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.
Boil pasta in salted water until just al dente.
Drain and set aside (do not overcook).
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.
Fold cooked pasta into cheese sauce.
Transfer to a cast-iron skillet or foil pan.
Mix panko, Parmesan, and melted butter.
Sprinkle evenly over mac & cheese.
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 5–10 minutes before serving.
Serve hot and creamy.
Smoked brisket or pulled pork
BBQ ribs or chicken
Sausages or burgers
Coleslaw or pickles (for contrast)
Cornbread or grilled corn
Beer: Amber ale, brown ale, or lager
Wine: Chardonnay or lightly oaked white blend
Non-alcoholic: Sweet tea, cola, or sparkling lemonade
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.
8 servings