If you’ve ever wondered how to take classic comfort food to new heights, this Smoked Macaroni and Cheese Recipe is an absolute game changer. Creamy, cheesy, and infused with that unmistakable smoky aroma, it transforms simple macaroni and cheese into a rich and unforgettable experience. Each bite boasts layers of sharp cheddar, smoked gouda, and mozzarella, all lovingly melted into a velvety sauce, then gently kissed by the wood smoke for that deep, tantalizing flavor. Perfect for gatherings or a cozy night in, this dish is guaranteed to become a cherished favorite in your recipe collection.
Ingredients You’ll Need
Getting this smoky, cheesy masterpiece just right depends on a handful of straightforward ingredients that work harmoniously together. Each one plays an essential role in building the luscious texture, bold flavor, and vibrant color that make this version stand apart.
- 1 lb elbow macaroni: The perfect pasta shape to hold onto that creamy cheese sauce.
- 4 tablespoons unsalted butter: Creates a rich base for the béchamel sauce without overpowering flavor.
- 1/4 cup all-purpose flour: Thickens the sauce to creamy perfection.
- 3 cups whole milk: Adds creaminess and keeps the sauce smooth.
- 1 cup heavy cream: Elevates the richness, giving the sauce a dreamy texture.
- 2 cups sharp cheddar cheese (shredded): Brings classic sharpness and depth of flavor.
- 1 cup smoked gouda (shredded): Adds that distinct smoky note that defines this recipe.
- 1 cup mozzarella cheese (shredded): Gives stretch and melty goodness.
- 1/2 teaspoon garlic powder: Provides subtle savory warmth.
- 1/2 teaspoon onion powder: Enhances the overall flavor without overwhelming.
- 1/2 teaspoon smoked paprika: Intensifies the smoky aroma and adds a gentle kick.
- Salt and pepper to taste: Balances and sharpens all the flavors.
- 1/2 cup panko breadcrumbs (optional): Gives a crunchy topping that contrasts the creamy interior.
- 1 tablespoon olive oil (optional, for topping): Helps the breadcrumbs crisp up beautifully when smoked.
How to Make Smoked Macaroni and Cheese Recipe
Step 1: Prep Your Smoker and Cook the Pasta
Start by preheating your smoker to a steady 225°F; it’s important for infusing that perfect smoky essence slowly and evenly. While waiting, cook the elbow macaroni according to package instructions until it’s just al dente – you want a slight bite because it’s going to soak up all that luscious cheese sauce and smoky goodness later on. Drain the noodles and set them aside so they’re ready to combine.
Step 2: Make the Roux and Cheese Sauce
In a large saucepan over medium heat, melt your butter to build the flavorful sauce base. Whisk in the flour and cook for 1 to 2 minutes to eliminate any raw flour taste and give the sauce body. Slowly pour in the whole milk and heavy cream, whisking constantly so you get a smooth, thickened béchamel in about five minutes. Then, lower the heat and stir in your shredded sharp cheddar, smoked gouda, and mozzarella until everything’s melted into a silky, cheesy dream.
Step 3: Season and Combine
Next, add the garlic powder, onion powder, smoked paprika, and just the right pinch of salt and pepper to elevate every layer of flavor. Carefully fold in your cooked macaroni, making sure every piece is luxuriously coated with that smoky, cheesy sauce. This is where all the magic starts to come together.
Step 4: Assemble and Smoke
Pour the cheesy macaroni mixture into a cast iron skillet or a sturdy aluminum pan to hold that perfect crust. If you’re using panko breadcrumbs, toss them with olive oil for a golden crunch, then sprinkle generously on top. Place your pan into the smoker and let it cook uncovered for 1 to 1.5 hours. You’ll know it’s ready when the top is beautifully golden and has a subtle smoky scent. The low and slow smoke time makes this mac and cheese something truly special.
How to Serve Smoked Macaroni and Cheese Recipe
Garnishes
Adding a thoughtful garnish can elevate this dish visually and in flavor. Freshly chopped parsley or chives offer a pop of color and a fresh, herbal contrast to all that smoky richness. For those who like a bit of heat, sliced jalapeños or a dash of hot sauce on top add a lively kick.
Side Dishes
This smoked macaroni and cheese pairs beautifully with smoky or sweet sides. Think grilled vegetables, tangy coleslaw, or even a crisp green salad with a bright vinaigrette to balance the creamy indulgence. It’s also fantastic alongside BBQ meats or roasted chicken for a hearty meal.
