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smoked mac and cheese

Smoked Mac and Cheese

5 from 1 vote
Creamy cheesy macaroni infused with smoky flavor, topped with crispy bacon and extra cheese, smoked low and slow until bubbly and golden. Ultimate BBQ side dish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 people
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound elbow macaroni Cooked al dente
  • 3 cups sharp cheddar cheese, shredded Freshly shredded
  • 2 cups smoked gouda cheese, shredded Enhances smoke flavor
  • 1 cup Monterey Jack cheese, shredded For creaminess
  • ¼ cup unsalted butter For roux
  • ¼ cup all purpose flour For roux
  • 2 cups whole milk
  • 1 cup heavy cream Creates rich sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon salt To taste
  • ½ teaspoon black pepper
  • 8 slices bacon, cooked and crumbled
  • 1 cup extra shredded cheese for topping
  • ½ cup panko breadcrumbs Optional for crispy top
  • 2 tablespoons melted butter for topping
  • ½ teaspoon paprika For color

Equipment

  • 1 smoker or pellet grill Set to 225°F
  • 1 Large pot For boiling pasta
  • 1 large saucepan For cheese sauce
  • 1 Whisk For sauce
  • 1 9x13 aluminum pan For smoking
  • 1 Wooden Spoon For mixing

Method
 

  1. Preheat smoker to 225°F using hickory, apple, or cherry wood, letting it stabilize for 15 minutes.
  2. Cook elbow macaroni in boiling salted water until just al dente, about 7 minutes, then drain without rinsing.
  3. 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.
  4. 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.
  5. Pour cheese sauce over drained pasta and stir until coated, fold in crumbled bacon, then transfer to greased aluminum pan and smooth top.
  6. 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.
  7. 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.
    smoking mac and cheese until golden

Nutrition

Serving: 280gCalories: 520kcalCarbohydrates: 42gProtein: 24gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 680mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 35mgIron: 8mg

Notes

Smoke at steady 225°F for best results. Don't overcook pasta, it will cook more in smoker. Use freshly shredded cheese not pre-shredded for smooth sauce. Stir cheese sauce off heat to prevent separation. Add bacon for extra smoke flavor. Let rest 10 minutes before serving.

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