Let Me Tell You About Smoked Mac and Cheese
I’ll be real with you — the first time I tried smoked mac and cheese, I massively underestimated how much my family would love it, which is saying something considering we’re all cheese fiends. It was a lazy Saturday, my neighbor was firing up his smoker (he calls himself the 'Backyard Brisket Boss' — a title I may or may not have created after his third beer), and I thought, well, why not toss some mac and cheese in there too? Oh boy. The smokey whiff that hit me when I lifted that lid — if I could bottle that, I probably wouldn’t, but I’d sure write a haiku about it.
Why You'll Probably Fall For This
I tend to make this for potlucks when I know folks secretly hope for seconds (and maybe thirds). My teenager practically races me to the pan. Honestly, it’s the first thing gone whenever I bring it to a BBQ — I’ve learned to hide a spoonful for myself in the microwave (don’t tell anyone). And you know that crusty edge bit? That’s my mom’s favorite part; I think she makes up reasons to visit on mac and cheese days. The only hard part? Waiting for it to cool down enough so you don’t torch the roof of your mouth (speaking from slightly burnt experience...ouch).
What You'll Need (and How I Sometimes Wing It)
- 1 pound (about 450g) macaroni — Elbows are classic, but one time I used shells when the store was wiped out; honestly, it works just as well.
- 3 cups shredded sharp cheddar — I like Cabot, but any cheddar will do; pepper jack is a nice wild card if you like a little kick (my sister thinks I take it too far though).
- 1½ cups whole milk — 2% works in a pinch. I tried oat milk once; it was...interesting. Not in a bad way!
- ½ cup cream cheese — Makes it super creamy. My neighbor skips this, but I think he regrets it.
- ½ cup grated parmesan (the real kind, not the shaky can)
- ¼ cup unsalted butter
- ½ cup sour cream — I've skipped it in an emergency and it's still good, but doesn't hit the same level of tangy decadence.
- Salt & pepper to taste
- ¼ teaspoon smoked paprika — Optional, but it doubles down on the smokey vibes.
- 1 cup panko breadcrumbs (totally optional) — I sometimes swap these for crushed Ritz crackers when I want extra buttery goodness. No shame.
- Olive oil or a little melted butter to drizzle over the topping, if you’re feeling fancy
Alright, Let's Make Some Magic (A.K.A. Directions)
- First, cook your pasta in a big ol’ pot of salted boiling water. Pull it off the stove when it’s just al dente — it’ll get softer while smoking. Little tip: save a mug of that pasta water, just in case your cheese sauce needs thinning later.
- Melt your butter in a saucepan over medium heat. Toss in the cream cheese (it’ll look weird at first — it always does, trust me) and stir it about. Splash in the milk slowly, whisking to make a sorta dreamy, lumpy liquid.
- Keeper move: dump in the cheddar and parmesan now, stirring until the cheese melts into a goopy sauce that makes you wanna hold the pot close and never let go. Remove it from the heat.
- Stir in the sour cream, salt, pepper, and paprika if you’re using it. This is where I usually sneak a taste (for, you know, quality control). Combine with the cooked pasta in a large bowl or the pot, whatever’s handy.
- Pour everything into a big disposable foil pan (saves on dishes!). In a small bowl, mix the panko (or your cracker crumbs) with a drizzle of olive oil or melted butter, then scatter it over the top. Don’t fret if it looks like too much; it’ll get super crispy.
- Fire up your smoker to about 225°F (107°C). Hardwood chips are great — I usually grab hickory, but applewood is more subtle if you prefer. Pop the pan in the smoker and let it cook, uncovered, for 1 to 1.5 hours. Honestly, I sometimes just set a timer and go have a natter with the neighbors, checking occasionally so the top doesn’t get overdone.
- Once you’ve got a golden, almost-too-crispy crust and the house smells semi-unbearable in a good way, pull your masterpiece out and let it rest for about 10 minutes (or longer if you can stand it).
Random Notes I've Picked Up
- You can prep everything a day ahead and just smoke it before serving — actually, I find the flavors get even better when it sits overnight in the fridge.
