This Smoked Mac and Cheese is the side dish that steals the show at every BBQ. Creamy cheesy macaroni infused with smoky flavor, topped with crispy bacon and extra cheese, cooked low and slow until bubbly and golden. Takes about 2 hours from start to finish but most of that is hands-off smoking time. I make this Smoked Mac and Cheese whenever I'm firing up the smoker because it's the ultimate crowd-pleaser that everyone requests seconds of.
Why You'll Love This Smoked Mac and Cheese Recipe
Real talk, this Smoked Mac and Cheese is one of the best smoked mac and cheese versions I've made and it disappears faster than any other side at cookouts.
What Actually Works: This Smoked Mac and Cheese recipe combines cooked macaroni with creamy cheese sauce made from multiple cheeses, then smokes everything at 225°F for 90 minutes until the top is golden and edges are bubbly. Simple smoking technique, about 2 hours total. Comes out with incredible smoke flavor, ultra creamy interior, and that crispy cheese topping everyone fights over.
Why Other Methods Fail: Most smoked mac and cheese recipe attempts mess up by smoking at too high temperature which dries out the pasta and makes it grainy. Others use pre-shredded cheese that contains anti-caking agents and won't melt smoothly. Some skip making proper cheese sauce and just mix cheese with pasta which creates dry clumpy macaroni instead of creamy coating.
The thing that changed everything: Understanding that you need creamy sauce and low temperature for Smoked Mac and Cheese success. My first attempt I smoked at 350°F because I wanted it done faster. The edges dried out and turned into crunchy pasta chips while the center stayed cold and the cheese separated into an oily mess.
Jump to:
- Why You'll Love This Smoked Mac and Cheese Recipe
- What You'll Need for Smoked Mac and Cheese
- How to Make Smoked Mac and Cheese
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Smoked Mac and Cheese
- My Smoked Mac and Cheese Journey
- FAQ
- More Recipes You'll Love
- Smoked Mac and Cheese
- Related
- Pairing
What You'll Need for Smoked Mac and Cheese
Basic ingredients you probably already have. This is the easiest traeger smoked mac and cheese you'll make this year.
For the Mac and Cheese
- Elbow macaroni
- Sharp cheddar cheese, shredded
- Smoked gouda cheese, shredded
- Monterey Jack cheese, shredded
- Unsalted butter
- All purpose flour
- Whole milk
- Heavy cream
- Garlic powder
- Onion powder
- Dry mustard
- Salt and black pepper
- Bacon, cooked and crumbled
For Topping
- Extra shredded cheese
- Panko breadcrumbs
- Melted butter
- Paprika
- More bacon crumbles
Optional Add-Ins
- Jalapeños for heat
- BBQ pulled pork
- Sausage for sausage mac and cheese
- Cajun seasoning for cajun mac and cheese recipe
- Green onions
- Hot sauce
Exact measurements in the recipe card.
How to Make Smoked Mac and Cheese
This Smoked Mac and Cheese recipe comes together with simple cheese sauce and patient smoking. The technique works on any smoker.
Step 1: Prep the Smoker
Preheat your smoker to 225°F using your preferred wood. Hickory, apple, or cherry wood work great for smoked macaroni and cheese without overpowering the cheese flavor.
If using Traeger or pellet grill, set to 225°F and let preheat for 15 minutes. The low steady heat is key to creamy smoker mac and cheese texture.
Step 2: Cook the Pasta
Bring large pot of salted water to boil. Cook elbow macaroni until just al dente, about 7 minutes. It will cook more in the smoker so undercook slightly for smoked mac and cheese traeger style.
Drain pasta but don't rinse. The starch helps sauce cling to the noodles in your smoked mac and cheese recipe.
Step 3: Make the Cheese Sauce
Melt butter in large saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux for your best smoked mac and cheese base.
Gradually whisk in milk and heavy cream, stirring constantly until mixture thickens and coats the back of a spoon. This takes about 5 to 7 minutes of patient whisking.
Step 4: Add Cheese and Seasonings
Remove sauce from heat and stir in shredded sharp cheddar, smoked gouda, and Monterey Jack until completely melted and smooth. The smoked gouda mac and cheese flavor comes through beautifully.
