• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Midwest Foodie
  • Recipes
  • About
  • Subscribe
  • Shop
  • Income Reports
  • Pinterest E-Book
  • Reviews
  • Media Kit
  • Vegan Recipe E-Book
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Shop
  • Income Reports
  • Pinterest E-Book
  • Reviews
  • Media Kit
  • Vegan Recipe E-Book
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Family Style Dinners

    Smoked Mac and Cheese

    Published: Apr 27, 2022 » Modified: Apr 27, 2022 » By: Kylie » This post may contain affiliate links. » 1 Comment

    • Facebook
    Jump to Recipe

    This simple smoked mac and cheese takes just minutes to throw together and then smokes on the grill for about an hour. It's made with real ingredients - which means NO VELVEETA - and has the most delicious smoky flavor. While other smoked mac and cheeses end up dry, this one ends up perfectly creamy even after an hour in the smoker!

    Large white pan filled with creamy homemade smoked mac and cheese garnished with parsley
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Type of Wood Pellets to Use
    Smoking Notes
    Adjust the Smokiness
    No Smoker Needed
    Tips
    Variations
    Make-Ahead, Storage, and Reheating
    FAQ
    More Easy Pasta Recipes
    Smoked Mac and Cheese

    You Will Love This

    • It's super simple to make! The ingredient list is short and sweet and it's made with all real ingredients. If you've never made mac and cheese from scratch before, don't be intimidated by this recipe! It really could not be easier.
    • The flavors are outrageously delicious! Smoking mac and cheese seriously takes the flavors to the next level. There's nothing more comforting than a bowl of creamy mac and cheese. Well actually, there is one thing that's better - SMOKED mac and cheese!
    • It's the perfect side dish for any backyard BBQ especially when you're already smoking something! This mac and cheese is perfect for when you've finished your favorite smoked meat and need to let it rest. Leave the smoker on and throw this mac and cheese in for an hour while your meat rests. Then everything finishes at the same time!
    • If you loved this smoked mac and cheese recipe, be sure to check out my One Pot Mac and Cheese, Bacon Mac and Cheese Pizza, or Smoked Gouda Mac and Cheese.
    White marble counter top with ingredients to make smoked macaroni and cheese

    Ingredients and Substitutions

    • Elbow Macaroni
    • Butter
    • Flour
    • Half and Half
    • Cream Cheese
    • Dijon Mustard
    • Sharp Cheddar Cheese
    • Gouda Cheese
    • Parmesan Cheese

    Instructions

    Melt butter in a large sauté pan over medium heat and add flour.

    White pan with melted butter and flour

    Cook, stirring, for about a minute.

    White pan with melted butter combined with flour

    Slowly whisk in half and half until smooth and creamy. 

    White pan with half and half and roux

    Add cream cheese and stir until it melts into the sauce.

    White pan with cream cheese being added to a cream sauce

    Stir in Dijon mustard. Turn heat to low.

    Creamy cheese sauce in a white pan

    Slowly add shredded cheddar, Gouda, and Parmesan cheeses a handful at a time, stirring until the cheese melts into the sauce.

    Shredded cheddar cheese in a white pan of cream sauce

    Season to taste with a few generously large pinches of salt and pepper.

    Creamy mac and cheese sauce in a white pan

    Add pasta.

    Macaroni noodles being added to a creamy cheese sauce in a white pan

    Stir to combine, and season to taste with salt and pepper.

    Homemade smoked mac and cheese in a large white pan

    Smoke for 20 minutes with the pellet grill set to smoke. Stir mac and cheese and cook on 225 for an hour, stirring and adding more cheese on top halfway through.

    Freshly made smoked macaroni and cheese topped with melted cheddar cheese

    Serve and enjoy!

