If there’s one dish that always disappears first at my summer cookouts, it’s smoked mac and cheese. Creamy, cheesy, and loaded with that irresistible kiss of wood smoke—it hits every comfort food note. In this article, we’ll walk through the best cheeses to use, how to smoke it right, what wood works best, and some tasty ideas for serving and storing it. Whether you’re hosting a BBQ or prepping for a potluck, you’ll want this one in your rotation. Let’s dig into this smoky favorite that combines rich nostalgia with bold backyard flavor.
Table of Contents
Why we keep coming back to this comfort dish
What sets smoked mac and cheese apart is how it turns simple ingredients into something unforgettable. You get the creamy comfort of a stovetop recipe, but with a smoky, toasty crust on top that’s straight from the pitmaster playbook.
The cheese pulls just right, the top gets golden with hints of crispness, and every spoonful reminds you of summer cookouts and cozy weekends. Whether you’re using hickory for boldness or applewood for a sweeter smoke, this dish fits anywhere from a backyard gathering to a holiday table.
And don’t worry—it’s easier than you think. No fancy smoker needed. If you can bake a casserole, you can absolutely smoke mac and cheese. It’s just a matter of bringing the right cheese mix, pasta, and timing together—plus a touch of smoke to round it out.
Choosing the Right Ingredients
Best cheeses for smoked macaroni and cheese
The secret to unforgettable smoked macaroni and cheese? The cheese blend. A good combo creates layers of flavor, with meltability and sharpness in perfect balance. For my go-to version, I start with sharp cheddar for that familiar kick, then mix in gouda or fontina for meltiness and a smoky boost. Want extra stretch? Toss in a little mozzarella.
Soft cheeses like brie or cream cheese can make it extra creamy, but don’t overdo it—too much and it turns runny. And please, shred your cheese by hand. Pre-shredded has added starch that messes with the texture.
Here’s a quick breakdown of popular options:
| Cheese | Flavor | Melt Factor |
|---|---|---|
| Sharp Cheddar | Bold, classic | High |
| Smoked Gouda | Mild, smoky | Very High |
| Mozzarella | Mild, stretchy | Medium-High |
| Fontina | Nutty, buttery | High |
| Pepper Jack | Spicy, zesty | Medium |
Feel free to adjust the blend to your taste. A mix of three cheeses is ideal—it gives the dish character without getting greasy or bland.
What tools make it easier
When you’re smoking mac, the right pan and setup make all the difference. You don’t need a big fancy smoker—a regular grill with a smoker box or even a pellet grill works just fine. I often use a foil pan for easy cleanup, but if I want extra crispy edges, my cast iron skillet comes out. It holds heat well and gives a beautiful browned crust.
Make sure to pre-cook the noodles and slightly under-boil them—they’ll finish in the smoker and soak up flavor without getting mushy.
Here’s what I usually reach for:
- Cast iron or disposable foil pan (for flexibility)
- Pellet grill or charcoal grill with smoker box
- Wood chips (we’ll dive deeper into flavors in Part 3)
- Aluminum foil (to cover if needed)
And don’t forget your side ideas. This dish goes beautifully with options like crispy garlic butter potatoes or something brighter like street corn chicken rice bowl—the textures and flavors just work.
How to Make Smoked Mac and Cheese
Step-by-step cooking instructions
If you’re wondering how to smoke mac and cheese the easy way, you’re in the right spot. Whether you’re firing up a pellet grill, charcoal smoker, or even a regular grill with a smoke box, this dish comes together with minimal fuss.
Here’s how I do it every single time—creamy inside, crispy golden top, and kissed by woodsmoke.
You’ll need:
- 1 lb elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar, shredded
- 1 cup smoked gouda, shredded
- 1/2 cup mozzarella or fontina
- Salt, pepper, paprika to taste
- Optional: 1/2 cup cream cheese or sour cream for extra richness
- Optional topping: 1/2 cup crushed Ritz or panko mixed with 2 tbsp melted butter
Instructions:
- Boil your noodles just until al dente—about 1 minute less than the box says. Drain and set aside.
- In a large saucepan, melt the butter, then whisk in the flour. Cook for 1 minute to make a roux.
- Slowly whisk in milk and cream, simmer until slightly thickened.
- Turn off the heat and stir in the cheeses until smooth. Add salt, pepper, and a dash of paprika.
- Fold in the cooked macaroni until well coated.
- Transfer to a cast iron skillet or foil pan. If using a topping, sprinkle it evenly now.
- Place it in a smoker at 225°F (uncovered) for about 1 hour, or until the top is golden and bubbly around the edges.
If you’ve already smoked something like hot honey popcorn chicken bites earlier that day, just reuse the same smoker setup—it adds even more flavor!
Wood choices and smoking tips
One of the most common questions I get is: how to smoke mac and cheese without overpowering it? The answer lies in wood choice and timing.
Go for woods that complement—not mask—the cheese flavor.
Best wood choices:
- Applewood – mild, slightly sweet, perfect for first-timers
- Cherry – soft, fruity, with a nice reddish color
- Hickory – bolder and richer; works best if you’re using bacon or smoky gouda
- Pecan – nutty and smooth, pairs great with creamy dishes
Avoid mesquite—it’s a little too aggressive for cheese dishes. A handful of soaked chips will do the job on most grills. Keep the temp steady around 225°F, and smoke uncovered so the top can develop color.
You’ll know it’s ready when the top is golden brown and you see tiny bubbles around the edges. The center should jiggle a bit but not be runny.