Add garlic powder, onion powder, dry mustard, salt, and pepper. Taste and adjust seasoning before mixing with pasta for loaded mac and cheese recipe success.
Step 5: Combine and Transfer
Pour cheese sauce over drained pasta and stir until every piece is coated. Fold in crumbled bacon for extra smoky flavor in your smoked mac and cheese pit boss style.
Transfer mixture to a greased aluminum pan or cast iron skillet. Smooth the top and sprinkle with extra shredded cheese for that signature golden crust.
Step 6: Smoke Until Golden
Place pan in preheated smoker and smoke at 225°F for 60 to 90 minutes until top is golden brown and edges are bubbly. The traeger smoked mac and cheese recipe develops amazing smoke flavor during this time.
For extra crispy top, mix panko breadcrumbs with melted butter and sprinkle over cheese in the last 30 minutes. This creates that restaurant-quality bbq mac and cheese crust.
Let the smoked macaroni and cheese rest for 10 minutes before serving. This allows sauce to thicken and makes it easier to scoop without falling apart.
Top Tip
Smoke at low temperature and make proper cheese sauce for perfect Smoked Mac and Cheese. Here's what I learned through failures:
- That low temperature technique is what makes this actually work
- Made this mistake twice smoking at 350°F because I was impatient and wanted it done faster
- The high heat dried out the edges into hard pasta chips
- The cheese separated and became grainy and oily instead of creamy
- Center stayed cold while outside burnt because heat was too aggressive
- Started smoking at steady 225°F with patience
- The low heat kept everything creamy while smoke penetrated gradually
- Suddenly got restaurant quality traeger mac and cheese recipe results
Ingredient Substitutions & Variations
The base Smoked Mac and Cheese is perfect but you can customize it for different flavors.
Jalapeño Addition
Add diced jalapeños to the cheese sauce for smoked mac and cheese jalapeño version with spicy kick. The smoke mellows the heat while adding depth.
Meat Church Style
Follow smoked mac and cheese Meat Church method by adding pulled pork or brisket for ultimate BBQ loaded version. The smoked meats complement the creamy cheese perfectly.
Cajun Spice
Add cajun seasoning, andouille sausage, and bell peppers for cajun mac and cheese recipe with Louisiana flair. The smoke enhances the spicy seasonings beautifully.
Storage and Reuse Instructions
Yeah, Smoked Mac and Cheese keeps great actually.
Refrigerator: Store leftover smoked mac and cheese creamy style covered in the fridge for up to 4 days. Reheat in 325°F oven for 20 minutes or in smoker at 225°F for 30 minutes.
Freezing: This traeger smoked mac and cheese recipe freezes well for up to 3 months. Let cool completely, portion into containers, and freeze. Thaw overnight in fridge and reheat in oven.
Make Ahead: You can assemble the smoked macaroni and cheese up to 24 hours ahead and refrigerate. Add 15 extra minutes to smoking time since it starts cold from the fridge.
Serving: Serve this smoker dinner ideas creation hot straight from the smoker. The edges are crispiest and cheese is most melted right after smoking finishes.
What to Serve With Smoked Mac and Cheese
This Smoked Mac and Cheese pairs perfectly with BBQ mains and grilled meats.
Classic Options: Serve smoked mac and cheese with pulled pork, ribs, brisket, or smoked chicken. The creamy side balances smoky meats without competing for attention.
BBQ Spread: Include this best smoked mac and cheese alongside coleslaw, baked beans, and cornbread for complete BBQ feast. The variety of textures and flavors creates perfect meal.
Grilled Proteins: Pair with grilled steaks, burgers, or hot dogs for casual cookout. The smoked side dishes elevate simple grilled foods into special meals.
My Smoked Mac and Cheese Journey
First time I made Smoked Mac and Cheese I cranked the smoker to 350°F because I thought hotter meant faster and better smoke flavor. The edges dried into hard crunchy pasta chips within 30 minutes.
The cheese separated into a grainy oily mess and the center stayed cold because heat was too aggressive. My family took one bite of the dried-out edges and suggested we just make regular baked mac and cheese next time.
