Smoked Macaroni And Cheese On A Pitboss Smoker (Simple and Delicious)

Mac and cheese is one of everyone’s favorite comfort foods. Add a bit of smoke to your mac and cheese recipe and it will be the most popular dish at your next cookout!

That’s creamy and smooth flavor with rich sharp cheddar cheese sauce…works so well with that smoky flavor! It’s one of our favorite dishes to make on our Pit Boss Smoker. 

Here are a few tips to ensure your mac and cheese comes out perfectly!

What You’ll Need for Smoked Macaroni and Cheese

  • Macaroni
  • Butter
  • Flour– An all-purpose white flour is good, or a gluten-free flour works just as well 
  • Milk– Whole milk is the best as the high fat makes a creamier sauce.
  • Sharp Cheddar Cheese – a couple of different cheeses enhance the dish.
  • Mozzarella
  • Cream Cheese
  • Salt
  • Pepper
  • Cayenne
  • Mustard Powder
  • Breadcrumb mixture or panko crumbs

Add in Some Extras (& Amp UP The Flavor!)

Your favorite mac & cheese recipe can be taken to the NEXT LEVEL by selecting a few add-ins. Some of our favorites include ham, bacon, smoked brisket, pulled chicken, green onions, crispy onions, pulled pork, and chorizo.

Don’t be afraid to experiment!

Before we added in the green onion, bacon and topped with breadcrumbs

11 Simple Steps to EPIC Mac and Cheese!

Finished!

Step 1: Boil The Pasta

In a pot boil pasta in salted water per package directions. Any type of pasta, such as elbow macaroni noodles or shells, can be used. Drain and mix through a tablespoon of olive oil to prevent the cooked pasta from sticking. Set aside.

Step 2: Add In The Cheese

Fresh grate the cheese mixture. Freshly grated cheese is preferable to store-bought shredded cheeses, as that tends to clump and be flavorless. Use different cheeses such as cheddar, gouda, Colby jack, and mozzarella cheese for depth of flavor.

Step 3: Preheat The Smoker

Preheat the smoker to 225°F, using your wood chip of choice. Preheating gives a more consistent cook and starts the smoky flavor of wood pellets.

Step 4: Make The Mac and Cheese

In a medium saucepan or cast-iron pot, add the cup of butter and melt over medium heat. Combine the flour with butter and cook for a couple of minutes to blend into a smooth thin paste.

Slowly add a cup milk, a bit at a time until all is added, taking care not to burn. Mix in the dry mustard powder, cayenne (add if you want a kick), pepper, salt, and black pepper to taste, until a completely smooth paste forms.

Lower the heat and simmer for 4 minutes, or until the sauce thickens.

Step 5: Remove From The Heat

Remove the pot from the direct heat and add in the cubed cream cheese, stirring until it melts. Repeat for the shredded cheese blend, until the sauce is a creamy and smooth cheese sauce mixture.

Add the cooked macaroni noodles and mix gently, until the pasta is covered in cream cheese sauce mixture.

Step 6: Add Breadcrumbs and Smoke

Top with panko bread crumb mixture, cornflake crumbs, or bread crumbs, and top with an extra cup of shredded cheddar cheese. Place the cast iron pan to the smoker and close it.

You can use the app to monitor the temperature. Cook for 45 minutes at 220° or until the top is browning.

Cooking Time for Smoked Mac and Cheese

The cooking time for smoked mac and cheese is 40-45 minutes or until the crispy panko breadcrumb topping and cheese browns on top. Make sure you set the pit boss smoker to 220°F.

The secret to infusing the mac & cheese with the glorious smoky flavor is to smoke low and slow. 

What Temperature Should Your Smoker Be For Mac and Cheese?

Your smoker should be set to 220°F for mac and cheese. As anything over 225°F will overcook the pasta and result in dry mac & cheese.

my pit boss vertical pellet smoker in the shed ready for the 4th july party
Getting the smoker up to temp!

What Should You Cook It In?

