I think we can all agree that macaroni and cheese makes just about anyone happy! How about a Smoked Mac and Cheese recipe?? Time to change things up (perfect for a BBQ)! You may even do the happy food dance in your chair!
When it comes to mac and cheese, as far as I am concerned, there is not a clear winner. Mac & cheese bacon is even better.
I mean, give me a stovetop mac and cheese recipe, one that goes into the oven, one that is plain, or one that is different (like my must try Cuban Sandwich Style Mac and Cheese) even a box of Velveeta mac and cheese. THAT even hits the spot once a year!
No matter your age, mac & cheese is something we can all agree on! Just last night my daughter who just left for her freshman year at college (sob!!) texted to say someone set off the fire alarm in her dorm because they tried to cook a Kraft mac and cheese in the microwave at midnight!! They didn't add the water lol!!
Do you need to be a pro at smoking food to make Smoked Macaroni and Cheese?? Nope!! Whether you are experienced at smoking food or a newbie, this Smoked Mac and Cheese recipe is one any level smoker can master in my opinion. You don't need to do anything to it after placing it in your smoker and it takes an hour or less.
You are just looking for a nice crust on top and smoky flavor. Mmmm-mmm!
Our first smoker was this electric Masterbuilt Smoker. It isn't fancy however the foods we made in it were so tasty!! It's ease of use and low cost made it the perfect first smoker for us!.
Table of Contents
Ingredients for Smoked Mac and Cheese
- Pasta - I like to use Cavatappi however elbow macaroni is fine as well.
- Cheese - I like to use a cheddar Gruyere and Monterrey or Pepper Jack cheese plus some cream cheese. You of course can experiment and try your favorite combo.
- Flavor add ins - Sautéed jalapenos, Tabasco
- Seasonings - S&P, smoked paprika, garlic powder and onion powder
- Butter & flour to make the roux
- Heavy cream, sour cream or cream cheese
- Pasta water
- Topping - Butter, crispy bacon and Panko
Mac and cheese ready for the bacon panko topping (its actually delicious just like this as a stovetop mac and cheese with bits of bacon and jalapeno)
Smoked Macaroni and Cheese Tips
- You want your macaroni and cheese really wet & creamy going into your tin or cast iron pan. The smoker will dry it up a bit as it crisps the topping.
- Before you drain the pasta, carefully remove at least 1 cup of the pasta water and set it aside.
- IF you forget to remove the pasta water you can add ½ cup water and 1/s cup sour cream or mayo for additional wetness. (I have done this with success).
- TASTE your macaroni and cheese before you put it in the smoker. Honestly its delicious before putting it in the smoker and can be enjoyed as a stovetop (without topping) or oven mac and cheese. After tasting, adjust the seasoning or the cheesiness if you wish.
- Don't go full on with adding salt, depending on your cheese, you may not need much added salt.
- Depending on your cheese, if you taste bitterness or a cheesy bite in your cheese sauce, feel free to add in a couple teaspoons of sugar to combat that.
Variations
- Swap the type of pasta used for this smoked mac and cheese, any type of pasta with nooks any cranneys like elbow, cavatappi, rotini, rigatoni, etc will work.
- Change up the cheeses
- Add in onions or scallions or for more head red pepper flakes
- If you don't want a kick of heat omit the jalapenos (but leave in the tabasco as it gives a depth of flavor without much heat)
- If you are not keen on bacon mac and cheese, you can omit the bacon (Gasp!!, lol!)
Recipes you may also enjoy
- Grilled Bacon Wrapped Pork Tenderloin with Chipotle Glaze
- Key Lime Pie - a no fail, crowd pleasing, BBQ must have
- Spicy Grilled Mushroom's
- Smoked Turkey Recipe - Amazing!!
Enjoy! - XO Colleen
Smoked Mac and Cheese
Ingredients
- 1 pound elbow or cavatelli pasta cooked to al dente
- 3 TBS butter
- 3 TBS flour
- 2 cups heavy cream
- ½ TBS smoked paprika
- 8 oz sour cream or room temp cream cheese
- 16 oz cheddar cheese They better the cheese the better the dish
- 12 oz Monterrey jack, pepper jack or gruyere cheese
- 1 cup pasta water (or more) ***set 2 cups pasta water aside before you strain the pasta
- a few shakes of Tabasco
- Salt & pepper
- 1-2 jalapenos seeded and chopped (sautéed in a small bit of oil for a few minutes)
- 1 cup panko season with salt and pepper
- ½ pound cooked bacon (or more if you like) chopped fine in food processor or by hand
- 3 TBS melted butter
Instructions
- Cook pasta to al dente and reserve 2 cups of the pasta water before straining.
- In a large pot over medium heat make the roux by first melting the butter, then whisking in the flour. Whisk for 1-2 minutes.
- Slowly add the heavy cream, whisking vigorously as you do.
- Add in the sour cream/cream cheese
- Add in your cheeses and stir until melted and smooth. Turn off the heat.
- Add in paprika
- add in cooked pasta and stir well.
- Season with S&P
- Add in 1 cup of pasta water
- Add in Tabasco
- At this point, allow it to sit as you assemble the topping.
- Combine panko, butter and bacon season with black pepper and toss until combined
- Take a look at your pasta, you want it more on the wet side, not thick and tight since it will go into the smoker. If its thick, add in additional pasta water.
- Add sautéed jalapenos and ½ of the bacon. Stir well and scrape mixture into a foil pan or large cast iron skillet.
- Spread topping evenly overtop, patting it down just a bit.
- Smoke at 250 for 1 hour. We like using either Hickory or Cherry for this or a combo of the two. You can use whichever you enjoy.
- This is best enjoyed as soon as you pull it from the smoker in my opinion.
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