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Smoked Mac And Cheese

Smoked mac and cheese made with an ultra-creamy cheddar and smoked Gouda cheese sauce, finished with a golden, crunchy panko crust. This smoker recipe turns classic cheesy pasta into a bubbling BBQ side with visible smoke and a browned top.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Elbow macaroni
  • 1 lb elbow macaroni Cooked according to package directions.
Cheese sauce
  • 4 tbsp butter
  • 0.25 cup flour
  • 3 cup milk
  • 1 cup heavy cream
  • 4 cup sharp cheddar Shredded.
  • 2 cup smoked Gouda Shredded.
  • 1 tsp garlic powder
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Crust topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter Use for mixing with panko.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep the smoker and cook the base
  1. Prepare smoker to 225°F, keeping the temperature steady for low-and-slow melting. You should see light smoke and a consistent heat level before adding the pan.
Make the cheese sauce
  1. Melt the butter until fully liquid and glossy, about 1-2 minutes. Keep heat at medium so the flour can cook without browning.
  2. Add the flour and whisk until smooth, cooking for 1-2 minutes to remove raw flour taste. The mixture should look like a thick paste.
  3. Whisk in the milk and heavy cream gradually until the sauce is smooth and starts to thicken, 3-5 minutes. Keep stirring to prevent lumps.
  4. Add the sharp cheddar and smoked Gouda and whisk until melted and silky, 2-4 minutes. Season with garlic powder, salt, and pepper as the cheeses melt.
Assemble and smoke
  1. Mix the cooked elbow macaroni with the cheese sauce in an aluminum pan until every noodle is coated. The mixture should look creamy and evenly speckled.
  2. Top with panko breadcrumbs mixed with melted butter in an even layer. The surface should look dry and lightly clumpy like a crust.
  3. Smoke for 60-90 minutes at 225°F until the mac and cheese is visibly bubbly at the edges and the top is golden. You want the center to reach a thick, rolling bubble rather than just steaming.
Rest and serve
  1. Let the smoked mac and cheese rest for 10 minutes before serving. The sauce will set slightly so it stays creamy when portioned.

Notes

Pro tip: If the sauce seems too thick before it hits the pasta, loosen it with a splash of milk so it stays pourable and bubbles evenly on the smoker. Refrigerate leftovers in a covered container for up to 3 days; reheat at 350°F until hot and bubbling. Freezing is not recommended because the cream-based texture can break, but a quick reheat helps. For a dairy swap, use lactose-free milk and lactose-free cheese to keep the creamy feel without changing the smoker method.