Loaded with cheese and finished with a crisp panko topping, this smoked mac and cheese gets a subtle, delicious boost from real smoke.
Macaroni and cheese can take many forms — from pesto goat cheese and crab to three-cheese blends — but adding a gentle smoky note elevates the dish without overpowering it. This smoked mac and cheese balances creamy sauce, melty cheese, and a crunchy seasoned breadcrumb topping for a memorable side or main.
Why This Recipe Works
- Simple – The recipe uses a short ingredient list and comes together quickly; you can have it ready for the smoker in under 20 minutes.
- One skillet – Making the mac and cheese in a cast iron skillet reduces dishes and adds a rustic presentation.
- Balanced flavor and texture – Creamy pasta, melty cheese, and a crunchy panko topping with BBQ rub deliver layers of flavor, while light smoking adds depth.
Ingredient Notes
- Pasta – Choose a shape that holds sauce well, such as elbow macaroni or cavatappi.
- Roux – Butter and flour form the roux that thickens the milk into a smooth béchamel-style sauce.
- Cheese – Use good-quality cheese. Extra-sharp cheddar and smoked gouda are recommended for rich flavor.
- Topping – Panko mixed with melted butter and a touch of BBQ rub gives crisp texture and a hint of smoke.
Ingredient Swaps
You can easily customize the recipe:
- Swap macaroni for penne, ziti, or orecchiette.
- Use lower-fat milk if desired, though whole milk yields the creamiest sauce.
- Replace or add cheeses like Gruyère, Parmesan or white cheddar for different flavor profiles.
- Use regular breadcrumbs if you don’t have panko — you’ll get a slightly different texture but still-good results.
Step-by-Step Photos
Full ingredient list and step-by-step instructions are in the recipe card below.
Melt butter in a large skillet, whisk in flour, dry mustard, and black pepper to form a roux. Slowly add the milk, stirring constantly until the sauce is smooth and thickened.
Once the sauce is smooth and bubbling, remove from heat and gradually whisk in the shredded cheeses until fully melted. Stir in cooked al dente pasta so every noodle is coated.
For the topping, combine panko breadcrumbs with melted butter and a tablespoon of BBQ rub (optional) for added flavor and crunch.
Spread the breadcrumb topping evenly over the mac and cheese and place the skillet in a smoker preheated to 225°F. Smoke for about 1 hour to allow the topping to crisp and the dish to pick up a subtle smoky flavor. Serve hot.
FAQs
Choose quality cheeses and shred them yourself when possible. Extra-sharp cheddar gives bold flavor, while smoked gouda contributes a mellow, smoky character.
Yes. Cooked smoked sausage, bacon, or pulled pork make excellent additions and complement the smoked flavor.
A breadcrumb topping adds texture and contrast to the creamy pasta. Mixing panko with a bit of BBQ rub gives both crunch and extra flavor.
Yes. Assemble the dish up to the point of adding the breadcrumb topping, then refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw before smoking or baking.
Store cooled mac and cheese in an airtight container in the refrigerator for about 3 days, or freeze for up to 3 months.
Reheat in a 350°F oven covered with foil, adding a splash of milk (about 1 tablespoon per cup) and baking 20–30 minutes until warmed through. You can also microwave single servings with a splash of milk, stirring halfway through heating.
Equipment
Smoked mac and cheese benefits from equipment that imparts smoke. Options include:
- Pellet grill — convenient and consistent for low-and-slow smoking.
- Charcoal grill — use indirect heat and add wood chips for smoke.
- Dedicated smoker — electric, gas, or charcoal smokers all work well.
Pro Tips / Recipe Notes
- Cook the pasta al dente; it will finish cooking in the smoker and remain tender.
- Avoid pre-shredded cheese when possible — freshly grated melts better and tastes fresher.
- When adding milk to the roux, stir constantly to prevent scorching and ensure a smooth sauce.
- Use a 12-inch cast iron skillet or a 9×13 baking dish if preferred.
- Smoke low and slow at 225°F to keep the mac and cheese moist and to develop smoke flavor.
- Apple, cherry, or maple wood are excellent choices for a complementary, mild smoke profile.
Other Mac and Cheese Recipes
White Cheddar Mac and Cheese-
Smoked Gouda Bacon Mac and Cheese
-
Tuscan Chicken Mac and Cheese
-
Baked Butternut Squash Mac and Cheese
If you try this smoked mac and cheese or any recipe from Chisel & Fork, please share how it turned out in the comments. For a version that sneaks in vegetables, try a hidden veggie mac and cheese.
Smoked Mac and Cheese
Ryan Beck
Pin Recipe
Ingredients
Macaroni and Cheese
- 1 lb macaroni
- ½ cup unsalted butter
- 6 tablespoons all-purpose flour
- ¼ teaspoon dry mustard
- ¼ teaspoon black pepper
- 4 cups milk
- 4 cups extra sharp cheddar, shredded
- 2 cups smoked gouda, shredded
Topping
- 1 cup panko breadcrumbs
- ¼ cup unsalted butter, melted
- 1 tablespoon BBQ rub (optional)
Instructions
- Preheat smoker to 225°F.
- In a large cast iron skillet, melt ½ cup butter. Stir in flour, dry mustard, and black pepper and cook 1–2 minutes. Gradually add milk, stirring constantly, and cook until the sauce is smooth and thickened, about 10 minutes.
- Meanwhile, cook macaroni until al dente and set aside.
- Remove sauce from heat and gradually add the shredded cheeses, stirring until smooth. Add the cooked pasta and mix to coat.
- Combine panko with melted butter and BBQ rub. Spread the breadcrumb mixture evenly over the mac and cheese.
- Place the skillet in the smoker and smoke at 225°F for 1 hour. Serve immediately.
Notes
- Cook the pasta al dente so it finishes perfectly in the smoker.
- Grate cheese fresh; pre-shredded cheese contains additives that affect melt and flavor.
- Stir constantly when adding milk to the roux to prevent scorching.
- Use a 12-inch cast iron skillet or a 9×13 pan or disposable aluminum pan if preferred.
- Maintain a low temperature (225°F) while smoking to avoid drying out the dish.
- Apple, cherry, or maple wood pair well with this mac and cheese.
Nutrition
Calories: 495kcal
Carbohydrates: 39g
Protein: 16g
Fat: 32g
Saturated Fat: 15g
Sodium: 520mg
Sugar: 5g
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