Smoked Mac and Cheese Recipe
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If you love creamy, cheesy mac and cheese, just wait until you try it with a little smoke. The rich cheese sauce picks up a subtle smoky flavor that takes this comfort food to a whole new level.
Loaded with plenty of cheese, crispy bacon, and an optional topping of smoked pulled pork, this smoked mac and cheese is hearty enough to be a meal by itself or the perfect side dish for your next barbecue.
The best part is that it's surprisingly easy to make. Cook the pasta, prepare the cheese sauce, layer everything into a pan, and let the smoker do the rest.
Recipe At A Glance
- Prep Time: 30 minutes
- Cook Time: 2 to 3 hours
- Smoker Temperature: 225°F (107°C)
- Recommended Wood: Pecan or Apple
- Difficulty: Easy
- Servings: 10 to 12
Why You'll Love This Recipe
- Rich, creamy cheese sauce from scratch
- Delicious smoky flavor without overpowering the cheese
- Loaded with crispy bacon
- Perfect side dish for barbecue
- Easy to customize with pulled pork, brisket, or other toppings
- Great for parties, potlucks, and family gatherings
What Makes Smoked Mac and Cheese Different?
Traditional mac and cheese is already one of the greatest comfort foods ever created, but adding a little smoke takes it to a whole new level.
As the macaroni and cheese sits in the smoker, the cheese sauce absorbs a subtle smoky flavor that blends perfectly with the richness of the cheddar, bacon, and seasonings. Instead of tasting like smoke was added on top, the flavors seem to become part of the dish itself.
Another benefit is the texture. The smoker creates a golden brown top layer with crispy edges while keeping the inside creamy and cheesy. Every spoonful gives you a combination of smoky flavor, melted cheese, and a little bit of that browned cheesy goodness from the top.
The key is using enough smoke to add flavor without overwhelming the cheese. That's why I prefer milder woods such as pecan or apple for this recipe. They add just the right amount of smoke while still allowing the cheese and bacon to remain the stars of the show.
If you've never tried smoked mac and cheese before, you're about to find out why it has become one of the most popular side dishes in barbecue.
Why Smoke Mac and Cheese?
You might be wondering if putting mac and cheese in a smoker is really worth the extra time. After all, it's already delicious straight from the oven.
The answer is absolutely yes.
As the macaroni and cheese slowly cooks in the smoker, it picks up a subtle wood-fired flavor that you simply can't get any other way. The smoke complements the richness of the cheese instead of overpowering it, creating a depth of flavor that's hard to describe until you've tasted it for yourself.
The smoker also transforms the texture. The top develops a beautiful golden brown crust with crispy edges while the inside stays creamy, cheesy, and smooth. Every bite gives you a little bit of both.
Another bonus is that it frees up your oven when you're cooking a big barbecue meal. While the smoker does the work outside, you have plenty of room inside for rolls, desserts, or anything else you're serving.
Once you try smoked mac and cheese, don't be surprised if the oven version starts feeling a little boring.
Ingredients
- 16 ounces elbow macaroni
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/3 teaspoon paprika
- 1/2 teaspoon coarse ground black pepper
- 5 cups half and half
- 4 cups sharp cheddar cheese, grated
- 3 cups four cheese blend
- 1 pound bacon, cooked and crumbled
- 2 pounds smoked pulled pork (optional)
- Jeff's Original Rub (optional)
- Jeff's Barbecue Sauce (optional)
For the creamiest results, use freshly grated cheese instead of pre-shredded whenever possible. If you're serving this as a main dish, the smoked pulled pork makes an outstanding addition, but the mac and cheese is just as delicious served on its own as a side.
Best Cheese for Smoked Mac and Cheese
Sharp cheddar is my first choice for this recipe because it has a rich flavor that stands up well to the smoke. It melts beautifully and provides that classic mac and cheese taste most people are looking for.
For even more flavor, I like adding a four cheese blend to the layers. Most store bought blends contain cheeses such as Monterey Jack, Cheddar, Asadero, Queso Quesadilla, or similar melting cheeses that create an extra creamy texture.
While this recipe uses cheddar and a four cheese blend, don't be afraid to experiment. Gouda, Monterey Jack, Colby Jack, Pepper Jack, Gruyere, Fontina, and even a little cream cheese can work well in smoked mac and cheese.
No matter which cheeses you choose, try to use at least one good melting cheese as the foundation. That's what gives smoked mac and cheese the creamy texture that keeps people coming back for another helping.
