Smoked Mac and Cheese

Mac and cheese is a classic kids’ comfort food: creamy, buttery carbs with just a hint of tang. As an adult, I find most mac and cheese recipes delicious but lacking in complexity and boldness. Sometimes, I’ll zhuzh up my mac with canned beans, bacon, cooked vegetables and sauces like Sriracha. But a smoked mac and cheese? It’s a whole new level of flavor.

Some barbecue recipes require hours on the grill or smoker, but this smoked mac and cheese recipe needs just about 20 minutes of grill time. The only extra work required is preheating the grill or smoker while you boil the pasta and assemble the mac and cheese. Then, simply place filled baking pans on the grill and let them do their thing.

This tangy, creamy, smoked cheddar mac and cheese is for everyone, kids and adults alike. Our recipe makes two big pans, so it’s perfect for a big get-together or as a make-ahead meal that you can freeze for another day. And, yes, you can still finish off your smoked mac with bacon for extra boldness—and maybe a drop or two of Sriracha for the thrill-seekers out there.

Smoked Mac and Cheese Ingredients

• Small pasta shells: You’ve got plenty of options when it comes to pasta shapes for your mac. Traditionally, we use small shapes because they do a great job of holding all the creamy sauce. In this recipe, we call for small shells or conchiglie. Each shell turns into a miniature cup filled with delicious cheese sauce.
• Velveeta: Love it or hate it; either way, this processed cheese product is key to a super creamy mac and cheese.
• Shredded smoked cheddar cheese: Cheddar is one of the best melting cheeses. In this recipe, smoked cheddar delivers tangy, smoky flavors and creaminess. Preshredded cheese is a time saver, but shredding it yourself is better for texture and taste.
• Shredded cheddar cheese: Using a bit of mild, medium or sharp cheddar cheese helps maintain the balance of cheesiness and smokiness so you don’t go overboard with the smoke.
• Dairy: Milk, whipping cream and half-and-half cream all add moisture and creaminess to mac and cheese. This recipe’s ratio gives just enough heft without overdoing it.
• Eggs: Eggs help bind the mac and cheese as it cooks, while creating a slight custardy texture in the sauce.
• Additional cheeses: Every type of cheese has a different profile of meltiness, flavor and aroma. In this mac, a mixture of provolone, Colby-Monterey Jack and pepper jack cheeses helps to build layers of complex flavors in the sauce.
• Smoked paprika: Smoked paprika is an essential spice in my cooking. It’s got a fiery color and a flavor that’s earthy, smoky and reminiscent of bacon. It goes great with everything from fried eggs to roasted vegetables.
• Optional mix-ins: In this mac, liquid smoke, cayenne and bacon are all optional. None will make or break the recipe, but each will add even more spunk and heat to the dish.

Directions

Step 1: Prepare the pasta

Preheat the grill or smoker to 350°F. Cook the pasta according to package directions for al dente. Drain and transfer the pasta to a large bowl.

Editor’s Tip: If you learn how to cook pasta for everything from baked ziti to mac and cheese, you need never again worry about the accidental mushy or crunchy noodles.

Step 2: Combine all the ingredients

Stir the Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika and, if desired, liquid smoke and cayenne pepper to the pasta in the bowl.

Editor’s Tip: No need to make a roux for the cheese sauce in this recipe. Simply dump, stir and smoke.

Step 3: Smoke the mac and cheese

Spoon the pasta mixture evenly into two greased 13×9-inch baking pans. Sprinkle the tops evenly with the remaining 1 cup smoked cheddar cheese. Place the pans on your grill or smoker rack. Grill or smoke, covered, until a thermometer inserted into the center of the mac reads at least 160°, 20 to 25 minutes, rotating pans halfway through the cooking time.

Editor’s Tip: Be careful not to overcook the mac and cheese. Doing so will result in gummy pasta with a dried sauce that has evaporated too much of its moisture.

Step 4: Let it rest

Let the smoked mac and cheese rest for 10 minutes. If desired, sprinkle with bacon. Enjoy.

Editor’s Tip: Resting foods isn’t just for cooked meat. Warm, saucy dishes like mac and cheese need to rest (or “stand”) for a few minutes so that the sauce can firm up just a bit before you dive in.

