Last updated: April 3, 2026
The Side Dish Nobody Saves Room For (But Should)
I have served this smoked mac and cheese alongside $80 briskets, and I have watched guests go back for seconds of the mac while the brisket sat lonely on the cutting board. That tells you everything you need to know about this recipe.
The trick is simple: take an already-great stovetop mac and cheese, pour it into a disposable aluminum pan, and let it sit in the smoker for 90 minutes alongside whatever protein you are cooking. The thin aluminum lets smoke penetrate better than cast iron, and the final 30 minutes uncovered with breadcrumbs creates a golden crust that shatters when you hit it with a spoon.
What Can Go Wrong
- Grainy Sauce: You heated the cheese too aggressively. Remove the pot from heat BEFORE adding the shredded cheese, and stir gently. High heat causes the proteins in cheese to seize and separate. Gentle is the key word.
- Dried Out: You smoked it too long or at too high a temperature. This is a 225-275°F (135°C) side dish that needs 90 minutes total, not 2 hours. If your smoker is running at 300°F (149°C) for a chicken cook, pull the mac 15 minutes early.
- Too Smoky: Possible if you are using mesquite or heavy hickory. Stick with fruit woods (cherry, apple) or a mild hardwood (oak) for smoked mac. You want a whisper of smoke, not a shout.
- Mushy Pasta: You cooked the macaroni fully on the stove before smoking it. Boil it 2 minutes UNDER the package directions — it will finish cooking in the smoker. Al dente going in, perfect coming out.
This recipe is designed to share smoker space with whatever you are cooking. Slide it onto an empty shelf 90 minutes before serving time and forget about it until the timer goes off. Scales easily — use a bigger pan and add 15-20 minutes for larger batches.
Smoked Mac and Cheese
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https://bbq-experience.com/en/recipes/smoked-mac-and-cheese
Ingredients
- 1 lb Elbow macaroni
- 3 cups Sharp cheddar cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 8 oz Cream cheese
- 1.5 cups Whole milk
- 0.5 cup Heavy cream
- 2 large Eggs (beaten)
- 3 tbsp Unsalted butter
- 1 tsp Smoked paprika
- 1 tsp Dry mustard powder
- 0.5 tsp Garlic powder
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 0.5 cup Panko breadcrumbs
Instructions
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Boil macaroni in salted water until just barely al dente (about 1-2 minutes less than package directions). The pasta will continue cooking on the smoker, so undercooking slightly prevents a mushy final result. Drain and set aside.
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In a large pot over medium heat, melt butter. Add cream cheese and stir until melted and smooth. Gradually add milk and heavy cream, whisking constantly. Add smoked paprika, mustard powder, garlic powder, salt, and pepper.
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Remove from heat and add 2 cups of the shredded cheddar and all the Gruyere, stirring until melted and smooth. Temper the beaten eggs by adding a spoonful of the hot cheese sauce to the eggs, stirring, then pouring the egg mixture back into the pot. This adds richness and helps the mac set up on the smoker.
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Fold the drained macaroni into the cheese sauce until evenly coated. Pour into a large disposable aluminum pan (approximately 9x13-inch (33 cm)). The disposable pan is preferred because it is thinner than cast iron, allowing more smoke to penetrate.
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Place the pan uncovered on the smoker running at 225-275°F (135°C). Smoke for 60 minutes, stirring once at the 30-minute mark to distribute smoke flavor throughout.
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After 60 minutes, top with the remaining 1 cup of shredded cheddar and the panko breadcrumbs. Dot with small pieces of butter. Continue smoking uncovered for 25-30 minutes until the top is golden brown and bubbling.
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Remove from the smoker and let rest for 10 minutes. The mac and cheese will thicken as it cools slightly. Serve directly from the pan. Leftovers reheat well with a splash of milk to restore creaminess.
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