• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Binky's Culinary Carnival
  • Recipes
    • Food Preservation
    • Venison &Game
    • Main Dishes
    • Desserts
    • Appetizers
  • What’s for dinner?
    • Venison & Game
    • Poultry
    • Pork
    • Seafood and Fish
    • Beef
  • Food Preservation
    • Water bath canning
    • Pressure canning
    • Freezing
    • Drying etc.
  • Contact
    • Work with me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Pasta » Smoked Mac and Cheese

    Smoked Mac and Cheese

    Posted on June 5, 2022 By Beth Neels

    5 shares
    Jump to Recipe Print Recipe
    Smoked mac and cheese Pinterest image with text overlay.
    Smoked mac and cheese Pinterest image with text overlay.

    Smoked Mac and Cheese is the epitome of comfort food. It’s creamy, cheesy and a touch smoky. Super easy too!

    Glass baking dish with macaroni and cheese.
    Smoked Mac and Cheese

    Have you ever heard of smoked mac and cheese? Well, if not we’re here to tell you about one of our all time favorite guilty pleasures. It’s hard to describe actually. It is simply incredible!

    What you need

    • Pasta – choose your favorite. Elbow macaroni, farafella, rotini, ziti, wagon wheels, whatever you like or have on-hand.
    • Cheeses – a combination of cheeses works best. Use sharp cheddar cheese, mild cheddar cheese, gouda cheese, gruyere, cream cheese. Again, whatever you have on hand will work.
    • Velveeta – we hardly ever use this but we find this processed cheese indispensable for this mac and cheese recipe. It melts beautifully and makes a thick, creamy sauce.
    • milk- use whole milk or a combination of whole milk and cream.
    • butter – we always use unsalted butter for best flavor.
    • flour – just use any all purpose flour.
    • salt – use coarse kosher salt or sea salt
    • white pepper – white pepper is just prettier in a white sauce than black pepper.
    • nutmeg – just a pinch is delicious in a bechamel.
    Ingredients for making smoked mac and cheese. See details in recipe below.
    Ingredients for pasta

    Ingredients for optional topping

    • butter
    • panko bread crumbs
    Ingredients for making smoked mac and cheese. See details in recipe below.
    Ingredients for optional topping

    How to make it

    Note: We heat the milk first in a saucepan over low heat. This greatly speeds up the stirring time.

    Step One

    Cut Velveeta into chunks

    Velveeta cut up on board.
    Cut up Velveeta.

    Step Two

    Melt butter over medium heat in a medium saucepan.

    Melted butter in saucepan.
    Melt butter

    Step Three

    Add flour and whisk until very smooth and all lumps are removed.

    Flour added to butter in the saucepan.
    Add flour. Whisk until smooth.

    Step Four

    Let the flour and butter bubble for 2-3 minutes to remove the flour taste.

    Roux bubbling in pan.
    Let the flour cook out for a couple minutes.

    Step Five

    Slowly add milk all at once. Whisk or stir until smooth again. Let the sauce heat and thicken.

    When sauce has thickened add parmesan cheese first. That will take the longest to melt.

    Parmesan cheese added to thickened sauce.
    Add milk all at once. Once thickened add parmesan.

    Step Six

    Next, add the cheddar cheese. Let it melt in the sauce.

    Cheddar added to sauce.
    Add cheddar.

    Step Seven

    Add the chunks of Velveeta.

    Chunks of Velveeta added to sauce.
    Add Velveeta.

    Step Eight

    Lastly add the pepper and nutmeg.

    Taste the sauce for salt now. Different cheeses have different salt content so you want to adjust the salt after the cheeses have melted.

    Spices added to sauce.
    Add pepper and nutmeg. Taste for salt.

    Step Nine

    Cook pasta according to package directions in a large pot. Bring large pot of water to boil. Add salt and pasta. Stir occasionally. Take the pasta out just shy of al dente. It will continue to cook while smoking.

    Reserve a mug of the pasta cooking water.

    Cooked pasta in baking dish.
    Remove pasta just shy of al dente. Reserve cooking water. Drain.

    Step Ten

    Add some of the pasta water to the pasta in the dish. Smother with the cheese sauce.

    Mix together.

    Sauce added to pasta.
    Pasta water and sauce added to pasta.

    For the topping

    Step Eleven

    Melt butter in a small bowl in the microwave.

    Add panko.

    Melted butter in bowl.
    Melt butter in microwave safe bowl.

    Step Twelve

    Mix butter and panko together. Sprinkle the mixture on top of the macaroni and cheese.

