Ultra creamy with smoky flavor, this Smoked Mac and Cheese has a crispy, buttery crumb topping and is a hit with everyone! It’s the ultimate comfort food and easy to make as well. I have a few tricks up my sleeve to make smoked mac and cheese even better. These simple tricks ensure a super creamy sauce, balanced smoke flavor, and perfectly cooked pasta.
I love a good classic mac & cheese, but if you really want to go all-out, this smoked version is the way to go! It’s so easy to make and has unbeatable flavor.
Watch How To Make Smoked Mac And Cheese
I was going to say that it is the ultimate side dish of summer, but let’s face it, it’s the ultimate side dish for anything, year-round.
It’s equally good with barbecue ribs or as a side dish to your Thanksgiving or Christmas turkey. I tested this recipe 6 times until the sauce, texture, and flavor were just right, and I know you’ll love it!
Ingredients & Substitutions
- Pasta – the recipe includes suggestions for both regular and gluten-free pasta. I’ve tested both multiple times and either way works great. Gluten-free pasta doesn’t reheat as well, but that’s to be expected. I like to use Raos or Delallo for regular pasta and Jovial 100% brown rice for gluten-free pasta.
- Cheese – 4 cheeses make this mac and cheese extra flavorful. Aged white cheddar adds the depth of flavor you’d expect from mac and cheese, and the optional but delicious smoked Gouda adds additional smokiness that really makes the dish! Cream cheese adds tang, and Parmesan adds nutty umami flavor.
- Sauce – the base sauce before you add cheese is essentially a bechamel sauce or white sauce. I like to use half and half for extra richness, and you won’t regret it. For depth of flavor I also add granulated garlic which is sometimes called garlic powder but it has a more granulated texture and toasty flavor. Dijon mustard also adds a lot to this basic sauce.
- Breadcrumbs – I’ve tested this with regular and gluten-free. Gluten-free breadcrumbs work great, or you can use the cheese topping instead. If you’re using regular, I recommend Panko breadcrumbs for the ultimate crispy crunch.
How to make this recipe step by step
Step 1: Start by preheating your smoker. Next, on the stovetop, melt the butter and whisk in the flour.
Step 2: Pour in half-and-half and seasonings while whisking, then bring the mixture to a boil while whisking constantly. The sauce is purposely much thinner than you would make for a stove top mac & cheese, remember the pasta is going to continue to cook and thicken the sauce up.
Step 3: While the sauce is cooking, cook the pasta for about half the time the package directions call for.
When the pasta is done, drain it and pour it immediately into your béchamel sauce along with the cheese.
Step 4: Stir to combine and pour the mac & cheese mixture into your prepared baking dish.
Step 5: Top the mac & cheese with the buttered breadcrumbs and Parmesan to form the crispy topping.
Step 6: Place the mac & cheese on the smoker away from direct heat. I like to place mine in the portion of the smoker that has medium heat. Don’t place it directly over the fire pot unless you are trying to increase the temperature right at the end of the cooking time.
Rotate the mac & cheese halfway through the smoking time. And when it is beginning to bubble on the edges and the topping is crispy, it’s done.
Ways to serve this
- Add an oven-roasted veggie to the menu: Garlic Roasted Carrots, Perfect Roasted Asparagus, Oven Roasted Broccoli, or Roasted Brussels Sprouts.
- Or a stovetop veggie: Sautéed Green Beans or Maple Glazed Carrots, Sautéed Spinach, or Garlic Butter Mushrooms.
- A fresh salad is perfect for this dish: Italian Chopped Salad, Easy Green Salad, Strawberry Spinach Salad, Apple Spinach Salad, Caesar Salad (made w/o chicken).
- Add this smoked mac and cheese recipe to your next holiday, like my Thanksgiving menu. Or pair it with my Ribeye Roast/Beef Tenderloin for Christmas dinner.
Storing leftovers
- To store any leftover smoked mac & cheese in an airtight container in the refrigerator for up to five days.
