Smoked Mac and Cheese Comfort Food
There’s something truly magical about taking a beloved dish and giving it a transformative twist. For us, that dish has always been macaroni and cheese. But moving it from the oven to the smoker has completely changed the game. The result is this Smoked Mac and Cheese – a dish that captures the heart of home cooking while introducing a layer of deep, aromatic flavour that is simply unforgettable. The cheese sauce becomes richer, the pasta soaks up that beautiful smoky essence, and the whole thing feels both familiar and thrillingly new. This is my go-to recipe when I need something truly special for a family get-together.
Imagine a creamy, velvety cheese sauce clinging to every piece of macaroni, punctuated by a gentle smokiness that doesn’t overpower but instead enhances the savoury sharpness of the cheddar and nutty notes of Gruyère. We’re not just making pasta; we’re creating an experience. It’s the kind of dish that works beautifully for a summer barbecue alongside grilled meats, but it’s equally at home on a chilly autumn evening when you need something substantial and warming. It’s a recipe for those who appreciate the details and love to see simple ingredients turned into something spectacular.
Recipe Overview
This Smoked Mac and Cheese recipe is all about building layers of flavour. We start with a classic, rich béchamel sauce loaded with a trio of cheeses for the ultimate creamy texture and complex taste. This is then combined with al dente macaroni, topped with crunchy panko breadcrumbs, and slow-smoked until it’s golden, bubbling, and infused with a delicate woody aroma. After testing various wood chips, I’ve found that a milder fruitwood like apple or cherry provides a subtle smokiness that complements the cheese without overwhelming it.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 people
- Difficulty: Medium
Why You’ll Love This Smoked Mac And Cheese
- Genuine Flavour: The combination of sharp cheddar, nutty Gruyère, and smoked Gouda creates a deeply savoury and complex cheese sauce. The slow smoking process infuses everything with an authentic, gentle smokiness that you just can’t replicate in an oven.
- Ready in About 70 Minutes: While the flavour is complex, the process is straightforward. Much of the cooking time is hands-off while the smoker works its magic, giving you time to prepare other dishes.
- Flexible Recipe: This recipe is a fantastic starting point. You can change the cheeses, add crispy bacon or spicy jalapeños, or even mix in some pulled pork for a heartier main course.
- Great for Gatherings: It’s a standout side dish for barbecues, Bonfire Night, or any family meal. It travels well (in a foil tray) and always gets compliments from our friends and family.
- Family Tested: My kids, who can be fussy eaters, absolutely devour this – they say it’s the ‘best mac and cheese ever’, which is high praise indeed!
Ingredients You’ll Need
For the best, creamiest texture, I always recommend grating your own cheese from a block. The pre-shredded bags contain anti-caking agents that can result in a slightly grainy sauce. I often use a good quality British mature cheddar, something like Cathedral City Extra Mature, for its reliable sharp flavour.
- For the Mac and Cheese:
- 500g macaroni or other short pasta
- 70g unsalted butter
- 70g plain flour
- 1 litre whole milk, warmed
- 150ml double cream
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 250g mature cheddar cheese, grated
- 150g Gruyère cheese, grated
- 100g smoked Gouda or smoked cheddar, grated
- Salt and freshly ground black pepper, to taste
- For the Topping:
- 100g Panko breadcrumbs
- 50g Parmesan cheese, finely grated
- 30g unsalted butter, melted
Sara’s Tip: Don’t skip the Dijon mustard! It might seem like an odd addition, but it really enhances the cheese flavour and adds a subtle tang that balances the richness of the sauce.
How to Make Smoked Mac And Cheese
The process involves three main stages: cooking the pasta, making the gloriously creamy cheese sauce, and finally, smoking it to perfection. We’ll bring it all together in a pan that can go straight into the smoker.
- Prepare the Smoker and Pasta: Preheat your smoker or barbecue for indirect cooking at a steady 120-135°C (250-275°F). Add your choice of wood chips (apple or cherry work beautifully). Meanwhile, bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package instructions. It should be very al dente. Drain and set aside.
- Make the Roux: In a large, heavy-bottomed saucepan or Dutch oven over a medium heat, melt the 70g of butter. Once melted, whisk in the plain flour and cook for 1-2 minutes, stirring constantly, to create a sandy-coloured paste (this is the roux).
- Create the Béchamel Sauce: Gradually pour in the warm milk, a little at a time, whisking continuously to prevent lumps. Once all the milk is incorporated, switch to a wooden spoon, and bring the sauce to a gentle simmer. Cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of the spoon. For a detailed guide on this classic technique, BBC Good Food has an excellent tutorial.
- Add the Cheeses: Remove the pan from the heat. Stir in the double cream, Dijon mustard, onion powder, smoked paprika, and garlic powder. Now, add the grated cheddar, Gruyère, and smoked Gouda a handful at a time, stirring until each addition is fully melted and the sauce is smooth before adding the next. I find that this gradual addition is key to a silky, non-greasy sauce.
- Season and Combine: Season the cheese sauce generously with salt and black pepper. Taste and adjust if necessary. Add the drained pasta to the saucepan and stir gently until every piece is coated in the creamy sauce.
- Prepare for Smoking: Pour the mac and cheese mixture into a 30cm (12-inch) cast-iron skillet or a large disposable foil tray.
- Make the Topping: In a small bowl, mix together the Panko breadcrumbs, grated Parmesan, and melted butter until well combined. Sprinkle this mixture evenly over the top of the mac and cheese.
