This post may contain affiliate links. Please read my privacy policy.
How to smoke a creamy, cheesy, and bacon....y mac and cheese. Let's be honest, this dish goes well with EVERYTHING! I love pairing this smoked mac and cheese with a good burger. Let's boil some water and roll some smoke...
Jump to:
Video - Step by step
This recipe is the BEST
The extra flavor you get from this smoked mac and cheese is next level stuff guys. The smoked bacon crumbled on top also gives this cheesy goodness a nice smoky bite. The combination of freshly shredded cheddar and gouda mixes perfectly together is packed with great flavor!
Making the mac and cheese
Making this mac and cheese in a 12" cast iron pan makes it an easy cleanup and less dishes. There is also something nice about making as much on the smoker as possible.
- Boil the water in the kitchen, cook pasta 1 minute less than the package recommends. You don't want to cook it all the way, it will finish cooking in the smoker.
- Smoke the bacon at 425°F for 10-15 minutes until done. Turn off smoker (if using a pellet smoker or lower temp to 225°F if using an offset smoker) Let cool and crumble. Make sure the cast iron pan is in the smoker while cooking the bacon so it can pre-heat.
- Add to cast iron in order; butter, flour, seasoning, milk, and sour cream and stir until thickened and bubbling.
- Add shredded cheese to the mixture and stir until it's a thick creamy cheese sauce.
- Mix in the pre-cooked pasta and mix thoroughly.
- Turn on smoker to 225°F and top pan with crumbled bacon.
- Smoke for 45 minutes and serve.
Smokers
This smoked mac and cheese can be made in either a pellet smoker or a traditional stick burner (offset smoker).
- I have a Recteq 590 pellet smoker and really like the ease of use. Load these with wood pellets and the temperature is held consistent with an electric auger feeding the fire.
- Some die hard smoking guys would never part from their traditional offset smokers. Oklahoma Joe's makes a great smoker.
Both smokers produce great smoke and will take this mac and cheese to perfection. When it comes to wood/pellets, a hickory wood or competition blend would go great with this. Both can normally be found at your local hardware store.
FAQ
A mild cheddar, gouda, gruyere, pepper jack, & colby jack are the most popular
Yes & No. You can, but it won't turn out as well. Those cheeses have additives that prevent them from melting together very well. It's better to just shred your own. It only takes a couple of minutes.
Yes! You can totally mix everything together in the kitchen in pans and then transfer to a baking pan for smoking.
Old pro tips
- Use a thick cut bacon like Wrights. It gives a great bite with the soft macaroni.
- Don't wash your cast iron pan with dish soap when cleaning up. Simply use hot water and a sponge.
- You can substitute half and half instead of sour cream if needed.
- Add 2 diced jalapenos for a little spice!
- Turning off the pellet smoker instead of just lowering the temperature while mixing the ingredients in the cast iron will stop the smoker from trying to maintain temp with the top open. This will prevent a temperature spike when smoking for the final 45 minutes.
Ingredients
- 1 lb elbow pasta
- 3 cups mild cheddar
- 1.5 cups gouda cheese
- 3 cups milk (whole)
- ¾ cup sour cream
- 1 tsp garlic powder
- ½ cup butter
- 4 tbsp flour
- 3 strips bacon (cooked and crumbled)
Equipment
Instructions
- Cook pasta 1 minute less than recommended time on package. Strain and set aside
- Pre-heat smoker to 425°F and cook bacon for 10-15 minutes until done directly on smoker grate. Make sure cast iron pan is in smoker to pre-heat as well.
- Turn off pellet smoker or lower temperature to 225°F in offset smoker.
- Add butter to the pan and allow to melt. Once melted, stir in flour and whisk around until no clumps.
- Pour in milk, garlic powder, and sour cream and mix until thickened and bubbling.
- Add cheese and mix until a thick cheesy sauce is achieved.
- Mix in cooked pasta and cook thoroughly.
- Turn on smoker to 225°F and top the pan of mac and cheese with the crumbled bacon.
- Smoke for 45 minutes and serve.
Pro Tips
- Use a thick cut bacon like Wrights. It gives a great bite with the soft macaroni.
- Don't wash your cast iron pan with dish soap when cleaning up. Simply use hot water and a sponge.
- You can substitute half and half instead of sour cream if needed.
- Add 2 diced jalapenos for a little spice!
- Turning off the pellet smoker instead of just lowering the temperature while mixing the ingredients in the cast iron will stop the smoker from trying to maintain temp with the top open. This will prevent a temperature spike when smoking for the final 45 minutes.
Nutrition
This Smoked Mac and Cheese surely made me satisfied!
Creamy cheese pasta and bacon for a fantastic recipe! Sure to be a favorite!
This is definitely a recipe I am saving to make asap. It sounds and looks divine and since I have a smoker I must give this beauty a try! I am drooling already.