Ingredients
- 1 pound elbow macaroni
- 2 cups shredded cheddar cheese (freshly shredded)
- 1 cup shredded mozzarella cheese (freshly shredded)
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper to taste
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Instructions
- 1
Preheat smoker to 250°F. Load with a mild wood like apple, cherry, or pecan — these complement the creamy cheese without overpowering it the way hickory or mesquite would.
- 2
Bring a large pot of salted water to a boil. Cook elbow macaroni 2 minutes less than the package directions call for — it will finish cooking in the smoker and you don't want it mushy.
- 3
Drain the macaroni well. Do not rinse it — the surface starch helps the cheese sauce cling to every noodle.
- 4
Shred your cheese fresh from the block. Pre-shredded cheese is coated in anti-caking powder that prevents smooth melting, leaving a grainy texture. Take the extra 5 minutes to shred it yourself.
- 5
Add the drained macaroni to a cast iron skillet or disposable foil pan. Pour in the milk and heavy cream, then add the butter in small pieces across the top.
- 6
Sprinkle in the cheddar and mozzarella, holding back a small handful of cheddar for the top. Stir gently to combine. Season with salt and black pepper.
- 7
Scatter the reserved cheddar across the top — this creates a slightly browned, slightly crusty top layer as it smokes, similar to a baked mac and cheese.
- 8
Place the pan uncovered in the smoker. The uncovered surface is what lets the smoke absorb into the cheese and develop that deep BBQ flavor.
- 9
Smoke for 1.5 to 2 hours, stirring once gently at the 45-minute mark to keep the bottom from drying out and to redistribute the sauce. After stirring, leave it undisturbed for the remainder.
- 10
Remove from the smoker when the edges are slightly browned, the cheese is fully melted, and the top has developed a light, golden crust. Let rest 5–10 minutes before serving — it will thicken up beautifully as it cools slightly.
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Pro Tips for Perfect Smoked Mac & Cheese
- Always shred cheese yourself. The powdery coating on bagged pre-shredded cheese is the enemy of smooth, creamy mac. It takes 3 minutes and makes a huge difference.
- Stir only once during the smoke. Over-stirring breaks down the noodles and prevents the top crust from forming. One stir at 45 minutes is all you need.
- Use apple or cherry wood for a light, sweet smoke that pairs perfectly with the cream and cheddar. Avoid hickory or mesquite — they're too aggressive and can make the dish taste bitter.
- For extra depth, add a tablespoon of cream cheese or a splash of hot sauce to the cheese mixture before smoking. Either one takes this to another level.
- This feeds a crowd as a side dish. Double the recipe in a full-size foil pan for a cookout — it holds heat well and transports easily right in the pan.