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Smoked Mac and Cheese

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Smoked Mac and Cheese has a smoky irresistible flavor with creamy cheese and salty bacon, then topped with crispy onions this is one smoker mac and cheese that will be a crowd pleaser.

Smoker Mac and Cheese

Mac and Cheese is my favorite comfort food, and I have made it in many ways, like my, Slow Cooker Million Dollar Mac and Cheese, Cast Iron Mac and Cheese, and Instant Pot Mac and cheese, but this smoked Gouda mac and cheese is by far the best macaroni I have ever had.

Smoker mac and cheese on spoon

Ingredients for Smoked Mac and Cheese

smoked mac n cheese ingredients
  • 3 Strips Thick Cut Bacon, Diced
  • 3 Tbsp Salted Butter
  • 4 Tbsp All Purpose Flour
  • 2 Cups Chicken Stock
  • ½ tsp Salt
  • ½ tsp black pepper
  • 1 tsp granulated garlic
  • ½ tsp smoked paprika
  • 1 Cup Heavy Cream
  • 8oz Smoked Gouda Cheese, Shredded
  • 1 Cup Sharp Cheddar Cheese, Shredded
  • 1/2 Cup Mozzarella, Shredded
  • 1 Cup Crispy Fried Onions, Crushed ( I used French’s)
  • 16oz Cavatappi Cooked Pasta, Cooked To Package Instructions
Smoked Mac and Cheese in cast iron pan

Step by Step Directions for Smoked Mac and Cheese

Bacon-in-cast-iron-pan-step-1

Step 1

Preheat your smoker to 250℉.

In a 12-inch cast iron skillet over medium heat, cook the diced bacon until crispy and the fat has rendered out, about 8 minutes.

Step 2 add butter flour

Step 2

Once crispy, remove and set aside, leaving the bacon fat in the pan. In the same cast iron skillet over medium heat, melt the butter. Add the flour and whisk, and cook for 2 minutes, stirring constantly.

Step 3 Add broth, seasonings and cream

Step 3

Add the chicken stock, salt, pepper, garlic, and paprika, stirring until thickened and bubbling. Whisk in the heavy cream, and heat until simmering, about 2-3 minutes, stirring constantly.

Step 4 Add Gouda cheese and cheddar

Step 4

Turn the heat down to low and gradually add the gouda and cheddar cheese, stirring until fully melted and makes a cheese sauce. 

Stir in the cooked pasta and the crispy bacon.

Step 5 Top with cheese and onions

Step 5

Sprinkle the top with the mozzarella cheese and the crushed crispy fried onions.

Step 6 mac and cheese on the smoker

Step 6

Smoke for 1 hour or until bubbling around the edges and lightly crispy on top; garnish with chopped parsley and more cheese. Let sit for 10 minutes before serving, enjoy!

Tips and Tricks for Smoker Mac and Cheese

  • Don’t use pre-shredded cheese shredding the cheese at home makes a nice cream cheese sauce.
  • Cook your macaroni noodles to al dente.
  • Use Real Butter, not margarine.
  • If you do not like smoked Cheeses, you can make the mac n cheese in the oven.

Preheat your oven to 375℉ and bake for 40 minutes to make it in the oven.

Smoked mac and cheese in pan

Frequently Asked Questions

What is the best wood for Smoked Mac and Cheese?

I like to use Hickory for smoking mac and cheese with the hickory flavor, you won’t overpower the cheese flavor.

What Temperature do you Smoke Mac and Cheese at?

225 degrees any higher, and you might dry out the pasta.

Do I need to cover it with foil?

No, you do not need to cover so you can allow the smoky flavor to get into the mac n cheese.

What Cheese to use for Smoked Mac and Cheese?

We used Cheddar, Smoked Gouda, and Mozzarella, but you can try it with other cheeses, swiss, muenster, Colby jack, pepper jack, and gruyere.

How to store smoked Mac and cheese?

Store in an air-tight container for up to 5 days.

How to Reheat

Reheat in the oven at 350℉ for 20 minutes or in the microwave until heated through.

smoker mac and cheese on plate

More Smoker Recipes:

Smoker Macaroni and cheese

Smoker mac and cheese on spoon

Smoked Mac and Cheese

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 12 minutes
Total Time: 1 hour 27 minutes

Smoked Mac and Cheese has a smoky irresistible flavor with creamy cheese and salty bacon, then topped with crispy onions this is one smoker mac and cheese that will be a crowd pleaser.

Ingredients

  • 3 Strips Thick Cut Bacon, Diced
  • 3 Tbsp Salted Butter
  • 4 Tbsp All Purpose Flour
  • 2 Cups Chicken Stock
  • ½ tsp Salt
  • ½ tsp black pepper
  • 1 tsp granulated garlic
  • ½ tsp smoked paprika
  • 1 Cup Heavy Cream
  • 8oz Smoked Gouda, Shredded
  • 1 Cup Sharp Cheddar Cheese, Shredded
  • 1/2 Cup Mozzarella, Shredded
  • 1 Cup Crispy Fried Onions, Crushed ( I used French’s)
  • 16oz Cavatappi Pasta, Cooked To Package Instructions

Instructions

  1. Preheat your smoker to 250℉.
  2. In a 12-inch cast iron skillet over medium heat, cook the diced bacon until crispy and the fat has rendered out, about 8 minutes. Once crispy, remove and set aside, leaving the bacon fat in the pan.Bacon-in-cast-iron-pan-step-1
  3. In the same cast iron skillet over medium heat, melt the butter. Add the flour and whisk, and cook for 2 minutes, stirring constantly. Step 2 add butter flour
  4. Add the chicken stock, salt, pepper, garlic, and paprika, stirring until thickened and bubbling. Whisk in the heavy cream, and heat until simmering, about 2-3 minutes, stirring constantly.Step 3 Add broth, seasonings and cream
  5. Turn the heat down to low and gradually add the gouda and cheddar cheese, stirring until fully melted. Step 3 Add broth, seasonings and cream
  6. Stir in the cooked pasta and the crispy bacon. Sprinkle the top with the mozzarella cheese and the crushed crispy fried onions.Step 4 Add Gouda cheese and cheddar
  7. Smoke for 1 hour or until bubbling around the edges and lightly crispy on top; garnish with chopped parsley and more cheese. Let sit for 10 minutes before serving, enjoy!Step 5 Top with cheese and onionsStep 6 mac and cheese on the smoker

Notes

To make in the oven, preheat your oven to 375℉ and bake for 40 minutes.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 676Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 135mgSodium: 1065mgCarbohydrates: 41gFiber: 2gSugar: 5gProtein: 27g

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