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    Home » Kitchen Laughter Recipes Blog » Side Dish

    Smoked Mac and Cheese

    Published: Jan 16, 2023 · Modified: Feb 10, 2023 by Ginny C · This post may contain affiliate links ·

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    Crispy bacon atop this amazing Smoked Mac and Cheese is like icing on a cake. Everything about this dish is decadent, elegant, and company-worthy.

    top down view of smoked mac and cheese in a skillet on the grill.
    Smoked Mac and Cheese is a Classic Recipe
    Contents hide
    1 🍽️ Why This Works
    2 🍲 Ingredients
    3 📝 Ingredient Notes
    4 ⏲️ Equipment and Tools
    5 🔥 Instructions
    6 ❗ Recipe Tips and Tricks
    7 🧑‍🍳 Storage and Reheating
    8 Meal Prep
    9 Additions and Substitutions
    10 Serving Suggestions
    11 ❓ Recipe FAQ
    12 Smoked Mac and Cheese

    🍽️ Why This Works

    That smokey flavor we love. A light, delicate smokey flavor is accentuated by smoked cheese and bacon for next-level mac-n-cheese.

    An easy side. Cook the pasta, mix up the cheese sauce and throw it all in the smoker for an hour. There are no long, complicated steps or excessive time spent at the stovetop.

    Perfect to accompany smoked meat. This gourmet smoked mac and cheese recipe works well on its own but also smokes in the time it takes for your brisket to rest. Serve it with the Smoked Spatchcock Turkey for a great side holiday meal.

    🍲 Ingredients

    ingredient photo showing the cheese, liquids, pasta and toppings with labels.
    Delicious Cheeses are Key for the Ingredients of Smoked Mac n Cheese

    📝 Ingredient Notes

    Pasta – We chose cavatappi, but you could go with the more traditional elbows or use a different pasta altogether and the dish will still work.

    Roux – Butter, flour, salt and pepper form the roux. The shallots should be cooked in the butter before adding the roux ingredients. You will also need some heavy cream and half & half.

    Cheese – Getting excellent cheese is essential. We used smoked gouda, smoked gruyere, parmesan, and cheddar. It is a good idea to use a variety of cheeses to add depth and interest to the flavor. Gouda is a caramel, nutty flavored cheese. Gruyere and Parmesan are rich, nutty, and salty cheeses. Cheddar has an intense flavor and both the flavor and texture vary as it ages.

    Toppings – Bacon bits and Panko bread crumbs add a little crunch and flavor to the top. They are also gorgeous!

    Pro Tip: You can make your own bacon bits quickly by cutting strips of bacon with scissors and tossing them into a hot skillet on medium heat. Stir until they are cooked, and then strain them in your pasta strainer to collect the grease. Perfect bacon bits!

    ⏲️ Equipment and Tools

    Smoker | We use a Big Green Egg. We also recommend the Traeger brand depending on what you are looking for in a smoker. You can even use your gas grill by turning off the center burners and adding a small metal smoking box. There really is no need for a large, dedicated smoker as they are $20 and change – but don’t tell your spouse that! We all really want one!

    Wood Chips | If this is your first time making smoked Macaroni and Cheese, I recommend sticking to a mild fruitwood like apple or cherry. If you know you’ll like a more intense smokey flavor, try hickory or mesquite. Check out my Wood Pairing Cheat Sheet if you want to learn more about different woods.

    Cast Iron Skillet | The Lodge brand is particularly nice and durable. Look for one that doesn’t have a handle so you know that it will fit inside your smoker. We use the 12″ Lodge Cast Iron Skillet on the smoker and grill all the time! Clean up is a snap and the food is pipping hot!

    Disposable Aluminum Pans | To save time on cleanup, consider using a disposable aluminum pan instead of the cast iron skillet. We try to pick these up at the dollar store for a buck.


    Large Sauce Pan | The one we used was six quarts.