Smoked mac pairs beautifully with BBQ mains and crisp sides. I often serve mine with smoky salsa roja or even longhorn stuffed mushrooms for a full cookout feel.
Print
Smoked Mac and Cheese That’ll Make You Crave Seconds
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy, smoky, and ultra-comforting—this smoked mac and cheese is a BBQ favorite your guests will ask for again and again.
Ingredients
1 lb elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar, shredded
1 cup smoked gouda, shredded
1/2 cup mozzarella or fontina
Salt, pepper, paprika to taste
Optional: 1/2 cup cream cheese or sour cream
Optional topping: 1/2 cup crushed Ritz or panko + 2 tbsp butter
Instructions
1. Boil macaroni just until al dente. Drain and set aside.
2. Melt butter in saucepan, whisk in flour to make roux.
3. Slowly whisk in milk and cream. Simmer until thickened.
4. Stir in cheeses until melted and smooth. Season to taste.
5. Fold in macaroni and mix to coat evenly.
6. Transfer to skillet or foil pan, top with crumbs if using.
7. Smoke at 225°F uncovered for 45–60 minutes.
8. Remove when golden and bubbly. Let rest 10 minutes before serving.
Notes
Use freshly shredded cheese for better texture.
Try different woods like apple, cherry, or pecan for unique flavors.
To reheat, add a splash of milk and bake covered until warm.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 440mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
Serving and Storing leftovers
Pairings and how to serve it up right
Serving smoked mac and cheese is where the fun begins—this dish is rich and creamy with just the right amount of smoky flavor, which means it can easily shine on its own or play backup to your BBQ favorites.
At my house, we often serve it straight from a hot cast iron skillet right off the smoker. A warm spoonful with a little browned topping goes a long way. But if you’re planning a bigger spread, smoked mac makes an amazing side dish next to deviled eggs .
It also goes beautifully with:
- BBQ ribs or brisket
- Grilled sausage
- Crispy fried chicken
- Roasted vegetables or slaw
- Tangy sauces like mustard or hot sauce
For potlucks, keep it in a foil tray over a warming pan or wrapped in foil. Stir gently if it thickens and add a splash of warm cream or milk before serving to bring back the creamy texture.
A trick I learned: don’t just serve it plain. Try drizzling it with a bit of hot sauce, tossing in some crumbled bacon, or even topping with green onions for a fresh bite.
You’ll be surprised how many people skip the mains just to go back for seconds of this!
How to store and reheat leftovers
Even if you somehow end up with leftovers—rare, I know—serving smoked mac and cheese the next day can still be delicious. The key is keeping it moist and flavorful.
To store:
- Let it cool to room temperature.
- Transfer to an airtight container or cover tightly with foil.
- Refrigerate for up to 4 days.
For reheating:
- Add a splash of milk or cream.
- Cover and warm in the oven at 325°F until heated through.
- Stir halfway to prevent dry edges.
You can also microwave it in short bursts, stirring between each round, but the oven keeps the top crispy.
And if you’ve made a big batch, you can freeze it! Just portion into freezer-safe bags or containers, and label with the date. Reheat from frozen in the oven (covered with foil) until bubbly and warmed through.
If you’re already planning your next cookout, consider pairing it with dishes like chicken salad chick grape salad. The combination of savory, sweet, and smoky always hits just right.
FAQs About Smoked Mac and Cheese
Can you smoke mac and cheese?
Absolutely! In fact, once you try smoked mac and cheese, it’s hard to go back. Smoking adds a depth of flavor you just can’t get from the oven. It’s simple too—just prepare your favorite mac and cheese recipe, place it in a heat-safe pan, and let it absorb smoke on a grill or smoker at 225°F for about an hour. The result is creamy inside, with a toasty, smoky top that’s a total crowd-pleaser.
What goes well with smoked mac and cheese?
The rich, smoky flavor pairs beautifully with all your backyard favorites. Think grilled meats like brisket, pulled pork, or ribs. Want something crispy and fun? Try it with crispy garlic butter potatoes or hot honey popcorn chicken bites for texture and heat. Don’t skip something fresh to balance it—coleslaw, pickles, or a crisp salad can cut through the richness perfectly.
What kind of wood do you use to smoke mac and cheese?
Stick with mild to medium woods that complement without overpowering. Applewood is a top pick—it’s subtly sweet and perfect for dairy. Cherry adds a bit of color and fruitiness. Pecan is buttery and nutty, while hickory brings a bolder, classic BBQ vibe. Just steer clear of mesquite—it’s too strong and can make smoked mac and cheese taste bitter.
How to know when smoked mac and cheese is done?
Watch the top and the edges. When the top layer turns golden brown, and the edges start bubbling, your smoked mac is ready. It usually takes 45 minutes to 1 hour at 225°F. You want the center to be set but still creamy—not dry or overcooked. A little jiggle in the middle means perfection. And don’t forget, it’ll thicken a bit more as it cools.
Conclusion
If you’ve made it this far, you’re more than ready to make a tray of smoked mac and cheese that’s creamy, smoky, and downright crave-worthy. Whether it’s a laid-back BBQ, a Sunday dinner, or just a comfort meal for one, this dish always brings big smiles and second helpings. The mix of cheeses, the subtle kiss of smoke, and that golden crust—it’s everything we love about comfort food, with a backyard twist.
Don’t be afraid to play around with the cheeses or wood chips, and definitely try it with sides like pineapple coleslaw for a full plate of flavor. Once you serve this, chances are it’ll be the most-requested dish in your rotation.
For more cozy comfort food recipes and behind-the-scenes kitchen tips, follow me on Pinterest and Medium to stay inspired.
