Smokey Mac and Cheese – You’re seriously going to love this classic favorite Southern Mac and Cheese with smokey cheesy goodness from our fave smoker. Adding a summery outdoor vibe with its phenomenal smoky flavor, offering the same creamy and cheesy delectable goodness. What a way to effortlessly elevate an already fabulous dish! Oh yes!
My son’s love for macaroni and cheese knows no season. He can eat it every day without complaint, and that would be heaven for him! I even wrote a poem to him about it! (YES!!! I love him that much.)
So, of course, I had to see what I could do to mix in my favorite way of cooking. Now you can have a classic soul-food dish for your cookout. Why waste space in the smoker, right?
A Smokey Twist!
This recipe is already fabulicious, but then it’s baked in a smoker. The added smoky taste is to die for! It gives an exciting new life to our classic comfort food.
So, don’t waste space if you’re set to fire up the smoker for a weekend BBQ party. Include this homemade smoked mac and cheese on your menu, then pair it with smoked meat for a double win. 😉
Recipe Ingredients
- Macaroni – Well, it’s not mac and cheese without the mac, right? Aside from the typical elbow macaroni, you can also go for rotini, shell, and bow-tie pasta.
- Bacon – Bacon is enough reason our macaroni and cheese taste so good! You could leave it out, but why?
- Butter and Flour – To thicken the sauce, a good roux is essential to good mac and cheese.
- Milk and Cheese – I used evaporated and whole milk because whole-fat dairy delivers a creamier sauce. And nothing beats my favorite cheese trio – mozzarella, cheddar, and Gouda.
- Seasonings – I prefer mine with a spicy sensation, so I added garlic powder, onion powder, and cayenne pepper. And, of course, don’t forget to add Creole seasoning, too, because it’s the Immaculate Bite’s signature flavor. 😉
How to Make Smokey Mac and Cheese
Saute the Bacon and Aromatics
- Cook the Bacon – In a large skillet over medium heat, sauté bacon until brown and crisp this may take 6-7 minutes. Remove it from the pan and place it on a paper towel to drain and cool.
- Drain – Scoop out bacon fat; you may use it instead of fat if desired. Omit this part if excluding bacon.
Make the Roux
- Add the Flour – Whisk in the onion powder, garlic powder, and flour and continue whisking until thoroughly, then cook for about a minute. (Photo 1)
- Milk and Broth – Slowly add the evaporated milk a little at a time, followed by the milk and broth. You don’t want any lumps in the mix. Simmer for 3-5 minutes until the mixture thickens slightly. (Photos 2-3)
- Season – Add Creole seasoning and cayenne pepper, optional. (Photo 4-5)
- Simmer – Bring to a simmer and let it simmer gently for about 2 minutes or until slightly thickened. Turn off the stove.
- Add the Cheese – Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Add salt and pepper to taste. (Photo 6)
Assemble and Cook
- Add the Pasta – Throw in the pasta and stir to incorporate evenly. Transfer the pasta mixture into a cast-iron skillet and top with the remaining cheese. (Photos 7-8)
- Preheat the smoker to 225℉/107℃. Be careful not to let the temperature get higher than 225℉ because mac and cheese can quickly dry out.
- Cover and Smoke – Place the mac and cheese in your preheated smoker, cover, and cook for 30 minutes or more until bubbling around the edges. It might take a little longer, but don’t overcook it.
- Serve – Remove from the smoker when done, let it cool slightly, and serve. Sprinkle with bacon or a breadcrumb topping, optional.
Recipe Variations
- Deli Meat – Expand your horizon with other meat delis, such as ham, salami, sausage, and pepperoni, instead of just using bacon. Yum!
- Seafood – Care to try a seafood version of our baked comfort food? Proud to say my Lobster Mac and Cheese will sweep you off your feet with its glorious deliciousness. Other kinds of seafood you can use are shrimp, crab, squid, scallops, and mussels. 😉
- Veggies – Of course, you can make this smokey, cheesy macaroni casserole even healthier with a few veggies. Try it with bell pepper, carrot, zucchini, corn, and squash, or check out my veggie take on this classic comfort food – Broccoli Mac and Cheese.
Tips and Tricks
- It’s best not to use pre-shredded cheese because it’s not pure and contains additives. I always use blocks of cheese and shred them at home.
- For cheese substitutions, I suggest provolone, Gouda, and Jack. You can also mix it with a different cheese combination for flavor variations.
- Make your life easier by using an oven-proof cast-iron skillet. That way, you don’t need to switch pans. You can take it directly to the smoker from the stovetop.
- Keep your smoker temperature at 225℉/107℃ to avoid drying out your mac and cheese.
Make-Ahead Instructions
If you plan to serve our homemade mac and cheese to a big crowd, it’s best to assemble it ahead. So you’ll have more time to prepare the other dishes. 😉
To make it ahead, cook the sauce as instructed, assemble everything in your skillet, and let it cool. Once cooled, cover it with a cling wrap and refrigerate. When you’re ready to serve, take it out from the fridge and bring it to room temperature on the counter while preheating the smoker. Once ready, cover and smoke as the recipe instructs.
Serving and Storage Instructions
Treat your loved ones to an incredible BBQ fiesta by serving smoked macaroni and cheese with equally mouthwatering smoked meat. You can’t go wrong with smoked chicken legs or pork tenderloin. And it will be the most fantastic BBQ party ever!
