the best smoked mac and cheese family favorite
Discover creamy, smoky indulgence with our easy smoked mac and cheese recipe—perfect for family dinners and BBQ gatherings.
Ingredients
Pasta & Dairy
- 1 lb elbow macaroni cooked al dente
- ½ cup 1 stick unsalted butter, divided
- 4 Tbsp all-purpose flour
- 2 cups half-and-half
- 4 oz cream cheese softened
- Cheese Blend
- 3 cups sharp cheddar shredded
- 1½ cups smoked Gouda shredded
Seasonings
- 1 Tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- Topping
- 1 cup panko breadcrumbs
- ¼ cup butter melted
- 2 Tbsp sweet or BBQ rub optional
Instructions
- Preheat & Prep: Preheat your smoker to 225 °F using pecan or apple wood for a mild smoke
- Learn to Smoke Meat with Jeff Phillips
- Cook Pasta: Boil elbow macaroni in salted water until just shy of al dente, drain, and toss with 1 Tbsp butter
- Make Roux: In a saucepan over medium heat, melt remaining butter. Whisk in flour and cook 1 minute. Slowly whisk in half-and-half until smooth and thickened
- Add Cheeses & Seasonings: Remove from heat. Stir in cream cheese until melted, then add cheddar and Gouda in batches, whisking until fully combined. Stir in Dijon, paprika, garlic powder, salt, and pepper
- Combine & Transfer: Fold cheese sauce into pasta. Transfer mixture into a lightly greased cast-iron skillet or aluminum pan
- Top & Smoke: In a small bowl, mix panko with melted butter and rub. Evenly sprinkle over mac and cheese. Place pan in smoker and cook 45–60 minutes until bubbly and crust is golden
- Rest & Serve: Remove from smoker and let rest 10 minutes before serving to set the sauce. Enjoy warm.
Notes
- Calories: 651 kcal
- Total Fat: 35 g (45 % DV)
- Saturated Fat: 21 g (103 % DV)
- Cholesterol: 107 mg (36 % DV)
- Sodium: 712 mg (31 % DV)
- Total Carbohydrate: 51 g (18 % DV)
- Dietary Fiber: 2 g (7 % DV)
- Total Sugars: 9 g
- Protein: 32 g (65 % DV)
- Calcium: 773 mg (59 % DV)
- Iron: 2 mg (13 % DV)