    Set up your grill or smoker to smoke (see below for how to set up your grill). Add wood chips and water. Bring temperature up to 225°F / 110°C. Place mac and cheese directly on smoker rack. Smoke for one hour.

    We don’t let it go longer than an hour. The macaroni can quickly become too smoky. If it isn’t hot enough. Finish heating in the oven or on your grill on the opposite side that the flames are lit. (This is referred to as indirect grilling)

    Why you’ll love this recipe

    • It is incredibly easy to make.
    • Serve it as a main dish or as a side dish for your main course.
    • Smoke it at the same time that you are smoking something else. We smoked our NY Strip Loin to go with the mac and cheese.
    • Even the pickiest of eaters will love it.
    • Totally kid friendly.
    • Make a small batch or make a huge batch enough for a crowd.
    • Totally customizable. Change up the cheeses, spices, meats like bacon or ham and pasta. We even make a lobster mac and cheese which would be awesome smoked.
    • Make it ahead. Make it up to three days ahead of time. You can smoke it one day and the reheat it in the oven or on a very low grill (indirect heat) the next day.
    Spoon scooping out golden brown mac and cheese.

    What if I don’t own a smoker?

    If you don’t own a smoker, you can still enjoy smoked meats. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat on the side of the grill that does not have the direct flame (indirect heat). This is called indirect cooking.

    Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Place water and wood chips on the side of the grill with the fire. Remember to fill the water if it runs out.

    You can also create a similar setup for your oven in a pinch or in the winter.

    What should you cook it in?

    You can cook this in a variety of pans. Use a cast iron skillet. Use a disposable foil pan. You can use a Pyrex baking dish. Any baking pan that can go in the oven can go into the smoker.

    What wood is best?

    We always use a mild wood for smoking macaroni and cheese. Apple and cherry are our favorites.

    How to store leftovers?

    Store leftovers in the fridge for 3-4 days. For longer storage, freeze in single serve portions for a quick addition to busy day dinner.

    More smoked treats

    • Smoked beef strip loin
    • Smoking oysters
    • Beef brisket
    • Venison backstrap

    Helpful tools

    • gas grill / smoker
    • foil baking pan
    • saucepans
    • Apple chips or pellets

    This smoked macaroni and cheese is one of our favorite things to smoke. Every time we make it, I gets rave reviews from friends and family.

    Glass baking dish with macaroni and cheese.
    Smoked Mac and Cheese

    Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Spoon scooping out golden brown mac and cheese.

    Smoked Mac and Cheese

    Smoked Mac and Cheese is the epitome of comfort food. It’s creamy, cheesy and a touch smoky. Super easy too!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 3 votes
    Print Pin Rate
    Course: entree, Main Course, Side Dish
    Cuisine: American
    Prep Time: 40 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 8 servings
    Calories: 596kcal
    Author: Beth Neels
    Cost: $10

    Ingredients

    • 1 pound elbow macaroni
    • 1 tablespoon salt divided
    • 4 tablespoons butter
    • 4 tablespoons all-purpose flour
    • 2 cups milk
    • ½ pound Velveeta
    • 2 cups grated cheddar cheese
    • ½ cups grated Parmesan cheese
    • 1½ teaspoons white pepper
    • pinch nutmeg

    Optional topping

    • 1 cup panko bread crumbs
    • 4 tablespoons butter

    Instructions

    • Start pasta water boiling in a large pot. Once boiling add salt and noodles. Cook according to package directions, stirring occasionally. Remove the pasta just shy of al dente. Reserve a large mug of pasta water then drain. Add to baking dish with some of the water and stir so that the pasta doesn't stick together.
      1 pound elbow macaroni, 1 tablespoon salt
    • In a medium saucepan, start milk heating over low heat. Do not boil!
      2 cups milk
    • In another medium saucepan, melt butter.
      4 tablespoons butter, 4 tablespoons all-purpose flour
    • Cut Velveeta into cubes.
      ½ pound Velveeta
    • Add flour and whisk or stir to remove all of the clumps of flour.
    • Let the butter and flour mixture bubble for a couple minutes to lose the flour taste.
    • Slowly pour in warm milk, stirring constantly. Let it cook until thickened. About 5 minutes.
    • Add parmesan cheese next. That will take the longest to melt.
      ½ cups grated Parmesan cheese
    • Then add the shredded cheese.
      2 cups grated cheddar cheese
    • Add the pepper and a pinch of nutmeg. Taste the cheese sauce for salt now. Different cheeses have different salt content, so you want to wait until all of the cheese is melted.
      1½ teaspoons white pepper, pinch nutmeg, 1 tablespoon salt
    • Pour cheese sauce over the noodles and mix well.

