Smoked Mac and Cheese
Smoked Mac and Cheese pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Smoked Mac and Cheese works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓Choose one of these (see the post for more suggestions)
- ✓1 cup Panko breadcrumbs mixed with 1/4 cup melted butter
- ✓1 cup Panko breadcrumbs mixed with 1/4 cup melted butter + 1/2 cup cooked and finely crumbled bacon
- ✓1-2 cups shredded cheese
- ✓1 lb elbow macaroni noodles or small seashell pasta
- ✓1/2 cup butter
- ✓1/4 cup flour
- ✓1 tablespoon mustard powder
- ✓2 cups whole milk
- ✓1 cup half & half
- ✓8 oz cream cheese, softened and cut into 10-12 pieces
- ✓3 cups grated cheddar
- ✓1 cup grated gouda
- ✓1 cup shredded parmesan
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
Cook the pasta to al dente according to the package directions.
- 2
Meanwhile, make the cheese sauce: You can make the sauce in a saucepan (easiest but one more dish to clean) or right in a large cast iron skillet that can go straight from stove to smoker.
- 3
Melt the butter then whisk in the flour until it's smooth. Whisk in the mustard powder. Whisk in the milk and half & half, bring it just to a boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.
- 4
Toss the pasta and sauce together until all of the elbow macaroni noodles are coated. If you're using any mix-ins, add them now (see the post for suggestions). Pour the mixture into the pan you're using to go on the smoker.
- 5
Prepare your chosen topping and sprinkle it evenly over the top of the mac and cheese mixture.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Smoked Mac and Cheese
Serve Smoked Mac and Cheese with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Smoked Mac and Cheese ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 787 calories
- Carbohydrates: 43 grams carbohydrates
- Cholesterol: 159 milligrams cholesterol
- Fiber: 2 grams fiber
- Protein: 29 grams protein
- Sodium: 950 milligrams sodium
- Sugar: 7 grams sugar
- Fat: 56 grams fat
- Saturated Fat: 33 grams saturated fat
- Unsaturated Fat: 18 grams unsaturated fat
- Trans Fat: 1 grams trans fat