    Whisk | This makes sure the roux mixes without lumps.

    🔥 Instructions

    instruction photos showing boiling the cavatappi, making the roux, adding the cheeses, and smoking the mac and cheese.
    Simple Instructions and Easy Smoke this Smoked Mac and Cheese Recipe

    Step One: Cook and drain your pasta and add it to a cast iron skillet. Grate all the cheese. Preheat your smoker to 225ºF.

    Step Two: Melt your butter in a large sauce pan.

    Step Three: Add the shallots and cook until translucent. Add the flour, salt and pepper. Stir it and let the flour cook just a little bit.

    Step Four: Add the heavy cream and half & half and stir with a whisk until thickened and well-combined. You want the mixture to have a smooth and even consistency. Then add the shredded cheeses and stir until all the cheese is thoroughly melted.

    Step Five: Pour the cheese mixture over the pasta and stir. Top with bacon bits and Panko breadcrumbs.

    Step Six: Add the wood chunks, chips or pellets to the smoker.

    Step Seven: Place it in your smoker for one hour. Keep it uncovered to let the smoke add flavor.

    ❗ Recipe Tips and Tricks

    Go easy on the smoke – a little goes a long ways! Just a slight trickle of smoke will add enough. If you create too much smoke, it can be overpowering and unpleasant.

    By the same token, don’t use a strong wood smoke such as hickory unless you know you’ll like it. I think the light, fruity wood varieties provide much better results.

    This pasta will be smoking for an hour so make sure you don’t overcook it initially. Follow the box instructions to cook your pasta al dente.

    Grate your own cheese. The difference in flavor and texture is notable. Pre-shredded cheese has an anti-caking powder added that can make your cheese sauce feel powdery and prevent it from melting properly.

    🧑‍🍳 Storage and Reheating

    If you smoke it in a disposable aluminum container, you can just cover this with foil and keep it in the refrigerator for several days. If you use an airtight container it will last a little longer.

    Either reheat the whole lot of it or reheat individual servings. Get it nice and hot in the oven or microwave with a little butter and fresh cheese added.

    Meal Prep

    Make BLTs one day and save the extra bacon. Is that even a thing? Anyway, purposely set aside bacon to use for this smoked Mac and Cheese recipe the next day! The leftover cooked bacon will crumble easily. You’ll definitely want the bacon on the crispy side. If you’re in doubt, learn how to tell when bacon is done.

    Grate your cheeses ahead of time to save some prep time on the day you want to serve this dish.

    Leftover cooked plain pasta can be frozen and then used for another recipe. Thaw it in the microwave briefly. It doesn’t have to be fully thawed. You just have to be able to break it apart. You could also cook the pasta the day before.

    Make up several full containers of this dish to freeze and reheat for busy weeknights. Use a disposable aluminum container and cover it with foil, then wrap it in Saran Wrap or place it in a two gallon plastic zip bag. It can be unwrapped and go straight into the preheated oven to reheat from frozen. It will take about 45 minutes to heat through and is ready when it gets bubbly hot.

    Additions and Substitutions

    Not able to get bacon? Any cooked meat could be used. Try leftover burnt ends, leftover brisket, leftover pulled pork, sausage, lobster, pancetta, or diced ham.

    If you want to go meatless, try a small amount of grated truffle instead of bacon.

    Panko breadcrumbs can be subbed out with crushed cheese crackers, saltines, cornflakes, potato chips, corn chips, butter crackers, or Doritos.

    Gruyere can be substituted with Swiss cheese or any Swiss cheese variety such as Emmental, Jarlsberg, or Raclette.

    Gouda can be substituted with munster cheese, Monterey jack, havarti, edam, cashew, Colby, or almond cheeses.

    Other pastas that will work well for this dish include elbows, penne, rigatoni, bow tie (farfalle), pinwheels, or shells.

    Diced and cooked red or green bell peppers can be stirred into the pasta for a little flavor.

