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A pan of smoked mac and cheese
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5 from 1 vote

Ultra Creamy Smoked Mac and Cheese Recipe

The creamy dreamy smoked mac and cheese is made using the best of both worlds! Homemade American cheese sauce for the unbeatable mouthfeel and creaminess, plus melted shredded cheese on top for the ultimate cheesy string pull! Your family will love it!
Course Side Recipes
Cuisine Barbecue
Prep Time 15 minutes
Cook Time 2 hours
Additional Time 5 minutes
Total Time 2 hours 20 minutes
Servings 8
Calories 583kcal
Author Sarah Penrod

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!

Notes

The easiest way to add big smoked flavor to the mac and cheese is to top with shredded smoked cheese. You can find everything from mild cheddar to Gruyere cheese in a smoky version in the gourmet cheese section of the grocery store.

Nutrition

Serving: 1g | Calories: 583kcal | Carbohydrates: 36g | Protein: 30g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1511mg | Fiber: 1g | Sugar: 15g