Smoked Mac and Cheese: How to Make It in 3 Easy Steps

There’s something magical that happens when you take classic mac and cheese and add a kiss of smoke. I’m excited to share everything I’ve learned about transforming this beloved comfort food into a backyard barbecue masterpiece. Whether you’re using a Traeger, Pit Boss, or any other pellet grill, this guide will help you create the creamiest, smokiest mac and cheese you’ve ever tasted.

Smoked Mac and Cheese

This recipe elevates classic mac and cheese by infusing it with a smoky flavor, creating a creamy and rich dish that's perfect for backyard barbecues.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Calories 650 kcal

Equipment

• Smoker or pellet grill
• 9×13 inch aluminum pan or cast iron skillet
• Large pot
• Saucepan
• Whisk
• Wooden spoon

Ingredients

  

For the pasta:

• 1 pound elbow macaroni
• 1 tablespoon salt for pasta water

For the cheese sauce:

• 8 oz sharp cheddar freshly grated
• 8 oz smoked gouda freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• 4 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For the topping:

• 1 cup panko breadcrumbs
• 4 tablespoons melted butter
• 1/4 cup grated parmesan
• Optional: 6 slices bacon cooked and crumbled

Instructions

 

Prep Your Smoker: Preheat your pellet grill or smoker to 225°F.

Cook the Pasta:

• Boil pasta in salted water until just under al dente (about 2 minutes less than package directions).
• Drain and toss with a bit of olive oil to prevent sticking.
• Don’t overcook – the pasta will continue cooking in the smoker.

Make the Cheese Sauce:

• In a large saucepan, melt butter over medium heat.
• Add flour and whisk for 1-2 minutes to make a roux.
• Gradually add milk and cream, whisking constantly.
• Cook until mixture thickens, about 5 minutes.
• Reduce heat to low and add cheeses in batches.
• Stir in seasonings until smooth.

Combine and Prepare for Smoking:

• Mix pasta and cheese sauce in your baking dish.
• For extra decadence, fold in some crumbled bacon.

Make the Topping:

• Mix panko with melted butter and parmesan.
• Sprinkle evenly over the mac and cheese.

Smoke:

• Place in your preheated smoker.
• Smoke for 1-2 hours at 225°F.
• The top should be golden brown and bubbly.

Notes

• Wood Selection: For smoked mac and cheese, milder woods like apple and cherry provide a subtle sweetness, while hickory offers a stronger smoke flavor.
• Cheese Selection: Always grate your own cheese for the smoothest results, as pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
• Moisture Management: To prevent your smoked mac and cheese from drying out, cover with foil for the first 45 minutes, then remove to allow the top to brown. Adding a water pan to your smoker can also help maintain humidity.

Keyword smoked mac and cheese

Why You’ll Love This Recipe

I remember the first time I tried smoked mac and cheese at a friend’s barbecue. The familiar comfort of creamy cheese sauce was there, but it was elevated by a subtle smokiness that made me wonder how I’d lived without it for so long. This smoked mac and cheese recipe combines the best of both worlds – the creamy, cheesy goodness we all love with the complex flavors that only wood smoke can provide.

The Secret to Perfect Smoked Mac and Cheese

The key to extraordinary smoked mac and cheese lies in three elements: the right cheese blend, proper smoking technique, and maintaining creaminess. I’ve learned through trial and error that using a combination of sharp cheddar, smoked gouda, and Velveeta creates the perfect balance of flavor and texture. The smoked gouda mac and cheese base provides an extra layer of smokiness, while Velveeta ensures your sauce stays smooth and creamy throughout the smoking process.

Essential Equipment

Before we dive into the recipe, let’s make sure you have everything you need:

• A smoker or pellet grill (Pit Boss and Traeger work great for this)
• 9×13 inch aluminum pan or cast iron skillet
• Wood chips or pellets (apple, hickory, or cherry work best)
• Large pot for boiling pasta
• Saucepan for cheese sauce
• Whisk and wooden spoon

The Recipe

Ingredients

For the pasta:

• 1 pound elbow macaroni
• 1 tablespoon salt (for pasta water)

For the cheese sauce:

• 8 oz sharp cheddar, freshly grated
• 8 oz smoked gouda, freshly grated
• 8 oz Velveeta, cubed
• 4 oz cream cheese, softened
• 4 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For the topping:

• 1 cup panko breadcrumbs
• 4 tablespoons melted butter
• 1/4 cup grated parmesan
• Optional: 6 slices bacon, cooked and crumbled

