How Long Should I Smoke Mac and Cheese?

The ideal smoking time for Smoked Mac and Cheese is 30 to 60 minutes at 225°F . If you prefer a light smoky flavor, stick to 30 minutes. For a deeper, more pronounced taste, let it smoke for a full hour. Just be careful—smoking for too long can make the dish taste bitter and dry.

What is the Best Cheese for a Creamy Texture?

The key to a rich, velvety texture is using a blend of cheeses . Cheddar provides the classic mac and cheese flavor, while Gouda, Monterey Jack, and Gruyère add extra creaminess. If you want the ultimate melt, mix in a small amount of Velveeta or cream cheese to keep the sauce smooth.

Can I Make Smoked Mac and Cheese Without a Smoker?

Yes! If you don’t have a smoker, you can achieve a similar flavor by using smoked cheese and a touch of smoked paprika . Another trick is to cook your mac and cheese in an oven at 350°F and place a small pan of smoking wood chips inside to infuse some smoky essence.

Should I Cover Mac and Cheese While Smoking?

No, it's best to leave it uncovered so the smoke can fully penetrate the dish. Covering it will trap moisture, preventing that signature smoky layer from forming on the surface. However, if the top starts to dry out too much, a quick spritz of milk or melted butter can bring back the creaminess.

Can I Make Smoked Mac and Cheese Ahead of Time?

Absolutely! You can prepare everything up to the smoking step, then store it in the fridge for up to 24 hours . When you're ready, pop it into the smoker and follow the smoking instructions. If you have leftovers, they reheat well in the oven at 300°F for about 15 minutes with a splash of milk to keep it creamy.

Best Smoked Mac and Cheese : Creamy & Smoky Perfection 2025

Name: The Ultimate Guide to Smoked Mac and Cheese
Prep time: 15 min
Cook time: PT-483763H51M18S
Total time: 1 h
Cuisine: American BBQ
Ingredients: 1 lb elbow macaroni (or cavatappi, shells, or penne); 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 tsp Dijon mustard (optional, for depth of flavor); 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt (adjust to taste); 1/2 tsp black pepper; 2 cups sharp cheddar cheese, shredded; 1 cup Gouda cheese, shredded; 1 cup Monterey Jack cheese, shredded; 1/2 cup Parmesan cheese, shredded; 1/2 cup Velveeta or cream cheese (for extra creaminess); 1 cup panko breadcrumbs; 2 tbsp unsalted butter, melted; 1/4 cup crumbled bacon (optional); 1/2 tsp smoked paprika (for extra flavor)

Description

Nothing beats the ooey-gooey goodness of mac and cheese—except when it’s kissed by smoke for an extra layer of deep, savory flavor. Smoked Mac and Cheese is the perfect blend of creamy, cheesy richness and subtle smoky undertones, making it a must-have for backyard BBQs, cookouts, or comfort food cravings. This recipe features a luscious cheese sauce, perfectly cooked pasta, and a crispy, golden topping that ties everything together.

Ingredients

Scale

For the Mac and Cheese:

1 lb elbow macaroni (or cavatappi, shells, or penne)
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp Dijon mustard (optional, for depth of flavor)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper

Cheese Blend:

2 cups sharp cheddar cheese, shredded
1 cup Gouda cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup Velveeta or cream cheese (for extra creaminess)

For the Topping:

1 cup panko breadcrumbs
2 tbsp unsalted butter, melted
1/4 cup crumbled bacon (optional)
1/2 tsp smoked paprika (for extra flavor)

Instructions

Preheat and Prepare the Smoker:
- Preheat your smoker to 225°F using mild wood (apple, pecan, or cherry for a subtle flavor, hickory for a stronger taste).
- Grease a cast iron skillet or foil pan to hold the mac and cheese.
Boil the Pasta:
- Cook the pasta 1 minute less than al dente, as it will continue to cook in the smoker.
- Drain and set aside. Rinsing lightly prevents sticking.
Make the Cheese Sauce:
- In a saucepan over medium heat, melt 4 tbsp butter and whisk in 1/4 cup flour to create a roux. Cook for 1-2 minutes until golden.
- Slowly pour in 2 cups whole milk and 1 cup heavy cream, whisking continuously to prevent lumps.
- Add Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Lower the heat and stir in cheddar, Gouda, Monterey Jack, Parmesan, and Velveeta (or cream cheese). Stir until fully melted and smooth.
Combine Pasta and Sauce:
- Mix the drained pasta with the cheese sauce, ensuring every piece is well-coated.
- Transfer the mixture to the greased skillet or foil pan.
Prepare the Topping:
- In a small bowl, mix panko breadcrumbs, melted butter, crumbled bacon (if using), and smoked paprika.
- Sprinkle evenly over the mac and cheese.
Smoke the Mac and Cheese:
- Place the dish in the smoker, uncovered, and smoke for 30-60 minutes.
- For a deeper smoky flavor, smoke for the full hour. If you prefer a lighter touch, 30 minutes is enough.
Crisp the Topping (Optional):
- If you want a crispy golden crust, increase the smoker temperature to 350°F for the last 10 minutes OR broil it in the oven for 2-3 minutes.
Serve and Enjoy:
- Let the smoked mac and cheese cool for 5-10 minutes before serving.
- Pair with smoked meats, BBQ ribs, or a side of coleslaw.

Notes

Wood Selection: Applewood, cherry, and pecan are best for a mild smoke. Hickory or oak create a bolder flavor.
Pasta Tip: Slightly undercooking the pasta ensures it doesn’t become mushy in the smoker.
Make-Ahead: Assemble everything up to the smoking step, refrigerate for up to 24 hours, then smoke when ready.
Variations: Add brisket, pulled pork, jalapeños, or truffle oil for a gourmet twist.

Prep Time: 15 minutes
Cook Time: 45 minutes in smoker
Category: Lunch
Cuisine: American BBQ

Nutrition

Serving Size: 6-8 servings
Calories: ~450 kcal
Sodium: ~500mg
Fat: ~28g
Carbohydrates: ~35g
Fiber: ~2g
Protein: ~18g