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Smoked Mac and Cheese Recipe by Mr. Make It Happen

Introduction:
When it comes to comfort food, few dishes can rival the creamy, cheesy goodness of macaroni and cheese. It’s a beloved staple that has graced dinner tables for generations, offering warmth and satisfaction with every bite. But what happens when you take this classic dish and elevate it with a hint of smoky flavor? Enter smoked mac and cheese – a tantalizing variation that takes comfort food to a whole new level.
Smoky Essence
Smoking adds a depth of flavor that traditional methods simply can’t replicate. Whether you’re using a charcoal grill, a pellet smoker, or even a dedicated smoker, the process infuses the mac and cheese with a subtle, smoky essence that complements the creamy cheese sauce and tender pasta perfectly.
The Perfect Ingredients
To create the ultimate smoked mac and cheese, you’ll need a few key ingredients:
- Macaroni Pasta: Choose a sturdy pasta that can hold up well to the creamy cheese sauce.
- Cheese: A blend of sharp cheddar, mozzarella, Smoked Gouda, Parmesan, and Colby Jack works wonderfully. The sharpness of cheddar contrasts beautifully with the mild creaminess of mozzarella and the nutty flavor of Parmesan.
- 1/2 and 1/2 and Cream: For the base of the cheese sauce.
- Butter and Flour: To make a roux that thickens the sauce.
- Seasonings: Salt, pepper, and perhaps a touch of smoked paprika for extra flavor. My secret ingredient is a bit of sweetened condensed milk to marry together all of the fantastic flavors.
My recommendation is to always shred your own cheese. Store-bought pre-shredded cheese has added anti-caking agents like potato starch – which work great to keep the cheese from clumping together – but this prevents a silk smooth cheese sauce.
Mr. Make It Happen
All-Purpose Flour
Once your cheese is shredded, boil the pasta per package instructions in salted water OR chicken stock.
In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk and/or cream, stirring constantly until the sauce thickens. Reduce heat and add shredded cheeses, stirring until melted and smooth. Add 2 tbsps sour cream, mix to combine, and then Season to taste.
Mix your cooked pasta with the cheese sauce and add to a cast iron skillet. Top with remaining cheese and cook on the smoker (or in the oven) at 350 degrees for 25-30 minutes.
Why Smoked Mac and Cheese?
Smoking mac and cheese not only adds a unique flavor dimension but also enhances its overall appeal. The smokiness pairs wonderfully with the richness of the cheese sauce, creating a dish that is simultaneously comforting and sophisticated. It’s perfect for family gatherings, backyard barbecues, or any occasion where you want to impress with a standout side dish.

Experimentation and Variations
Feel free to experiment with different cheeses, add-ins like crispy bacon or jalapeños for a spicy kick, or even incorporate smoked meats for a heartier version. The beauty of smoked mac and cheese lies in its versatility and ability to adapt to your personal tastes.
Conclusion
Smoked mac and cheese is more than just a dish; it’s a culinary experience that combines nostalgia with innovation. By embracing the smoky essence, you elevate a beloved classic to new heights of flavor and satisfaction. Whether you’re a seasoned pitmaster or a novice cook, this recipe is sure to become a favorite in your repertoire. So fire up the smoker, gather your ingredients, and treat yourself to a bowl of creamy, smoky goodness – because some comfort foods are simply meant to be savored.
Print & Download Recipe
Smoked Mac and Cheese
Equipment
- 1 Cast Iron Skillet or preferred oven-safe skillet
Ingredients
- 1 lb elbow macaroni
- 2 cups heavy cream
- 2 cups half and half
- 4 tbsps butter
- 2 tbsps sour cream
- 2 tbsps all purpose flour
- 1-2 tbsps sweetened condensed milk
- 16 oz Colby jack
- 16 oz sharp cheddar
- 6 oz Parmesan
- 8 oz smoked gouda
- 16 oz mozzarella
- AP Seasoning, Chicken Bouillon Powder, Paprika, Smoked Paprika (to taste)
Instructions
- First step is to shred our cheese. My recommendation is to always shred your own cheese.
- Once your cheese is shredded, boil the pasta per package instructions in salted water OR chicken stock.
- In a saucepan, melt butter and whisk in flour to make a roux.
- Gradually add milk and/or cream, stirring constantly until the sauce thickens. Reduce heat and add shredded cheeses, stirring until melted and smooth.
- Add 2 tbsps sour cream, mix to combine and then Season to taste.
- Mix your cooked pasta with the cheese sauce and add to a cast iron skillet.
- Top with remaining cheese and cook on the smoker (or in the oven) at 350 degrees for 25-30 minutes.
Matt can cook his handsome buns off and hands down too! On his channel, he is funny, witty with his back-up of brothers, a well-informed cook and professional. I bought Matt and Aaron’s collaborated cookbook but have not used it yet. It was a must have and an asset for my cookbook collection. Yes, right in there with Ina, Bobby, Kardea and The Chase Family (Louisiana’s finest. Now, here comes Matt with his own cookbook! You dang right, i m making a purchase for it. FIRE!
Love all your recipes.