I can’t get over how this smoked mac and cheese turns out outrageously creamy, cheesy, and loaded with that irresistible crispy panko topping. Add bacon on top and it just might steal the whole BBQ spread.

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I’m obsessed with smoked mac and cheese because it takes the rich, cheesy stuff I already crave and adds that backyard-smoke edge that makes every bite hit harder. I love the way smoked gouda melts into the sauce with sharp cheddar, turning it bold, creamy, and a little ridiculous in the best way.

And that crunchy top? I cannot leave it alone.

This is the side dish I keep sneaking bites from before it ever reaches the table. But honestly, I’d eat it as the main event.

Smoky, cheesy, messy, over-the-top. Exactly my kind of mac and cheese right now.

Ingredients

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Elbow macaroni or cavatappi grabs all that creamy sauce like a total champ.
Butter and flour build the base, so it’s thick, cozy, and not watery.
Whole milk keeps things creamy without making it feel too heavy.
Heavy cream adds that rich, “okay, this is special” kind of vibe.
Cream cheese melts in smooth and makes every bite extra velvety.
Smoked gouda brings the backyard BBQ feel before the smoker even starts.
Sharp cheddar gives it that classic mac taste you actually crave.
Gruyere adds a nutty, fancy-ish flavor without being too much.
Seasonings keep the cheese from tasting flat.
Basically, don’t skip them.
Panko and Parmesan make the top crispy, salty, and snacky.
Bacon adds smoky crunch, because sometimes mac deserves a little extra.
Extra cheddar on top gets bubbly, golden, and honestly pretty irresistible.
Parsley freshens it up.
Plus, it makes the whole pan look prettier.

Ingredient Quantities

1 pound elbow macaroni or cavatappi

4 tablespoons unsalted butter

1/4 cup all purpose flour

2 cups whole milk

1 cup heavy cream

4 ounces cream cheese, softened

8 ounces smoked gouda, shredded

8 ounces sharp cheddar, shredded

4 ounces Gruyere, shredded

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dry mustard powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 cup panko breadcrumbs

2 tablespoons melted butter for the panko

1/4 cup grated Parmesan cheese

4 slices bacon, cooked and crumbled, optional

1 cup extra shredded cheddar for the top, optional

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat your smoker to 250 F and bring a large pot of salted water to a boil. Cook 1 pound elbow macaroni or cavatappi until just shy of al dente, drain and set aside.

2. In a medium saucepan over medium heat melt 4 tablespoons unsalted butter, whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes to form a roux without browning.

3. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer until slightly thickened, about 4 to 6 minutes.

4. Reduce heat to low and whisk in 4 ounces softened cream cheese until smooth, then stir in 8 ounces smoked gouda, 8 ounces sharp cheddar, and 4 ounces Gruyere until fully melted and silky.

5. Season the cheese sauce with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dry mustard powder, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Taste and adjust seasoning.

6. Fold the drained pasta into the cheese sauce until evenly coated. Transfer the mac and cheese to a lightly greased 9×13 inch foil pan or cast iron skillet. If using, sprinkle 1 cup extra shredded cheddar over the top.

7. In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter and 1/4 cup grated Parmesan cheese until the crumbs are evenly moistened; sprinkle this mixture over the mac and cheese. Top with cooked and crumbled bacon if desired.

8. Place the pan in the preheated smoker and cook until bubbly and the topping is golden brown, about 45 to 60 minutes. For a crispier top, increase smoker temperature to 350 F for the last 10 minutes.

9. Remove from the smoker, let rest 5 minutes, garnish with 2 tablespoons chopped fresh parsley if desired, then serve hot.

Equipment Needed

1. Smoker with temperature control
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Medium saucepan for the cheese sauce
5. Whisk
6. Measuring cups and spoons
7. Heatproof spatula or wooden spoon
8. 9×13 inch foil pan or cast iron skillet
9. Small bowl for the panko topping and spoon

FAQ

Q: What temperature and smoke time should I use to get that true smoked flavor? A: Smoke the assembled mac and cheese at 225 F for 45 to 60 minutes until bubbly and the top is golden with a light smoke ring flavor. Use mild fruitwood like apple or cherry for 1 to 2 hours of smoke before finishing if you want stronger smoke.

Q: How do I prevent the pasta from getting mushy? A: Undercook the pasta by 1 to 2 minutes so it is just shy of al dente before mixing with the cheese sauce. The oven or smoker finish will cook it to perfect tenderness without becoming mushy.

Q: Can I substitute other cheeses if I do not have smoked Gouda or Gruyere? A: Yes. Swap smoked Gouda for smoked cheddar or fontina for a similar creaminess. Replace Gruyere with Emmental or Jarlsberg. Keep a balance of creamy, sharp, and smoked flavors when substituting.

