Description

A creamy, smoky twist on a beloved classic, Smoked Mac and Cheese blends sharp cheddar, gouda, and velvety sauces with a golden breadcrumb topping—making it the ultimate BBQ side or comforting main dish.

Ingredients

Scale

16 oz elbow macaroni
2 cups sharp cheddar, shredded
1 cup gouda, shredded
4 oz cream cheese, cubed
1 cup Velveeta, cubed
2 cups whole milk
1 cup heavy cream
1 tsp garlic powder
1 tsp paprika
1–2 tsp hot sauce (optional)
½ tsp salt
¼ tsp black pepper
1 cup panko breadcrumbs
2 tbsp butter, melted
Wood pellets (cherry or applewood)

Instructions

Preheat smoker to 225°F and load with cherry or applewood pellets.
Boil elbow macaroni in salted water until al dente, drain and rinse with cold water.
In saucepan, melt butter and whisk in flour to form a roux; cook 1–2 minutes.
Slowly whisk in milk and cream until thickened.
Lower heat and stir in all cheeses until melted and smooth.
Add garlic powder, paprika, hot sauce (optional), salt, and pepper; stir to combine.
Mix cooked pasta with cheese sauce in a bowl, then transfer to a cast iron skillet or aluminum pan.
Combine panko breadcrumbs with melted butter and sprinkle evenly on top.
Place skillet or pan on smoker grates and smoke for 1–2 hours.
Check after 1 hour, stir gently, and continue smoking until internal temp reaches 165°F and topping is golden.
Remove from smoker, let rest a few minutes, and serve warm.

Notes

Use freshly shredded cheese for smooth melting. Cherry or applewood gives the best subtle smoke flavor. Customize with bacon, jalapeños, or lobster for added flair.

Prep Time: 20 minutes
Cook Time: 1–2 hours
Category: Side Dish
Method: Smoked
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 36g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 2g
Protein: 18g
Cholesterol: 95mg

Keywords: smoked mac and cheese, BBQ side, creamy mac, comfort food, cheese recipe