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Smoked Mac And Cheese

Smoked mac and cheese made with a thick, ultra-creamy cheese sauce and a golden, crispy panko top. Smoked at low heat until the casserole is bubbly, then rested for clean slices and that classic BBQ side texture.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
rest 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: American BBQ
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

cooked elbow macaroni
  • 1 lb elbow macaroni Cook until al dente, drain well.
cheese sauce base
  • 4 tbsp butter
  • 0.25 cup flour Helps thicken the sauce.
  • 3 cup milk
  • 1 cup heavy cream Adds extra creaminess.
cheeses and seasonings
  • 4 cup sharp cheddar Shred for best melt.
  • 2 cup smoked Gouda For smoky flavor.
  • 1 tsp garlic powder
  • 0.25 salt and pepper Season to taste; add gradually.
panko topping
  • 1 cup panko breadcrumbs Creates the golden crust.
  • 2 tbsp melted butter Mix with panko before topping.

Equipment

  • 1 cast iron skillet
  • 1 aluminum pan

Method
 

Preheat smoker
  1. Prepare smoker to 225°F with steady smoke output so the temperature holds. You should see consistent smoke before loading the pan.
Make the cheese sauce
  1. Melt butter over medium heat until fully liquefied and glossy. Whisk in the flour and cook 1-2 minutes to remove the raw flour taste.
  2. Whisk in milk and heavy cream gradually until the mixture is smooth and thickening. Continue whisking until it coats the back of a spoon.
  3. Add sharp cheddar and smoked Gouda, then whisk until fully melted and silky. Stir in garlic powder and season with salt and pepper.
Assemble for smoking
  1. Mix the cooked elbow macaroni with the cheese sauce in an aluminum pan until evenly coated. Spread the pasta into an even layer so it bakes consistently.
  2. Top with panko breadcrumbs mixed with melted butter in an even layer. Lightly press the topping so it adheres during smoking.
Smoke and finish
  1. Smoke for 60-90 minutes at 225°F until the mac is bubbly around the edges and the top turns golden. Keep the lid closed as much as possible to maintain temperature.
  2. Let the smoked mac and cheese rest 10 minutes before serving. The sauce will thicken slightly as it settles for cleaner, creamier servings.

Notes

Pro tip: shred the cheeses and whisk the sauce until smooth before combining with pasta—this prevents grainy melt and helps the casserole smoke into an ultra-creamy texture. Refrigerate leftovers in a covered container up to 4 days; reheat in a 350°F oven or microwave with a splash of milk. Freezing is not recommended for the creamiest texture, but you can freeze if needed and reheat thoroughly. For a lighter option, use reduced-fat milk and half-and-half instead of heavy cream (expect slightly less richness).