Smoked Mac and Cheese (original) (raw)
Smoked Mac and Cheese is a creamy homemade mac and cheese made in a cast-iron skillet on your smoker. It is smoked on your electric smoker for a delicious flavor.
There’s nothing like a classic mac and cheese recipe! It’s delicious comfort food and always a hit with everyone. This Smoked Macaroni and Cheese is no different. The subtly smoky flavor with the cheesy sauce and pasta makes it amazing. It’s an all-American favorite with real ingredients and is smoked for the finishing touch.
This is perfect for serving as a side dish because you can put it on your smoker right when you pull off the meat. We love it with our famous Smoked Pulled Pork! While the meat is resting your mac and cheese is being smoked. It works out perfectly!
Ingredients
- Elbow macaroni – Any pasta that you have will work!
- Water
- Whole milk – for an even richer sauce, try half and half! The less fat in your milk the thinner and less rich the sauce will be.
- Spices – A mix of garlic powder, salt and black pepper
- Cheese – We used cheddar and Mozzarella cheese. Grab a block and grate it yourself for the best meltability.
Cheese Substitutes: Any good melting firm cheese is great for smoking. Pepper jack, Monterey jack, Gouda cheese, Swiss cheese, and Gruyere all work for this recipe, too. So, feel free to experiment to get your favorite combo!
Topping Option: If you really want to take this up a level make some crispy smoked bacon, crumble it, and sprinkle it over the top! It’s so good.
How to Make Smoked Mac and Cheese
Step by Step Photos Above! Scroll down for full printable recipe and instructions.
My recipe is so easy – the macaroni and cheese sauce all cook in the same skill
Prep Smoker – The first step is to preheat your smoker so it’s ready.
Make Mac and Cheese – In your cast iron skillet combine the noodles, water, milk and cream. Cook until the noodles are al dente (don’t overcook!). Turn off the heat and add in the garlic powder, salt and pepper. Stir until combined. Mix in the shredded cheeses the cooked pasta and sauce and stir until completely melted.
Smoke – Place the it on the smoker for about 30 minutes. Serve immediately.
Tips & Tricks!
- Use a cast iron skillet when you make this. It goes from the stove top to the smoker with an hassle.
- Smoke at a low heat so you noodles don’t dry out.
- Start by smoking it 30 minutes, if you want more of a smoked taste smoke it up to 2 hours. Your noodles will dry out more the longer it smokes because the liquid is soaked up as it bakes in the smoker.
- Make sure to grab a block of cheese and shred it yourself. Don’t buy the pre-shredded cheese. It does not melt as well.
- When picking wood chips choose a mild wood flavor like cherry, apple, maple or pecan.
- Switch up the cheese for your favorites. Want a little more spice? Use some pepper jack cheese!
- Sprinkle a little sweet and smoky rub in for a delicious flavor twist.
- Add in your favorite flavors. We love to add in some jalapenos, bacon, brisket, lobster, pulled pork, chicken and more!
- Store leftovers in an airtight container the fridge for 3-4 days.
Can you make it spicy?
Use some pepper jack cheese in the cheese sauce or add some of your favorite hot sauce to kick it up a notch.
Or, try our smoked jalapeno popper mac n cheese if you love some heat!
My mac and cheese is dry, what happened?
If your smoked mac and cheese is dry it could be because you smoked for it too long or at too high of a temperature.
It really only needs to smoke for 30 minutes at 225°F to get a nice smoky flavor. The longer you smoke it, the more the sauce will be absorbed into the pasta making it dry.
What can you serve with mac and cheese?
We love serving this as a side dish with Smoked Brisket, Pork Butt, or ribs. If you want to serve it as your main dish we recommend pairing it with Caesar salad!
If you love this Smoked Mac and Cheese as much as we do, please comment with a five-star rating! When you’re making a yummy recipe, be sure to tag me at @gimmesomegrilling or #gimmesomegrilling, enjoy!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
▢ 16 oz uncooked elbow macaroni noodles
▢ 2 c. water
▢ 2 c. whole milk
▢ 1 tsp garlic powder
▢ 1 tsp salt
▢ 1/2 tsp black pepper
▢ 2 c. sharp cheddar cheese shredded
▢ 2 c. mozzarella cheese shredded
Preheat your smoker to 225 degrees F according to manufacturer's directions
Pour noodles, water and milk into skillet. Cook, stirring regularly, until the noodles are just starting to be tender, a little before they are al dente, about 7-8 minutes. Do NOT cook the noodles fully through as we will bake them next.
Turn off the heat and carefully stir in the garlic powder, salt, and pepper. Next, add the shredded cheeses and mix until combined and completely melted.
Place the mac and cheese in the smoker and smoke for 30 minutes. Serve immediately.
Use a cast iron skillet when you make this. It goes from the stove top to the smoker with an hassle.
Smoke at a low heat so you noodles don’t dry out.
Start by smoking it 30 minutes, if you want more of a smoked taste smoke it up to 2 hours. Your noodles will dry out more the longer it smokes because the liquid is soaked up as it bakes in the smoker.
Make sure to grab a block of cheese and shred it yourself. Don’t be the pre-shredded cheese. It does not melt as well and you want the creamiest mac and cheese!
When picking wood chips choose a mild wood flavor like cherry, apple, maple or pecan.
Add a little hot sauce to kick it up a notch.
Switch up the cheese for your favorites. Want a little more spice? Use some pepper jack cheese!
Sprinkle a little sweet and smokey rub in for a delicious flavor twist.
Add in your favorite flavors. We love to add in some jalapenos, bacon, brisket, lobster, pulled pork, chicken and more!
Store leftovers in an airtight container the fridge for 3-4 days.
Calories: 428.36kcal (21%), Carbohydrates: 45.13g (15%), Protein: 21.67g (43%), Fat: 17.47g (27%), Saturated Fat: 10.37g (65%), Cholesterol: 54.83mg (18%), Sodium: 663.13mg (29%), Potassium: 220.14mg (6%), Fiber: 1.88g (8%), Sugar: 3.5g (4%), Vitamin A: 521.75IU (10%), Calcium: 394.27mg (39%), Iron: 1.05mg (6%)
Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!