    Type of Wood Pellets to Use

    • For mac and cheese, I prefer to use something mild like apple, oak, maple, or cherry.
    • Hickory and mesquite are traditionally used for meat as they have a strong flavor. If you're looking for a strong smoke flavor, feel free to use hickory with this mac and cheese but be warned that the smoke flavor may be a bit too strong for some.
    • I've also used a mixture of apple and hickory for this smoked mac and cheese with a nice result.
    • This article talks a lot more in-depth about what types of wood to use and why. I highly recommend taking a look if you're undecided on which wood pellets to use.

    Smoking Notes

    • I used a Z Grill for this recipe. The Z Grill has a smoke setting that cooks around 175ish degrees but you cannot control the smoke setting after you've set the temperature.
    • So I like to turn the smoker to smoke, place the mac and cheese in there for about 20 minutes to really lock in that smoky flavor. Then turn the temperature control to 225 and let it cook for another hour. This allows a punch of smoky flavor to be added to the mac and cheese right away and then the flavor will build slowly as the grill heats up.
    Large white pan filled with creamy homemade smoked mac and cheese garnished with parsley

    Adjust the Smokiness

    • The longer you smoke your mac and cheese the more smoky flavor it will have.
    • If you're looking for just a slight smoke, you can reduce the cooking time to just 30 minutes at 225.
    • If you want a stronger smoke flavor you could leave it at 225 degrees for up to 2 hours!

    No Smoker Needed

    • If you don't have a smoker at home, this mac and cheese recipe is still delicious! To get that signature smoky flavor without a smoker, you can sub the regular Gouda with smoked Gouda. It won't give you the exact same flavor but it will add a delicious smokiness. A couple drops of liquid smoke will boost the smoky flavor too!
    • If you aren't going to be smoking this mac and cheese, I recommend adding just 1 tablespoon of Dijon mustard instead of two.
    • If you won't be smoking the dish you can also just eat it right after adding the noodles!

    Tips

    • Salt your pasta water moderately! The ingredients in this mac and cheese are super simple so it's important to season each component of the dish, including the pasta water! Add 2-4 tablespoons Kosher salt to the large pot of water as it begins to boil just before adding the pasta. This will enhance the flavor of the entire dish.
    • A large saute pan like this one or a large cast iron skillet works best for this recipe because they can go right from the stove top to the smoker to the dinner table. If you don't have a large saute pan, you can also cook the sauce on the stovetop and then transfer it along with the noodles to a large disposable aluminum or foil pan and smoke the mac and cheese in that.
    • Keep the temp low - around 225 degrees. Smoking over a low temp allows the mac and cheese to take on the flavor of the smoke and get warm without actually cooking. This will ensure that the noodles don't get mushy and the sauce doesn't dry up.
    • This recipe makes a super saucy mac and cheese. If you look at comments on other popular smoker recipes, you'll find that many complain about the mac and cheese drying out while it's smoked. This recipe leaves you with perfectly creamy, saucy macaroni even after cooking in the smoker!
    • Shred your own cheese. Anytime you make mac and cheese, you will get the smoothest, creamiest, dreamiest cheese sauce with freshly shredded cheese. There's a lot of cheese in this recipe, so I like to use my food processor to shred it. This saves a ton of time. Pre-shredded cheese from the grocery store contains cellulose which prevents it from clumping, but this also prevents it from melting well.
    White bowl filled with smoked mac and cheese

    Variations

    This mac and cheese recipe is super forgiving so feel free to use it as a blueprint and make it your own by customizing it with your favorites!

    Mix In

    You can mix in anything you like! Keep in mind that the mac and cheese isn't actually cooking in the smoker, so anything you add in should be fully cooked already. Here are some of our family's favorite variations:

    • BBQ pulled pork
    • pork carnitas
    • crab meat
    • lobster meat
    • Rotel tomatoes (drained)
    • green chiles
    • pickled jalapenos

    Top With

    Feel free to add these toppings before smoking that way they will get that smoky flavor as well.

    • Panko bread crumbs
    • freshly chopped herbs
    • crumbled bacon
    • chorizo

    Cheeses

    You can switch up the cheeses - just make sure you use cheeses that melt well.