Equipment Needed
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Sauce pan
- 9 x 13 inch foil pan
- Smoker set up for indirect cooking
- Wood for smoke
- Instant read thermometer (optional)
Best Wood for Smoked Mac and Cheese
Choosing the right smoking wood can make a big difference in the finished flavor. Since cheese absorbs smoke easily, I recommend sticking with milder woods that complement the creamy sauce instead of overpowering it.
Pecan is my first choice because it adds a rich, slightly nutty smoke flavor that pairs beautifully with cheddar cheese and bacon. Apple wood is another excellent option if you prefer an even lighter touch with a subtle sweetness.
Cherry also works well and gives the top a beautiful color, while oak provides a balanced smoke flavor that isn't too strong. Hickory can be used if you enjoy a more pronounced smoke profile, but I would use it sparingly or mix it with a milder wood.
I generally avoid mesquite for this recipe because its bold flavor can easily overpower the delicate balance of cheese, butter, and cream.
No matter which wood you choose, clean blue smoke is always the goal. A little smoke goes a long way, and you want the cheese to remain the star of the show while the smoke simply adds another layer of flavor.
Can You Make Smoked Mac and Cheese on Any Smoker?
Absolutely. One of the best things about this recipe is that it works on just about any smoker or grill that can cook with indirect heat.
Pellet grills make it especially easy since they maintain a steady temperature with very little effort, but charcoal smokers, offset smokers, electric smokers, gas smokers, and ceramic cookers all produce excellent results as well.
Even a standard charcoal or gas grill can work if it's set up for indirect cooking. The goal is simply to maintain a cooking temperature of about 225°F (107°C) while allowing a gentle stream of clean smoke to flavor the macaroni and cheese.
No matter what type of cooker you use, avoid thick white smoke. A light, clean smoke produces the best flavor and keeps the cheese from becoming bitter.
If your smoker runs a little hotter or cooler than 225°F (107°C), don't worry too much. This recipe is very forgiving and will still turn out great as long as you avoid cooking it so long that the cheese sauce dries out.
Prepare the Pasta
Cook the macaroni according to the package directions, but stop when it reaches al dente. The pasta will continue cooking in the smoker, so slightly undercooking it now helps prevent mushy macaroni later.
Drain the pasta and rinse briefly with cold water to stop the cooking process, then place it into a large mixing bowl and set it aside while you prepare the remaining ingredients.
Cook the Bacon
While the pasta is cooking, go ahead and cook the bacon so it's ready when you begin assembling the mac and cheese. This is a great way to save a little time since both steps can happen at the same time.
The bacon adds an incredible smoky, savory flavor to the finished dish, so don't skimp on it. I recommend using at least a pound, and if you're a bacon lover, there's nothing wrong with cooking a little extra.
You can cook the bacon any way you like, but I usually bake it in the oven at 400°F (204°C) until it's nice and crispy. Once it's cool enough to handle, crumble it into bite sized pieces.
Over the years I've found that mixing the bacon into the macaroni before smoking causes it to disappear into the cheese sauce. While it still adds flavor, you lose that crispy bacon texture that makes every bite so good.
Instead, I recommend sprinkling the crumbled bacon over the top with the final layer of cheese just before the pan goes into the smoker. As the cheese melts and browns, the bacon stays visible, develops even more flavor, and gives every serving a generous topping of smoky, crispy goodness.
Make the Cheese Sauce
This homemade cheese sauce is what takes this smoked mac and cheese from good to unforgettable. It only takes a few extra minutes to make from scratch and the flavor is far better than anything that comes from a box.
Start by melting the butter in a saucepan over medium heat.
Once the butter is melted, add the flour, ground mustard, salt, paprika, and black pepper. Stir continuously for about 2 minutes to create a roux. This step cooks the raw flour taste out of the mixture and creates the foundation for a smooth, creamy cheese sauce.
Slowly pour in the half and half while whisking constantly. Continue cooking and stirring until the sauce begins to thicken, which usually takes about 8 to 10 minutes.
A whisk works best for this step and helps keep the sauce smooth and lump free.
Once the sauce has thickened, place the grated cheddar cheese into a large mixing bowl and pour the hot sauce over the top. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Pour the finished cheese sauce over the cooked macaroni and stir until every noodle is coated with cheesy goodness.
Jeff's Tip: Grate your own cheese if possible. Pre-shredded cheese contains anti-caking agents that can sometimes make homemade cheese sauces a little grainy.
