Smoked Mac N Cheese

Smoked mac and cheese is the ultimate comfort food side dish. Cheesy, delicious macaroni and cheese are infused with smoke flavor. Made on the stove and then finished in the smoker, this easy recipe is perfect on the Pit Boss or Traeger pellet grill.

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Smoked Macaroni & Cheese Recipe

Ever since I made this smoked queso dip, I have been craving more smoked cheese in my life. 

Cheesy goodness plus incredible smoky flavor are a delicious combination. Your taste buds will be very happy. 

I have been dreaming about trying it in classic mac and cheese, and Y’ALL. I did it. 

This smoked macaroni and cheese recipe is going to be your new favorite. You may not want to make traditional macaroni and cheese again.

Why you'll love smoked macaroni and cheese

I just know you are going to fall in love with this smoked mac and cheese. Here’s why: 

• It is so easy to make. If you can make any kind of pasta, you can make this. 
• This recipe is perfect for a crowd. Who doesn’t love mac & cheese?
• It makes a perfect side dish for backyard barbecues, cookouts, and potlucks. You could even turn it into a main dish by adding some protein like chicken or sausage.

Ingredients for pellet grill mac and cheese

Here’s what you will need to grab at the store to make this amazing macaroni and cheese recipe. 

For the pasta: Macaroni, AKA elbow pasta, is KEY! Shape and type of pasta matter. But if you want to use another type of noodle, you absolutely can.

I recommend medium shells for an alternative shape so they can hold on to the sauce. 

For the cheese sauce, you will need:

• butter - Real butter is the most flavorful, but if you need to you can use olive oil or avocado oil. 
• all-purpose flour - Flour is an important ingredient in mac and cheese because it helps the cheese to hold its shape and adhere to the pasta. Don’t skip the flour! 
• black pepper - I know, it might sound weird to add pepper to this sauce, but don’t skip it! It adds a hint of peppery flavor and is not overbearing, I promise. 
• garlic powder - Garlic powder is key for infusing some extra smoky, garlic flavor into this recipe. 
• milk - I suggest using whole milk, but you can use 2% instead. Don’t substitute it for plant-based milk. 
• half and half - For a creamier mac and cheese, you can use heavy cream instead. 
• cream cheese - Cream cheese is what makes this smoky mac and cheese ultra silky. I recommend the real deal, but you can use either full fat or reduced-fat (aka Neufchatel) cream cheese instead. 
• gouda cheese - I love the smoky flavor of gouda in this recipe, but you can also use a similar flavorful cheese like gruyere. It will need to be shredded, but you can grate it yourself with a cheese grater.
• sharp cheddar cheese - Sharp cheddar brings a cheesy bite to this recipe, but you can go stronger or milder. Use extra sharp or medium cheddar if you prefer. I recommend grating it yourself, but you can buy it pre-shredded if you like. 

For the breadcrumb topping, you will need: 

• panko breadcrumbs - Panko breadcrumbs are what give the topping an incredible crunch. Since this recipe doesn’t spend time under the broiler of the oven, you need the extra crunch from the panko, so I wouldn’t recommend using regular breadcrumbs. 
• parsley - Use dried parsley, or you can use oregano or basil. I will not fault you if you use this Tuscan herb seasoning instead. It’s amazing!
• parmesan cheese - Grated parm works best, but you can use shredded instead. 
• melted butter - Like in the cheese sauce, real butter will give off the best flavor, but if you need to you can use olive or avocado oil. 

If you like, you can mix in other additions to your mac and cheese. Crispy cooked bacon is always delicious. Or you could add in cooked broccoli for a hidden veggie. 

How to smoke mac and cheese

To make the best smoked mac and cheese, follow these instructions. See the section below for more Tips & Tricks. 

Pasta

1. Start by bringing a large stock pot of salted water to a boil. Add in the elbow macaroni and cook until al dente. (Follow package directions.) 

Cheese Sauce

1. While the pasta is cooking, make the cheese sauce. Start heating a deep large skillet or medium saucepan over medium heat. 
2. Once heated, add in the butter and melt. Once melted, add the flour and whisk. You want it to be smooth. I use this silicone whisk for this recipe. 
3. Continue whisking and let the flour cook for about 2-3 minutes. 
4. Add in the black pepper and garlic powder and continue whisking for another minute. 
5. Slowly pour in the half and half and milk while whisking. Heat over low heat until simmering. 
6. Once simmering, add in the cream cheese, gouda, and sharp cheddar. Whisk until smooth and all of the cheese is melted. 
7. Remove from the heat and set aside. 

