Smoked Macaroni and Cheese Recipe

If you’re ready to take comfort food to legendary new heights, let me introduce you to Smoked Macaroni and Cheese. This isn’t your basic baked mac: it’s loaded with extra-creamy cheese sauce, kissed with a smoky aroma that weaves right through every noodle, and finished with a crunch worthy of applause. Whether you’re looking to wow guests at your next barbecue or give your weeknight dinner a serious upgrade, this smoked version turns a nostalgic classic into something truly unforgettable.

this Recipe

Ingredients You’ll Need

The beauty of this Smoked Macaroni and Cheese is in its straightforward, hand-picked ingredients. Each component is essential, bringing its own character to the table—from the robust cheeses to the subtle smoky notes that’ll have everyone coming back for seconds.

• Elbow macaroni (1 pound): The traditional shape for mac and cheese, its nooks and crannies catch every drop of velvety sauce.
• Unsalted butter (4 tablespoons): Melted butter forms the rich base for your roux, ensuring your sauce stays impossibly creamy.
• All-purpose flour (1/4 cup): Essential for thickening the cheese sauce—be sure to cook it a bit to avoid any raw flour taste.
• Whole milk (4 cups): Adds luscious creaminess and balances the richness of the dish.
• Heavy cream (1 cup): For that over-the-top, silky texture every decadent mac deserves.
• Dijon mustard (1 teaspoon): Just a touch wakes up all the flavors and keeps things from getting too one-note.
• Smoked paprika (1/2 teaspoon): Enhances the savory smoky depth—don’t skip this magic ingredient!
• Salt (1 teaspoon): Brings all the flavors together; adjust to taste if your cheese is particularly salty.
• Black pepper (1/2 teaspoon): Adds a gentle bite and rounds out the seasoning.
• Shredded sharp cheddar cheese (2 cups): The backbone of classic mac and cheese flavor—choose extra-sharp for more zing.
• Shredded smoked gouda (1 cup): Infuses the dish with a robust, smoky creaminess you’ll crave.
• Shredded mozzarella (1 cup): For epic cheese pulls and a gooey texture that’s pure comfort.
• Grated Parmesan cheese (1/2 cup): Bold and nutty, it’s the perfect finishing touch for the topping.
• Panko breadcrumbs (1 cup): Provides unbeatable crunch on top—so much better than regular breadcrumbs.
• Melted butter (2 tablespoons): Makes your panko topping turn crisp and golden as it smokes.

How to Make Smoked Macaroni and Cheese

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a rolling boil. Add your elbow macaroni and cook it just until al dente—trust me, you don’t want mushy noodles! Drain the pasta and set it aside. A quick rinse with cool water will keep things from sticking together while you prep the cheese sauce.

Step 2: Make a Silky Roux

In a large saucepan over medium heat, melt your unsalted butter. Sprinkle in the flour and whisk constantly for about 1 to 2 minutes. This quick step cooks off the raw flour flavor and gives your Smoked Macaroni and Cheese that signature thick, luxurious sauce base.

Step 3: Build the Creamy Cheese Sauce

Slowly whisk in the whole milk and heavy cream, making sure to stir well as you go so there are no lumps. Add the Dijon mustard, smoked paprika, salt, and black pepper. Once the mixture thickens (just when it lightly coats the back of a spoon), turn the heat to low and stir in the sharp cheddar, smoked gouda, and mozzarella. Keep whisking until everything melts into a creamy, smooth sauce that smells irresistible!

Step 4: Combine Pasta and Cheese Sauce

Pour your cooked pasta into the cheese sauce and gently fold everything together. You want each macaroni to be thoroughly coated and grinning with cheesy goodness. This is the moment when things start looking—and smelling—seriously delicious.

Step 5: Prep Your Topping and Assemble

In a small bowl, mix the panko breadcrumbs with melted butter and grated Parmesan cheese. Pour your cheesy pasta into a cast-iron skillet or sturdy baking dish, then sprinkle the breadcrumb mixture generously over the top for that iconic golden crust.

