This Smoked Macaroni and Cheese is creamy, cheesy, smoky, and still the ultimate comfort food you know and love. We use a mix of smoked Gouda and sharp cheddar for just the right balance of richness and tang. This mac and cheese is a guaranteed crowd-pleaser-perfect for backyard BBQs, holidays, or just making dinner feel a little more special.
Smoked Macaroni and Cheese Recipe
Smoked mac and cheese is one of those recipes that feels a little extra, but it's honestly just as easy as the baked kind. It starts with a buttery roux and simple creamy cheese sauce, but the magic happens in the smoker. The cast iron helps everything get golden and bubbly, and the wood pellets infuse a subtle smokiness that makes this mac irresistible.
Whether you're pairing this with spicy smoked jerk wings, grilled chicken or ribs, it rounds out any cookout spread.
Ingredient Notes
- Macaroni noodles. Elbows are classic, but shells or cavatappi also work.
- Butter & flour. To start your roux and thicken the cheese sauce.
- Whole milk. Makes the sauce rich and creamy. You can also use half and half.
- Shredded cheese. We're using smoked Gouda for more smoky flavor and cheddar for that classic taste you know and love.
- Breadcrumbs. For a crispy, golden topping.
See the recipe card below for the remaining ingredients and quantities.
Ingredient tip
Always shred your cheese from the block. Pre-shredded cheese has anti-caking agents that make the sauce gritty. Use your food processor to speed up this process!
Step-by-Step Instructions
- Step 1: Boil the macaroni until just al dente. Drain, then stir in 1 tablespoon of butter to prevent the noodles from sticking. Preheat your pellet smoker to 225°F and use mild wood pellets.
- Step 2: Melt 2 tablespoons of butter in a 10 or 12-inch cast iron skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 2-3 minutes until golden.
- Step 3: Slowly whisk in 2 cups of milk and bring to a simmer. Stir regularly until thickened (about 10 minutes). Don't let it boil.
- Step 4: Add ½ teaspoon each of salt, smoked paprika, and black pepper. Stir in the cheddar, Gouda, and Parmesan until melted and smooth.
- Step 5: Turn off the heat and fold in the cooked macaroni. In a small bowl, mix ½ cup breadcrumbs with 1-2 tablespoons of melted butter. Sprinkle on top.
- Step 6: Place the skillet in your smoker and close the lid. Smoke for 1 hour, or until the top is golden and the noodles have a nice smoky flavor. Serve hot!
Our Go-To Wood Pellets for Smoking
We always keep a bag of these on hand. The CookinPellets Perfect Mix is our favorite blend for a reason: it's made from 100% hardwood (no fillers!) and combines hickory, cherry, hard maple, and apple for balanced, reliable flavor every time.
This blend works beautifully for just about everything and gives that perfect hint of smoke without overpowering the dish.
Tips for the Best Smoked Mac & Cheese
- Undercook your pasta just slightly. It will finish cooking in the smoker.
- Use a cast-iron skillet. It's ideal for even heat all over.
- Stick to mild woods. Apple, cherry, or pecan gives the best flavor without overwhelming the cheese.
Variations
- Add heat: Stir in diced jalapeños, chipotle powder, or a tablespoon of hot sauce for a kick.
- Add protein: Mix in crumbled bacon, pulled pork, or brisket before smoking.
- Swap the cheese: Try Monterey Jack, Havarti, Pepper Jack, or Fontina in place of Gouda for different flavor combos.
Serving Suggestions
Smoked mac and cheese is the ultimate BBQ side. It's rich and comforting, and pairs well with just about anything.
- Smoked honey wings or ribs
- Grilled chicken or pulled pork
- Grilled vegetables
- Simple green salad
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheating: Add a splash of milk and warm in the oven at 325°F until heated through. The cheese sauce tends to separate in the microwave, leading to a greasy texture. Stick to the oven or stovetop when you can!
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-we'd love to hear how it turned out. Your feedback helps other backyard cooks, too!
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Smoked Macaroni and Cheese (With Smoked Gouda)
See the full post for extra tips and photos
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Ingredients
- 8 ounces macaroni noodles
- 3 tablespoons butter, separated
- 2 tablespoons flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked Gouda cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ cup breadcrumbs for topping
- 1-2 tablespoons butter, melted
- Applewood or mild wood pellets
Instructions
- Cook the macaroni according to package instructions. Strain and then add back to the pot with one tablespoon of butter to keep it from sticking.8 ounces macaroni noodles, 3 tablespoons butter
- Preheat your smoker to 225 degrees F using fruitwood pellets.Applewood or mild wood pellets
- Melt 2 tablespoons of butter in a 10 or 12-inch cast iron skillet over medium heat. Whisk in the flour and cook for 2-3 minutes until it turns a light golden color.3 tablespoons butter, 2 tablespoons flour
- Slowly pour in the milk while whisking. Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes. Don't let the milk boil.2 cups whole milk
- Reduce heat to low and add in the spices and cheese. Mix until the cheese is melted and the sauce is smooth.½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon black pepper, 2 cups sharp cheddar cheese, 1 cup smoked Gouda cheese, ½ cup Parmesan cheese
- Turn off the heat and mix in the noodles until well coated in the sauce.
- In a small bowl, mix the breadcrumbs into the melted butter and then sprinkle on top of the mac and cheese.½ cup breadcrumbs for topping, 1-2 tablespoons butter
- Place the skillet in the smoker and close the lid. Smoke for 1 hour. The noodles should have a nice smoky flavor and the breadcrumbs should be golden. Serve while hot and enjoy!
Notes
- Shred your own cheese. Pre-shredded cheese doesn't melt as well due to added ingredients.
- Undercook your pasta slightly as it will finish cooking in the smoker.
- Use a mild wood - Apple, cherry, or a blend.
- Let the mac and cheese sit for 5 minutes after smoking so the sauce sets.
- Make it your own - Try adding bacon, jalapeños, or swapping in pepper jack.
Equipment Needed
- Saucepan
- Cast Iron Skillet
- Offset Smoker
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