The Creamiest Smoked Mac and Cheese
Make this rich and creamy Smoked Mac and Cheese in your smoker! You’ll love this smoked side dish recipe packed with bacon and four cheeses.
I have SO many smoker recipes here on the site at Blackberry Babe. But smoked macaroni and cheese is one of the harder recipes I’ve had to develop for the smoker! Making great smoked mac and cheese has had a lot of trial and error for me and I wanted to get it *just* right before I published it. I wanted my recipe to have plenty of smoke flavor, to stay nice and creamy, and to have some flavor and texture variation beyond just plain old macaroni noodles and cheese sauce.
Well, I am happy to report that this fantastic smoked macaroni and cheese recipe is IT! After 7 years of experimenting, we have a recipe that we’re proud to share.
The difference in this Smoked Mac and Cheese recipe? It’s CREAMY as heck! Anytime you cook mac and cheese after you assemble it, you risk drying it out a bit.
This is true when you’re making mac and cheese in the oven or the smoker! The longer cook time makes it hard to get a nice, creamy sauce.
How to keep Smoked Mac and Cheese from drying out
The secret ingredient in this recipe? I could say it’s one of the many cheeses used, or the bacon, or the breadcrumb topping! They certainly help make this smoked side dish extra delicious.
But I think the secret ingredient is plain old cream cheese! Adding cream cheese was what helped us finally achieve our desired level of creaminess and keep it nice and rich.
Also, since our goal is to keep this luscious mac as CREAMY as possible, so make sure that your water pan is full! Using your water pan will help you maintain a high moisture level within the smoker. If you’re using a pellet smoker, don’t worry! There is moisture infused in your wood pellets to help replace the water pan feature.
What wood is good for smoking Mac and Cheese?
For this dish, I recommend using a lighter wood like pecan wood, cherry wood or apple wood.
But I recognize that you may also be smoking meat while smoking your mac and cheese, so whatever wood you’re already using is the right wood!
Recipe Substitutions for Smoked Macaroni and Cheese
Like most great recipes, there are plenty of substitutions that you can make! here are a few ideas:
- Instead of elbow macaroni, substitute with any type of tubed pasta. Penne is a great option.
- Instead of Havarti and cheddar in the cheese mixture, substitute any type of shredded cheeses you have on hand. I think Colby jack is a fantastic choice! It’s totally fine to use pre-shredded cheese if that’s what you have, but it’s also works to shred your own cheese if the cheese you have is in block form.
- For the roux, it’s okay to use a neutral cooking oil as a replacement for the butter.
Also, it works just fine to make this recipe on the grill! You’ll just want to have it over low indirect heat for the recommended cook time below.
Can I make this Smoked Mac and Cheese ahead of time?
Yes! Make the macaroni and cheese as directed, but do not smoke it. Cool completely and cover with plastic wrap. Store in the fridge for up to 1-2 days.
Pull the dish out of the fridge and allow the macaroni and cheese to sit at room temperature for 30 minutes before smoking.
Recipe Substitutions for Smoked Macaroni and Cheese
Like most great recipes, there are plenty of substitutions that you can make! here are a few ideas:
- Also, it works just fine to make this recipe on the grill! You’ll just want to have it over low indirect heat for the recommended cook time below.
- Instead of elbow macaroni, substitute with any type of tubed pasta. Penne is a great option.
- Instead of Havarti and cheddar in the cheese mixture, substitute any type of shredded cheeses you have on hand. I think Colby jack is a fantastic choice! It’s totally fine to use pre-shredded cheese if that’s what you have, but it’s also works to shred your own cheese if the cheese you have is in block form.
- For the roux, it’s okay to use a neutral cooking oil as a replacement for the butter.
Also, it works just fine to make this recipe on the grill! You’ll just want to have it over low indirect heat for the recommended cook time below.
Serving Suggestions
This fantastic smoked side dish is wonderful when paired with Juicy Smoked Whole Chicken, Smoked Pulled Pork, or Smoked Meatloaf! I also think it’s awesome with pieces of brisket or pulled pork mixed in it.
If you need ideas for more side dishes you can make on the smoker, I recommend my Smoked Corn on the Cob, Smoked Potatoes, Smoked Buffalo Chicken Dip and Smoked Jalapeno Poppers.
Saving Leftover Smoked Mac and Cheese
Have leftovers? Lucky you!
Cover your dish or transfer to an airtight container and store in the refrigerator for up to 4 days. Reheat gently in the microwave, or you can bake in the oven until it’s warmed through.
How to get a Crispy Topping
The goal of smoking this mac and cheese is to get a nice, smoky flavor added and get the dish warm bubbly. Please know that it will NOT crisp or brown the panko bread crumb topping to your liking. The temperature in the smoker is simply not high enough!
But I have good news! If f you want a golden-brown topping, this is easily fixed! Just broil your mac and cheese in the oven on high for 1-2 minutes until the panko breadcrumbs are golden brown.
The Creamiest Smoked Mac and Cheese
Ingredients
- 1 pound elbow macaroni
For the sauce:
- 12 tablespoons butter, salted divided
- ¼ cup all-purpose flour
- 2 cups half and half
- 8 ounces cream cheese cubed
- 8 ounces Havarti cheese cubed
- 8 ounces sharp cheddar cheese shredded or cubed
- 8 ounces smoked gouda cheese cubed
- 12 ounces bacon cooked, crumbled
Seasonings:
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
For the topping:
- 1 cup Panko breadcrumbs
For garnish (optional)
- Parsley or extra bacon
Instructions
- Preheat the smoker to 225 degrees Fahrenheit
- Bring water to a boil in a large pot, adding elbow macaroni and cooking until al dente (following package instructions).
- Drain the pasta. Drizzle with olive oil and toss to prevent the pasta from sticking together.
- Melt 9 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Slowly whisk in the flour until a paste forms.
- Slowly pour in the half and half and bring to a gentle boil, whisking constantly.
- Reduce the heat to low and add in the cubed cream cheese, whisking until melted and smooth.
- Slowly add the other cheeses, whisking until melted and smooth.
- Add in the seasonings: dry mustard, salt, onion powder, garlic powder, paprika, ground black pepper, and cayenne pepper. Stir to combine.
- Add the cooked elbow macaroni and stir until all of the pasta is coated in the cheese sauce.
- Add in the crumbled bacon and stir to combine.
- In a medium bowl, combine the remaining 3 tablespoons of butter (melted) and the panko breadcrumbs.
- Sprinkle the butter and breadcrumb mixture over the macaroni.
- Place the cast iron skillet in the smoker and smoke for 60 minutes
- Remove from the smoker and serve immediately.
- (Optional) Broil in your oven for 1-2 minutes to crisp up the breadcrumbs.
- Garnish with additional bacon and parsley, if desired.
- Enjoy!
Nutrition
If you love this creamy mac and cheese on the smoker recipe, I think you’ll also enjoy these smoker recipes on Blackberry Babe!
I just tried this smoked mac and cheese recipe, and it was hands down the creamiest, most flavorful mac and cheese I’ve ever had. The smoky flavor was so good and not dried out in the slightest.
That makes me happy to hear! Thank you so much.
This is some of the best mac and cheese I’ve ever made! The smoking really adds so much flavor, but even without that, the creaminess would be enough to make it a winner.
So glad you liked it Beth, thank you!
Smoky flavor is next level. Everyone went back for seconds (and thirds!), and they couldn’t stop raving about it.
So glad you loved it. Thanks for letting me know!
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