Keep this beauty in a clean and dry airtight container, and it will stay fresh in the fridge for up to four days. Or store it in freezer-safe resealable bags, individually packed in a single serving for easy thawing and reheating for up two months.
Reheat it by baking it, covered in foil, in a preheated 350℉/177℃ oven for 20-30 minutes. Or reheat a single serving in a microwave for 1-2 minutes, stirring at 30 seconds intervals.
FAQs
Yes, totally! I have several versions of mac and cheese, and I’m confident they will all be as impressive when cooked in a smoker. Because the smoker does the same job as the oven at a lower temperature.
Mine took about 30 minutes to cook because it was already hot when I put it in the smoker. But if you want a stronger smoky flavor, you could extend the cooking time for 15 more minutes. Just be careful not to overcook it and dry it out.
I suggest using mild wood, such as cherry, apple, maple, or pecan, so the smoky taste isn’t too overwhelming.
What to Serve with Smokey Macaroni and Cheese
Mac and cheese make a great side dish for grilled, baked, and fried meats, like smoked ham and breaded pork chops, to complete a fancy lunch or dinner. You can also enjoy it as a snack or quick brunch served with yummy bread recipes below. And great sides are collard greens, turnip greens, or green beans. Yum!!!
More Amazing Smoked Recipes to Try
Conclusion
Who knew a smoker could effortlessly upgrade an already fantastic mac and cheese, right? This makes a great addition to your next backyard party and will impress everyone at the table. So, which version of my mac and cheese do you like best? Baked, stovetop, or smoked? Let me know in the comments! ❤️
Smokey Mac and Cheese
Ingredients
- 8 ounces macaroni, uncooked
- 3-4 slices bacon
- 3 tablespoons unsalted butter, or bacon fat
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 2 tablespoons flour
- 1 12-ounce can evaporated milk
- 1 cup milk
- ½-1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
- ½ cup mozzarella cheese, grated
- ½ cup
sharp cheddar cheese ,
grated - ½ cup smoked Gouda, or Jack cheese
- Salt and pepper, to taste
Instructions
- In a large skillet over medium heat, sauté bacon until brown and crisp; this may take 6-7 minutes. Remove from the pan and place on a paper towel to drain and cool.
- Scoop out bacon fat; you may use it instead of fat if desired. Omit this part if excluding bacon.
- Add butter or bacon fat to a cast-iron skillet. Add the onion powder, garlic powder, and flour as soon as it melts. Continue whisking until thoroughly mixed, then cook for about a minute.
- Slowly add evaporated milk, a little at a time, followed by milk; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
- Add Creole seasoning and cayenne pepper, optional.
- Bring to a simmer and let it simmer gently for about 2 minutes or until slightly thickened. Turn off the stove.
- Stir in the cheeses, and continue stirring until everything's melted and evenly combined and smooth. Adjust salt and pepper to taste.
- Throw in the pasta and stir to incorporate evenly. Transfer the pasta mixture into a pan or oven-proof cast-iron skillet; top with remaining cheese.
- Preheat your smoker to 225℉/107℃. Be careful with the temperature. Do not let it get higher than 225℉, or your mac and cheese could quickly dry out.
- Place the mac and cheese in your preheated smoker, cover, and cook for 30 minutes or more until bubbling around the edges. It might take a little longer, but don't overcook it.
- Remove from the smoker when done, let it cool slightly, and serve; sprinkle with bacon or breadcrumb topping (optional).
Tips & Notes:
- As much as possible, don’t use the pre-shredded cheese packs. Because they are not pure and contain additives. I always use blocks of cheese and shred them myself.
- For cheese substitutions, I suggest provolone, Gouda, and Jack. You can also mix it with a different cheese combination for flavor variations.
- Make your life easier by using a cast-iron skillet. This way, you don’t need to switch pans. You can use it directly in the smoker from the stovetop.
- Keep your smoker temperature at 225℉/107℃ to avoid drying out your mac and cheese.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nettie M says
I made a few tweaks, I added some smoked paprika and just a dash of liquid smoke. It’s delicious! This amount of cheese sauce is enough for the whole 16 oz box of macaroni!
ImmaculateBites says
Hi Nettie,
Oh, smoked paprika and a dash of liquid smoke? You’re speaking my language! Those are fantastic tweaks for adding a smoky depth to the dish.
And great to know that the cheese sauce quantity works well for a whole 16 oz box of macaroni. That’s a useful tip for anyone looking to stretch the recipe a bit further.
Thank you for sharing your culinary creativity. It’s feedback like this that makes the food community so enriching. Keep cooking and keep experimenting! ️✨
Rick Sutherland says
Not trying to nit pick, but in your recipe, you call for 1 tablespoon onion powder, but instructions calls for cooking onions until wilted. Are you recommending minced onion instead of powder? And you mention to add the milk and broth to the roux, but do mention broth in the ingredients. Just trying to clarify. Looks good and I hope to use it next time I BBQ.
Imma says
Thank you for catching that, and I have fixed the recipe. I used onion and garlic powder to make it easier. You can sautee minced onion and garlic instead before adding the flour if you prefer.
Kerry says
I still don’t see broth listed in the ingredients, but the recipe stills calls for adding it….
Imma says
Thanks for catching that. There’s no broth, and I’ve corrected the recipe instructions.