Use a cast-iron skillet or casserole dish coated with cooking spray rather than disposable aluminum. Not only does it enhance the flavor, but it’s also much more convenient to transfer between stovetop and pellet smoker. Plus, it makes the perfect serving dish.

Before we added the breadcrumbs

What to Serve It With Homemade Mac and Cheese:

You can serve this mac and cheese along with other appetizers or serve it as a hearty side. I have included some of our favorites appetizers and mains to serve it along with below

Smoked Brisket

Steak

Smoked Tuna

Smoked Ham

Chicken Wings

Smoked Baked Beans

Duck Jalapeno Poppers

Choosing the Wood Pellets

Choosing the flavor of wood pellets has a big impact on the end result. Flavors like oak or hickory are a great complement for cheese recipes as they have a strong rich flavor, similar to a bacon-type flavor.

If you are after something a little more subtle and sweet the delicate flavor of the chips of apple, cherry, or maple wood are a great choice.

The choice of flavor is quite extensive and you can blend your favorite flavor combinations or buy pre-mixed blends to enhance your cook.

Added more cheese on top. Now to just add the breadcrumbs and Nearly done, just need to brown the top!
Print Recipe
5 from 8 votes

Smoked Macaroni And Cheese on a Pit Boss

Want to master the gooey, cheesy delight that is smoked mac and cheese?
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Appetizer, main, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 6 servings
Calories: 485kcal
Author: Charlie
Cost: 8

Ingredients

  • 8 oz Dry Macaroni

Sauce

  • 1/2 cup Butter
  • cup all-purpose flour
  • 3 cups Milk
  • 8 oz Sharp Cheddar Cheese grated
  • 1 1/2 Cup shredded smoked mozzarella
  • 1 tbsp mustard powder
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 tbsp cayanne (optional)
  • 7 Ounce cream cheese cut in cubes

Topping (optional)

  • 1 cup Panko Bread Crumbs
  • ½ cup Shredded Cheddar Cheese
  • Green onions

Instructions

  • In a pot boil pasta in salted water per package directions. Any type of pasta, such as elbow macaroni noodles or shells, can be used. Drain and mix through a tablespoon of olive oil to prevent the cooked pasta from sticking. Set aside.
  • Fresh grate the cheese mixture. Freshly grated cheese is preferable to store-bought shredded cheeses, as that tends to clump and be flavorless. Use different cheeses such as cheddar, gouda, Colby jack, mozzarella cheeses for depth of flavor experience.
  • Preheat the smoker to 225°F, using your wood chip of choice. Preheating gives a more consistent cook and starts the smoky flavor of wood pellets.
  • In a medium saucepan or cast-iron pot, add the cup of butter and melt over medium heat. Combine the flour into butter and cook for a couple of minutes to blend to a smooth thin paste. Slowly add a cup milk, a bit at a time until all added, taking care not to burn.
  • Mix in the dry mustard powder, cayenne pepper, salt, and black pepper to taste, until completely smooth paste forms. Lower the heat and simmer for 4 minutes, or until the sauce thickens.
  • Remove the pot from the direct heat and add in the cubed cream cheese, stirring until it melts. Repeat for the shredded cheese blend, until the sauce is a creamy and smooth cheese sauce mixture.Add the cooked macaroni noodles and mix gently, until the pasta is covered in cream cheese sauce mixture.
  • Top with panko bread crumb mixture, cornflake crumbs, or bread crumbs, and top with an extra cup of shredded cheddar cheese. Place the cast iron pan to the smoker and close it. Cook for 45 minutes at 220° or until the top is browning.

What’s your favorite add-in for mac and cheese? My kids love green onions and pulled pork!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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8 thoughts on “Smoked Macaroni And Cheese On A Pitboss Smoker (Simple and Delicious)”

  1. 5 stars
    The recipe for smoked mac and cheese was a delight! Highly recommend trying it out as a quick dinner recipe!

  2. 5 stars
    Your pulled pork with mac and cheese looks delicious! Is it ok to use monterey jack instead of cheddar?

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