    • Gruyere
    • Monterey Jack
    • Fontina
    • Havarti
    • Brie
    • mild or medium cheddar
    Large white pan filled with creamy homemade smoked mac and cheese garnished with parsley

    Make-Ahead, Storage, and Reheating

    • Make-Ahead: While this mac and cheese tastes best warm and straight from the smoker, you can definitely prep it ahead of time! Assemble the mac and cheese up to 24 hours in advance and store it in the fridge. About an hour before you want to smoke it, let it sit out on the counter to come to room temp. You may still need to add some extra smoke time to account for the colder temperature.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
    • Reheating: Reheat leftovers in a medium saucepan over medium heat. Add a splash of half and half to loosen it up a bit and cook, stirring frequently, until warmed through. Season to taste with salt and pepper before serving!

    FAQ

    What kind of cheese is best to smoke?

    Mozzarella and Gouda are two of the most popular cheeses to smoke. That's what makes Gouda the perfect creamy cheese for this smoked mac and cheese! It takes on the flavor of the smoke beautifully and melts into a velvety sauce.

    Can you smoke any mac and cheese?

    Sure! If you have a family favorite recipe or just want to pick up pre-made mac and cheese from the grocery store you can totally use it in this recipe. I would recommend adding a few splashes of half and half or heavy cream to the pre-made mac and cheese just so that it doesn't dry out while it's on the smoker. This smoked mac and cheese recipe is designed to be a little extra saucy just for that reason.

    What does mustard do to mac and cheese?

    The Dijon mustard helps to cut the richness of the cheese sauce and also adds a depth of flavor that is hard to recreate with another spice. Don't worry - you won't actually taste the mustard in the mac and cheese, especially in this smoked mac and cheese! But you will notice that the mac and cheese flavor tastes a bit flat and muted without it!

    What cheeses go best together for mac and cheese?

    I prefer to use a combination of cream cheese, sharp cheddar, Gouda, and Parmesan. I find that this combination delivers the best flavor and texture for the creamy cheese sauce. However, you can use a variety of cheeses including Gruyere, Monterey Jack, or Fontina.

    More Easy Pasta Recipes

    • 20 Minute Deviled Egg Macaroni Salad
    • Smoked Gouda Mac and Cheese - One Pot Pasta
    • Cheesy Supreme Pizza Casserole
    • One-Pot Macaroni Cheeseburger Soup - NO VELVEETA!

    Questions? Leave a comment below!
    Liked the recipe? Leave a comment below!
    Made this dish? Leave a comment and star rating below!

    Print

    Smoked Mac and Cheese

    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 reviews

    This simple smoked mac and cheese takes just minutes to throw together and then smokes on the grill for about an hour. It's made with real ingredients - which means NO VELVEETA - and has the most delicious smoky flavor. While other smoked mac and cheeses end up dry, this one ends up perfectly creamy even after an hour in the smoker!

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 1 hour 30 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 12 servings 1x
    • Category: Main Dish
    • Method: Stove Top + Smoker
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 16 oz. elbow macaroni, cooked al dente
    • ½ cup butter
    • ¼ cup flour
    • 3 ½ cups half and half
    • 8 oz. cream cheese, cubed
    • 2 tablespoons Dijon mustard
    • 12 oz. shredded sharp cheddar cheese, divided
    • 8 oz. shredded Gouda cheese
    • 4 oz. shredded Parmesan cheese
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Set pellet grill to the smoke setting.
    2. Cook pasta according to package directions just until al dente.
    3. While the pasta is cooking, melt butter in a large sauté pan over medium heat.
    4. Sprinkle in flour and cook, stirring, for about a minute.
    5. Slowly whisk in half and half until smooth and creamy. 
    6. Add cream cheese and stir until it melts into the sauce.
    7. Stir in Dijon mustard. Turn heat to low.
    8. Slowly add 8 oz. of shredded cheddar, Gouda, and Parmesan cheeses a handful at a time, stirring until the cheese melts into the sauce. Season to taste with a few generously large pinches of salt and pepper.
    9. Add pasta to the large sauté pan, stir to combine, and season to taste with salt and pepper.
    10. Place large saute pan uncovered in the pellet grill and cook for 20 minutes with it set to smoke.
    11. Stir mac and cheese well.
    12. Set temperature to 225 degrees and cook for 30 minutes. Stir mac and cheese and sprinkle the remaining 4 oz. cheddar cheese in an even layer on top of the macaroni. Smoke for another 30 minutes.
    13. Serve and enjoy!

