Creamy Smoked Mac and Cheese Recipe

This CREAMY Smoked Mac and Cheese is everything you hope for in a comfort dish: ultra-velvety, loaded with smoky cheddar, Gouda, and Monterey jack, topped with crispy bacon (if you wish), and kissed with the gentle woodsy aroma from the smoker. It’s a recipe that never fails to wow a crowd or bring the family running to the table!

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Ingredients You’ll Need

Making CREAMY Smoked Mac and Cheese doesn’t require a mile-long shopping list—just a handful of key players that each bring something special. Here’s why these ingredients are so important (and why you shouldn’t skip a single one!).

• Macaroni pasta (1 pound): Classic elbows are my favorite for grabbing pockets of melty cheese sauce, but shells or cavatappi are great too.
• Whole milk (2 cups): Lends body and silky texture to your sauce, ensuring it coats the noodles luxuriously.
• Heavy cream (2 cups): This is the secret to that spoon-stand-up, ultra-creamy bite—don’t use low-fat!
• Unsalted butter (1/2 cup): Provides richness and makes the base of a perfectly smooth roux.
• All-purpose flour (1/2 cup): Essential for thickening the sauce while keeping it velvety, never gritty.
• Mustard powder (1 tablespoon): Boosts flavor and adds subtle tang, balancing all that decadent cheese.
• Signature Sweet & Smoky Rub (1 tablespoon): This brings a unique depth and a little sweet-smoky magic to every bite.
• Shredded sharp cheddar (2 cups): For bold cheese flavor and that beautiful yellow hue.
• Shredded Gouda (2 cups): Melts like a dream and adds creamy, nutty notes to the sauce.
• Shredded Monterey jack (2 cups): Gives the meltiness and soft creaminess that makes this mac unforgettable.
• Thick-cut bacon (1/2 pound, optional): For smoky, salty pops throughout; totally optional but absolutely delicious!
• Salt to taste: Make sure to taste and season as you go so every bite is perfectly savory.

Variations

One of the best parts about CREAMY Smoked Mac and Cheese is how easily it adapts to whatever you’re craving or have on hand. Don’t be afraid to make it your own with these ideas!

• No Bacon (Vegetarian): Skip the bacon entirely or add sautéed mushrooms, diced bell peppers, or scallions for savory depth.
• Spicy Kick: Stir in diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to warm things up.
• Cheese Lover’s Dream: Swap in Gruyère, fontina, or smoked mozzarella for an even bolder flavor profile.
• Gluten-Free Option: Use your favorite gluten-free pasta and substitute a 1:1 gluten-free flour blend for the roux—no one will know the difference!

How to Make CREAMY Smoked Mac and Cheese

Step 1: Boil the Pasta

Start by bringing a big pot of salted water to a boil and add your macaroni. Cook just until al dente—remember, it’ll cook more in the smoker! Once done, drain and rinse with cold water to halt the cooking and prevent your noodles from turning mushy later.

Step 2: Warm the Dairy

While your pasta cooks, warm the whole milk and heavy cream gently over low heat in a saucepan. This extra step means a smoother, glossier cheese sauce and prevents “shocking” the roux with cold liquid.

Step 3: Make the Roux

Melt the butter in a large skillet over medium-low heat. Sprinkle in the flour and whisk, whisk, whisk—about 4 or 5 minutes—until the mixture is golden and smells a bit nutty. A well-cooked roux is the backbone of a lump-free sauce!

Step 4: Build the Cheese Sauce

Begin slowly drizzling the warm milk and cream into your roux, whisking constantly and pouring just a little at a time. Once all the dairy’s in and the sauce is thickened and silky, stir in the mustard powder, Sweet & Smoky Rub, and a pinch of salt.

Step 5: Melt in the Cheeses

Turn off the heat. Add the shredded cheddar, Gouda, and Monterey jack cheeses in handfuls (hold back about a cup for topping), whisking after each addition until fully melted and the sauce is stretchably smooth. If needed, gently return to LOW heat to help it all combine.

Step 6: Optional—Cook the Bacon

If you’re using bacon, line a baking sheet with foil, arrange your slices, and bake at 400°F for about 20 minutes, flipping halfway. Chop or crumble the crispy bacon when cool—it’s ready to add smoky crunch!

Step 7: Assemble and Top

Stir together the cooked pasta, bacon (or other mix-ins), and cheese sauce in a large foil pan. Gently fold everything so every bite is incredibly cheesy. Sprinkle the reserved cup of cheese over the top and, for extra smoky-sweet depth, an extra dusting of BBQ rub.

Step 8: Smoke the Mac and Cheese

Set your smoker for 250°F and pop in the uncovered pan. Let the mac and cheese soak up all that smoky goodness undisturbed for 45 to 60 minutes. Don’t stir—this encourages those glorious, crispy, cheesy bits on top!

Step 9: Serve and Savor

Let your CREAMY Smoked Mac and Cheese cool for a few minutes after removing from the smoker (it helps everything set). Then dive in—extra napkins encouraged!

How to Serve CREAMY Smoked Mac and Cheese

Garnishes

For a finishing flourish, top your CREAMY Smoked Mac and Cheese with finely sliced scallions, fresh parsley, or chives—these add a pop of color and a fresh bite that balances the richness. A dusting of extra BBQ rub or crispy bacon bits takes every serving over the top!

Side Dishes

This dish pairs perfectly with barbecue classics like smoked brisket, pulled pork, or grilled chicken. For contrast and balance, try a zippy slaw, roasted green beans, or a tangy chopped salad on the side. And, let’s be honest, it doesn’t need much—sometimes the mac & cheese is the main event!

Creative Ways to Present

For parties, scoop the CREAMY Smoked Mac and Cheese into individual ramekins or serve in mini cast iron skillets for a rustic-chic look. At family dinners, pile it high in a large platter, then garnish with a flourish—guaranteed to steal the spotlight on your table.

Make Ahead and Storage

Storing Leftovers

Leftover CREAMY Smoked Mac and Cheese keeps so well! Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken slightly, but a splash of milk when reheating brings it right back to life.

Freezing

You absolutely can freeze mac and cheese—just cool it fully, transfer to a freezer-safe container, and stash for up to 2 months. Thaw in the fridge before reheating for best results, and expect a bit of texture change (but still delicious!).

Reheating

To reheat, cover and warm gently in a 325°F oven or on the stovetop with a splash of milk, stirring occasionally, until heated through and creamy again. If microwaving, do so in short increments and stir well so the sauce stays smooth.

FAQs

Final Thoughts

If you’re ready to wow your family (or guests!) with something unforgettable, it’s time to fire up the smoker and try this CREAMY Smoked Mac and Cheese. Bold, smoky, impossibly creamy and absolutely loaded with flavor, it’s the ultimate comfort food you’ll want to make again and again. Give it a try, and let those smiles (and second helpings) roll in!

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