- Make ahead – I don’t recommend making this ahead, and it does not freeze well. It comes out quite soft, and the gluten-free version comes out crumbly.
- Reheating – To reheat your mac & cheese, add a portion to a small fry pan along with about a quarter cup of water. Cover and simmer over medium heat until the mac & cheese is heated through and the water has evaporated. The reheated leftovers will be much softer. If the sauce breaks and oil seeps out, you need to add a bit more liquid.
Tips & Tricks
- You can make this smoked mac & cheese with just cheddar, but we’re pretty hooked on adding some smoked Gouda. It’s key to amping up the amount of smoky flavor since mac & cheese cannot be smoked very long.
- I also keep the bechamel (white sauce) on the thin side so that as it smokes together with the pasta, it doesn’t become too thick. This is key to the texture along with cooking the pasta about 1/2 of the cooking time listed on the package. These 2 things together make for perfectly cooked pasta and a silky sauce.
- It’s also key to keep the smoker temperature low. Boiling point is 212°F, and you want to keep the mac & cheese under this for as long as possible before the end of the cooking time so that the cheese does not boil and become grainy. By smoking at a low temperature, you get as much flavor as possible without ruining the texture of your silky smooth mac & cheese.
Dietary Options
- Gluten-free – I have gluten-free notes in the recipe card. I’ve tested this mac & cheese six times with regular and gluten-free pasta. Both work well, but not surprisingly, the gluten-free pasta does not reheat well. The same amount of sauce works perfectly for 1 pound of regular pasta or 12 ounces of gluten-free 100% brown rice pasta, which makes it extra simple for substitutions. And gluten-free breadcrumbs had great results as well.
More Pasta Recipe Inspiration
I really hope you enjoy this Smoked Mac and Cheese recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Smoked Mac and Cheese
INGREDIENTS
- 1 pound elbow pasta - or 12 ounces 100% brown rice gluten free elbows
- 4 tbsp salted butter
- 2 tbsp flour - or Bob's Red Mill 1:1 gluten-free blend
- 4 cups half and half
- 1 tbsp Dijon mustard
- 1 tsp garlic granules - or unsalted garlic powder
- 1 tsp sea salt - or to taste
- 1/2 tsp black pepper
- 8 ounces cream cheese - room temperature
- 4 cups cheese - grated, I use 2 cups sharp white cheddar and 2 cups smoked Gouda
Breadcrumb Topping:
- 1 cup breadcrumbs - Panko or gluten-free panko
- 4 tbsp salted butter - melted
- 1/2 cup Parmesan - grated
INSTRUCTIONS
- Preheat your smoker to 210ºF and lightly grease a 9"x13" baking dish. Next, on the stovetop make the sauce, melt the butter, and whisk in the flour.
- Pour in half-and-half while whisking. Add the garlic powder, Dijon mustard, sea salt, and pepper. Then bring the mixture to a boil while whisking constantly. The sauce will be much thinner than normal stovetop mac and cheese.
- While the sauce is cooking, cook the pasta for about half of the time as the package directions call for. Just before the pasta is done, remove the sauce from the heat and add the cream cheese in small bits. Stir, then let sit 2-3 minutes and stir again to combine.
- When the pasta is done but still very firm, drain it, and pour it immediately into your sauce along with the grated cheese.
- Stir to combine and pour the mac & cheese mixture into your prepared baking dish.
- Mix the breadcrumbs with the melted butter. Top the mac & cheese with the buttered breadcrumbs and Parmesan to form the crispy topping. Or top with 1 cup grated cheese as a topping if desired.
- Place the mac & cheese on the smoker away from direct heat. I like to place mine in the portion of the smoker that has medium heat. Don't place it directly over the fire pot unless you are trying to increase the temperature right at the end of the cooking time.
- Smoke the mac and cheese for about 1 hour. Rotate the mac & cheese halfway through the smoking time. When it is beginning to bubble on the edges and the topping is crispy, it's done.