Tried again using steady 225°F temperature and patient smoking for full 90 minutes. Suddenly the mac and cheese stayed creamy throughout while developing incredible smoke flavor. The texture was exactly like how to make smoked mac and cheese on traeger instructions describe.
Then I used pre-shredded cheese from a bag trying to save time. The anti-caking agents prevented smooth melting and created grainy texture instead of creamy. Started shredding cheese fresh and got that silky sauce that coats every noodle perfectly.
Now I make this Smoked Mac and Cheese every time I fire up the smoker for BBQ. Low temperature, freshly shredded cheese, proper cheese sauce, and patient smoking.
Similar Easy Smoked Side Recipes Worth Making
Smoked Baked Beans: Uses similar smoking technique for traeger recipes sides that complement BBQ perfectly with sweet and savory flavors.
Smoked Cornbread: Bakes in smoker alongside mac and cheese for smoker side dishes that share smoke flavor and timing.
Smoked Potato Salad: Traditional picnic side gets upgrade with smoke for unique smoked side dishes everyone remembers.
These traeger breakfast recipes and sides all use similar smoking techniques to Smoked Mac and Cheese, so once you master this recipe the others become simple.
FAQ
Can you smoke mac and cheese?
Yes, you can absolutely smoke mac and cheese. Smoked Mac and Cheese is made by cooking pasta, making cheese sauce, combining them, then smoking at 225°F for 60 to 90 minutes. The smoked mac and cheese recipe picks up incredible smoke flavor while staying creamy inside with crispy golden top.
How long should I smoke mac and cheese at 225?
Smoke mac and cheese at 225°F for 60 to 90 minutes until top is golden brown and edges are bubbly. The smoked mac and cheese traeger timing depends on your pan depth and desired crust darkness. Thicker layers need closer to 90 minutes while shallow pans finish around 60 minutes.
what is the best cheese for smoked mac and cheese?
Best cheese for Smoked Mac and Cheese is combination of sharp cheddar for flavor, smoked gouda for smoke enhancement, and Monterey Jack for creaminess. The smoked gouda mac and cheese specifically amplifies the smoke flavor while cheddar provides sharp tangy taste and Jack creates smooth texture.
Is smoked cheese unhealthy?
Smoked cheese is not inherently unhealthy. Smoked Mac and Cheese contains same calories and fat as regular baked versions. The smoking process adds flavor through wood smoke without adding calories. Like any rich cheesy dish, the smoked macaroni and cheese should be enjoyed in moderation as part of balanced diet.
More Recipes You'll Love
Once you've nailed this Smoked Mac and Cheese, try my Buffalo Chicken Bowl for another crowd-pleasing dinner with spicy chicken and fresh vegetables. My Creamed Corn makes the perfect sweet side dish that balances smoky BBQ flavors. And my Golumpki Recipe creates traditional Polish cabbage rolls with beef and rice for ultimate comfort food when you're not in the mood for BBQ.
Smoked Mac and Cheese
Ingredients
Equipment
Method
- Preheat smoker to 225°F using hickory, apple, or cherry wood, letting it stabilize for 15 minutes.
- Cook elbow macaroni in boiling salted water until just al dente, about 7 minutes, then drain without rinsing.
- Melt butter in large saucepan over medium heat, whisk in flour and cook 1 minute, then gradually whisk in milk and heavy cream, stirring constantly until thickened, about 5 to 7 minutes.
- Remove from heat, stir in shredded cheddar, gouda, and Monterey Jack until melted smooth, then add garlic powder, onion powder, dry mustard, salt, and pepper.
- Pour cheese sauce over drained pasta and stir until coated, fold in crumbled bacon, then transfer to greased aluminum pan and smooth top.
- Sprinkle extra shredded cheese over top, place pan in smoker and smoke at 225°F for 60 to 90 minutes until golden brown and bubbly.
- Optional: mix panko with melted butter and sprinkle over cheese in last 30 minutes for extra crispy top, then let rest 10 minutes before serving.
Nutrition
Notes
Tried this recipe?
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Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Smoked Mac and Cheese:
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