Spice up your next barbecue with mac and cheese on the smoker!
Mac & cheese fans, this is for you! This gooey & delicious comfort food has been a staple for years – with thousands of online recipes going up every day for how to make any variation of this classic cheesy treat that you can think of.
But these recipes promise to take your mac & cheese game to the next level. If you put your mac & cheese on the smoker (that’s right) you’ll get levels of creaminess, cheesiness, and comfort that you’ve never imagined before.
We munched through the internet to find the best mac & cheese on the smoker recipes that’ll have your mouth watering! Fire up your smokers and let’s get cooking!
Classic Smoked Mac & Cheese
This first addition to our list of mac & cheese on the smoker recipes is a quick & delicious way to experiment with this classic dish!
- 1 pound elbow macaroni noodles
- 1/2 cup butter
- 4 Tablespoons flour
- 1 Tablespoon mustard powder
- 2 cups half & half
- 4 oz cream cheese
- 3 cups cheddar
- 1.5 cups gouda
- 1 cup panko bread crumbs
- 1/4 cup butter
- 2 Tablespoons Signature Sweet Rub
- Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew & texture (not too soft).
- Preheat your smoker to 225 degrees F using mild hardwood.
- Heat a cast iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.
- Carefully pour in the half & half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.
- Whisk in the cheddar & gouda cheese and stir until melted. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
- Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac & cheese.
- Place the skillet in the smoker, close the lid, and smoke for one hour. You can smoke for up to two hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.
- Serve your mac & cheese!
Smoked Jalapeño Popper Mac & Cheese
Want to add a little kick to your mac & cheese? This next addition to our list of mac & cheese on the smoker recipes is for you!
- 16oz box macaroni pasta
- 1/2 cup butter
- 4 fresh jalapeños, seeds, and ribs removed, diced
- 3 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 2 cups half & half
- 1 cup whole milk
- 4 oz cream cheese, softened to room temperature and cubed
- 3 cups shredded mozzarella cheese
- 3 cups shredded white cheddar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 16 slices cooked & crumbled bacon
- 1 cup pepper jack cheese for the top
- Preheat your smoker to 225°F using your favorite hardwood.
- Boil a pot of water for the macaroni and cook the noodles to al dente. This should take about six to seven minutes.
- Heat a large skillet over medium heat and the butter and melt completely
- Add the jalapeños and simmer for two minutes.
- Add the garlic and simmer for about one minute.
- Next, add the flour & spices and whisk until a paste forms.
- Slowly, carefully add the whole milk and whisk, being sure that the milk doesn’t curdle.
- Add the half & half and continue to whisk.
- Melt in the cream cheese and stir until combined completely. Then add the mozzarella & white cheddar and stir until smooth & creamy.
- Mix in the crumbled bacon pieces and stir thoroughly.
- Transfer the macaroni & cheese into a shallow baking dish and place it in the smoker at 225°F for one hour. You may smoke for longer if you wish to have more of a smoke flavor.
Chipotle Smoked Mac & Cheese
This last addition to our list of mac & cheese on the smoker recipes is the perfect combination of creamy & spicy!
- 2 cups dry elbow pasta
- 4 slices bacon
- 4 cloves garlic
- 2 Tbsp flour
- 2 cups milk (a combination of milk, half & half, and cream may be used)
- 4 ounces cream cheese (cubed)
- 1½ tsp salt (divided)
- ½ tsp white pepper
- 1 cup cheddar cheese
- 1 cup smoked gouda
- ½ 7 oz can chipotle peppers in adobo sauce
- 1 cup Colby jack cheese (shredded)
- 1 bag crispy jalapenos (optional)
- Set smoker to 225 degrees F.
- Add elbow pasta to a pot of boiling water, salted with 1 teaspoon salt. Set a timer for seven minutes. Cook the pasta until al dente (not completely soft & tender).
- Meanwhile, using a 10-inch cast-iron skillet, fry the bacon until crispy then drain on paper towels. Add minced garlic and fry for approximately thirty seconds. Sprinkle flour into the pan to make a roux. Stir over low heat for about a minute then turn off the heat.
- Drain pasta and add to a medium-sized bowl. Pour milk over the pasta, then add cream cheese, salt, and pepper. Shred cheddar & gouda and add along with bacon.
- Stir in the diced chipotle peppers and their sauce into the pasta, then pour the contents of the bowl into the skillet. Mix with a rubber spatula to incorporate the garlic & roux that are in the pan into the pasta.
- Cover the skillet with a lid or foil and simmer over low heat for five minutes. Stir pasta and place uncovered on the grill. Smoke for thirty minutes (not you, the pasta). Stir once more and sprinkle with the Colby jack cheese. Smoke, uncovered, for an additional thirty minutes.
- Optional: Sprinkle the finished Smoked mac & cheese with crispy jalapeños before serving.