Step 6: Smoke It Low and Slow

Preheat your smoker to 225°F (110°C). Place the mac and cheese dish in the smoker, lid closed. Let it cook for 1 to 2 hours—watch for bubbling edges and that mouthwatering smoky aroma wafting through the air. Hickory or mesquite wood chips will amp up the smoky punch, but any good smoking wood will work wonders. Serve hot and don’t be surprised if the whole pan disappears in minutes!

How to Serve Smoked Macaroni and Cheese

Garnishes

This dish loves a finishing flourish. Try showering it with freshly chopped parsley for color, snipped chives for bite, or even a scattering of crumbled crispy bacon if you’re feeling extra indulgent. A light dusting of extra smoked paprika right before serving also makes the cheesy top pop and intensifies the smoky vibe.

Side Dishes

Smoked Macaroni and Cheese pairs beautifully with barbecue mains like smoked ribs, brisket, or pulled pork. For a pop of freshness, serve it alongside a crunchy slaw, roasted vegetables, or a simple tossed green salad. The creamy, smoky richness plays so well with both hearty proteins and bright, crisp sides!

Creative Ways to Present

To impress, spoon portions into mini cast-iron skillets or ramekins—guaranteed to make every guest feel special. For parties, you can bake and serve it in a big, family-style casserole or even scoop it into edible Parmesan cheese cups. For barbecue buffets, try serving it as a topping for burgers or hot dogs—talk about next-level comfort food.

Make Ahead and Storage

Storing Leftovers

Leftover Smoked Macaroni and Cheese keeps surprisingly well! Once cooled, store it in an airtight container in the refrigerator for up to 4 days. It’ll stay creamy and packed with flavor—perfect for quick lunches or midnight cravings.

Freezing

If you want to freeze, portion the cooled mac and cheese into freezer-safe containers or bags, making sure there’s as little air as possible to prevent freezer burn. It will keep for up to 2 months. While the breadcrumbs may lose some crunch, the flavor remains incredibly satisfying.

Reheating

Reheat individual portions in the microwave, stirring halfway, or pop a larger batch in the oven at 350°F (180°C) covered with foil until hot and bubbly. Add a splash of milk when reheating if the sauce seems a bit thick—this revives all that melty, creamy texture.

FAQs

Do I need a smoker to make Smoked Macaroni and Cheese?

While a smoker gives the most authentic flavor, you can mimic the smoky magic in your oven by using smoked cheeses and a dash of extra smoked paprika. For the real deal, though, a smoker is tough to beat!

Which wood chips work best for smoking this dish?

Hickory and mesquite provide a bold, classic barbecue flavor, but applewood and cherrywood are also fantastic for a milder, slightly sweet smoke that won’t overpower the cheeses.

Can I use other cheeses in this recipe?

Absolutely! Smoked Macaroni and Cheese welcomes creative cheese blends—try pepper jack for heat, Havarti for extra creaminess, or any favorite melty cheese. Just be sure to include at least one smoky variety for the signature hint of smoke in every bite.

Is it possible to make this recipe gluten-free?

Yes, you can swap in gluten-free pasta and use a gluten-free flour blend for the roux. There are also gluten-free panko breadcrumbs available, so everyone can enjoy this crowd-pleaser.

How can I make the smoke flavor even stronger?

If you’re all about bold smoky notes, use wood chips with a higher smoke point (like hickory or mesquite), extend your smoking time, or add a drop or two of natural liquid smoke directly to the cheese sauce before assembling.

Final Thoughts

If you’ve ever dreamed of elevating classic comfort food into absolute showstopper territory, Smoked Macaroni and Cheese is the dish for you. It’s creamy, smoky, and finished with a perfect crunch—guaranteed to steal the spotlight at family dinners and backyard gatherings. Give this recipe a try, and watch how quickly it becomes your new favorite indulgence!

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