Instructions

1. Prep Your Smoker Preheat your pellet grill or smoker to 225°F. If you’re using a Traeger smoked mac and cheese recipe or Pit Boss smoker, follow the manufacturer’s instructions for startup.
2. Cook the Pasta
   • Boil pasta in salted water until just under al dente (about 2 minutes less than package directions)
   • Drain and toss with a bit of olive oil to prevent sticking
   • Don’t overcook – the pasta will continue cooking in the smoker
3. Make the Cheese Sauce
   • In a large saucepan, melt butter over medium heat
   • Add flour and whisk for 1-2 minutes to make a roux
   • Gradually add milk and cream, whisking constantly
   • Cook until mixture thickens, about 5 minutes
   • Reduce heat to low and add cheeses in batches
   • Stir in seasonings until smooth
4. Combine and Prepare for Smoking
   • Mix pasta and cheese sauce in your baking dish
   • For extra decadence, fold in some crumbled bacon
5. Make the Topping
   • Mix panko with melted butter and parmesan
   • Sprinkle evenly over the mac and cheese
6. Smoke
   • Place in your preheated smoker
   • Smoke for 1-2 hours at 225°F
   • The top should be golden brown and bubbly

Pro Tips for Smoked Mac and Cheese Success

After making this smoked mac and cheese recipe countless times, I’ve discovered some game-changing tips:

1. Choose Your Wood Wisely For smoked mac and cheese, pellet grill users should stick to milder woods. Apple and cherry provide a subtle sweetness, while hickory offers a stronger smoke flavor. I personally prefer apple wood for its balanced profile.
2. Temperature Control Whether you’re making Traeger smoked mac and cheese or using another smoker, maintaining a steady 225°F is crucial. Too hot, and your cheese sauce will break; too cool, and you’ll end up with dry mac and cheese.
3. Cheese Selection Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Always grate your own cheese for the smoothest results.
4. Moisture Management To prevent your smoked mac and cheese from drying out:
   • Cover with foil for the first 45 minutes
   • Remove foil to allow the top to brown
   • Add a water pan to your smoker for humidity

Variations to Try

Meat Lovers’ Version

Add any of these for extra protein:

• Pulled pork
• Crispy bacon
• Smoked sausage
• Brisket burnt ends

Vegetarian Version

Skip the bacon and try these additions:

• Smoked mushrooms
• Caramelized onions
• Roasted garlic
• Extra smoked paprika

Gluten-Free Option

• Use gluten-free pasta
• Replace flour with cornstarch in the sauce
• Use gluten-free breadcrumbs

Storage and Reheating

This smoked mac and cheese recipe makes excellent leftovers. Store in an airtight container in the refrigerator for up to 4 days. To reheat:

1. Oven Method (Best)
   • Preheat to 350°F
   • Add a splash of milk
   • Cover with foil
   • Heat for 20-25 minutes
2. Microwave Method (Quick)
   • Add a splash of milk
   • Heat in 30-second intervals, stirring between
   • Cover with a damp paper towel

Frequently Asked Questions

1. What is smoked mac and cheese?
   A creamy pasta dish infused with smoky flavors, typically prepared in a smoker or grill using smoked cheeses, wood chips, or liquid smoke.
2. How do I add smoky flavor without a smoker?
   Use smoked paprika, liquid smoke, smoked cheeses (e.g., gouda), or smoked bacon.
3. What cheeses work best?
   Sharp cheddar, smoked gouda, Colby Jack, mozzarella, and Velveeta (for creaminess).
4. Can I make it ahead of time?
   Yes—prepare and refrigerate, then reheat in the oven or smoker.
5. How long should I smoke mac and cheese?
   Typically 1–2 hours at 225°F for balanced smokiness.
6. What wood is best for smoking?
   Apple, cherry, pecan, or hickory for mild, sweet notes.
7. Can I use the oven instead of a smoker?
   Yes, though the smoky flavor will be less intense (add liquid smoke for depth).
8. How do I keep it creamy?
   Incorporate Velveeta or cream cheese, and avoid overcooking the sauce.
9. Can I add meat to smoked mac and cheese?
   Popular additions include pulled pork, bacon, or smoked sausage.
10. How do I prevent dryness during smoking?
    Cover with foil for part of the cook time and use a creamy cheese base

Perfect Pairings

Smoked mac and cheese works beautifully as both a side dish and main course. Try serving it with:

• Smoked brisket
• Pulled pork
• Grilled vegetables
• Fresh garden salad
• Crispy fried chicken

The Bottom Line

Creating the perfect smoked mac and cheese is part science, part art. Whether you’re using a pellet grill, Traeger, or Pit Boss smoker, the key is patience and attention to detail. Don’t be afraid to experiment with different cheese combinations and wood types until you find your perfect match.

Remember, great smoked mac and cheese is all about balance – between creamy and smoky, crispy and soft, classic and innovative. With this recipe as your foundation, you’re well on your way to becoming the neighborhood’s mac and cheese master.

Have you tried this smoked mac and cheese recipe? Share your experience in the comments below! Don’t forget to tag us in your smoking adventures on social media.