This smoked mac and cheese is made with 3 types of cheese, is creamy, smoky, and is the perfect side dish for your next barbecue!
We like making side dishes! If you do to, check out our greek pasta salad, challah buns, buttermilk cornbread, homemade pita bread, chickpea pasta salad, and our brown sugar glazed carrots!
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Why this recipe works
- It's a very simple recipe and made with simple ingredients.
- Is the perfect side dish for your next bbq, party, or even Christmas dinner!
- Has the best combination of flavors from the cheeses, spices, and smoking.
- You can adjust the smokiness according to your personal preference.
Ingredients
Before you start to make this smoked macaroni and cheese recipe, measure and prepare your ingredients so the baking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this recipe.
We prefer using unsalted butter so we can season this dish to our liking.
Flour– we used all-purpose flour for this recipe.
Milk- use whole milk for this recipe.
Cream cheese- we love using full-fat cream cheese for this recipe. It makes the sauce extra creamy and delish.
Cooked pasta- we used penne pasta in this recipe, but you can use any kind of pasta that you’d like.
Mozarella- we used store-bought grated mozzarella cheese, but you can use fresh mozzarella cheese, or grate it yourself.
Parmesan- you will need grated parmesan cheese.
Gouda- you can use regular gouda for this recipe or smoked gouda for an extra smokey flavor!
Heavy cream- we used heavy cream in this recipe to make the pasta extra creamy and cheesy.
Salt- we like to use kosher salt for this recipe.
Black pepper- for flavor.
Instructions
In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions.
Drain and wash the pasta with cold water to prevent it from overcooking.
In a large skillet, add the butter and melt it completely. Add the flour and stir with a wooden spoon constantly until the mixture is smooth and there are no lumps of flour visible.
Add the milk and heavy cream and mix well.
Add the cream cheese and mustard and mix it until there are no lumps showing and the mixture is smooth.
Add the shredded parmesan cheese, gouda cheese, mozarella cheese, black pepper, kosher salt, and mix well until the mixture is smooth.
Mix the pasta with the cheese sauce and pour in into a 9x13 baking dish. Smooth it out with a spoon.
Make the panko topping. Into a small mixing bowl, add the panko breadcrumbs, melted butter, and kosher salt and mix well.
Top the pasta mixture with the panko topping evenly.
Transfer the dish to a 110c (225f) preheated smoker and smoke for 30-90 minutes, depending for how strong you want the smoked flavor to be.
Expert tips
- Make the pasta in salted water. this will make sure that the pasta flavor isn't flat. add a generous amount of salt to the boiling water.
- Adjust the smokiness according to your liking! If you like a mild and lightly smoky flavor, smoke this dish for 30 minutes. If you like the flavor more strongly, smoke it for 1-2 hours.
- Cook the pasta to al dente. to stop the pasta from turning soggy from the juices, cook the pasta al dente. this step will keep your pasta salad fresh and delicious
- Use fresh ingredients! this pasta dish is the perfect vegetarian dish for any occasion!
- Rinse the pasta with cold water when it's ready! This step ensures that the pasta will remain al dente and won't continue to cook.
- Shred the cheese yourself! It will also save you money, and has no extra ingredients in it!
- Cook the dish slowly and surely. To stop this pasta dish from drying out, we recommend cooking it at 110c (225f).
Faq's
We made this pasta dish with macaroni pasta, but any kind of pasta is supposed to work great for this recipe. Try to use short pasta for the best results.
This Pasta will last for up to 3 days in the fridge, stored in an airtight container.
We recommend using mild flavored wood for smoking. Our favorites are applewood, cherry wood, pecan wood,
Storing
Store this pasta dish in the fridge. Cover it with a plastic wrap tightly or place it in an airtight container for up to 3 days.
Reheating
Reheat this pasta dish either in the microwave in small portions, of the whole dish in a 180c (350f) preheated oven for about 8-10 minutes or until the cheese is bubbly.
Freezing
If you would like to freeze this pasta dish, you totally can!
Simply make it and bake it according to the instructions, let it cool to room temperature, and either place it in an airtight container, or cover it with plastic wrap. Freeze up to 2 months.
Make sure that you are using a freezer-friendly container.
Substitutions
Whole grain- You can use any kind of your favorite pasta kinds and pasta shapes., like chickpea pasta, brown rice pasta, spinach pasta, quinoa pasta, etc.
Gluten-free- you can make this recipe gluten-free by using gluten-free pasta. Simply follow the instructions as written. Also, replace the flour with gluten-free flour.
