Smoked Mac And Cheese Foolproof Recipe

Love all things mac and cheese? Try protein mac and cheese, keto mac and cheese, and keto cauliflower mac and cheese. Buying a backyard smoker was the best decision I ever made. After smoking every protein in the book, I started experimenting with smoking side dishes, and it’s been a huge hit. Sure, you could bake the mac and cheese, but smoking it adds an extra layer of rich flavor without compromising on the creaminess whatsoever.

Why I love this recipe

No smoker required. While we prefer using a smoker for this recipe, you can bake it in the oven OR the grill! Perfect for parties. Nobody (literally, nobody) can say no to mac and cheese, and this smoked version will have everyone begging for the recipe! Easy to make ahead of time. I often make this smoked mac up to two days before it’s needed. I then pop it in the oven right before serving. Versatile. Add some protein to make it a main course, or use it as a side dish to just about anything.

Ingredients needed

Pasta. Elbow or macaroni pasta is preferred, but any will work. Olive oil. To toss the pasta in and keep it from sticking. Use any neutral-flavored oil. Butter. Preferably unsalted butter since we’re adding salt. Flour. To help thicken the sauce. Milk. I used whole milk for maximum creaminess, but any milk works. Half and half. Adds a richer element than milk alone. If you don’t have half and half, heavy cream works. Smoked gouda and sharp cheddar cheese. The two cheeses add extra smokiness and creaminess and give the top a golden exterior. Salt and black pepper. To taste.

How to make smoked mac n cheese

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Cook the pasta to al dente. You want the pasta to have a slight bite to it since it’ll naturally soften as it smokes. Use mild wood chips. I recommend using pecan, applewood, or cherry wood chips, which are the least overpowering. Cook at 225F. As tempting as it is to cook this dish quickly, low and slow will ensure the creaminess and the texture are not affected. Make it ahead of time. If I’m bringing this to a friend’s house, I’ll make it up to a day in advance. Right before we’re ready to eat, I’ll pop it in the oven at 300F for 30 minutes or until hot.

Storage instructions

To store: Leftover smoked macaroni can be stored in an airtight container in the refrigerator for up to one week. Give it a stir before reheating. No smoker? No problem! My recipe works in the oven, too. Simple prep everything as instructed, except you’ll want to fold in two teaspoons of smoke flavor, like liquid smoke. Then, bake at 180C/350F for 10-15 minutes until the cheese melts.

Use a BBQ grill instead. Add a few pieces of wood pellets to the charcoal, then heat it to medium heat (around 225F). Once hot, add the mac, close the lid, and let cook for one hour. Lift the lid periodically to check on it. Freshly grate the cheese. This recipe is full-blown comfort food, so make the extra effort to shred your cheese. Not only does it melt better than pre-shredded cheese, but it tastes better! Make it creamier. Fold in ½ cup of softened cream cheese for an even more decadent sauce. Add toppings. For a crunchy element, top the mac and cheese with some panko bread crumbs, chopped bacon, or a seasoning mix.

To freeze: Place portions of the mac and cheese in shallow containers and store them in the freezer for up to six months. To reheat: Reheat leftovers in a microwave for 20-30 seconds or in a preheated oven.