The best Smoked Mac and Cheese blends sharp cheddar and smoked gouda for a lusciously creamy sauce, finished with a crunchy panko topping and a subtle smoky edge from the smoker. It’s simple to assemble on the stove, then finish outdoors on your smoker for unbeatable flavor. Serve alongside smoked brisket, pulled pork, or your favorite grilled meats for a crowd-pleasing meal.
Bring the best smoky flavor to mac and cheese!
Meet my go-to Smoked Mac and Cheese: a dish built on layers of texture and bold yet balanced flavor. The base is an incredibly creamy cheese sauce, enriched with cream cheese and half-and-half, folded around al dente macaroni. A mix of extra-sharp cheddar and smoked gouda creates depth, while a buttery, seasoned panko topping adds a satisfying crunch. Finishing this in the smoker for about an hour infuses a gentle smoky note that makes it perfect alongside smoked or grilled mains.
I first developed this recipe to accompany smoked pork chops and quickly found myself making it every time the smoker gets fired up. Even when I’m simply grilling, I’ll use the smoker to finish the mac and cheese for that extra layer of flavor. One hour at 225°F is usually ideal to warm through, set the topping, and let smoke flavor develop without drying the sauce.
This recipe yields generous portions — it comfortably serves eight to ten as a hearty side, or up to twelve when offered at a barbecue with several other dishes. Grab your smoker pellets, preheat, and let’s make a mac and cheese that steals the show.
Key ingredients
Below are ingredient notes to help you shop and prepare. Quantities and the full ingredient list are included in the recipe card farther down.
- Macaroni noodles – cook 1–2 minutes less than package directions so the pasta remains al dente and finishes cooking in the sauce.
- Mustard powder – often sold as ground or dry mustard; it brightens the cheese sauce without adding heat.
- Hot sauce – a small splash balances the richness. Use Tabasco or your preferred brand.
- Cheddar cheese – extra-sharp cheddar gives a tangy, full-flavored base. Shred it yourself for the best, smooth melt.
- Smoked gouda – if unavailable, swap for traditional gouda, muenster, or gruyère; smoked gouda adds a complementary aroma for this recipe.
- Panko breadcrumbs – panko yields a lighter, crispier topping than regular breadcrumbs.
- Steak seasoning – adds savory, coarse spice to the topping. Use your favorite blend if you don’t make a homemade mix.
Instructions
Below is a clear, step-by-step workflow to prepare and smoke the mac and cheese. Photos are included throughout to illustrate each major step.
Start by boiling the macaroni until it is al dente — roughly 1–2 minutes less than the time listed on the package. Drain and set aside while you make the sauce.
In a 12-inch cast iron skillet over medium heat, melt 1/4 cup unsalted butter, then whisk in 1/4 cup all-purpose flour to form a smooth roux.
Season the roux with 1 tablespoon mustard powder, 1½ teaspoons salt, and 1 teaspoon black pepper, and add 1 teaspoon hot sauce. Whisk to combine.
Slowly pour in 2 cups half-and-half, whisking constantly, and bring the mixture to a gentle simmer.
Add 8 ounces cubed cream cheese and stir until it melts into a smooth sauce.
Reduce heat to medium-low and stir in 2 cups shredded extra-sharp cheddar and 2 cups shredded smoked gouda.
Keep stirring until the sauce is completely smooth and creamy.
Turn off the stove and fold the cooked macaroni into the cheese sauce until evenly coated.
Mix thoroughly so every noodle is covered in sauce.
For the topping, melt 1/4 cup unsalted butter and combine it with 1 cup panko breadcrumbs and 2 tablespoons steak seasoning. Stir until the panko is evenly coated.
Evenly sprinkle the panko mixture over the mac and cheese in the skillet.
Place the skillet in a preheated smoker set to 225°F and smoke for about 1 hour. The heat will melt the cheese fully, set the topping, and infuse a pleasant smoky aroma without drying the dish.
