If you're looking for a next-level side dish to impress at your next BBQ, this smoked mac and cheese recipe is exactly what you need. Combining creamy, cheesy goodness with a rich, smoky flavor, this easy recipe is perfect for adding a gourmet twist to a classic comfort food. Whether you're new to smoking or an experienced BBQ enthusiast, this over-the-top mac and cheese will be the star of your cookout.
This mac and cheese can also be baked in the oven if you don't have a Big Green Egg, smoker, or even grill. The flavors will still be divine just a little less smoke flavor. Your family will love the over the top macaroni and cheese. We love a good mac and cheese recipe - you can find my creamy crock pot mac and cheese recipe, the fast instant pot mac and cheese, and this three-cheese baked macaroni and cheese.
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Over the Top Mac and Cheese Ingredients
The ingredients for an over the top macaroni and cheese recipe are a lot of cheese, milk, butter, macaroni, and flour. It also needs seasonings, panko bread crumbs, and more cheese! Here are the ingredients you need to pull together.
- Macaroni - A true mac and cheese is made with Elbow Macaroni Pasta. But any shape of pasta can work.
- Butter - The real stuff, cream and salt butter. No maragine for this recipe.
- Flour - All-purpose flour is the component of a roux you have to bind this macaroni and cheese together.
- Milk - 2% milk, evaporated milk, or even half and half cream can all work. Use what you have in the fridge.
- Garlic - the jarred garlic or fresh garlic cloves are best, but you can substitute minced garlic or garlic powder too.
- Cream cheese
- Smoked Gouda
- Havarti Cheese
- Colby-Jack Cheese - Pre-shredded cheese or blocks of cheese can work for all these cheeses but especially colby jack cheese.
- Seasoned salt
- Paprika
- Breadcrumbs - I prefer Panko Breadcrumbs for this recipe but traditional breadcrumbs can also work.
- Parmesan Cheese
I told you this smoked macaroni and cheese is OVER THE TOP.
How to Make Smoked Mac and Cheese
Begin making this recipe by cooking your macaroni. Your pasta needs to be cooked a little less than fully so it does not turn into mush when it cooks on the smoker. I cooked my pasta about a minute or two less than recommended.
When the pasta is added to the water, start on your cheese sauce in the large cast-iron skillet
When the butter has melted, add the flour to make a roux. When the flour is completely melded into the butter, let boil for a minute and then start to slowly add the milk to the roux. Add the milk a half a cup to a cup at a time to the pan whisk to blend completely into the butter and flour.
Once the milk is completely incorporated into the roux, season with season salt and paprika. Next, start adding the cheese by starting with cubed cream cheese. Melt the cream cheese down and then add the shredded cheeses starting with the smoked gouda and Havarti
Continue to mix and melt the cheese together with the white sauce. When the gouda and Havarti cheese are melted, add the shredded colby-jack cheese. When the cheese is all melted, add the drained pasta to the cheese sauce.
Stir the macaroni into the cheese sauce and then make the panko and parmesan cheese topping.
Mix together melted butter, shredded or grated parmesan cheese, panko crumbs, and paprika. Sprinkle over the top of the macaroni and cheese.
Place the Dutch oven on the smoker or Big Green Egg set to 250 degrees for an hour or until the edges of the mac and cheese start to bubble.
Remove the smoked mac and cheese from the Big Green Egg and let it sit for a few minutes before serving. This dish pairs wonderfully with smoked brisket, grilled pork chops or barbecue chicken or can be enjoyed independently as a decadent main course. The combination of creamy cheeses and smoky flavor will leave everyone craving more!
This smoked mac and cheese recipe is the perfect way to elevate a classic comfort food. With its rich, creamy cheese sauce and smoky flavor, it’s sure to be a hit at your next BBQ. Plus, it’s easy to make and customize to your taste!
Don’t forget to pin this recipe or share it with friends who love BBQ as much as you do!
Time and Temperature for Smoking Mac and Cheese
- Smoking Temperature: 225°F
- Total Smoking Time: 1-2 hours
The longer you leave the mac and cheese in the smoker, the more pronounced the smoky flavor will be. Keep an eye on the top to make sure it doesn't get too browned.
Storing and Reheating Smoked Mac and Cheese
Reheating: Reheat in the oven at 300°F until warmed through, or microwave for a quick fix. Add a splash of milk to revive the creaminess if needed.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions
- Gluten-Free Mac and Cheese: Use gluten-free pasta and substitute the flour in the roux with a gluten-free alternative like cornstarch or a gluten-free flour blend.
- Macaroni: You can use any short pasta like cavatappi, penne, or rigatoni for a similar texture and shape.
- Butter: Substitute with margarine, olive oil, or a dairy-free butter alternative for those with dietary restrictions.
- Garlic: Garlic powder can be used if fresh garlic is unavailable. Use 1 teaspoon of garlic powder for 3 cloves of garlic.
- Flour: Cornstarch or arrowroot powder can be used as a gluten-free thickening agent. Use half the amount of cornstarch or arrowroot as the flour called for.
- Milk: Any type of milk will work, including dairy-free options like almond, soy, or oat milk. Whole milk will provide the creamiest texture.
- Cream Cheese: Neufchâtel cheese, mascarpone, or a dairy-free cream cheese can be used as substitutes.