Assemble the Mac and Cheese
Pour about half of the macaroni and cheese mixture into a deep 9 x 13 inch foil pan or casserole dish.
Sprinkle about half of the four cheese blend evenly over the top, making sure to cover the entire surface.
If you're using Jeff's Original Rub, add a light sprinkling now to add another layer of flavor.
Add the remaining macaroni and cheese mixture, then top with the rest of the four cheese blend and another light sprinkling of Jeff's Original Rub.
Finally, scatter the crumbled bacon evenly across the top.
Layering the cheese instead of simply mixing everything together creates pockets of gooey melted cheese throughout the pan while giving the top a rich golden brown finish during the smoke.
Smoke the Mac and Cheese
Preheat your smoker to 225°F (107°C) using pecan or apple wood for a mild smoke flavor that complements the cheese without overpowering it. Cherry, oak, or hickory also work well if that's what you have available.
Place the uncovered pan into the smoker and cook for 2 to 3 hours. During that time, the smoke will gently flavor the cheese while the top develops a rich golden brown crust.
I like to leave it in until the top is deeply browned with crispy edges and bubbling cheese around the sides of the pan. The longer it stays in the smoker, the more smoke flavor it will develop, so you can adjust it to your own taste.
Serve and Enjoy
This smoked mac and cheese is outstanding all by itself, but it also makes one of the best barbecue side dishes you'll ever put on the table.
For an even heartier meal, spoon a generous helping into a bowl and top it with smoked pulled pork, chopped brisket, pulled chicken, or smoked sausage. A drizzle of Jeff's Barbecue Sauce over the meat takes it to another level.
It's also the perfect side dish for ribs, brisket, pork butt, smoked chicken, burgers, or just about anything else that comes off the smoker.
Don't be surprised if everyone goes back for seconds. Around my house, this pan usually disappears long before the meat does.
Make It Your Own
One of the things I love most about this recipe is how easy it is to customize.
Try adding blue cheese crumbles for a bolder flavor, diced jalapeños for a little heat, or chopped smoked brisket instead of pulled pork. Pepper jack cheese also makes a great addition if you like things a little spicy.
If you prefer a stronger smoke flavor, leave the top layer of cheese and bacon off during the first hour of cooking and stir the macaroni every 20 minutes. Add the remaining cheese and bacon during the final hour so the top can brown without the bacon getting overcooked.
Don't be afraid to experiment. Once you master the basic recipe, there are dozens of ways to make it your own.
More Ways to Enjoy Smoked Mac and Cheese
While smoked mac and cheese is an incredible side dish, it's also hearty enough to be the foundation for an entire meal.
Top it with smoked pulled pork for one of my all time favorite combinations, or add chopped brisket, smoked chicken, smoked sausage, or smoked turkey for an easy barbecue bowl that's guaranteed to satisfy.
It's also a great way to use up leftovers from a weekend cook. Instead of reheating yesterday's barbecue the same old way, pile it on top of a bowl of smoked mac and cheese and enjoy an entirely new meal.
Storage and Reheating
If you have leftovers, let the smoked mac and cheese cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, portion it into freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, add a splash of milk or half and half to help restore the creamy texture, then warm it in the microwave or in a 325°F (163°C) oven until heated through. Stir occasionally if reheating a large pan to ensure it warms evenly.
Leftover smoked mac and cheese is also fantastic topped with leftover barbecue, stuffed into baked potatoes, or served alongside grilled burgers and hot dogs.
Can You Make Smoked Mac and Cheese Ahead of Time?
Yes, and it's a great option when you're planning a holiday meal, backyard barbecue, or family gathering.
You can prepare the macaroni, cheese sauce, and layered pan a day in advance, then cover it tightly and refrigerate it until you're ready to smoke it. When it's time to cook, simply place the pan into the preheated smoker and add an extra 15 to 20 minutes to the cooking time since it will be starting out cold.
Another option is to smoke the mac and cheese completely, let it cool, and refrigerate it until serving time. Reheat it gently in a 325°F (163°C) oven until hot, adding a splash of milk or half and half if needed to restore its creamy texture.
Making it ahead of time is a great way to reduce stress on busy cooking days while still serving a side dish that tastes fresh and homemade.
Frequently Asked Questions
Can I freeze smoked mac and cheese?
Yes. Let it cool completely, then store it in an airtight freezer safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of milk or half and half to restore its creamy texture.
Why did my smoked mac and cheese turn out dry?