Assembling the Macaroni and Cheese

1. Once the pasta has cooked to al dente, drain it completely and add the cooked macaroni noodles to the dish you’ll be using to smoke the macaroni and cheese. I recommend a heavy-duty, disposable cake pan. It may seem a bit runny when you first put it in the pan, but the pasta will continue to soak up the cheese sauce as it smokes. You don’t want it to be dry. 
2. Pour the cheese mixture into the pan with the cooked pasta and stir to combine. 

Breadcrumb Topping

1. In a separate small mixing bowl, combine the panko bread crumbs and melted butter. Mix until the bread crumbs are coated. Add in the parmesan cheese and parsley and mix to combine. 
2. Sprinkle the bread crumb topping evenly over the macaroni mixture. 

Smoking the macaroni and cheese

1. Add to a smoker that is preheated to 225ºF. Smoke for 30-45 minutes, just until bubbly. You don't want to overdo it or it will become dry.
2. Remove from the smoker and allow it to cool for 10 minutes before serving. 

What kind of dish to use for the best smoked mac n cheese

I recommend using a heavy-duty disposable aluminum cake pan. Disposable aluminum pans mean fewer dishes, they travel well, and they work great in the smoker.

Another alternative is to make this in a large cast iron skillet.

You can use a glass Pyrex dish in the smoker. This type of glass is designed to endure high temperatures up to 914°F. 

However, do not put a cold glass dish into the smoker or the quick heat change can cause it to explode. 

Tips & Tricks for the best smoked mac and cheese

Here are a few tips and tricks to getting the most flavor from this recipe: 

Don’t skimp on the seasonings. The flavorful cheese and pasta can overpower them quickly, so be sure to add enough. Onion powder and dry mustard also make great additions.

Grate your own cheese. Pre-shredded cheese has an anti-caking agent that prevents it from melting as well as freshly shredded cheese. The type of cheese does matter.

Add more flavor. Crumbled bacon is a great addition to this recipe because it will infuse even more smoky flavor and will give you some delicious bacon mac.

Spice it up. If you want to make spicy mac and cheese, you could add hot sauce or diced jalapeno to take it to the next level.

What wood pellets should I use to make Pit Boss smoked mac and cheese? 

When thinking about how to smoke mac and cheese, a neutral mild wood works best so the smoke doesn’t totally overwhelm the cheese and seasonings.

Use a pellet such as an alder, competition blend, or mesquite. Avoid sweeter ones like apple and cherry. 

competition blend pellets

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mesquite pellets

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How to serve Pit Boss mac and cheese

Once you have removed the container from the smoker, you can serve it soon after. Let it rest about 5 minutes first, then it should be ready to serve.

It is okay to let it rest while you prepare other dishes. 

If it is fresh from the smoker, it will be hot! Use a trivet to protect your table, and always have oven mitts on hand if you are passing it around.

Use a big spoon to scoop out portions of your pellet grill mac and cheese onto plates. 

Do I need to use a specific brand of electric pellet smoker? 

No, definitely not! You can use whatever brand you prefer, including Pit Boss and Traeger. There are a lot of great options. You’ll follow the same instructions. 

However, if you are looking for a favorite, we love our Pit Boss smoker! You'll get a creamy smoked mac and cheese with most brands.

How to store the leftovers

You'll want to make sure the creamy macaroni stays as fresh as possible. By storing it in an airtight container in the refrigerator, it can stay fresh for up to 3 days.

How to reheat leftover macaroni and cheese 

While the best way to reheat mac and cheese is usually to do so the same way you cooked it, pulling out the smoker again probably isn’t ideal. 

Instead, stick it in the oven at 350°F and reheat for 10-15 minutes. 

How long to smoke macaroni and cheese

Cook mac and cheese in an electric smoker that’s been preheated to 225ºF. Smoke it for about 30-45 minutes, until just bubbly. Don't overdo it or it will become dry.

More Smoker Recipes you can make on the Pit Boss

• Pit Boss Ribs
• Pit Boss Beer Can Chicken
• Smoked Baked Beans 
• Smoked Burgers
• Smoked Queso Dip 

Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.