    Cooked and diced jalapeños or habaneros can be stirred into the pasta for a little heat. Add a half teaspoon of ancho chili powder with the breadcrumb topping for a little more seasoning.

    cast iron skillet with smoked mac and cheese topped with bacon bits.
    Everything is Better with Bacon on this Smoked Macaroni and Cheese

    Serving Suggestions

    Add a green leafy salad and crusty bread to make this a meal in and of itself. Another option is to serve the smoked mac and cheese as a side for grilled or smoked meat such as brisket. The Mac and cheese can cook while the meat rests.

    ❓ Recipe FAQ

    How long do I smoke mac and cheese?

    One hour.

    At what temp do I smoke Mac and cheese?

    We recommend 225ºF. At higher temperatures the pasta will overcook and the dish will dry out.

    What wood do you use to smoke Mac and cheese?

    I would choose a lightly flavored wood and keep the smoke at a light drizzle. Try applewood, pecan, cherry, or sugar maple.

    What is the best cheese for smoked Mac and cheese?

    We love this blend of gouda, gruyere, cheddar and parmesan. We’ve also mentioned some substitutions you can use. Using the best cheeses results in the best smoked Mac and cheese recipe! This is not a good area to cut corners.

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    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    top down view of smoked mac and cheese in a skillet on the grill.

    Smoked Mac and Cheese

    This simple smoked mac and cheese recipe requires a little prep work inside and then a very simple smoke outside.
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    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 16
    Calories: 471kcal
    Author: Jason

    Ingredients

    • ½ cup Butter unsalted
    • Pasta cavatappi
    • 1 Shallot minced
    • ½ cup Flour
    • 1 tsp Kosher Salt
    • 1 tsp Black Pepper coarse
    • 1 ½ cup Heavy Cream
    • 2 ½ cup Half and Half
    • 2 cup Gouda
    • 1 cup Gruyere
    • 1 cup Parmesan
    • 2 cup Cheddar Cheese

    Topping

    • ¼ cup Butter melted
    • 1 cup Panko
    • ¼ cup Bacon Bits

    Instructions

    • Cook the pasta using the instructions on the container. It should be al dente. Be careful not to overcook the pasta. Add the cooked pasta to a large cast iron skillet or a disposable aluminum pan. Set aside.
    • Preheat the smoker to 225°F.
    • While the smoker is heating up, go inside and melt the butter in a large sauce pan on the stove top over medium heat.
    • After the butter has melted and is bubbling slightly, add the chopped shallots. Stir and sauté until they are translucent.
    • Add the flour, salt and pepper and stir until well combined.
    • Add the heavy cream and half and half. Use a whisk to stir thoroughly and the consistency is is smooth and even.
    • Add the shredded cheese and continue to stir until it is melted and well-combined.
    • Pour the mixture over the cooked pasta and stir lightly. Top with bacon bits and Panko.
    • Add the wood to the smoker and place the cast iron skillet or disposable aluminum pan on the smoker.
    • Let it smoke for one hour uncovered. Remove and serve immediately.

    Notes

    Easy Cleanup – Use a disposable aluminum pan to cook this. It means no washing and scrubbing, and I am a huge fan of saving time!
    Mix up the Cheese – If you can’t find one of the cheeses listed, mix it up.  There are several alternatives that are listed above, or you can ask the deli counter at the grocery store for their advice.  
    Use a Mild Smoke – Stick with a fruit wood like apple or cherry.  These do not impart a strong, bitter flavor that hickory or mesquite might.  For this recipe, a little goes a long way, so aim for a slight trickle of smoke and not the big billowing clouds of it.  

    Nutrition

    Calories: 471kcal | Carbohydrates: 11g | Protein: 19g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 830mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1164IU | Vitamin C: 1mg | Calcium: 534mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Smoked Mac and CheeseSmoked Mac and Cheese
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