Q: How should I reheat leftovers so it stays creamy and not dried out? A: Reheat covered in a 325 F oven for 15 to 20 minutes, stirring once and adding a splash of milk or cream if it looks dry. Alternatively rewarm single portions in the microwave at medium power, adding a teaspoon of milk.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and refrigerate unbaked up to 24 hours. For freezing, bake, cool, wrap tightly and freeze up to 2 months. Reheat from frozen at 350 F for 45 to 60 minutes covered, then uncover to crisp the topping.

Q: How can I add more protein or spice to the dish? A: Stir in cooked, crumbled bacon, pulled smoked chicken, or spicy sausage before topping and smoking. For heat, fold in cayenne, red pepper flakes, or a splash of hot sauce to taste.

Smoked Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni or cavatappi: replace with penne, rigatoni, or shells for similar bite and sauce capture.
Smoked gouda: substitute smoked cheddar, fontina, or smoked mozzarella for comparable smoky, melty character.
Gruyere: use Swiss, Emmental, or Comte as milder, nutty melting alternatives.
Panko breadcrumbs: swap with crushed Ritz or buttery crackers, plain breadcrumbs with a bit of melted butter, or crushed cornflakes for extra crunch.

Pro Tips

– Cook the pasta just shy of al dente and rinse briefly with warm water to stop cooking. That little bit of undercooking gives the sauce room to thicken without the noodles going mushy in the smoker.

– Make your roux smooth and cook it only until it smells nutty but not browned. When you add the milk and cream, whisk constantly at first so the sauce comes together silky, then finish the cheese on very low heat so it melts without becoming grainy.

– Use room temperature cheeses and add them gradually to the warm sauce. Smoked gouda and Gruyere bring flavor but can be oily if heated too fast, so patience here keeps the texture glossy and rich.

– Mix the panko topping well so every crumb is lightly coated in butter. Pack it gently on top so it browns evenly in the smoker. If you want extra crunch, crank the smoker up for the final 8 to 10 minutes at a higher temp.

– Let the finished mac and cheese rest for 5 to 10 minutes before serving so the sauce sets a bit. Sprinkle the parsley at the end for a fresh lift, and if you add bacon, fold some into the pasta and reserve some on top for texture contrast.

Smoked Mac And Cheese Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

1090

kcal

Equipment: 1. Smoker with temperature control
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Medium saucepan for the cheese sauce
5. Whisk
6. Measuring cups and spoons
7. Heatproof spatula or wooden spoon
8. 9×13 inch foil pan or cast iron skillet
9. Small bowl for the panko topping and spoon

Ingredients

1 pound elbow macaroni or cavatappi
4 tablespoons unsalted butter
1/4 cup all purpose flour
2 cups whole milk
1 cup heavy cream
4 ounces cream cheese, softened
8 ounces smoked gouda, shredded
8 ounces sharp cheddar, shredded
4 ounces Gruyere, shredded
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1 cup panko breadcrumbs
2 tablespoons melted butter for the panko
1/4 cup grated Parmesan cheese
4 slices bacon, cooked and crumbled, optional
1 cup extra shredded cheddar for the top, optional
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Preheat your smoker to 250 F and bring a large pot of salted water to a boil. Cook 1 pound elbow macaroni or cavatappi until just shy of al dente, drain and set aside.
In a medium saucepan over medium heat melt 4 tablespoons unsalted butter, whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes to form a roux without browning.
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bring to a gentle simmer until slightly thickened, about 4 to 6 minutes.
Reduce heat to low and whisk in 4 ounces softened cream cheese until smooth, then stir in 8 ounces smoked gouda, 8 ounces sharp cheddar, and 4 ounces Gruyere until fully melted and silky.
Season the cheese sauce with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dry mustard powder, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Taste and adjust seasoning.
Fold the drained pasta into the cheese sauce until evenly coated. Transfer the mac and cheese to a lightly greased 9×13 inch foil pan or cast iron skillet. If using, sprinkle 1 cup extra shredded cheddar over the top.
In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter and 1/4 cup grated Parmesan cheese until the crumbs are evenly moistened; sprinkle this mixture over the mac and cheese. Top with cooked and crumbled bacon if desired.
Place the pan in the preheated smoker and cook until bubbly and the topping is golden brown, about 45 to 60 minutes. For a crispier top, increase smoker temperature to 350 F for the last 10 minutes.
Remove from the smoker, let rest 5 minutes, garnish with 2 tablespoons chopped fresh parsley if desired, then serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.