Mac and cheese is a classic. We all love it! That oozy, gooey cheese mixed with delicious pasta is irresistible.
There are dozens of variations. Some people add jalapeños, bacon, and even pepperoni slices. Everyone has a unique twist on the recipe! Here is the best variation you’ll have ever seen: my SMOKED MAC AND CHEESE recipe!
It is the best mac and cheese recipe you will ever try. It has four types of smoked cheese and bacon fat! Check out the recipe for it below.
What You’ll Need for Smoked Mac and Cheese
- Flour
- Butter
- Mustard powder
- Cream cheese (if you have time, try smoking your cream cheese first)
- Smoked cheddar cheese
- Smoked Gouda,
- Smoked Parmesan
- Macaroni
How to Make Smoked Mac and Cheese
Step 1. Prep Your Macaroni
You prep the noodles to about halfway. Put about half a cup of water from the noodles aside and strain them.
Step 2: Combine Flour and Cheese
Combine flour, butter, mustard powder, and cream cheese in a saucepan. Heat and stir, in the cream cheese. Then, slowly add in all the smoked cheddar. Then, once that is melted, add in the Gouda and parmesan and mix until all melted and combined
Step 3: Fry off Your Bacon
Fry off the bacon and keep the bacon fat. Once cooled, diced the bacon
Step 4: Combine Mac and Cheese
Then put water (you can use milk here if you prefer) and half-cooked noodles into a cast-iron skillet. Add the content from the saucepan to the noodles. Add in the bacon and pour the bacon fat over the top
Step 5: Place The Mac and Cheese in the Smoker
Make sure your smoker is set to 225°F. Place the skillet inside for about 45 mins to 1 hour.
Delicious Additions and Variations
- Bacon – Crumble 8-10 slices of cooked bacon and fold into the cheese sauce or sprinkle on top for extra smokiness and a salty crunch that complements the creamy base perfectly.
- Jalapeños – Add diced fresh or pickled jalapeños for a spicy kick that cuts through the richness. Start with 2-3 peppers and adjust to your heat preference.
- Pulled Pork – Fold in 1-2 cups of leftover smoked pulled pork to turn this side dish into a hearty main course, perfect for using up barbecue leftovers.
- Caramelized Onions – Stir in a cup of caramelized onions for depth and subtle sweetness that beautifully balance the sharp cheddar.
- Hot Sauce Drizzle – Finish each serving with your favorite hot sauce or a chipotle crema for added heat and tang, making every bite more interesting.
- Lobster or Crab – For a luxurious twist, fold in 8 ounces of cooked lobster or lump crab meat during the last 30 minutes of smoking for an upscale surf-and-turf mac and cheese.
How To Store Leftovers and Reheat
Allow leftover smoked mac and cheese to cool to room temperature, then transfer to an airtight container within two hours. Store in the refrigerator for up to four days. For longer storage, freeze in portioned containers for up to three months. Reheat refrigerated portions in a covered dish with a splash of milk at 325°F for 20-25 minutes. Microwave individual servings, stirring every minute and adding milk to restore creaminess.
My Favorite Wood Chips
Pecan is my top choice, offering nutty, medium-strength smoke that enhances all three cheeses without overwhelming them. Apple wood provides milder, slightly sweet smoke perfect for delicate flavors. Cherry wood adds subtle fruity notes and beautiful color. Avoid mesquite, which can taste bitter and harsh.
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What To Serve With Smoked Mac and Cheese
- 🍗 Grilled Chicken Thighs
- 🥩 Pulled Pork Sandwiches
- 🐟 Baked Fish
- 🥗 Pickled Cucumber
- 🥓 Smoked Ham
- 🥩 Beef Kabobs
Smoked Mac and Cheese
Equipment
- Smoker
Ingredients
- 1/4 cups flour
- 1/2 cup butter
- 2 tbsp mustard powder
- 8 oz cream cheese
- 3 cups smoked cheddar cheese
- 1.5 cup smoked Gouda
- 1.5 cup smoked Parmesan
- 1 box macaroni noodles
Instructions
- You prep the noodles to almost half way done. Put about half a cup of water from the noodles aside and strain them.
- Combine flour, butter, mustard powder, cream cheese in a saucepan. Heat and stir,in the cream cheese. Then slowly add in all the smoked cheddar. Then once that is melted added in the Gouda and parmesan slowly into the mix until all melted and combined
- Fry off the bacon and keep the bacon fat. Once cooled diced the bacon
- Then put water and half cooked noodles into a cast iron skillet. Add the content from the saucepan to the noodles. Add in the bacon and pour the bacon fat over the top
- Add in smake sure your smoker is set to 225°F. Place skillet inside for about 45 mins to 1 hour.
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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