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This smoked mac and cheese recipe is positively packed with flavor. Ultra creamy and rich, with the perfect blend of cheeses and just the right amount of woodsy flavor, this easy smoker dish is destined to become a staple at outdoor cookouts!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- It’s so, so creamy and hits your mouth with that wood-fired deliciousness! The slow smoking process creates this incredible depth of flavor that you just can’t get any other way. Imagine your favorite comfort food getting a gourmet makeover, but without losing any of the nostalgic goodness that makes mac and cheese so beloved by families and kids.
- Since your smoker lives outside, this recipe shines during late spring and summer gatherings when you want to keep the heat out of your kitchen. Plus, it’s a great way to shine up your pitmaster skills with something other than meat as a main ingredient.
- This homemade smoked mac and cheese is the ultimate crowd-pleaser, feeding a hungry crowd and practically begging people to come back for seconds (especially your kids). It’s the kind of dish that disappears fast at potlucks and tailgates, and you’ll have people asking for the recipe before the night’s over.
Try These Other Mac and Cheese Recipes
Chef’s Tips
- Use the best wood chips for smoking mac and cheese to create that campfire-kissed flavor. Pecan and apple woods provide a mild, sweet smoke that complements the cheese beautifully without overwhelming it. Cherry wood adds a subtle fruity note, while hickory gives a stronger, more traditional BBQ flavor. I know it’s tempting to use mesquite, but it can dull the taste of the cheese sauce.
- For those wondering what temperature to smoke mac and cheese, 225°F is the sweet spot for the perfect texture and bringing out all the flavors. If your temperature runs too high, the cheese sauce can break down or become a grainy mess, and nobody wants that. Utilize a good thermometer and adjust your vents as needed to keep that low, steady heat.
- Cook your pasta 1 to 2 minutes less than the package directions, since it will continue cooking in the smoker. This prevents mushy noodles and ensures the perfect al dente texture in the final dish. Toss with a drizzle of olive oil to prevent sticking while you prepare the cheese sauce.
- Make your backyard culinary adventure more fun by experimenting with cheese combinations for deeper flavor. Mix in smoked Gouda, fontina, or gruyere for more intricate flavors. Sharp white cheddar creates a tangier profile, while adding a block of cream cheese to the sauce makes it extra creamy and smooth. The key is using freshly shredded cheese, as pre-shredded doesn’t melt as well.
Recipe Variations
Make it Vegan: Replace the butter with vegan butter, use cashew cream or full-fat coconut milk instead of dairy milk, and swap in your favorite vegan cheese shreds. Add 1/2 teaspoon liquid smoke to the sauce if you’re not using smoked vegan cheese for an extra smoky punch.
Cheese Substitutions: Mix in fontina, colby jack, or sharp white cheddar. The best combinations use one really flavorful cheese with one that melts well. Always use freshly grated cheese for the smoothest sauce.
Flavor Additions: Sprinkle crispy bacon crumbled on top, but you can also stir in pulled pork, ground beef flavored with Cajun seasoning, diced green chilies, or even lobster (here’s a lobster mac and cheese recipe that you could smoke!). For a BBQ twist, add some of your favorite dry rub to the breadcrumb topping.
More Creamy Pasta Dishes
- Cottage Cheese Alfredo
- Lemon Ricotta Pasta with Marinara
- TikTok’s Famous Baked Feta Pasta
- One-Pot Chicken Pesto Pasta
- Avocado Alfredo Pasta [Dairy-Free]
- Buffalo Chicken Alfredo
- Paleo Carbonara with Palmini
- Keto Carbonara
- Shrimp Carbonara
- Chicken Carbonara
- Truffle Mac and Cheese
- White Clam Sauce with Linguine
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Easy Smoked Mac and Cheese
This is the best smoked mac and cheese ever! It’s ultra creamy and rich, with the perfect blend of cheeses and the right amount of woodsy flavor.
Equipment
- smoker [pellet smoker (like Traeger), electric smoker, or charcoal/wood offset smoke]
- 12-inch cast-iron skillet (optional to use disposable foil pan)
Ingredients
- 1 pound dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 4 cups shredded medium cheddar cheese (measured after shredding)
- 2 cups shredded pepper jack cheese, or monterey jack, gouda, mozzarella, or more cheddar or you can use monterey (measured after shredding)
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon BBQ seasoning
Instructions
Prep the Smoker and the Pasta
- Preheat your smoker to 225°F (107°C) using pecan or apple wood chips for the best flavor. Any quality smoking wood like cherry, oak, or hickory will work.
- Bring a large pot of salted water to a rolling boil, then add 1 pound dried elbow pasta and cook for 1 minute less than package directions for al dente.
- While waiting for water to boil, shred 4 cups shredded medium cheddar cheese and 2 cups pepper jack cheese (or monterey jack, gouda, mozzarella, or more cheddar).
- Toss both cheeses together in a large bowl to create an even blend. Having everything ready makes the sauce-making process much smoother.
- When pasta is ready, drain thoroughly and toss with a small drizzle of olive oil to prevent sticking.
Make the Cheese Sauce Base
- In a large cast-iron skillet or medium saucepan, melt ½ cup unsalted butter over medium heat.
- Sprinkle in ½ cup all-purpose flour and whisk constantly to create a smooth paste.
- Cook for about 1 minute, whisking frequently, to eliminate any raw flour taste.
- Gradually pour in 2 cups half and half while whisking constantly to prevent lumps.
- Slowly add 2 cups whole milk while continuing to whisk until mixture is completely smooth.
- Continue cooking over medium heat, whisking very frequently, until sauce reaches a thick, creamy consistency that coats the back of a spoon.
- This usually takes 5 to 7 minutes. Sauce should be thick enough to cling to pasta.
Add Cheese and Seasonings
- Remove skillet (or saucepan) from heat and stir in 1½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoon BBQ seasoning.
- Add 1 1/2 cups of cheese blend, stirring until completely melted and smooth.
- Add another 1 1/2 cups of cheese and stir until fully incorporated and sauce is silky smooth.
- If you used a saucepan, transfer the sauce to cast-iron skillet.
Combine Pasta and Sauce
- If using cast-iron skillet for smoking, add cooked pasta in small portions, stirring well to coat each addition with cheese sauce.
- If using disposable foil pan, pour cheese sauce over pasta in pot you used for boiling, stir to combine, then transfer to lightly greased foil pan.
Smoke the Mac and Cheese
- Place open pan of mac and cheese directly on smoker grate.
- Let it absorb the smoky goodness for 2 to 3 hours, or until top develops a beautiful golden-brown crust and reaches your desired level of smokiness.
- The longer it stays in the smoker, the more pronounced the smoke flavor will become.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. You can also freeze portions for up to 3 months. To reheat, add 1 tablespoon of milk per cup of mac and cheese to restore creaminess. Reheat in the oven at 350°F for 20-30 minutes until hot and bubbly, or use the microwave for individual portions.
Make Ahead Tips: You can assemble this recipe up to 2 days ahead! Just prepare everything but hold off on the final cup of milk. Cover and refrigerate, then add that last cup of milk before smoking. You may need to add 10 to 15 minutes to your cook time since it’s starting cold.
Approximate Information for One Serving
Calories: 796calProtein: 32gFat: 49gSaturated Fat: 29gTrans Fat: 0.5gCholesterol: 141mgSodium: 1041mgPotassium: 386mgTotal Carbs: 56gFiber: 2gSugar: 7gNet Carbs: 54gVitamin A: 1484IUVitamin C: 1mgCalcium: 780mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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