This Smoked Mac and Cheese is the ultimate macaroni recipe for barbecues and cookouts! It’s cooked in a super creamy cheese sauce made with cream cheese, gouda, and cheddar, then topped with panko breadcrumbs. The smoker infuses it with the most amazing flavor!
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What’s in this Smoked Mac and Cheese Recipe?
Ultra-creamy and rich mac and cheese is infused with smokey flavor for a fun and unique take on a classic BBQ side dish.
- Elbow Macaroni: The classic choice for mac and cheese, although you can use any short pasta shape.
- Unsalted Butter: Adds richness to the cheese sauce, and helps bind the topping.
- All-Purpose Flour: Combines with the butter to create a roux that thickens the sauce.
- Spices: Mustard powder, ground black pepper, and garlic powder add a rich depth of flavor.
- Half-and-Half: Makes this mac and cheese sauce extra creamy and rich.
- Cream Cheese: Thickens the sauce and adds a bit of tanginess.
- Cheese: A combination of cheddar and gouda creates a creamy, flavorful mac and cheese.
- Panko Breadcrumbs: Creates a crunchy topping.
Pro Tip: Use freshly-grated cheeses, as they melt better than pre-shredded.
Variations on Smoked Gouda Mac and Cheese
Feeling fancy? Try adding in some crumbled cooked bacon, diced jalapeños, shredded chicken, frozen peas, caramelized onions, or pulled pork.
I recommend a mild light wood, like cherry, maple, apple, or pecan. Mac and cheese takes on a smoky flavor quickly, so heavier wood will overpower the flavor.
You sure can! Assemble the dish fully, then place it in the refrigerator until you are ready to smoke it.
It only takes 1 hour to smoke mac and cheese. However, if you love smoky flavor, you can leave it in for up to 2 hours.
Yes! That’s why we keep the temperature at 225°F. Any hotter, and you risk overcooking the noodles.
Yes! You can either create a smoker using your grill and a smoker box, or you can bake this mac and cheese in the oven. If you bake it in the oven, use smoked gouda cheese to add that smoky flavor.
How to Store and Reheat
Store leftover smoked mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
How to Freeze
Freeze macaroni and cheese in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This smoked macaroni and cheese pairs perfectly with your favorite grilled dishes, like juicy grilled burgers, grilled chicken wings, St. Louis grilled ribs, or grilled salmon. Add a side of coleslaw or corn salad for a complete meal.
More Smoker Recipes We Love
Smoked Mac and Cheese Recipe
Equipment
- Smoker OR
- Grill AND
Ingredients
- 1 pound dry elbow macaroni
- ½ cup unsalted butter (1 stick)
- 4 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 cups half-and-half
- 4 ounces cream cheese (½ brick)
- 2 cups freshly shredded cheddar cheese
- 1½ cups shredded or cubed gouda cheese
For the Topping
- 1 cup Panko breadcrumbs
- ¼ cup unsalted butter (½ stick)
Instructions
- Cook the pasta to al dente according to the package directions. Drain and set aside.1 pound dry elbow macaroni
- Preheat your smoker or BBQ to 225°F. Add wood chips to the coals or fit your BBQ with a smoking box.
- Melt the butter in a 12-inch cast iron skillet set over medium heat. Add in the flour, and whisk to combine. Cook for 1 minute.½ cup unsalted butter, 4 tablespoons all-purpose flour
- Whisk in the mustard powder, black pepper, and garlic powder.1 tablespoon mustard powder, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
- Slowly add in the half-and-half, while whisking constantly.2 cups half-and-half
- Bring to a simmer and stir in the cream cheese until completely melted.4 ounces cream cheese
- Stir in the cheeses until melted. Remove from the heat and stir in the cooked macaroni noodles.2 cups freshly shredded cheddar cheese, 1½ cups shredded or cubed gouda cheese
- In a medium bowl, stir together the panko and butter. Evenly sprinkle this over the mac and cheese.1 cup Panko breadcrumbs, ¼ cup unsalted butter
- Smoke for 1 hour and serve.
Video
Becky’s Tips
- You can substitute gruyere for the gouda.
- Use freshly-grated cheeses, as they melt better than pre-shredded.
- You can also smoke this in a disposable foil pan.
- You can use a BBQ smoker box to convert your grill into a smoker.
- Use mild-flavored wood chips, like apple, cherry, pecan, or maple.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