Recipe Variations

• Skip the Velveeta: While Velveeta is essential to this creamy sauce, you can skip it by using cream cheese and extra cheddar cheese. Mac and cheese with cream cheese can be equally luscious.
• Add veggies: I’d use precooked sweet potatoes and peeled butternut squash cubes to balance this recipe’s rich, smoky flavors. Green peas, a typical kid-friendly pick, will also add texture and color.
• Add herbs and spices: For some green color and a lift of bright flavor, stir a handful of fresh chopped parsley, chives or cilantro into your mac mixture before smoking it. Other herbs and spices that elevate mac and cheese include cumin, chili powder, dry mustard and garlic and onion powder.
• Add additional protein: If you need to beef up this dish even more, consider stirring shredded cooked chicken, pork or spicy chorizo into the mac mixture before smoking it. To keep it vegetarian, stir in tempeh bacon or white beans (and omit the bacon).

How to Store Smoked Mac and Cheese

The easiest way to store your mac and cheese is to let it cool, then cover or wrap it. Store it in the fridge for up to three or four days. Reheat it gently in the microwave or oven until it’s heated through (be careful not to overheat it!).

How long does smoked mac and cheese last?

Your mac and cheese will keep for up to four days in the refrigerator.

Can you freeze smoked mac and cheese?

Yes, you can freeze this mac and cheese. Let it cool completely, then fully wrap it. Store it in the freezer for up to three months. Thaw it in the refrigerator overnight to preserve its moisture before reheating.

How do you reheat smoked mac and cheese?

Reheat smoked mac and cheese in your oven or microwave on low heat. Keep it covered as it reheats to prevent evaporation, and add a splash of milk to give it a bit more moisture.

Can you make smoked mac and cheese ahead of time?

Yes, you can make smoked mac and cheese ahead of time. It will keep in the fridge for four days, though you’ll probably want to enjoy it before two days for the best flavor and cheesiness.

While you can precook the pasta shells beforehand, we don’t typically recommend it. The pasta will often stick to itself while it sits, and you risk washing away beneficial starches if you rinse the noodles under cool water to loosen them.

Smoked Mac and Cheese Tips

What wood is good for smoking mac and cheese?

For the best smoked mac and cheese, choose mild wood with a slightly fruity or nutty aroma, such as pecan, apple or cherry. Avoid anything too rich or bold that will overpower the pasta.

If using a gas grill to smoke your mac, you can still add wood chips to enhance the flavors. Place your wood chips in a smoker box or wrap them in foil with a few holes poked in it. Place them between the flavorizer bars of your grill, and proceed.

How do you keep mac and cheese from drying out?

To prevent your mac and cheese from drying out, avoid cooking it at too high a temperature or for too long. Evaporation is the enemy of creamy mac and cheese. Overcooking will lead to a dried-out dish that has lost its creaminess and lusciousness.

Can you make smoked mac and cheese without a smoker?

Yes, you can make smoked mac and cheese without a smoker. You can make it on a grill, as in this recipe. You might want to position your pans of pasta a bit away from the main heat source in the grill so they are less likely to overcook and dry out.

For baked mac, assemble the pasta in the baking pans as directed in the recipe. Bake them at 350°, uncovered, until the mac melts and lightly browns, about 30 minutes. Cover the baking pans while baking if the tops are becoming too browned as they cook.

To make your mac on the stovetop, cook and drain the pasta as directed, and whisk together the Velveeta sauce ingredients as directed. Place the drained noodles in a large stockpot or skillet over very low heat, and gently stir in the Velveeta sauce a bit at a time, being careful not to scramble the eggs over too high of a heat. Cook gently, stirring, until the mixture is smooth and just cooked through, 5 to 10 minutes (don’t overcook it, or your cheese and eggs may curdle and scramble).

What can you serve with smoked mac and cheese?

I always like to serve something green with my mac and cheese for flavor, nutrition and color contrast. Steamed broccoli and wilted leafy greens like kale or collards are always excellent. Of course, mac and cheese is a cookout staple—especially if you already have the grill going. Think about pairing it with barbecued picnic chicken, chili-rubbed ribs and other barbecue recipes.

Something with a bit of crunch is also an essential pairing, so that your meal has all sorts of textures. I’d go with sliced fruits, pitted cherries and something really crispy, like dehydrated apples or potato chips.