This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
This dish delivers bold flavor with minimal effort, making it perfect for busy weeknights or relaxed weekends. The balance of seasoning and texture creates a comforting, satisfying bite every time. It’s familiar enough to feel like home cooking but bold enough to stand out. This is the kind of recipe you’ll come back to again and again.
What makes this version better is the cooking order, which builds flavor instead of rushing it. Warming the dairy, building a smooth roux, and slowly melting the cheese keeps everything rich and balanced without breaking the sauce. This recipe pairs especially well with Smoked BBQ Ribs, Grilled Chicken, or a BBQ Pulled Pork Sandwich when you want to round out a full meal.
🍽️ A Quick Look at the Recipe
Recipe Name: Creamy Smoked Mac and Cheese
⏱️ Ready In: 1 hour 25 minutes
👨👩👧👦 Serves: 8
🥣 Key Ingredients: Macaroni, cheddar cheese, gouda, Monterey Jack, heavy cream
📖 Dietary Info: Contains Dairy, Not Gluten-Free
🔥 Why You’ll Love It: Creamy, cheesy comfort food with a rich smoky flavor that takes it to the next level.
Key Ingredients
Macaroni Pasta
Cooked just al dente so it holds its texture during smoking and absorbs the creamy cheese sauce perfectly.
Three-Cheese Blend
Cheddar adds sharpness, Monterey Jack brings creaminess, and gouda gives a smooth, slightly smoky depth.
Heavy Cream & Whole Milk
These create a rich, velvety base that keeps the sauce smooth and luxurious.
BBQ Rub
Adds a subtle layer of smoky seasoning that enhances the overall flavor without overpowering the cheese.
Instructions
Step 1: Prep the Base
Cook the macaroni in salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2: Build the Flavor
Warm the milk and heavy cream over low heat. In a separate skillet, melt butter and whisk in flour, cooking for 4–5 minutes to form a smooth roux.
Step 3: Cook and Control
Slowly whisk the warmed dairy into the roux, allowing it to thicken gradually. Add seasoning, then slowly incorporate the shredded cheese, stirring until smooth. Keep heat low to prevent the sauce from breaking.
Step 4: Finish and Serve
Mix the pasta, cheese sauce, and bacon together in a foil pan. Top with remaining cheese and a light sprinkle of BBQ rub. Smoke at 250°F for 45–60 minutes uncovered. Let rest briefly before serving.
Tips & Tricks
- Warm dairy before adding to the roux for a smoother sauce
- Use freshly shredded cheese for best melting
- Avoid high heat when melting cheese to prevent graininess
- Don’t overmix after adding pasta to keep texture intact
Variations
Brisket Mac: Add chopped smoked brisket for a hearty BBQ version
Spicy Mac: Mix in jalapeños or cayenne for heat
Loaded Mac: Add bacon, green onions, and extra cheese on top
Serving Suggestions
- Smoked ribs or BBQ chicken
- Garlic bread or Texas toast
- Fresh green salad for balance
- Baked Beans
- Coleslaw for a Southern-style plate
- As a topping for burgers or baked potatoes
Notes
- Let the mac and cheese rest before serving so it thickens slightly
- Store leftovers in the refrigerator for up to 3 days
- Add a splash of milk when reheating to restore creaminess
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble everything ahead and smoke it when ready to serve.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I substitute the cheese?
Yes, use any good melting cheeses like mozzarella, Colby Jack, or fontina.
What’s the best way to reheat this?
Reheat in the oven at 300°F with a little milk added to keep it creamy.
Can I make this without a smoker?
Yes, bake at 350°F and add smoked paprika for a similar flavor.
If you tried Creamy Smoked Mac and Cheese or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Creamy Smoked Mac and Cheese
Ingredients
Smoked Mac n Cheese Ingredients
- 2 cup Monterey Jack Shredded
- 2 cup Cheddar Cheese shredded
- 2 cup Gouda shredded
- 1 lb Macaroni Pasta
- 1 tbsp AB’s BBQ Rub can use your favorite BBQ rub
- 2 cup Whole Milk
- 1 tbsp Mustard Powder
- 2 cup Heavy Cream
- 1 stick Unsalted Butter 1/2 cup
- 1/2 cup All Purpose Flour
- 1/2 lb Thick – Cut Bacon can add any smoked meat as well
- Salt to taste
Instructions
- Cook the macaroni al dente. Boil water and cook the pasta until just al dente, according to the package directions. Make sure to salt the water. Strain the pasta and rinse with cold water to prevent them from cooking further. Set aside.
- Warm the milk and cream. Pour the two into a small saucepot on low heat and allow them to warm up. The dairy cannot be cold when mixed into the sauce.
- Prepare the roux. Melt the stick of butter in a large skillet over medium-low heat. Once melted, add in the flour and whisk to incorporate. Continue to whisk for about 4-5 minutes, cooking out the raw flavor of the flour to make a golden, smooth roux.
- Add the warmed dairy and seasonings. Slowly pour the warmed dairy into the roux 1/2 cup at a time, whisking to thicken the sauce. Once all of the milk and cream have been poured in, add in the spices and keep whisking constantly while the sauce is simmering, just until thickened. Make sure the sauce does not start simmering rapidly.
- Whisk in the cheeses and melt. Once the sauce has just started to thicken, turn off the heat. Mix the cheeses together, and reserve 1 cup to the side. Slowly add in the shredded cheese 1/2 cup at a time and whisk to melt. Continue to do so until all of the cheese has been used (except the reserved cup). If the cheeses aren’t melting completely, return the pan to LOW heat on the stove and keep whisking until the sauce is smooth. TASTE and adjust for seasoning.
- (optional) Cook the bacon. Place the pieces of bacon on a baking sheet and cook for 20 minutes at 400°F, flipping halfway through. Cook until they are just crispy. Break the bacon apart into small pieces for mixing into the mac and cheese.
- Assemble the macaroni and cheese. Add the cooked pasta, bacon (or other mix-ins), and the cheese sauce to a 9″ x 13″ foil pan. Stir gently to make sure the cheese sauce is evenly coating all of the pasta. Sprinkle the remaining cup of cheese over the top and add additional BBQ seasoning if desired.
- Smoke the mac and cheese. Heat up the smoker to 250°F and place the pan, uncovered, in the smoker. Allow the mac and cheese to smoke for 45-60 minutes. Do not stir!
- Remove and serve. This mac and cheese is best served after it’s had a couple of minutes to rest and cool down.
Notes
- Use room-temperature cheese. Shred the cheeses and set them aside while you prepare the rest. Cold cheese added to a hot sauce will affect the creamy texture.
- Don’t add too many mix-ins, especially smoked meat. The fat from smoked meat can cause the creamy sauce to break (pro-tip), so I recommend you sticking with bacon, scallions, herbs, or other aromatics.
Like This? Leave a comment below!
