Smoked Mac & Cheese is a rich, creamy comfort-food favorite infused with gentle wood smoke and finished with a golden, bubbly top. This easy smoked mac and cheese recipe is the perfect BBQ side dish, pairing beautifully with brisket, ribs, pulled pork, and grilled meats.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsPasta
1 lb elbow macaroni (or cavatappi)
Cheese Sauce
4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk (warm)
1 cup heavy cream
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp mustard powder (optional but recommended)
Cheese (Shred Fresh)
2 cups sharp cheddar
1 ½ cups smoked gouda (or regular gouda)
1 cup mozzarella or Monterey Jack
Topping (Optional)
½ cup panko breadcrumbs
2 tbsp melted butter
¼ cup grated Parmesan
Cook the pasta
Make the cheese sauce
2
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1 minute (no browning).
Slowly whisk in warm milk and cream.
Simmer until slightly thickened (3–4 minutes).
Stir in salt, pepper, smoked paprika, garlic powder, and mustard powder.
Remove from heat and stir in cheeses until smooth.
Combine
Add topping (optional)
4
Mix panko, Parmesan, and melted butter.
Sprinkle evenly over mac & cheese.
Smoke
5
Preheat smoker to 225–250°F (107–121°C) .
Use apple, cherry, or hickory wood (light smoke).
Smoke uncovered for 60–75 minutes until bubbly and lightly golden.
Rest & serve
Side Information (Perfect BBQ Companion)
7
Smoked brisket or pulled pork
BBQ ribs or chicken
Sausages or burgers
Coleslaw or pickles (for contrast)
Cornbread or grilled corn
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Chardonnay or lightly oaked white blend
Non-alcoholic: Sweet tea, cola, or sparkling lemonade
Tips & Notes
9
Shred cheese fresh—pre-shredded cheese won’t melt as smoothly.
Don’t over-smoke; mac & cheese absorbs smoke quickly.
If it thickens too much, stir in warm milk before serving.
Add-ins: pulled pork, brisket, bacon, jalapeños, or green chiles.
Can be made ahead and smoked just before serving.
Ingredients Pasta
1 lb elbow macaroni (or cavatappi)
Cheese Sauce
4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk (warm)
1 cup heavy cream
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp mustard powder (optional but recommended)
Cheese (Shred Fresh)
2 cups sharp cheddar
1 ½ cups smoked gouda (or regular gouda)
1 cup mozzarella or Monterey Jack
Topping (Optional)
½ cup panko breadcrumbs
2 tbsp melted butter
¼ cup grated Parmesan
Directions Cook the pasta
Make the cheese sauce
2
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1 minute (no browning).
Slowly whisk in warm milk and cream.
Simmer until slightly thickened (3–4 minutes).
Stir in salt, pepper, smoked paprika, garlic powder, and mustard powder.
Remove from heat and stir in cheeses until smooth.
Combine
Add topping (optional)
4
Mix panko, Parmesan, and melted butter.
Sprinkle evenly over mac & cheese.
Smoke
5
Preheat smoker to 225–250°F (107–121°C) .
Use apple, cherry, or hickory wood (light smoke).
Smoke uncovered for 60–75 minutes until bubbly and lightly golden.
Rest & serve
Side Information (Perfect BBQ Companion)
7
Smoked brisket or pulled pork
BBQ ribs or chicken
Sausages or burgers
Coleslaw or pickles (for contrast)
Cornbread or grilled corn
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Chardonnay or lightly oaked white blend
Non-alcoholic: Sweet tea, cola, or sparkling lemonade
Tips & Notes
9
Shred cheese fresh—pre-shredded cheese won’t melt as smoothly.
Don’t over-smoke; mac & cheese absorbs smoke quickly.
If it thickens too much, stir in warm milk before serving.
Add-ins: pulled pork, brisket, bacon, jalapeños, or green chiles.
Can be made ahead and smoked just before serving.
