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Loaded with cheese and topped with a crispy panko topping, this smoked mac and cheese is kicked up a notch with a subtle smoke flavor.
When it comes to macaroni cheese, there is more than just the traditional - from pesto goat cheese mac and cheese to crab mac and cheese to three cheese mac and cheese.
But how about adding a little smoke flavor? Well that's what you get with this latest and greatest dish.
Why This Recipe Works
Simple - as with macaroni and cheese recipes, this dish takes just a few ingredients. You can have it in the smoker in less than 20 minutes.
One skillet - while you can make in something else, I love preparing this smoked mac and cheese in a cast iron skillet. Makes for way less dishes to clean up.
Flavorful - you get the creaminess from the pasta, crunch from the topping and smoked flavor infused not only from the smoker but the BBQ rub in the topping.
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Ingredient Notes
- Macaroni - it is a macaroni and cheese recipe for a reason.
- Roux - by melting butter and then adding flour, you make a roux which thickens the milk as it continues to cook.
- Cheese - with any mac and cheese recipe, the cheese is the star and I like to use a quality extra sharp cheddar and smoked gouda.
- Topping - by mixing panko with some butter and BBQ rub, you get more texture and added smoke flavor.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some swaps include:
- Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- As far as cheese, I like using just the extra sharp cheddar for ease and taste, but you can also add others like Gruyère and Parmesan. Or you can just replace with white cheddar.
- I like panko breadcrumbs for crunch, but plain breadcrumbs work too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Melt butter in large skillet and then stir in flour, dry mustard and pepper. Cook for 1-2 minutes or until well combined. Slowly add the milk and stir to combine.
Cook until the mixture is smooth and thickened, about 10 minutes. Remove from heat and slowly add the cheese. Whisk until smooth before stirring in the cooked pasta.
Make the topping by mixing the panko breadcrumbs with melted butter and your favorite BBQ rub.
Evenly spread the topping on top of the mac and cheese and smoke at 225°F for 1 hour.
FAQs
To me when the cheese is the star, you use a quality cheese. Don't go cheap and buy the pre-shredded stuff. Take the time to grate yourself.
In general I'm a fan of a cheese topping, but by mixing breadcrumbs with some BBQ rub, you add additional flavor and crunch.
Yes. Just prepare all the way to where the macaroni is in the baking dish and topping with the breadcrumbs. Then refrigerate or freeze before baking the day you need it.
You can keep in the fridge for about 3 days before using. You can freeze for 3 months before baking. If you freeze, you need to allow to that before baking per the recipe.
Just let your mac and cheese cool to room temperature before covering in airtight container or with aluminum foil. It will last in the fridge for about 3 days or the freezer for 3 months.
Place the mac and cheese into an oven-safe dish and only take out what you are using. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Cover with aluminum foil and bake in the oven at 350°F for 20-30 minutes, or until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of milk and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked mac and cheese. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Cook the macaroni al dente as it finishes cooking in the smoker.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
- Once the milk is added to the roux, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- While I recommend a 12 inch cast iron skillet, you can also use a 9x13 pan or disposable aluminum pan.
- You want to cook this macaroni and cheese low and slow at 225°F or it will become dry.
- Use apple, cherry or maple wood for smoking. They all complement the mac and cheese perfectly.
Other Mac and Cheese Recipes
If you’ve tried this smoked mac and cheese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Mac and Cheese
Ingredients
Macaroni and Cheese
- 1 lb macaroni
- ½ cup unsalted butter
- 6 tablespoon all-purpose flour
- ¼ teaspoon dry mustard
- ¼ teaspoon black pepper
- 4 cups milk
- 4 cups extra sharp cheddar cheese, shredded
- 2 cups smoked gouda, shredded
Topping
- 1 cup panko breadcrumbs
- ¼ cup unsalted butter, melted
- 1 tablespoon BBQ rub (optional)
Instructions
- Preheat smoker to 225°F.
- In large cast iron skillet, melt ½ cup butter. Stir in flour, dry mustard and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
- While making sauce, cook macaroni until al dente and set aside.
- Remove sauce from heat and gradually add the cheese, stirring until melted and smooth. Add pasta and mix until everything is coated.
- Stir the breadcrumbs with the melted butter and BBQ rub until combined. Top the macaroni with breadcrumb mixture.
- Place in the smoker for 1 hour. Serve immediately.
Notes
- Cook the macaroni al dente as it finishes cooking in the smoker.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
- Once the milk is added to the roux, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- While I recommend a 12 inch cast iron skillet, you can also use a 9x13 pan or disposable aluminum pan.
- You want to cook this macaroni and cheese low and slow at 225°F or it will become dry.
- Use apple, cherry or maple wood for smoking. They all complement the mac and cheese perfectly.
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