- If you’re really pressed for time, skip the baking and just use smoked cheese — not quite the same, but still pretty tasty.
- Don’t cover the foil pan! You need the smoke to really get in there.
- Oh, and if you’re feeding a crowd, double the recipe. It disappears somehow, like socks in a dryer (where DO they go?).
Twists and Experiments — Some Winners, Some Not
- I once dumped smoked pulled pork in with the mac and cheese, and wow, that was a meal by itself (super filling, though!).
- Swapped out cheddar for gouda or swiss — not bad, but I came running back to cheddar after the swiss one, if I’m honest.
- Tried truffle oil in the panko; a little went a long way, as in, married-to-the-flavor-forever. Actually, next time maybe just a few drops...
- I tried adding frozen peas once to "balance" all the cheese. No one noticed them except me. Oh well.
Do You Actually Need Fancy Equipment?
Obviously a smoker is great, but I've borrowed my friend's kettle grill and used a little smoker box packed with soaked wood chips — worked like a charm, with maybe less bragging rights.
If all else fails? A regular oven and a dash of liquid smoke (find advice here on Serious Eats) does a pretty convincing job. And if you don't have a disposable pan, use any big baking dish. Just don't forget the foil for easy cleanup.
What About Leftovers (If Any...)?
Store leftovers, covered, in the fridge for up to three days, though honestly, in my house it never lasts more than a day! Reheat gently in the oven with a splash of milk so it stays creamy. Freezer? I tried freezing a batch once — not a fan. The sauce got a bit grainy, but apparently freezing casseroles works for some folks. Try at your own risk!
How I Like to Serve It Up
At our place, it’s usually a main dish with a side of pickles — sharp ones, sliced thick — but it makes a wild sidekick for smoked brisket or ribs. My uncle puts hot sauce on everything except ice cream, so that’s always on the table, too.
A Few Lessons From Getting It Wrong
- I once tried smoking on the highest rack — way too crusty on top. Middle or lower is better.
- Rushing the cheese sauce? Nope. Lumpy, not lovely. Take your time and melt it sloooow.
- Oh, and don’t walk away (for too long), unless you want smoky mac jerky.
FAQs (Because People Actually Asked)
- How strong is the smoke flavor?
- Pretty present, but not like, "I licked a campfire." You can pull it off early if you prefer lighter smoke. My aunt once said it tasted "like the best BBQ chips ever," which... I’ll take that as a win?
- Can I use pre-shredded cheese?
- Yep! Grating your own is dreamier for melting, but I’ve been lazy and used pre-shredded plenty times. The anti-caking stuff just means you might need to stir more.
- Is it gluten-free?
- If you use GF pasta and breadcrumbs, totally. I’ve done it and lived to tell the tale.
- Can I double the recipe?
- Absolutely — just use a big enough pan, and maybe add a few extra minutes in the smoker so the inside stays hot.
- What wood chips do you recommend?
- I like hickory because it packs a punch, but if you want a bit less oomph, applewood or cherry are lovely, too. Honestly, use what you've got — don't overthink it.
One Last Thing (Promise!)
If you try this, let me know how it turns out — unless you hate it, in which case, maybe don’t tell me, I’m fragile. Want more cheese-inspiration? I’ll shamelessly plug The Chunky Chef’s take — theirs is a bit fancier, but it’s fun for inspiration. Now grab a fork and dig in — or a spoon, I won’t judge!
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 cups whole milk
- 4 tablespoon unsalted butter
- ¼ cup all-purpose flour
- ½ cup grated parmesan cheese
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
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1Preheat your smoker to 225°F (107°C). Grease a large cast iron skillet or baking dish.
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2Cook the elbow macaroni according to package instructions; drain and set aside.
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3In a large saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1-2 minutes, then gradually pour in the milk, whisking continuously until thickened.
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4Stir in the cheddar, mozzarella, and parmesan cheeses until melted and the sauce is smooth. Add smoked paprika, salt, and black pepper.
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5Combine the cheese sauce with the cooked macaroni and mix well. Pour into the prepared skillet or baking dish.
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6Place the skillet in the smoker, uncovered, and smoke for 1 hour until bubbly and slightly golden on top. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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