Remove from the smoker and serve immediately for best texture and flavor.
Variations
This smoked mac and cheese is delicious as written, but you can easily add protein or spice to make it a main course or to tailor it to your taste.
- Jalapeño: Fold 1/4 cup diced fresh or roasted jalapeños into the sauce with the pasta for a bright, spicy kick.
- Bacon: Fry 1/2 cup diced bacon until crisp, drain, and stir most of it into the mac and cheese, reserving some for the topping. Use the bacon fat to start the roux for added depth.
- Sausage: Stir in 1/2 pound cooked, crumbled sausage or sliced smoked sausage for a heartier dish.
- Lobster: For a luxurious twist, add grilled lobster tail meat to the mac and cheese before smoking.
- Pulled pork: Top the smoked mac and cheese with shredded smoked pulled pork or fold in leftover pulled pork before applying the panko topping.
- Buffalo: Omit the hot sauce and stir in 1/4 cup buffalo sauce for tangy, spicy notes.
What to serve it with
Smoked Mac and Cheese pairs exceptionally well with any smoked or grilled proteins. Consider serving it with smoked pork chops, pulled pork, smoked ribs, smoked brisket, smoked turkey breast, or grilled steak. It also complements burgers and barbecued tri-tip. For a full barbecue spread, offer a variety of sides and let the mac and cheese shine as a savory, creamy crowd favorite.
Smoked Mac and Cheese
The best Smoked Mac and Cheese combines sharp cheddar and smoked gouda into a rich, creamy sauce, finished with a seasoned panko topping and a gentle smoked flavor from the smoker. This version serves a crowd and is easy to customize.
Servings: 10
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Author: Whitney Bond
Ingredients
Mac and Cheese
- 1 pound macaroni noodles
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon mustard powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce
- 2 cups half and half
- 8 ounces cream cheese, cubed
- 2 cups extra-sharp cheddar, shredded
- 2 cups smoked gouda, shredded
Topping
- 1 cup panko bread crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons steak seasoning
Equipment
- 12-inch cast iron skillet
- Pellet smoker or pellet grill set to 225°F
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook 1–2 minutes less than package directions until al dente. Drain and set aside.
- Preheat your smoker to 225°F.
- Place a 12-inch cast iron skillet on the stove over medium heat and add 1/4 cup unsalted butter.
- When the butter melts, whisk in 1/4 cup flour to form a roux. Stir in mustard powder, salt, pepper, and hot sauce.
- Slowly pour in half-and-half, whisking constantly, and bring the mixture to a gentle boil.
- Add cubed cream cheese and stir until melted and smooth.
- Reduce heat to medium-low and stir in shredded cheddar and smoked gouda. Continue stirring until the sauce is silky.
- Turn off the heat and fold in the cooked macaroni until well coated.
- In a small bowl, combine melted butter, panko breadcrumbs, and steak seasoning. Sprinkle the topping evenly over the mac and cheese.
- Place the skillet in the smoker and smoke for 1 hour, or until the topping is crisp and the dish is hot throughout. Remove and serve immediately.
Notes
- If you don’t have a smoker, bake at 350°F for 30 minutes and finish under the broiler 2–3 minutes to toast the topping.
- You can also finish on a grill over medium heat for 20–30 minutes.
- If using a different vessel than cast iron, transfer the prepared mac and cheese to an oven-safe pan before smoking or baking.
- To thin the sauce, add 1/2 cup milk along with the half-and-half.
- Use mild flavored smoking pellets like apple, cherry, maple, or pecan for a delicate smoky note. Do not smoke longer than one hour to prevent drying.
- You can smoke less than an hour if desired; 30 minutes still imparts smoke and crisps the topping while keeping the pasta tender.
Nutrition Facts (per serving, approximate)
Calories: 695 kcal | Carbohydrates: 46 g | Protein: 27 g | Fat: 45 g | Saturated Fat: 27 g | Sodium: 1044 mg
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