Get ready for the ultimate comfort food with a smoky twist! This Smoked Mac and Cheese combines the creamy richness of an American cheese sauce with the deep, irresistible flavors of the barbecue smoker. Whether you keep it classic or load it up with add-ins like crispy bacon, green chiles for a little heat, or smoky brisket or pulled pork, this dish is guaranteed to be a hit.
Perfect for backyard barbecues, family dinners, or any time you need a little indulgence. Fire up your smoker, because we're taking mac and cheese to the next level!
How To Make The Best Smoked Mac and Cheese (American Cheese Sauce + Melted Cheese Top)
For our smoked mac and cheese, we reached for a combination of cheeses to get the perfect consistency of ultra-rich and creamy sauce with a gooey melted top!
Like most pro chefs, barbecue restaurants, and even America's Test Kitchen, we opted for an American cheese-based sauce for its ability to remain wet and creamy during the smoking process, and long after during serving time.
Using American cheese also prevents the pasta from becoming soggy and morphing into a large brick of "pasta casserole", which happens when water-rich roux-based sauces provide a continuous source of water to the pre-cooked pasta.
For the pasta, we reached for Cavatappi pasta (they look like spiral tornados), so that sauce can travel up the center of the noodle, providing a burst of sauce when you take a bite. The ridges along the pasta also catch sauce, so it's a win-win. You can also forgo our choice and use the standard cooked macaroni noodles if you're a purist.
For the loaded cheese topping, we shredded up 1 1/2 cups of any good melting cheeses or a combination of several of your favorites. This will allow a nice string pull and a golden brown gratin of cheese on the surface of the mac n cheese.
We prefer to grate our own cheese instead of buying pre-shredded cheese but in a pinch either method will do fine.
Good melting cheeses for the top include any of the cheddars, pepper jack, gouda cheeses, mozzarella cheeses, and even smoked cheese for that extra smoky finish.
Some may sprinkle that extra cheese on while the mac is in the barbecue smoker, but we prefer to finish the top of the macaroni with different cheeses right before serving. The broiler in your oven makes quick work of the melting cheeses and gets hot enough to even gratin the cheeses into a golden brown crust.
Smoked Mac and Cheese In A Smoker or Pellet Grill
Smokey mac can have its share of problems but now that we've solved the issues with roux based sauce, let's discuss the details of the smoking temperature and time in the chamber, as well as wood choice and flavor expectations.
Anyone can see that smoked mac and cheese is made in the exact same way as baked mac and cheese, but you're hoping to pick up some smoke flavor to create the perfect side dish. Suitable woods are usually the woods we see associated with smoked cheese.
This includes fruit woods like apple wood, peach wood, and even stronger smoke profiles like hickory and pecan wood. Smoking over indirect heat ensures that the bottom will not get scorched while stirring occasionally helps the smoke permeate the sauce and pasta. As with all smoked side dishes, you'll still want to use an aluminum foil pan or a large cast iron skillet for the vessel.
How Long To Smoke Macaroni and Cheese
We smoked our macaroni and cheese at 225 degrees for 1- 1/2 hours. It's important to know that the smoke flavor is subtle and elegant. It won't become super smoky unless you top the mac with shredded smoked cheeses when deciding on your cheese mixture.
Making The Smoked Mac and Cheese
In a medium saucepan, over medium heat bring the whole milk and cream to a very low simmer, just enough to melt the American cheese.
For best results, stir frequently and reduce the heat when adding in the cheese. You can shred the American cheese or cube it, or purchase it from the deli in slices. Either way, reduce the heat and then season the creamy cheese sauce with our blend of classic cheese sauce additions, or your own spice blend. Stir well over low heat.
The sauce cooking process is very quick so it's helpful to have the pan of pasta precooked and ready to receive the sauce.
Final Tips And Reheating the Smoked Mac and Cheese
Store leftover mac and cheese (after cooling) in the aluminum pan tented with foil, or transfer to an airtight container. Reheat individual portions in the microwave for a minute, stirring well.
It is recommended to serve this dish immediately after topping with the melted cheese and broiling under the broiler so the cheese is hot and gooey!
The mac and cheese can be smoked and held on the stovetop for about an hour until guests arrive and then top with the shredded cheese and broiler right before serving.
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
If you make this recipe, I would LOVE to see it!
Tag me on Instagram @UrbanCowgirl and use #UrbanCowgirl to be featured. 🙂
Follow us on Social Media using the links below!!
Ultra Creamy Smoked Mac and Cheese Recipe
Ingredients
- 1 pound cooked pasta Cavatappi, elbow macaroni, bow ties, etc.
- 2 1/2 cups milk
- 1/2 cup cream
- 1 1/2 pounds American Cheese from the deli I recommend Boar's Head brand for it's stability
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried ground mustard powder
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon Tabasco-style hot sauce optional
- 1 1/2 cups shredded cheese colby jack, sharp cheddar cheese, pepper jack, monterey jack, etc.
- 1 aluminum pan or cast iron skillet
- Favorite bbq rub can substitute cajun seasoning, smoked paprika, or cayenne pepper for spicy
Instructions
- Cook the Pasta:Start by cooking your elbow macaroni in salted water according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:Heat the milk and heavy cream in a large saucepan until hot but not simmering. Grate the American cheese on a cheese grater or cut it into cubes. You can also have the deli slice it into sandwich squares and add them in 2 at a time.
- Add the Cheese:Lower the heat and stir the American cheese into the warm milk. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with garlic powder, dry mustard, hot pepper sauce, and Worcestershire.
- Mix the Pasta and Sauce:In the aluminum pan, add the cooked pasta to the cheese sauce, stirring gently to ensure the pasta is well coated.
- Add Optional Ingredients:If you’re feeling extra indulgent, this is the time to add your favorite mix-ins, like crispy bacon, green chiles, or chunks of smoked brisket or pulled pork. Stir everything together until evenly distributed. Sprinkle with bbq rub or your choice of seasoning.
- Prepare the Smoker:Preheat your barbecue smoker or pellet grill to 225°F (107°C). Use a mild wood like apple, cherry, or hickory to complement the cheese flavors.
- Smoke the Mac and Cheese:Place the mac and cheese in the smoker and cook for about 1 to 1 1/2 hours, allowing the mac and cheese to absorb the smoky flavor. Stir occasionally.
- Serve:Once the mac and cheese has a nice smoky aroma remove it from the smoker. Preheat the broiler in your oven. Top with the shredded melting cheeses and broil just until the shredded cheese is melted. Serve hot and enjoy!
Leave a Reply