My son’s love for macaroni and cheese knows no season. He can eat it every day without complaint, and that would be heaven for him! I even wrote a poem to him about it! (YES!!! I love him that much.) So, of course, I had to see what I could do to mix in my favorite way of cooking. Now you can have a classic soul-food dish for your cookout. Why waste space in the smoker, right? So, don’t waste space if you’re set to fire up the smoker for a weekend BBQ party. Include this homemade smoked mac and cheese on your menu, then pair it with smoked meat for a double win. 😉
Recipe Ingredients
How to Make Smokey Mac and Cheese
Saute the Bacon and Aromatics
Cook the Bacon – In a large skillet over medium heat, sauté bacon until brown and crisp this may take 6-7 minutes. Remove it from the pan and place it on a paper towel to drain and cool.Drain – Scoop out bacon fat; you may use it instead of fat if desired. Omit this part if excluding bacon.
Make the Roux
Add the Flour – Whisk in the onion powder, garlic powder, and flour and continue whisking until thoroughly, then cook for about a minute. (Photo 1)Milk and Broth – Slowly add the evaporated milk a little at a time, followed by the milk and broth. You don’t want any lumps in the mix. Simmer for 3-5 minutes until the mixture thickens slightly. (Photos 2-3)Season – Add Creole seasoning and cayenne pepper, optional. (Photo 4-5)Simmer – Bring to a simmer and let it simmer gently for about 2 minutes or until slightly thickened. Turn off the stove.Add the Cheese – Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Add salt and pepper to taste. (Photo 6)
Assemble and Cook
Add the Pasta – Throw in the pasta and stir to incorporate evenly. Transfer the pasta mixture into a cast-iron skillet and top with the remaining cheese. (Photos 7-8)Preheat the smoker to 225℉/107℃. Be careful not to let the temperature get higher than 225℉ because mac and cheese can quickly dry out.Cover and Smoke – Place the mac and cheese in your preheated smoker, cover, and cook for 30 minutes or more until bubbling around the edges. It might take a little longer, but don’t overcook it.Serve – Remove from the smoker when done, let it cool slightly, and serve. Sprinkle with bacon or a breadcrumb topping, optional.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you plan to serve our homemade mac and cheese to a big crowd, it’s best to assemble it ahead. So you’ll have more time to prepare the other dishes. 😉 To make it ahead, cook the sauce as instructed, assemble everything in your skillet, and let it cool. Once cooled, cover it with a cling wrap and refrigerate. When you’re ready to serve, take it out from the fridge and bring it to room temperature on the counter while preheating the smoker. Once ready, cover and smoke as the recipe instructs.
Serving and Storage Instructions
Treat your loved ones to an incredible BBQ fiesta by serving smoked macaroni and cheese with equally mouthwatering smoked meat. You can’t go wrong with smoked chicken legs or pork tenderloin. And it will be the most fantastic BBQ party ever! Keep this beauty in a clean and dry airtight container, and it will stay fresh in the fridge for up to four days. Or store it in freezer-safe resealable bags, individually packed in a single serving for easy thawing and reheating for up two months. Reheat it by baking it, covered in foil, in a preheated 350℉/177℃ oven for 20-30 minutes. Or reheat a single serving in a microwave for 1-2 minutes, stirring at 30 seconds intervals.
What to Serve with Smokey Macaroni and Cheese
Mac and cheese make a great side dish for grilled, baked, and fried meats, like smoked ham and breaded pork chops, to complete a fancy lunch or dinner. You can also enjoy it as a snack or quick brunch served with yummy bread recipes below. And great sides are collard greens, turnip greens, or green beans. Yum!!!
More Amazing Smoked Recipes to Try
Conclusion
Who knew a smoker could effortlessly upgrade an already fantastic mac and cheese, right? This makes a great addition to your next backyard party and will impress everyone at the table. So, which version of my mac and cheese do you like best? Baked, stovetop, or smoked? Let me know in the comments! ❤️