    Equipment

    Z Grill

    Buy Now →
    Image of large saute pan

    large saute pan

    Buy Now →

    Notes

    • Salt your pasta water moderately! The ingredients in this mac and cheese are super simple so it's important to season each component of the dish, including the pasta water! Add 2-4 tablespoons Kosher salt to the large pot of water as it begins to boil just before adding the pasta. This will enhance the flavor of the entire dish.
    • A large saute pan like this one or a large cast iron skillet works best for this recipe because they can go right from the stove top to the smoker to the dinner table. If you don't have a large saute pan, you can also cook the sauce on the stovetop and then transfer it along with the noodles to a large disposable aluminum or foil pan and smoke the mac and cheese in that.
    • Keep the temp low - around 225 degrees. Smoking over a low temp allows the mac and cheese to take on the flavor of the smoke and get warm without actually cooking. This will ensure that the noodles don't get mushy and the sauce doesn't dry up.
    • This recipe makes a super saucy mac and cheese. If you look at comments on other popular smoker recipes, you'll find that many complain about the mac and cheese drying out while it's smoked. This recipe leaves you with perfectly creamy, saucy macaroni even after cooking in the smoker!
    • Shred your own cheese. Anytime you make mac and cheese, you will get the smoothest, creamiest, dreamiest cheese sauce with freshly shredded cheese. There's a lot of cheese in this recipe, so I like to use my food processor to shred it. This saves a ton of time. Pre-shredded cheese from the grocery store contains cellulose which prevents it from clumping, but this also prevents it from melting well.

    Nutrition

    • Serving Size:
    • Calories: 508
    • Sugar: 5.7 g
    • Sodium: 601.6 mg
    • Fat: 29.8 g
    • Saturated Fat: 17.8 g
    • Carbohydrates: 38.7 g
    • Fiber: 1.3 g
    • Protein: 20.8 g
    • Cholesterol: 89.9 mg

    Keywords: smoked mac n cheese, smoked macaroni and cheese, smoked mac and cheese recipe

    « Sun Dried Tomato Ravioli Sauce with Cheese Ravioli
    Air Fryer Baked Potatoes »

    Reader Interactions

    Comments

    1. Luke

      April 27, 2022 at 1:25 pm

      This has the perfect amount of smoky flavor and a delicious creamy cheese sauce. We will be making this on repeat all summer!

      ★★★★★

      Reply

    Leave a star rating and review or ask a question! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

    Seasonal Favorites

    • Smoked Pork Butt
    • The Easiest Smoked Baby Back Ribs
    • The Best Smoked Meatloaf Recipe
    • Air Fryer Baked Potatoes
    • 20 Minute Baked Fish Tacos with Slaw
    • The Best Cheese Quesadilla Recipe

    Easy Appetizers

    • The Best Dry Rub for Ribs
    • 5 Ingredient Smoked Queso - NO VELVEETA!
    • Air Fryer Green Beans
    • Taco Bell Crunchwrap Supreme - Copycat Recipe
    • Easy 5 Minute Taco Dip
    • The Easiest Chili Cheese Fries

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    Resources

    Pinterest E-Book
    Income Reports
    Shop

    Let's Connect

    Instagram
    Pinterest
    Facebook

    Reach Out

    Subscribe
    Contact
    About

    As an Amazon Associate, I earn from qualifying purchases.

    ↑ back to top