Smoked Mac and Cheese
Creamy smoked mac and cheese with sharp cheddar and Monterey Jack, a smoky paprika crust and a panko topping. The side that shows up at every cookout.
- Cook
- About 1¼ hr
- Pit
- 275°F
- Done at
- Bubbling with a golden top
- Makes
- 8 side servings
- Wood
- Apple, cherry or pecan
- Cost
- $1.62 per serving
Mac and cheese takes smoke better than almost any side, because all that cheese and fat carries the flavor. Put it on the smoker for the last hour of a brisket or pork cook and you won't have to heat the kitchen.
The trick is to undercook the pasta and make the sauce a little loose. It keeps absorbing liquid on the smoker.
Why this recipe works
- A roux-based sauce stays creamy and won't turn grainy.
- Undercooked pasta finishes perfectly instead of turning mushy.
- Buttered panko adds crunch that contrasts with the creamy center.
What it costs
September 2026 prices- Elbow macaroni, 1 lb$1.50
- Cheddar and Jack, 20 oz at about $6/lb$7.49
- Milk, butter, flour and panko$3.00
- Fuel, about 1.25 hr at $0.75/hr$0.94
- Total for the batch$12.93
- Home-smoked, per serving$1.62
Estimates from U.S. average and major-retailer prices; yours will vary. How we calculate.
Recipe
Step by step
Cook the pasta
Boil the macaroni in salted water for 2 minutes less than the package says. Drain.
Make the sauce
Melt the butter over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk and simmer until it thickens enough to coat a spoon, 4–5 minutes.
Melt the cheese
Off the heat, stir in the seasonings and about three-quarters of the cheese until smooth.
Combine
Fold in the pasta and spread it into the skillet or pan. Top with the remaining cheese, then the panko tossed with melted butter.
Smoke
Smoke uncovered at 275°F for 60–75 minutes until bubbling and golden.
Rest
Let it sit for 10 minutes to thicken slightly, then sprinkle with parsley.
Pitmaster tips
Grate your own cheese
Block cheese is usually cheaper per ounce and melts smoother than pre-shredded, which is coated with anti-caking starch.
Share the fire
Cook it during the rest of a brisket or pork butt and it costs almost nothing in fuel.
Add leftovers
Fold in chopped burnt ends or pulled pork to make it a main dish.
Refrigerate within 2 hours for 3–4 days. Reheat with a splash of milk at 300°F, covered.
USDA safe minimum internal temperatures: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of beef and pork and for fish. Use a thermometer, and refrigerate leftovers within 2 hours.
Smoked Mac and Cheese FAQ
Can I make smoked mac and cheese ahead?
Yes. Assemble it without the panko, refrigerate up to a day, then add the topping and smoke for 15–20 minutes longer.
What cheese is best for smoked mac and cheese?
A sharp cheddar for flavor plus a smooth melter like Monterey Jack, Colby or gouda.
Why did my mac and cheese turn dry?
The sauce was too thick or the pasta was fully cooked before smoking. Keep the sauce loose and the pasta firm.
