Introduction
There’s something magical about summer cookouts that brings people together—good food, smoky aromas, laughter echoing across the backyard. One of my favorite dishes to make for these sunny gatherings is Smoked Mac and Cheese. It’s rich, creamy, bursting with cheesy goodness, and that subtle smokiness adds a depth that plain ol’ mac just can’t compete with.
I first learned how to make this dish from my grandmother, who loved taking simple recipes and elevating them with bold flavors. She would make a huge pan of smoked mac and cheese for our family reunions, and not a single scoop was ever left. With a buttery roux, sharp cheddar, and a golden crunchy topping, this is comfort food that’s made for sharing.
Why You’ll Love This Smoked Mac and Cheese
- Smoky Flavor: Adds a depth and a twist to a classic.
- Perfect for BBQs: A delicious side that pairs beautifully with grilled meats.
- Cheesy and Creamy: The ultimate texture combo.
- Versatile: Easily customize with your favorite cheeses and toppings.
- Make-Ahead Friendly: Great for prepping before guests arrive.
Ingredients
For the pasta:
- 12 oz elbow macaroni (or pasta of choice)
- Salted water, for boiling
For the cheese sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or half-and-half for extra richness)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded (smoked if available)
- 1/2 cup parmesan cheese, grated
- 1 tsp garlic powder
- Salt and pepper, to taste
For the topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp butter, melted
- 1/4 cup grated parmesan cheese
- A dash of smoked paprika (optional, for color and a touch more smoke)
Equipment Needed
- Medium saucepan
- Cast iron skillet or grill-safe baking dish
- Smoker or grill with lid
- Wood chips (hickory, applewood, or cherry recommended)
Step-by-Step Instructions
1. Boil the Pasta
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (about 1–2 minutes less than package directions). Drain and set aside.
2. Make the Roux
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to remove the raw taste, creating a blonde roux.
3. Create the Cheese Sauce
Gradually whisk in milk and cream until smooth. Continue whisking until the mixture thickens (about 5–7 minutes). Reduce heat and stir in cheeses, garlic powder, salt, and pepper. Stir until melted and velvety.
4. Combine Pasta and Sauce
Fold the cooked pasta into the cheese sauce. Mix well until every piece is coated.
5. Transfer to Skillet
Pour mac and cheese into a cast iron skillet or grill-safe pan. Sprinkle the topping evenly over the top.
6. Smoke It
Set your smoker or grill to 225°F with indirect heat. Add wood chips to create smoke. Place the skillet inside, uncovered, and smoke for 45 minutes to 1 hour, until the top is golden and bubbling with a hint of smoke.
7. Serve and Enjoy
Let it rest for 5 minutes, then dig in. Watch it disappear in minutes!
Recipe Tips & Variations
- Cheese Swap: Try pepper jack, fontina, or blue cheese for bold twists.
- Add Heat: Mix in diced jalapeños or a pinch of cayenne for spice lovers.
- Protein Boost: Add smoked bacon bits or pulled pork for a meaty upgrade.
- Make it Vegetarian: Just stick with veggie-based cheese and skip the meat additions.
Pairing Ideas for Summer BBQs
- Smoked ribs or brisket (check out this guide on how to make best smoked ribs ever)
- Grilled corn on the cob
- Fresh tomato salad with basil
- Iced lemonade
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 300°F or microwave in short bursts with a splash of milk to restore creaminess.
Wrapping It Up
This Smoked Mac and Cheese isn’t just a side—it’s a summer showstopper. Whether you’re hosting a backyard BBQ or looking to impress at the next potluck, this recipe delivers comfort, flavor, and a little smoky magic in every bite.
Let me know how yours turns out! Did you add a twist? I’d love to hear your favorite cheese blends or topping upgrades. Snap a pic and tag me—it always makes my day to see your creations!
Frequently Asked Questions (FAQ)
Q: Can I make smoked mac and cheese without a smoker?
A: Absolutely! You can mimic the smoky flavor using smoked cheeses (like smoked gouda) and a touch of smoked paprika. For oven-baking, preheat your oven to 350°F and bake uncovered for 25–30 minutes until golden and bubbly.
Q: What kind of wood is best for smoking mac and cheese?
A: Mild woods like applewood, cherry, or hickory are perfect. They add just the right amount of smokiness without overpowering the cheese.
Q: Can I make this dish ahead of time?
A: Yes! Prepare the mac and cheese and store it in the fridge (without the topping). When you’re ready to smoke or bake it, add the topping and cook as directed.
Q: What cheeses melt best for smoked mac and cheese?
A: Sharp cheddar, gouda, gruyère, and fontina all melt beautifully and offer great flavor. Avoid pre-shredded cheese when possible for the smoothest sauce.
Q: Is this recipe freezer-friendly?
A: You can freeze it, though fresh is best. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight and reheat gently.
Conclusion
Smoked Mac and Cheese is more than a dish—it’s a love letter to summer, smoky grills, and shared moments. This elevated version of a classic comfort food is creamy, savory, and packed with a rich, smoky flair that turns heads at any table.
Whether you’re grilling up a feast for friends or bringing a side to a sunny picnic, this dish is guaranteed to wow the crowd. Simple ingredients, a bit of smoky heat, and lots of cheese—that’s the secret to unforgettable summer comfort food.
If you try this recipe, let me know! Tag your creations on social media or drop a comment below with your favorite cheese combinations. And don’t forget to share it with your BBQ buddies.