Smoked Mac and Cheese

Smoked Mac & Cheese (Creamy, Smoky & Crowd-Pleasing)

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Mac & cheese isn’t native to Texas BBQ, but it earns its spot on the tray. This version stays silky and rich inside with a lightly crisped, smoky top—perfect next to peppery brisket or piled high with pulled pork.
While the dish comes from classic Southern comfort cooking, pitmasters across Texas adopted it as the creamy counterpoint to bold rubs and smoke. Today it’s a staple at backyard cooks and joints alike.
Ultra-creamy smoked mac and cheese with a golden top. Mild pecan/apple smoke, three cheeses, and a quick crumb option. Serves 10–12.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course: Side Dishes
Cuisine: BBQ & Grilling
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Elbow macaroni 454 g
  • 6 tbsp Unsalted butter 85 g
  • ⅓ cup All-purpose flour 40 g
  • 3 cups Whole milk 720 ml
  • 1 cup Heavy cream 240 ml
  • 3 cups Shredded sharp cheddar ~340 g
  • 1 cup Shredded Monterey Jack ~113 g
  • 4 oz Cream cheese 113 g
  • 1½ tsp Kosher salt ~6 g
  • 1 tsp Black pepper ~2 g
  • ½ tsp Smoked paprika optional — ≈1 g
Optional crunchy topping
  • 1 cup Panko bread crumbs or Butter Crackers
  • 2 tbsp Unsalted Butter melted

Equipment

  • Large pot
  • Cast iron skillet
  • Aluminum foil pan
  • Medium saucepan
  • Whisk
  • Offset Smoker
  • Pellet Grill

Method
 

Heat the pit:
  1. Preheat smoker or grill to 275–300°F (135–149°C) with indirect heat. Use a mild wood.
Boil pasta:
  1. In well-salted water, cook macaroni 1–2 minutes shy of al dente.
  2. Drain; toss with a little oil to prevent sticking.
Make a roux:
  1. In a saucepan over medium heat, melt 6 tbsp butter.
  2. Whisk in ⅓ cup flour
  3. cook 1–2 minutes (no browning).
Build the sauce:
  1. Slowly whisk in milk and cream.
    Mac and Cheese Add Cheese Roux
  2. Bring to a gentle simmer, stirring until thickened, 5–7 minutes.
Add cheeses & season:
  1. Lower heat. Stir in cream cheese until smooth
  2. Add cheddar and Monterey Jack a little at a time while whisking until melted.
    Mac and Cheese Add Cheese
  3. Season with salt, pepper, and paprika (if using).
Combine:
  1. Fold pasta into the sauce. If too thick, loosen with 1–3 tbsp hot milk (or a splash of pasta water).
  2. Transfer to a cast-iron or foil pan.
    Mac and Cheese Add Cheese Add Sauce
  3. Top (optional): Mix panko/crackers with melted butter; scatter evenly over the surface.
    Mac and Cheese Add Cheese Panko
Smoke:
  1. Place uncovered in the smoker 30–45 minutes, until bubbling at the edges and golden on top.
    Smoker Mack and Cheese
Rest:
  1. Remove and rest 10 minutes so it sets and scoops cleanly.
No smoker today? Bake at 350°F (175°C) for 20–25 minutes until bubbly and lightly browned. (Flavor note: you’ll miss the smoke, but it’s still A+.)

    Notes

    Description of the Finished Dish

    Creamy, smoke-kissed mac with a bronzed top and velvety interior—rich enough to stand on its own, balanced enough to sit beside peppery brisket.

    Doneness & Texture Cues

    • Sauce: Should coat the back of a spoon; a finger swipe leaves a line that briefly holds.
    • Top: Lightly golden and crisp; interior stays gooey and creamy, not dry.
    • Pasta: Soft-tender after the smoke/rest (it finishes cooking in the sauce).

    Pro Tips

    • Shred it yourself: Pre-shredded cheese has anti-caking starch; hand-shredded melts silkier.
    • Cast-iron = better crust: It holds heat and browns the edges beautifully.
    • Gentle smoke: 30–45 minutes at 275–300°F is plenty—too long can dry the pasta.
    • Hold like a pro: If serving later, keep warm at 160–175°F and splash with warm milk to re-loosen before service.

    Serving Suggestions

    • Top with chopped brisket, pulled pork, or crumbled bacon.
    • Pair with Central Texas Mop Brisket, Texas Beef Ribs, or Smoked Turkey.
    • Garnish with chives or pickled jalapeños for brightness.

    Variations

    • Jalapeño-Bacon Mac: Fold in 1 cup cooked chopped bacon (≈120 g) and ¼–½ cup diced pickled jalapeños (60–120 ml).
    • Three-Cheese: Swap Monterey for Gruyère or Fontina for extra melt and nutty depth.
    • Cajun Kick: Add 1–2 tsp Cajun seasoning and a pinch of cayenne.

    Storage & Make-Ahead

    • Fridge: 3–4 days in an airtight container. Reheat gently (covered) with a splash of milk.
    • Freeze: Up to 1–2 months (texture softens slightly). Thaw overnight; reheat covered at 325°F until hot, then uncover to refresh the top.

    Exploring BBQ Resources

    Serving Suggestions

    This is a favorite side dish for smoked Texas Brisket, Smoked Pork Ribs, Smoked Pulled Pork, Smoked Turkey.

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