- Smoke to Perfection: Place the skillet or tray in the preheated smoker. Close the lid and smoke for 40-50 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Rest and Serve: Carefully remove the mac and cheese from the smoker and let it rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it even creamier.
Tips From My Kitchen
- Temperature Control: The key to a smooth, creamy sauce is maintaining a low and steady smoker temperature. If the heat is too high, the cheese sauce can split and become grainy. Aim for that sweet spot between 120-135°C.
- The Secret Step: For a truly foolproof, ultra-smooth sauce that will never break, I learned that adding a tiny pinch (about 1/4 teaspoon) of sodium citrate to the warm milk before making the sauce works wonders. It’s an emulsifying salt that ensures the cheese melts perfectly.
- Make-Ahead: You can prepare the mac and cheese (without the breadcrumb topping) up to 24 hours in advance. Store it covered in the fridge. When ready to cook, let it sit at room temperature for 30 minutes, then add the topping and smoke as directed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (140°C fan) with a splash of milk to restore its creamy texture.
Equipment You’ll Need
- Smoker or Barbecue with a lid
- Wood chips (apple, cherry, or hickory)
- Large saucepan or Dutch oven
- 30cm (12-inch) cast-iron skillet or a large disposable foil tray
- Whisk and a wooden spoon
- Box grater
Common Mistakes to Avoid
- Overcooking the Pasta: Remember, the pasta will continue to cook in the smoker. If you boil it fully at the start, you’ll end up with a mushy texture. Undercooking it by a few minutes is essential.
- Using Overpowering Wood: While woods like mesquite are great for brisket, they can easily overwhelm the delicate flavour of the cheese sauce. Stick to milder fruitwoods like apple or cherry for a balanced, aromatic smokiness.
- Skipping the Rest Time: It’s tempting to dive in straight away, but letting the mac and cheese rest for at least 10 minutes is crucial. This allows the molten cheese sauce to thicken and set, resulting in that perfect creamy consistency.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few of our favourite variations:
- Spicy Kick: Finely chop 1-2 fresh jalapeños and stir them into the cheese sauce along with the pasta. A pinch of cayenne pepper also works wonderfully.
- Add Some Meat: Stir in 200g of cooked, crispy bacon lardons, shredded pulled pork, or spicy chorizo for a hearty main dish. For a lighter touch, you could even add some shredded chicken from this Juicy Chicken Recipe.
- Herbaceous Twist: Add a tablespoon of fresh, chopped chives or parsley to the breadcrumb topping for a fresh, vibrant contrast to the rich cheese sauce.
What to Serve With Smoked Mac And Cheese
This dish is rich and satisfying, so it pairs best with dishes that offer a bit of contrast. Here are some suggestions:
- A Crisp Green Salad: A simple salad with mixed greens, cucumber, and a sharp lemon vinaigrette helps cut through the richness of the cheese.
- Barbecued Meats: It’s a natural partner for slow-cooked pulled pork, beef brisket, or grilled sausages. It also complements lighter mains, such as our Bruschetta Chicken, beautifully.
- Drink Pairings: A cold, crisp lager or a pale ale stands up well to the smoky flavour. For wine lovers, a slightly oaked Chardonnay or a fruity Zinfandel works a treat.
Frequently Asked Questions
Smoked Mac And Cheese
Ingredients
Method
- Prepare the Smoker and Pasta: Preheat your smoker or barbecue for indirect cooking at a steady 120-135°C (250-275°F). Add your choice of wood chips (apple or cherry work beautifully). Meanwhile, bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package instructions. It should be very al dente. Drain and set aside.
- Make the Roux: In a large, heavy-bottomed saucepan or Dutch oven over a medium heat, melt the 70g of butter. Once melted, whisk in the plain flour and cook for 1-2 minutes, stirring constantly, to create a sandy-coloured paste (this is the roux).
- Create the Béchamel Sauce: Gradually pour in the warm milk, a little at a time, whisking continuously to prevent lumps. Once all the milk is incorporated, switch to a wooden spoon, and bring the sauce to a gentle simmer. Cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of the spoon. For a detailed guide on this classic technique, BBC Good Food has an excellent tutorial.
- Add the Cheeses: Remove the pan from the heat. Stir in the double cream, Dijon mustard, onion powder, smoked paprika, and garlic powder. Now, add the grated cheddar, Gruyère, and smoked Gouda a handful at a time, stirring until each addition is fully melted and the sauce is smooth before adding the next. I find that this gradual addition is key to a silky, non-greasy sauce.
- Season and Combine: Season the cheese sauce generously with salt and black pepper. Taste and adjust if necessary. Add the drained pasta to the saucepan and stir gently until every piece is coated in the creamy sauce.
- Prepare for Smoking: Pour the mac and cheese mixture into a 30cm (12-inch) cast-iron skillet or a large disposable foil tray.
- Make the Topping: In a small bowl, mix together the Panko breadcrumbs, grated Parmesan, and melted butter until well combined. Sprinkle this mixture evenly over the top of the mac and cheese.
- Smoke to Perfection: Place the skillet or tray in the preheated smoker. Close the lid and smoke for 40-50 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Rest and Serve: Carefully remove the mac and cheese from the smoker and let it rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it even creamier.
Notes
I really hope you give this Smoked Mac and Cheese a try. It’s one of those special recipes that turns a simple meal into a memorable occasion, and it never fails to impress. It takes a little more effort than your standard stovetop version, but the incredibly creamy texture and deep, smoky flavour are worth every second. If you make it, I’d love to hear how it turned out – please leave a comment below! Happy cooking, Sara Gomez.
