Creamy, cheesy, and full of smoky flavor!
Course: Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Why You’ll Love This Recipe
- Super Creamy: No more dry smoked mac and cheese! This recipe stays perfectly saucy.
- Easy to Make: With simple ingredients and minimal prep, it’s perfect for beginners.
- Smoky Perfection: The smoker adds a rich, deep flavor that takes this mac and cheese to the next level.
- Ideal Side Dish: Pairs wonderfully with your favorite smoked meats or BBQ dishes.
Ingredients
- 16 oz. elbow macaroni, cooked al dente
- ½ cup butter
- ¼ cup flour
- 3 ½ cups half and half
- 8 oz. cream cheese, cubed
- 2 tablespoons Dijon mustard
- 12 oz. shredded sharp cheddar cheese, divided
- 8 oz. shredded Gouda cheese
- 4 oz. shredded Parmesan cheese
- Kosher salt and fresh cracked pepper, to taste
Instructions
- Prepare the Pasta:
Cook pasta according to package directions until al dente. Drain and set aside. - Make the Sauce:
- Melt butter in a large sauté pan over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly whisk in half and half until smooth and creamy.
- Add cream cheese and stir until melted. Stir in Dijon mustard.
- Reduce heat to low. Slowly add 8 oz. cheddar, Gouda, and Parmesan cheese, a handful at a time, stirring until melted.
- Season generously with salt and pepper.
- Combine Pasta and Sauce:
Add cooked pasta to the cheese sauce. Stir to combine and adjust seasoning as needed. - Smoke the Mac and Cheese:
- Set your pellet grill to the “smoke” setting.
- Place the pan with the mac and cheese on the grill and smoke for 20 minutes.
- Stir the mac and cheese.
- Increase the grill temperature to 225°F and cook for 30 minutes.
- Sprinkle the remaining 4 oz. of cheddar cheese on top and smoke for an additional 30 minutes.
- Serve:
Let cool slightly, then serve and enjoy!
Tips for Success
- Salt Your Pasta Water: Add 2–4 tablespoons of Kosher salt to the boiling water for perfectly seasoned pasta.
- Shred Your Own Cheese: Avoid pre-shredded cheese for the creamiest sauce.
- Low Temperature is Key: Keep the smoker around 225°F to maintain a creamy texture without drying out the mac and cheese.
- Use a Large Pan: A cast iron skillet or a large sauté pan works best to go straight from the stove to the smoker.
Variations
- Mix-Ins: BBQ pulled pork, lobster meat, or green chilies.
- Toppings: Panko bread crumbs, crumbled bacon, or freshly chopped herbs.
- Cheese Swaps: Try Gruyere, Monterey Jack, or Fontina for a different flavor profile.
FAQs
What wood pellets are best for smoking mac and cheese?
Apple, oak, maple, or cherry wood pellets provide a mild, smoky flavor that pairs well with mac and cheese.
Can I smoke store-bought mac and cheese?
Yes! Add a splash of half and half to keep it creamy, and smoke as directed in the recipe.
Why add mustard to mac and cheese?
Dijon mustard cuts the richness of the cheese and enhances the overall flavor.
Storage and Reheating
- Make-Ahead: Assemble the mac and cheese up to 24 hours in advance. Bring to room temp before smoking.
- Storage: Refrigerate leftovers in an airtight container for up to a week.
- Reheating: Reheat in a saucepan over medium heat with a splash of half and half, stirring until warmed through.
Tried this recipe?
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