Smoked Mac and Cheese

This smoked mac and cheese is everything you want in a comfort food recipe – rich, creamy, cheesy, and full of smoky flavor. If you’ve only tried stovetop mac and cheese, get ready for something even tastier. It can easily be made traditionally, whole wheat or gluten-free.

Smoking isn’t just for brisket and ribs – it’s perfect for adding bold flavor to side dishes, too. And this smoked mac and cheese proves it.

I adapted this recipe from my Gluten-free Mac and Cheese. I doubled most of the ingredients, except for the macaroni, which I increased by a third.

I wanted it to be extra creamy, since smoking mac and cheese causes it to absorb a lot of moisture, as you can see in the photos. Although it’s hard to capture in pictures (mac and cheese is notoriously tricky to photograph!), the final result is still incredibly creamy.

I also added a layer of buttery breadcrumbs on top – not only to help lock in moisture, but also because they add a delicious, crunchy finish.

And the result is simply amazing. It’s the perfect complement to all your summer favorites, whether you’re serving it alongside Smoked Burgers, these Smoked Chicken Quarters, or a big rack of ribs.

It’s rich, satisfying, and just smoky enough to make it extra special without overwhelming the classic cheesy goodness.

Ingredient Notes

Please scroll down for the full recipe! These are just notes on select ingredients.

• Elbow macaroni – cook it just until al dente. It’ll finish cooking in the smoker and stay nice and tender, not mushy.
• Cheddar cheese – freshly shredded sharp cheddar melts smoother than pre-shredded, which often contains anti-caking agents that can lead to a grainy texture.
• Parmesan or Pecorino Romano – adds a salty, nutty flavor that deepens the overall taste of the dish.
• Panko breadcrumbs – give the topping an extra crunchy texture that holds up well after smoking.
• Paprika – just a pinch boosts the color and flavor without overpowering the cheese.
• Wood for smoking – stick with milder woods like apple, cherry, or pecan. Strong woods like mesquite can overpower the delicate cheese flavors.

How to Make It

This smoked mac and cheese recipe is simple but satisfying, and it goes perfectly with Smoked Burgers. Here’s an overview of how it comes together.

Boil the macaroni until just al dente, then drain without rinsing. In a 12” cast iron skillet, create a roux with butter and flour, then whisk in milk and spices.
Add the cheese. Stir until smooth and creamy.

Stir the pasta into the sauce, ensuring every noodle is well coated. Scrape down the sides to prevent burning or crusting. Mix panko with melted butter and seasoning, then sprinkle over the mac and cheese.

Smoke uncovered at 225 °F (107 °C) for 1–1.5 hours. It’ll be lightly golden and deliciously smoky when ready!

Tips for Success

How to Make Ahead and Store

You can prep this smoked mac and cheese a day ahead if needed! Just assemble everything up to the smoking step, cover it tightly, and refrigerate.

Let it sit at room temperature for a bit before smoking so it cooks evenly. When you’re ready, preheat your smoker, then smoke as directed. It might need a few extra minutes if it’s starting out cold.

Leftovers will keep in the fridge for 3-4 days. Reheat covered in the oven at 300 °F (150 °C) until hot.

Gluten-free and Whole Wheat Options

I always use Bob’s Red Mill 1-to-1 Gluten-free Baking Flour in place of the all-purpose flour, gluten-free macaroni and gluten-free breadcrumbs. It tastes just like the traditional version!

If you can eat gluten and prefer a whole grain version of this mac and cheese, just use whole wheat flour, macaroni and breadcrumbs. 

5 from 1 vote

Smoked Mac and Cheese

Author Erin Dooner

Course Side

Cuisine American

Servings 16

Print Recipe

Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

This smoked mac and cheese is everything you want in a comfort food recipe. It's rich, creamy, cheesy, and full of smoky flavor. Can be made traditionally, gluten-free or whole wheat.

Ingredients

Mac and Cheese:

• ▢ 1 pound (454 grams) elbow macaroni 4 cups
• ▢ 1/2 cup (114 grams) unsalted butter
• ▢ 6 tablespoons (45 grams) flour
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 teaspoon paprika
• ▢ 4 cups (946 ml) milk
• ▢ 3 1/3 cups (377 grams) shredded sharp cheddar cheese
• ▢ 2/3 cup (67 grams) shredded Parmesan or Pecorino Romano

Topping:

• ▢ 1 cup (56 grams) panko bread crumbs
• ▢ 3 tablespoons (42 grams) unsalted butter, melted
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper

Instructions

• Cook the pasta according to the package directions for al dente. It’s important not to overcook it. Drain, but don't rinse. While it's cooking, preheat your smoker to 225 °F (107 °C). Use a mild wood like apple, cherry or pecan. Stronger woods like hickory or mesquite can overpower the delicate flavors of the cheese.
  1 pound (454 grams) elbow macaroni
• Meanwhile, in a 12" (30 cm) cast iron skillet over medium heat, melt the butter.
  1/2 cup (114 grams) unsalted butter
• Stir in the flour, salt, garlic, pepper and paprika until combined.
  6 tablespoons (45 grams) flour

  1/2 teaspoon salt

  1/2 teaspoon garlic powder

  1/4 teaspoon black pepper

  1/4 teaspoon paprika
• While stirring constantly, gradually add the milk.
  4 cups (946 ml) milk
• Once the mixture starts boiling, turn the heat to low and let it simmer for 1 minute while continuing to stir constantly.
• Slowly add the cheese and stir until totally combined.
  3 1/3 cups (377 grams) shredded sharp cheddar cheese

  2/3 cup (67 grams) shredded Parmesan or Pecorino Romano
• Add the pasta and stir until totally coated.
• Mix together all the topping ingredients in a small bowl and evenly distribute over the top of the mac and cheese.
  1 cup (56 grams) panko bread crumbs

  3 tablespoons (42 grams) unsalted butter, melted

  1/4 teaspoon salt

  1/4 teaspoon ground black pepper
• Place the skillet in the smoker.
• Smoke uncovered for 1 to 1.5 hours (up to 2 hours is okay) or until it has a nice smoky flavor and the top is slightly golden and bubbly. Don't let it go over 225 °F (107 °C)! It dries out really quickly at 240 °F.
• Let leftovers cool, remove to an airtight container, and refrigerate for up to 4 days.

Notes

• Gluten-free? Use a 1:1 gluten-free baking flour in place of all-purpose flour (I always use Bob’s Red Mill 1-to-1 Gluten-free Baking Flour), gluten-free macaroni and gluten-free breadcrumbs.
• If you’re not avoiding gluten and prefer a whole grain option, simply use whole wheat flour, macaroni, and breadcrumbs instead.

Nutrition

Calories: 349kcalCarbohydrates: 30gProtein: 14gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 400mgPotassium: 192mgFiber: 1gSugar: 4gVitamin A: 626IUVitamin C: 0.001mgCalcium: 307mgIron: 1mg

Tried this recipe?Tag me today! Mention @easywholesome or tag #easywholesome!