Smoked Mac and Cheese

Why smoke mac and cheese

Smoked mac and cheese picks up a layer of flavor that stovetop and oven versions cannot replicate. The smoke settles into the cheese sauce and the top surface firms up into a slightly set crust. It is one of the most popular BBQ side dishes for good reason: it holds well in a covered pan, scales up easily for a large cook, and pairs with almost everything that comes off the smoker.

Cheese selection

Two things matter: flavor that holds up to smoke, and meltability. Pre-shredded cheese contains anti-caking agents (usually potato starch or cellulose) that prevent smooth melting. Buy blocks and grate them yourself.

• Base (50-60% of the total): Sharp cheddar. The sharpness holds up to smoke where mild cheddar fades. Extra-sharp is even better.
• Secondary (30-40%): Gouda, gruyere, colby, or fontina. These melt smoothly and add depth. Smoked gouda adds another layer of smokiness.
• Optional accent (10-20%): Pepper jack for heat, cream cheese for richness, or parmesan for sharpness stirred in off heat.

Avoid mozzarella (goes stringy and flavorless) and American cheese singles (too mild, disappears against smoke).

Pasta shape

Cavatappi (corkscrew) holds the most sauce in its ridges and is the best choice. Elbow macaroni is traditional and works well. Large shells are another option. Avoid smooth pasta like ziti or penne -- the sauce slides off instead of coating.

The recipe (serves 8-10 as a side)

Ingredients

• 1 lb cavatappi or elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar, freshly grated
• 1 cup gouda or gruyere, freshly grated
• 1 tsp dry mustard powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup panko breadcrumbs (optional)
• 2 tbsp melted butter (for the breadcrumbs)

Steps

1. Cook the pasta. Boil until one full minute short of al dente. It continues cooking on the smoker. Drain and do not rinse.
2. Make the roux. Melt butter in a large pot over medium heat. Whisk in flour and cook 2 minutes until slightly nutty smelling. Slowly whisk in the milk and cream to prevent lumps.
3. Build the sauce. Cook over medium heat, whisking, until thick enough to coat a spoon, about 5-7 minutes. Remove from heat. Whisk in the mustard powder, garlic powder, and smoked paprika. Stir in cheese in batches until fully melted and smooth. Season with salt and pepper. The sauce should be noticeably thick at this stage -- it will thin slightly as it heats on the smoker before eventually setting.
4. Combine. Toss drained pasta with the cheese sauce until evenly coated. Transfer to a cast iron skillet or 9x13 aluminum pan.
5. Smoke. Set smoker to 225-250°F with apple, cherry, or pecan wood. Place the uncovered pan on the smoker for 60-90 minutes. Stir once at the 30-minute mark.
6. Breadcrumb topping. Toss panko with melted butter and scatter over the top during the last 20-25 minutes. The crumbs will crisp slightly and add texture.
7. Serve. Pull when the surface has a slight set and the breadcrumbs are golden. Serve directly from the pan.

Wood choice

This matters more than most people expect. Heavy woods overpower the cheese and can make the sauce taste bitter. Use mild woods only: apple, cherry, pecan, or alder. The smoke should register as a background note alongside the cheese, not as the dominant flavor.

Tips for a better result

• Make the sauce thicker than you think: It will thin as it heats on the smoker before eventually setting. Start thicker than a stovetop mac and cheese sauce.
• Grate your own cheese: Pre-shredded cheese does not melt smoothly. The textural difference in the final sauce is noticeable.
• Keep it uncovered the full time: Covering the pan steams the pasta and prevents smoke from reaching the surface. Leave it open.
• Cast iron holds heat better: It gives a crispier bottom layer. An aluminum pan is fine for convenience, especially for larger batches.

Make ahead

Assemble through step 4 the night before and refrigerate, covered. Pull it out 30 minutes before smoking to take the chill off. Add about 15 extra minutes to the smoke time if it starts cold.