The most common causes are overcooking the pasta before smoking or leaving the pan in the smoker too long. Cook the pasta only to al dente and remove the mac and cheese once the top is browned and bubbly but the inside is still creamy. If needed, stir in a splash of milk or half and half before serving to bring back some of the creaminess.
Can I make this without bacon?
Of course. The bacon adds great flavor, but the smoked mac and cheese is still delicious without it.
How smoky should it be?
I prefer a light to medium smoke flavor so the cheese remains the star of the dish. Pecan and apple are excellent choices for achieving that balance.
Can I make this recipe without a smoker?
Yes. You can bake the mac and cheese in a 350°F (177°C) oven until hot and bubbly. It won't have the same smoky flavor, but it will still be rich, creamy, and delicious. If you want a hint of smoke without using a smoker, try using smoked cheddar cheese or a small amount of smoked paprika in the cheese sauce.
Common Mistakes When Making Smoked Mac and Cheese
One of the biggest mistakes is overcooking the pasta before it ever reaches the smoker. Remember that the macaroni will continue cooking while it absorbs smoke, so stopping at al dente helps prevent it from becoming mushy.
Another common mistake is using too much smoke. Mac and cheese absorbs smoke surprisingly well, and a heavy smoke flavor can overpower the cheese sauce. Mild woods such as pecan or apple provide plenty of smoke without becoming overwhelming.
Using pre-shredded cheese can also affect the finished texture. While it certainly works, freshly grated cheese usually melts more smoothly and creates a creamier sauce.
Finally, resist the temptation to rush the cook. Giving the pan enough time in the smoker allows the top to brown beautifully while the cheese sauce thickens and the smoke flavor develops throughout the dish.
Final Thoughts
If you're looking for a side dish that steals the show, this smoked mac and cheese is hard to beat. It's creamy, cheesy, loaded with bacon, and kissed with just the right amount of smoke to make everyone ask for seconds.
Whether you serve it alongside ribs, brisket, pulled pork, or smoked chicken, or enjoy it as a meal all by itself, I think you'll find yourself coming back to this recipe again and again.
If you give it a try, let me know how it turned out and what you served with it. I always enjoy hearing how readers make these recipes their own.
Smoked Mac and Cheese Recipe
Ingredients
- 16 ounces elbow macaroni
- ½ cup butter
- ½ cup all purpose flour
- 1 teaspoon ground mustard
- 1 teaspoon salt
- ⅓ teaspoon paprika
- ½ teaspoon coarse ground black pepper
- 5 cups half and half
- 4 cups sharp cheddar cheese (freshly grated)
- 3 cups four cheese blend
- 1 pound bacon (cooked and crumbled)
- Jeff's Original Rub (optional)
- 2 pounds smoked pulled pork (optional for serving)
- Jeff's Barbecue Sauce (optional for serving)
Instructions
- Cook the macaroni until al dente according to the package directions. Drain and rinse briefly with cold water.
- Cook the bacon until crisp and crumble into bite sized pieces.
- Melt the butter in a saucepan over medium heat. Stir in the flour, mustard, salt, paprika, and pepper and cook for about 2 minutes.
- Slowly whisk in the half and half and continue cooking until the sauce thickens.
- Pour the hot sauce over the grated cheddar cheese and stir until smooth.
- Combine the cheese sauce with the cooked macaroni.
- Spread half of the macaroni mixture into a deep foil pan. Top with half of the four cheese blend and a light sprinkle of Jeff's Original Rub if using.
- Add the remaining macaroni mixture and top with the remaining four cheese blend and another light sprinkle of Jeff's Original Rub.
- Scatter the crumbled bacon evenly over the top.
- Smoke uncovered at 225°F (107°C) for 2 to 3 hours using pecan or apple wood until the top is browned and bubbly.
- Serve as a side dish or top with smoked pulled pork and barbecue sauce if desired.
Notes
More Side Dish Recipes You'll Love
Dutch's Wicked Baked Beans
Smoked Cheesy Corn
Smoked Cream Cheese
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Love the recipe, make it every November at least 3 times. We no longer have a smoker working and was wondering if there was a recommended oven temp and time for this recipe.
Jesika, I have not done this one in the oven; however, if you’re skipping the smoker, you should be able to do this in an oven preheated to 350°F (177°C) for about 35-40 minutes or until the top gets browned to your liking.
A+
I have been making this for at least a couple of years and the family’s loves it! One thing I have started to add during the last 20 / 30 minutes would be to drizzle some hot honey on top of it.
