This thick and creamy smoked mac and cheese is the epitome of comfort food and will be an instant classic at your next BBQ or party. It’s fully customizable, can be made in advance, and is a guaranteed crowd pleaser.
For general meat prep, grill setup, temperature and humidity control, recommended tools, and techniques used by The BBQ Brothers, consult The BBQ Brothers Beginner’s Guide To Grilling before you begin.
Why Make This Recipe?
- This smoked mac and cheese is delicious on its own and endlessly adaptable. Try smoked gouda, jalapeños, bacon, garlic, vegetables, fresh herbs, hot sauce, or a crunchy topping like breadcrumbs or crushed crackers.
- Smoking adds depth and a savory background note that elevates classic mac and cheese—perfect alongside other smoked sides at a cookout.
- It feeds a crowd well. Set out a toppings bar and let guests customize their portions.
- You can prepare it ahead of time and smoke it just before serving for fresh smoky flavor.
- Because the ingredients are already cooked, this is an easy side to keep on the smoker while you work on other items. Smoke time can be adjusted to taste.
- Make it a main by topping with scallops, pulled pork, or smoked brisket for a hearty entrée.
Ingredient Notes
- 1 lb (16 oz) elbow macaroni, cooked according to package directions. You can substitute shells, corkscrews, or penne.
- For the roux: 1/4 cup flour and 1/4 cup salted butter, 3 cups milk (2% works well), and 8 oz cream cheese (full-fat recommended).
- Use a blend of cheeses for depth: one sharp and one creamy. A common choice is 12 oz Colby Jack and 12 oz sharp cheddar, shredded from blocks for a smoother sauce.
- Freshly ground black pepper to taste and cooking spray for the pan.
- Optional add-ins: jalapeños, breadcrumbs, bacon, hot sauce, garlic, herbs, broccoli, or smoked cheeses to increase smokiness.
Step by Step Photos
Begin by making a roux: cook flour and butter gently to thicken the cheese sauce.
- Over low heat, melt 1/4 cup butter in a medium saucepan. Whisk in 1/4 cup flour and cook for about 2 minutes until bubbly and slightly browned. Gradually whisk in 3 cups milk and bring to a simmer. Cook about 5 minutes until it begins to thicken, then add the cream cheese in small pieces and stir until smooth.
- Cook 1 lb macaroni according to package directions. Drain and transfer to a large heat-resistant bowl.
- Add 24 oz hand-shredded cheese and the cream sauce to the macaroni. Stir until the cheese is melted and mixture is uniform. Spray a disposable aluminum tray or use a cast-iron pan, spoon in the mac and cheese, and spread evenly.
- Place the pan on the smoker over indirect heat at 225°F for about 2 hours, until the top is lightly crisp and the interior remains gooey. Keep the smoker temperature at or below 225°F to avoid drying out the dish.
FAQs and Expert Tips
- Shopping: Use your preferred brands. We recommend 2% milk, full-fat cream cheese, and block cheeses for shredding rather than pre-shredded varieties.
- Substitutions: Any short pasta will work. Choose one sharp cheese and one creamy cheese; smoked gouda or applewood smoked cheddar add extra smoke flavor.
- Prep: Cook the roux gently to avoid lumps or burnt flour. To prep ahead, complete steps 1–3, cover, and refrigerate up to 1 day. Bring to room temperature before smoking.
- Smoking: Smoke over indirect heat and keep the smoker no higher than 225°F. Higher heat can dry the mac and cheese.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 5 days.
- Freezing: Freeze leftovers for up to 3 months, either as a full pan or in individual portions.
- Reheating: If fresh, stir in a little milk, then microwave in short intervals or reheat covered in the oven or on the grill at 350°F for 15–20 minutes. If frozen, thaw overnight for even reheating or bake from frozen at 350°F for about 45 minutes until hot and bubbling.
Related Recipes
- Bacon Explosion
- Smoked Queso Dip
- Smoked Spatchcock Chicken
- Thanksgiving Bacon Explosion
- Pizza Bacon Explosion (Pizza Fatty)
- Smoked Corn on the Cob
- Smoked Salsa
Tell us what you think—did this recipe smoke the competition or go up in flames? Leave a comment below!
Recipe Card
Smoked Mac and Cheese
- Author: The BBQ Brothers
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 3 hours
- Yield: About 10 servings
- Category: Side dish
- Method: Smoked
- Cuisine: American
Description
This thick and creamy smoked mac and cheese is a comfort-food favorite that holds up at BBQs and parties. It’s customizable, can be made ahead, and reliably satisfies a crowd.
Ingredients
1 lb (16 oz) elbow macaroni
¼ cup flour
¼ cup salted butter
3 cups milk (we used 2%)
8 oz cream cheese
24 oz hand-shredded cheese (suggested: 12 oz Colby Jack + 12 oz sharp cheddar)
Freshly ground pepper to taste
Cooking spray
Optional add-ins: jalapeños, breadcrumbs, bacon, hot sauce, garlic, herbs, etc.
Wood Used: Apple and cherry were used here; any mild wood smoke works well.
Grill Temperature: No higher than 225°F.
Smoke Time: 2–3 hours, depending on desired smokiness.
Instructions
- Make the roux: over low heat, melt ¼ cup butter in a medium saucepan. Whisk in ¼ cup flour and cook about 2 minutes. Slowly whisk in 3 cups milk and simmer until the sauce thickens, about 5 minutes. Add 8 oz cream cheese in small pieces and stir until smooth.
- Cook the macaroni according to package directions, drain, and transfer to a large heat-resistant bowl.
- Add the 24 oz of shredded cheese and the cream sauce to the macaroni. Mix until the cheese is melted and evenly distributed. Spray a disposable aluminum tray or use a cast-iron pan, then spread the mixture evenly in the pan.
- Smoke over indirect heat at 225°F for about 2 hours, until the top is lightly crisp and the inside remains gooey. Keep the smoker at or below 225°F to prevent drying out.
Notes
- Shopping: Blocks of cheese shredded by hand produce a creamier sauce than pre-shredded blends.
- Substitutions: Any short pasta works. For more smoke, use smoked gouda or smoked cheddar.
- Prep: Cook the roux low and slow. To prep ahead, finish steps 1–3, cover, and refrigerate up to 1 day. Bring to room temperature before smoking.
- Smoking: Use indirect heat and do not exceed 225°F.
- Storage: Refrigerate leftovers up to 5 days; freeze up to 3 months.
- Reheating: For fresh leftovers, add a splash of milk and reheat covered in the oven or microwave. For frozen, thaw overnight or bake from frozen at 350°F until hot (about 45 minutes).