- Smoked Gouda: Regular gouda, cheddar, or any smoked cheese can be used if smoked gouda is unavailable.
- Havarti Cheese: Swiss cheese, Monterey Jack, or even mozzarella can be substituted for a similar melt and mild flavor.
- Colby Jack Cheese: A blend of Colby and Monterey Jack, you can substitute with either of these individually or with sharp cheddar, white cheddar, or mild cheddar cheese.
- Panko Bread Crumbs: Regular bread crumbs, crushed crackers, or even crushed cornflakes can be used for the topping.
- Parmesan Cheese: Grana Padano or Pecorino Romano are excellent substitutes for Parmesan.
- Paprika: Smoked paprika can enhance the smoky flavor, or use chili powder for a slight kick.
- Season Salt: A blend of salt, pepper, garlic powder, and onion powder can be used to make your own season salt substitute.
These substitutions can help accommodate dietary restrictions, preferences, or simply what's available in your pantry while still delivering a delicious smoked mac and cheese.
Variations
- Bacon Mac and Cheese: Add crispy bacon pieces to the mac and cheese for a savory, smoky flavor. Cook the bacon until crispy, crumble it, and mix it into the cheese sauce or sprinkle on top before smoking.
- Buffalo Chicken Mac and Cheese: Stir in shredded cooked chicken and a few tablespoons of buffalo sauce for a spicy twist. Top with blue cheese crumbles if desired.
- Jalapeño Mac and Cheese: Add chopped jalapeños for a spicy kick. You can also mix in some pepper jack cheese for an extra layer of heat.
- BBQ Mac and Cheese: For a hearty and flavorful meal, add pulled pork or shredded brisket and a swirl of your favorite BBQ sauce to the top of the mac and cheese. Check out my oven-baked BBQ mac and cheese.
- Cauliflower Mac and Cheese: For a lower-carb option, substitute half or all of the macaroni with cauliflower florets. Steam the cauliflower before mixing it with the cheese sauce.
- Smoked Sausage Mac and Cheese: Add sliced smoked sausage for a hearty, meaty addition. Cook the sausage slices before adding them to the cheese sauce. Check out how I make Smoked Sausage Mac and Cheese
- Herb and Garlic Mac and Cheese: Enhance the flavor with fresh herbs like thyme, rosemary, or parsley, and extra garlic for an aromatic variation.
Each of these variations can bring a new twist to the classic smoked mac and cheese, allowing you to customize the dish to your taste preferences and dietary needs.
Tips for Smoking the Perfect Mac and Cheese
- Crunchy Topping: Add breadcrumbs mixed with melted butter for a crunchy topping. You can even sprinkle bacon bits for extra flavor!
- Use the Right Wood: Choose a mild wood like apple, cherry, or pecan to complement the cheese without overpowering it. Stronger woods like hickory may make the dish too smoky.
- Add Extra Cheese: If you love cheese, you can mix and match different varieties. Smoked gouda or sharp cheddar adds a bold, rich flavor.
Macaroni and Cheese Recipes
- One Pan Taco Mac and Cheese - Taco Ground Beef and Macaroni Skillet
- White Macaroni and Cheese - Stovetop Mac and Cheese Recipe
- Creamy Crock Pot Mac and Cheese Recipe with Velveeta
- Best Instant Pot Mac and Cheese Recipe with Ham
Best BBQ Entrees
You know the macaroni and cheese is good when the meat is an afterthought. Here are a few of my favorite smoker recipes:
- Smoked Honey Garlic Wings
- Delicious Grilled Baby Potato Kabobs Recipe
- Pickle Brined Grilled Chicken
- The Best Grilled Pork Chops Dry Rub Recipe
๐ Recipe
Smoked Macaroni and Cheese
Ingredients
- 1 pound macaroni
- 10 tablespoons butter
- 3 cloves garlic
- ⅓ cup flour
- 3 cups milk
- 8 ounces cream cheese
- 1 cup smoked gouda
- 1 cup Havarti cheese
- 2 cups Colby-Jack Cheese
- 1 cup Panko bread crumbs
- ½ cup Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon season salt
Instructions
- Begin by getting the smoker or oven to 250°.
- Bring the water to a rolling boil and begin boiling macaroni. Cook the macaroni for a minute or two less than instructed so the pasta will continue to cook on the smoker.
- While the pasta cooks, make the cheese sauce by melting the 6 tablespoons of butter and then sauteing the minced garlic in a Dutch oven. Add the flour to the melted butter and mix continuing to cook for one minute while it is bubbling. Slowly add the milk a half a cup at a time. Bring to a rolling boil and then turn down the heat. Stir in the season salt and ยฝ teaspoon of paprika.
- Put the cream cheese cut into cubes into the sauce, stir to melt. Then add the shredded gouda, Havarti, and Colby-Jack cheeses one cup at a time. Continue to stir to melt.
- Pour the cooked macaroni in the cheese sauce.
- Melt four tablespoons of butter and then mix the bread crumbs, parmesan cheese, and paprika into the melted butter. Sprinkle over the top of the macaroni and cheese.
- Put the macaroni and cheese on the smoker in indirect heat for one to two hours or until the macaroni and cheese are bubbling.
Nutrition
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