I have to transport this and hold for an hour or so till served any suggestions ?
How many people would you say this covers? 8-10?
Sean, it really depends on how you’re using it.. as a main attraction or just one of several sides. 8-10 easily in most cases.
Outstanding
This is awesome as is but I made some tweaks and posted on Reddit here:
https://www.reddit.com/r/smoking/comments/14g0q6f/took_smoked_mac_and_cheese_with_pulled_pork_to/
Amazing!
I have made this dozens of times, usually without the pulled pork but just as a side. I mix my crumbled bacon in it rather than sprinkling on top…it is requested by friends and family at every holiday and get together…Thanks Jeff from Ontario, Canada
Wife says this is the best Mac and Cheese she has EVER had!
Thank you!
You didn’t say “if you’ve got some PP BBQ in the freezer” did you? Just lose that from any thoughts ever again. I can taste it as soon as it goes in my mouth. If there is extra PP the fire up a pot and make Brunswick Stew . Love the recipe by the way.
I have made this mac-n-cheese four times now. I keep playing with the recipe, temp and cook time to try and get it to stay a little bit creamier. Any tips would be greatly appreciated.
Hey Jeff I have been reading the forums and some guys used uncooked noodles. I’m wanting to make this for Christmas but have to do it ahead of time because of travel. Since it has to be reheated I don’t want the noodles to get mushy. Would you change anything in this recipe if you went with uncooked noodles? Or a recommended reheat method to keep it just as good?
I have reheated this stuff in the oven before and in my opinion the noodles weren’t mushy. You’ll definitely want to make sure the noodles are cooked through before you remove it from the smoker but since you are reheating, it probably wouldn’t hurt if you undercooked them a little and then perhaps do the baking/browning part of this recipe after you arrive.
Jeff how many people will a pan of this Mac and cheese feed?
Matt, If memory serves me right, this will feed about 8 people a fairly large entree sized serving. If it’s just a small side, about 12 servings.
Have you, or anyone, mixed or layered the pulled pork right in the mac and cheese vs topping it with the pork, jusT curious, thanks much
Dan, I layer my pulled pork, bacon and cheese like a lasagna. I put half of the mac and cheese in the bottom, then put the pork, bacon, cheese and a little bbq sauce on it. Then the rest of the mac and cheese and top it with more pork, bacon and cheese and a little more bbq sauce on it. Then smoke it.
Hey Jeff I ordered your recipe for your rub and sauces last week and I haven’t gotten them yet! Thanks!
Larry, I had the system re-send the download email. If you don’t see it, check your spam/junk folder then let me know if you can’t find them and I will send them as attachments from a different email address.
I use 4 cheeses. Cheddar, mozzerella, parmessian, and a smoked cheese. But not too much of the smoked or it can be overpowering. I make the rue, add the cream, then the cheeses all in the same pot. Pour it over the noodles and slog it all together. Top it with the bacon and pop it in the oven. I make this right before I pull the meat out of the smoker. Pulled pork and jalepeno over the top.
Whats the 4 cheese mix ? Is it dry mix or like velveta?
I believe this was a 4-cheese finely shredded Mexican mix which normally contains Monterey Jack, Mild Cheddar, Queso quesadilla and Asadero cheese.
Have you ever made multiple batches of this at once? if so, Did you let smoke longer and change the wood chips during the smoke?
Question
How long can I let the mac and cheese sit before I smoke it.
Ex. Could I make mac and cheese night before and smoke the next day?
Have you ever tried it with dry noodles and all the ingredients in the pan and do all the cooking in the smoker?
My mouth started watering just reading this.
you aint kidding!
I add chopped jalapeños to mine. Makes it a bit spicy
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.
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.
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…
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.
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.
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
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!
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.
Smoked Mac & Cheese………. I don't have words to explain how this tasted. I'm going to make this everyday!!!!!!!!!!!!!!!!
This seem to be so goog. I want to know how man y services for that recipe ,. Thank you to answer
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.
Absolutely love your rubs, sauce, and wonderful recipes. I think I have the best pulled pork and smoked ham anywhere, thanks to you. I have a question. My family absolutely love your smoked mac and cheese recipe. I thought you had a different recipe posted for Mac and cheese a few years ago. It was great but I did not remember I it having half and half. Is the recipe you have out now with the bacon and pulled pork on top the same recipe.
Thanks
Don
Thank you for being on Pinterest. I love that I can pin your recipes and keep them filed where I know they will be.