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Smoked Mac N Cheese

Smoked mac and cheese is the ultimate comfort food side dish. Cheesy, delicious macaroni and cheese are infused with smoke flavor. Made on the stove and then finished in the smoker, this easy recipe is perfect on the Pit Boss or Traeger pellet grill.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 516 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

Cheese Sauce
  • 4 tablespoons butter
  • ¼ cup all purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups milk
  • 1 cup half and half
  • 4 ounces cream cheese
  • 1½ cups shredded gouda cheese
  • 3 cups shredded sharp cheddar cheese
Pasta
  • 16 ounces elbow macaroni
Breadcrumb Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons chopped parsley
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter melted

Instructions

    Cup of Yum
  1. Start by bringing a large stock pot of salted water to a boil. Add in the elbow macaroni and cook until al dente. (Follow package directions.) 
  2. While the pasta is cooking, make the cheese sauce. Start heating a deep large skillet or medium saucepan over medium heat. 
  3. Once heated, add in the butter and melt. Once melted, add the flour and whisk. You want it to be smooth. I use this silicone whisk for this recipe. 
  4. Continue whisking and let the flour cook for about 2-3 minutes. 
  5. Add in the black pepper and garlic powder and continue whisking for another minute. 
  6. Slowly pour in the half and half and milk while whisking. Heat over low heat until simmering. 
  7. Once simmering, add in the cream cheese, gouda, and sharp cheddar. Whisk until smooth and all of the cheese is melted. 
  8. Remove from the heat and set aside. 
  9. Once the pasta has cooked to al dente, drain it completely and add the cooked macaroni noodles to the dish you’ll be using to smoke the macaroni and cheese. I recommend a heavy-duty, disposable cake pan. It may seem a bit runny when you first put it in the pan, but the pasta will continue to soak up the cheese sauce as it smokes. You don’t want it to be dry. 
  10. Pour the cheese mixture into the pan with the cooked pasta and stir to combine. 
  11. In a separate small mixing bowl, combine the panko bread crumbs and melted butter. Mix until the bread crumbs are coated. Add in the parmesan cheese and parsley and mix to combine. 
  12. Sprinkle the bread crumb topping evenly over the macaroni mixture. 
  13. Add to a smoker that is preheated to 225ºF. Smoke for 30-45 minutes, just until bubbly. You don't want to overdo it or it will become dry.
  14. Remove from the smoker and allow it to cool for 10 minutes before serving. 

Nutrition Information

Calories 516kcal (26%) Carbohydrates 39g (13%) Protein 23g (46%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 94mg (31%) Sodium 568mg (24%) Potassium 274mg (8%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 863IU (17%) Vitamin C 1mg (1%) Calcium 529mg (53%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 516

% Daily Value*

Calories 516kcal 26%
Carbohydrates 39g 13%
Protein 23g 46%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.3g 15%
Cholesterol 94mg 31%
Sodium 568mg 24%
Potassium 274mg 6%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 863IU 17%
Vitamin C 1mg 1%
Calcium 529mg 53%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.