Creative Ways to Present
Want to wow your guests? Serve the mac and cheese in individual cast iron skillets for personal portions that keep warm longer. Alternatively, bake it in mini muffin tins for adorable mac and cheese bites perfect for parties. This recipe’s creamy texture and smoky character make it a versatile star for casual or fancy occasions.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, simply transfer any leftover smoked macaroni and cheese to an airtight container and refrigerate for up to 3 days. The flavors meld even more overnight, making it a delicious lunch or dinner the next day.
Freezing
If you want to save it for longer, this dish freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight to preserve the creamy texture and smoky taste.
Reheating
To reheat, warm the leftovers gently in a covered oven-safe dish at 350°F until heated through, or microwave in short bursts while stirring to keep it creamy. Adding a splash of milk or cream during reheating helps restore that sauce’s original richness.
FAQs
Can I make this Smoked Macaroni and Cheese Recipe without a smoker?
Absolutely! If you don’t have a smoker, you can bake the assembled macaroni and cheese in a 350°F oven for 25 to 30 minutes until bubbly and golden. For a smoky flavor, you can add a few drops of liquid smoke to the cheese sauce.
What types of wood chips are best for smoking mac and cheese?
Hickory and applewood are fantastic choices as they impart a sweet, slightly strong smoke that complements the cheese beautifully. Feel free to experiment with other fruitwoods or mesquite, but keep the amount moderate to avoid overpowering the dish.
Can I add extra ingredients to this smoked mac and cheese?
Definitely! Adding cooked bacon, sautéed jalapeños, or pulled pork are popular ways to make it heartier and introduce new textures. Just fold these in after mixing the sauce and pasta for the best results.
Is this recipe vegetarian-friendly?
Yes, provided you use vegetarian-friendly cheeses without animal rennet and omit any meaty add-ins. The recipe focuses on rich cheeses and smoky flavor profiles perfect for a hearty vegetarian side.
How do I get the breadcrumb topping perfectly crispy?
Mix your panko breadcrumbs with olive oil before sprinkling on top to promote golden browning. Smoking at a low temperature gently crisps the topping while keeping the inside creamy, but you can finish it under a broiler for a minute if you want extra crunch.
Final Thoughts
There is truly nothing like the comfort of homemade macaroni and cheese, and this Smoked Macaroni and Cheese Recipe takes it to an entirely new level of deliciousness. The layers of smoky depth paired with a smooth, cheesy sauce make each bite a celebration. I encourage you to give this recipe a try and watch it transform your ordinary side dish into a showstopper that everyone will ask for again and again.
Print
Smoked Macaroni and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Smoking
- Cuisine: American
- Diet: Vegetarian
Description
Smoked Macaroni and Cheese is a rich and creamy comfort food classic elevated by a delicious smoky flavor. Tender elbow macaroni is coated in a velvety cheese sauce made with sharp cheddar, smoked gouda, and mozzarella, enhanced with garlic, onion, and smoked paprika spices. The dish is slow-smoked in a cast iron skillet to develop a golden crust and irresistible smokiness, perfect as a hearty side or main for BBQs and family dinners.
Ingredients
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked gouda, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Topping (optional)
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat Smoker: Set your smoker to 225°F and allow it to reach the temperature to ensure even cooking and smoke infusion.
- Cook Macaroni: Boil elbow macaroni according to package instructions until just al dente, then drain thoroughly and set aside to prevent overcooking in the smoker.
- Make Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until lightly golden to form a roux, which will thicken the sauce.
- Add Milk and Cream: Slowly whisk in the whole milk and heavy cream to the roux, stirring constantly to avoid lumps, and cook for about 5 minutes until the mixture thickens to a creamy consistency.
- Melt Cheese: Reduce the heat to low and gradually stir in shredded sharp cheddar, smoked gouda, and mozzarella cheeses until fully melted and smooth, creating a rich cheese sauce.
- Season Sauce: Mix in garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste, enhancing the flavor with smoky and savory notes.
- Combine Pasta and Cheese Sauce: Fold the cooked elbow macaroni into the cheese sauce, evenly coating all the pasta for a creamy, cheesy texture.
- Prepare for Smoking: Transfer the mac and cheese mixture into a cast iron skillet or aluminum pan. If using, toss panko breadcrumbs with olive oil and sprinkle over the top to add a crispy topping.
- Smoke the Dish: Place the pan uncovered into the preheated smoker. Smoke for 1 to 1.5 hours until the top is golden brown and infused with a subtle smoky flavor.
- Serve: Remove from the smoker and serve hot for maximum creaminess and flavor.
Notes
- For an intensified smoky taste, use hickory or apple wood chips in your smoker.
- Add extra toppings like cooked bacon, jalapeños, or pulled pork for a heartier variation.
- If you do not have a smoker, bake the assembled mac and cheese at 350°F for 25 to 30 minutes until golden and bubbly.
