success. I received so many compliments it was embarrassing. Definitely will be using it again and again”

And here’s an excellent review from Jeremy:

“Smoked pork butt, ribs and chicken, delicious rub, sauce is over the top!”

I receive raving reviews just like these every single day via email and many more are posted at the online store for you to read.

Give the recipes a shot, support the website and impress your friends and family with the amazing flavor of these recipes. I will owe you a debt of gratitude for allowing me to continue do what I love to do.

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Other Resources

Smoking Meat Forums – 52 thousand passionate, raving fans all gathered in one place to talk about smoking meat. It’s free and if you have not checked it out then you are missing what could be one of the best experiences you’ve had in a while. No junk, spam or creepy stalkers, just good people talking about smoked food!

The Smoking Meat Book – My book has more than 80 reviews on Amazon and an average rating of 4.8 out of 5 stars. That’s pretty amazing and it makes me proud to have had the privilege to author it. I have put together more smoking meat information than you can shake a stick at plus a really good collection of some of the best smoking meat recipes anywhere. It’s been selling like crazy for over a year now and you need to order your own copy today.

Smoking Meat Newsletter Archive – I like to mention this once in a while since some folks still do not know that it exists. We archive every copy of the newsletter on the website just a week or two after it goes out and we’ve been doing this for 9 years now. We now have more than 160 newsletters archived for your reading and learning pleasure. Orders

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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

16 Comments on this article. Feel free to join this conversation.

  1. Rick September 21, 2015 at 11:29 am - Reply

    Made this for a football watching party yesterday. Everyone raved about it and were swelled up like ticks afterward. Thank you Jeff for a great recipe and all the goodness that you and your site bring.

  2. arline January 19, 2015 at 2:33 pm - Reply

    I’d like to try this recipe, but you don’t say WHICH add’l cheeses are in the “good, 4-cheese mix”. Can’t believe no one else has asked this. I even chk’d in my grocery store and they only have “3 cheese mixes” but labeled for: Mexican flavor or Italian flavors, etc. I’d even prefer to grate my own so could you please tell me which cheeses are in the 4 cheese mix (obviously not cheddar). Thank you.

  3. Kent October 19, 2014 at 3:05 pm - Reply

    I love mac-n-cheese and had to try this. I put it in with a rack of Baby Backs, using a mix of Cherry and Apple chips for smoke in a Smoke Canyon gas smoker. Amazing! Only two of us, so lots of leftovers. I used our Food-Saver to vacuum pack and freeze them. Each time I reheat some it’s just as good!! Almost time to make some more…

  4. Jason August 16, 2014 at 3:51 pm - Reply

    Great recipe!
    Everyone loves it!
    One thing I have learned to do for any pasta, is I save my carcasses from smoking chickens and make stock for soups and stews. I now also boil pasta in the stock for a great flavor profile, it works great for the mac & cheese and an other pasta dish.

  5. Moose October 28, 2013 at 3:06 pm - Reply

    Made this for a pig roast and it was a hit..Only change i did was used my cold smoked cheese for extra flavour then only had to warm it up in the oven the next day at the party…It was gone in a flash. Next time have to make two.

  6. blake October 25, 2013 at 2:36 pm - Reply

    I’m somewhat of a mac and cheese snob but this is amongst the best I’ve ever tried.  I’ve made this recipe twice now…..the first time was for just me and my wife and we ate on it all week.  The 2nd time was for a party and a major disaster because by the time the cook (me) got to eat it was all gone…..3rd batch is coming.  Great stuff….love the website

  7. Chris October 16, 2013 at 2:08 pm - Reply

    Made this along with my first Pork Butt using a Sweetwood mixture I picked up at Ace Hardware. Both turned out very good, but in the future, I may add the bacon into the mixture like you originally did. Having the bacon directly on top seemed to cause it to absorb a large amount of smoke, to the point where the kids were saying the bacon tasted too smoky and were going just for the mac and cheese. Great Recipe! Thanks!

  8. Mike September 2, 2013 at 12:21 pm - Reply

    We made the fast pulled pork and the macaroni and cheese, they both came out unbelievably good.  Our company loved every bit of it and most went back for seconds.

  9. Rob Regets August 18, 2013 at 12:41 pm - Reply

    Smoked Mac & Cheese………. I don't have words to explain how this tasted.  I'm going to make this everyday!!!!!!!!!!!!!!!! 

  10. Yolande Lippe August 17, 2013 at 1:30 pm - Reply

    This seem to be so goog. I want to know how man y services for that recipe ,. Thank you to answer

    • Jeff Phillips August 19, 2013 at 11:23 am - Reply

      That depends on whether it is served as a side or as the main course. We usually serve this as the main course with pulled pork on top and it serves about 8. If it were served as just a side then it would probably serve about 12 or so.

  11. Faith Davis August 15, 2013 at 12:30 pm - Reply

    Thank you for being on Pinterest. I love that I can pin your recipes and keep them filed where I know they will be. 

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