Variations
Seasoning- use your favorite variations of spices. Some of our favorites are Italian seasoning, everything bagel seasoning, paprika, onion powder, chili flakes, etc.
Add-ins- we love adding a variety of add-ins to the mac and cheese mixture. Some of our favorites are broccoli, diced chicken, spinach, diced ham, etc.
Cheese- feel free to use your favorite mac and cheese cheeses. Some of our reader's favorites are sharp cheddar cheese, Questo cheese, white cheddar cheese, etc.
Topping- we topped this dish with a mixture of panko crumbs. Another great topping idea is topping this dish with extra cheese, freshly chopped herbs, chopped bacon, etc.
Make it in advance
Make the pasta al dente, and wash it with cold water to keep the pasta al dente and prevent it from overcooking and becoming soggy. Then make the cheese sauce and let it cool completely to prevent it from cooking the pasta.
Mix the cheese sauce and the macaroni and transfer them to a baking sheet, cover tightly with plastic wrap or foil, and place it in the fridge for up to 1 day.
When ready to bake, let it get to room temperature and put it in the smoker according to the instructions.
Serving tips
Serve this pasta dish at a picnic, barbecue, or party. This recipe fits any type of occasion. Serve this pasta dish next to your favorite protein, next to a grilled chicken, hamburger, tofu, etc.
More pasta recipes
Baked goat cheese pasta- This baked goat cheese pasta is made with cherry tomatoes, feta cheese, fresh basil, baby spinach, mushrooms, balsamic vinegar, garlic, olive oil, and spices.
Tiktok Baked Feta Pasta– This baked feta pasta is incredibly delicious and easy to make. This pasta dish went viral in Finland, and because of this recipe, the grocery stores in Finland ran out of feta cheese.
Easy Greek Pasta Salad- This Greek pasta salad is perfect for any occasion, make with cooked pasta, fresh veggies, olives, and homemade Mediterranean Greek pasta salad dressing.
Pesto pasta bake- This pasta bake is a super delicious pasta dish that is made in under an hour and tastes like restaurant pasta!
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📖 Recipe
Smoked Mac And Cheese
Ingredients
- 450 g Macaroni uncooked
- 100 g Butter
- ¼ cup Flour
- 1 teaspoon Mustard
- 2 cups Milk
- â…” cups Parmesan cheese shredded
- 2 cups Gouda cheese shredded
- 2 cups Mozarella cheese shredded
- 200 g Cream cheese
- ½ cup Heavy cream
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
Topping
- 1 ½ cup Panko
- 60 g Butter melted
- ½ teaspoon Kosher salt
Instructions
- In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions.
- Drain and wash the pasta with cold water to prevent it from overcooking.
- In a large skillet, add the butter and melt it completely. Add the flour and stir with a wooden spoon constantly until the mixture is smooth and there are no lumps of flour visible.
- Add the milk and heavy cream and mix well.
- Add the cream cheese and mustard and mix it until there are no lumps showing and the mixture is smooth.
- Add the shredded parmesan cheese, gouda cheese, mozarella cheese, black pepper, kosher salt, and mix well until the mixture is smooth.
- Mix the pasta with the cheese sauce and pour in into a 9x13 baking dish. Smooth it out with a spoon.
- Make the panko topping. Into a small mixing bowl, add the panko breadcrumbs, melted butter, and kosher salt and mix well.
- Top the pasta mixture with the panko topping evenly.
- Transfer the dish to a 110c (225f) preheated smoker and smoke for 30-90 minutes, depending for how strong you want the smoked flavor to be.
Notes
- Make the pasta in salted water. this will make sure that the pasta flavor isn't flat. add a generous amount of salt to the boiling water.
- Adjust the smokiness according to your liking! If you like a mild and lightly smoky flavor, smoke this dish for 30 minutes. If you like the flavor more strongly, smoke it for 1-2 hours.
- Cook the pasta to al dente. to stop the pasta from turning soggy from the juices, cook the pasta al dente. this step will keep your pasta salad fresh and delicious
- Use fresh ingredients! this pasta dish is the perfect vegetarian dish for any occasion!
- Rinse the pasta with cold water when it's ready! This step ensures that the pasta will remain al dente and won't continue to cook.
- Shred the cheese yourself! It will also save you money, and has no extra ingredients in it!
- Cook the dish slowly and surely. To stop this pasta dish from drying out, we recommend cooking it at 110c (225f).
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