    For optional topping

    • Melt the butter in a microwave safe bowl.
      4 tablespoons butter
    • Add bread crumbs. Mix well.
      1 cup panko bread crumbs
    • Sprinkle on top of the macaroni and cheese.

    For smoking

    • Start your grill or smoker. Add pellets or wood chips. Heat to 225°F / 110°C.
    • Place macaroni and cheese on grate of smoker.
    • Smoke for one hour. We don't let it smoke longer than that because the macaroni will quickly become too smoky.
    • If the mac and cheese isn't hot enough, finish cooking it in the oven or on a grill on the opposite side of the grill that the burner is lit (indirect heat.)
    grill-gas/ smoker
    saucepans
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Notes

    What wood is best?
    We always use a mild wood for smoking macaroni and cheese. Apple and cherry are our favorites.
    Store leftovers in the fridge for 3-4 days. For longer storage, freeze in single serve portions for a quick addition to busy day dinner.
    Other cheeses that are good
    A combination of cheeses works best. Use sharp cheddar cheese, mild cheddar cheese, gouda cheese, gruyere, cream cheese. Again, whatever you have on hand will work.
    What to smoke macaroni and cheese in?
    You can cook this in a variety of vessels. Use a cast iron skillet. Use a disposable foil pan. You a Pyrex baking dish. Any baking pan that can go in the oven can go into the smoker.

    Nutrition

    Serving: 2ounces pasta | Calories: 596kcal | Carbohydrates: 59g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1787mg | Potassium: 372mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 524mg | Iron: 1mg
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

    « Lilac Simple Syrup
    Smoked New York Strip »
    5 shares

    Reader Interactions

    Comments

    1. Cambrea

      June 14, 2022 at 2:01 pm

      5 stars
      I am DROOLING reading about this smoked Mac and cheese! I can’t wait to make it!

      Reply
      • Beth Neels

        June 14, 2022 at 2:20 pm

        It’s incredibly tasty. Thanks for checking out the recipe Cambrea!

        Reply
    2. Lisa

      June 14, 2022 at 1:58 pm

      5 stars
      I haven’t fired up my smoker yet this year…but now I think it’s time! This recipe looks absolutely divine. Thank you!

      Reply
      • Beth Neels

        June 14, 2022 at 2:21 pm

        We’ve been attached at the hip with the smoker recently! Thanks for checking out the recipe Lisa!

        Reply
    3. Jill

      June 14, 2022 at 1:52 pm

      5 stars
      This is the perfect side dish for grilling/smoking season. So good! Thanks for the recipe!

      Reply
      • Beth Neels

        June 14, 2022 at 2:21 pm

        Thanks Jill! I’m glad you enjoyed it!

        Reply
    4. justin

      June 14, 2022 at 1:51 pm

      Huge hit with the kids that weren’t too keen on trying the tri tip for dinner, made everyone happy to have a fave.

      Reply
      • Beth Neels

        June 14, 2022 at 2:22 pm

        I’m so glad that you all liked it Justin! Thanks for checking out the recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Chive Butter
    • How to Preserve Chives | Store, Freeze, Dry
    • Dehydrated Strawberries – Step by Step
    • Dehydrating Garlic Scapes | Garlic Scape Powder

    TRENDING RECIPES

    • Garlic Air Fryer Pork Loin
    • Jackie Kennedy’s Casserole Marie Blanche
    • Lamb Loin -Grilled or Roasted to Perfection!
    • Fried Smelt – Pan Fried in 5 minutes!
    • Venison Sausage Recipe
    • Venison Neck Roast
    • Venison Meatballs – Deer Meat Meatballs
    • Air Fryer Doughnuts – Low Fat Recipe
    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Smoked Chicken Wings
    • Rabbit Tacos
    • Pheasant Tacos
    • Smoked Rabbit

    TRENDING RECIPES

    • Garlic Air Fryer Pork Loin
    • Jackie Kennedy’s Casserole Marie Blanche
    • Lamb Loin -Grilled or Roasted to Perfection!
    • Fried Smelt – Pan Fried in 5 minutes!
    • Venison Sausage Recipe
    • Venison Neck Roast
    • Venison Meatballs – Deer Meat Meatballs
    • Air Fryer Doughnuts – Low Fat Recipe

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates
    • Check out my Amazon Store!

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014-2022 Binky's Culinary Carnival