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–+ servings
Creamy Smoked Mac and Cheese with perfectly melted cheese.

Smoked Mac and Cheese

5 from 1 vote
This creamy Smoked Mac and Cheese is infused with smoky flavors, featuring three types of cheese and crispy bacon for a decadent experience.
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Prep Time 20 minutes
Cook Time 1 minute
Smoking Time 45 minutes
Total Time 1 hour 6 minutes
Servings: 12
Course: Side Dish
Cuisine: American, Barbecue
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.1 pounds elbow macaroni Choose your favorite brand of pasta
  • 2.2 cups whole milk Whole milk adds richness to the sauce
  • 2.2 cups heavy cream Heavy cream ensures a creamy texture
  • 1.1 sticks unsalted butter ½ cup Butter adds richness and flavor
  • ½ cup all-purpose flour Used for thickening the sauce
  • 1.1 tablespoons mustard powder Adds a subtle tang
  • 1.1 tablespoons Sweet & Smoky Rub Seasoning mix for a smoky kick
  • 2.2 cups shredded sharp cheddar Aged cheddar provides bold flavor
  • 2.2 cups shredded Gouda Adds a creamy mild smokiness
  • 2.2 cups shredded Monterey Jack Melts beautifully and adds creaminess
  • ½ pound thick cut bacon Optional but adds a crispy and savory touch
  • Salt to taste Adjust depending on personal preference

Equipment

  • 1 Large skillet For making the cheese sauce
  • 1 Small saucepot For warming the dairy
  • 1 For assembling and smoking the mac and cheese disposable makes cleanup easier
  • 1 Smoker For infusing smoky flavor
  • 1 Foil-lined baking sheet For cooking bacon (if using)

Method
 

  1. Cook the macaroni until al dente.
  2. Warm the milk and cream together in a small pot over low heat.
  3. Melt butter in a large skillet over medium-low heat. Add flour and whisk to make a smooth roux. Cook for 4-5 minutes.
  4. Gradually pour the warmed milk and cream into the roux, whisking after each addition. Continue to whisk until the sauce thickens, being careful not to let it simmer rapidly.
  5. Add the seasonings and whisk to incorporate. Continue to whisk as the sauce simmers until thickened.
  6. Slowly add the shredded cheeses to the sauce, stirring ½ cup at a time. If the cheese isn't melting smoothly, return the pan to low heat. TASTE and adjust seasoning.
  7. (Optional) Place bacon on a foil-lined baking sheet and cook at 400°F for 20 minutes, flipping halfway through. Once crispy, break into pieces.
  8. Combine the cooked pasta, bacon (if using), and cheese sauce in a 9" x 13" foil pan. Stir to coat the pasta evenly with the sauce. Sprinkle the reserved cheese over the top.
  9. Heat the smoker to 250°F. Place the pan in the smoker (uncovered) for 45-60 minutes. Do not stir during smoking.
  10. After smoking, let the mac and cheese rest for a few minutes before serving.

Nutrition

Serving: 230gCalories: 600kcalCarbohydrates: 46.5gProtein: 22.5gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 105mgSodium: 610mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 35mgIron: 10mg

Notes

The smoky flavors and creamy cheese sauce make this mac and cheese an indulgent treat perfect for any BBQ or family gathering.

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