Craving rich, smoked mac n cheese? I’ve got you covered—with or without a smoker! My smoked mac and cheese recipe uses browned butter and a secret ingredient that takes my recipe from so-so to WHOA! It’s so good, you’ll be scraping the pan for more!
Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes
Cuisine Inspiration: Classic Southern Comfort Food with a Twist
Primary Cooking Method: Oven-Baked (Smoker Optional)
Dietary Info: Vegetarian
Key Flavor: Smoky, Cheesy, Savory
Skill Level: Beginner – Easy Peasy
Why You’ll Love This Smoked Mac n Cheese Recipe
Ever wondered how to get that deep smoky mac n cheese flavor without a smoker? I’ve got a trick and a secret that make this recipe unforgettable:
- Kathleen’s Trick: Browned butter infuses a rich, nutty flavor, adding an extra layer of richness that takes the cheese sauce to the next level.
- Secret Ingredient—Liquid Smoke: Just a touch of liquid smoke, paired with smoked cheeses, delivers that signature smoky flavor right from your oven—no smoker needed. But if you prefer to smoke it, I’ve included step-by-step instructions to help you take this dish to the next level.
I first made this smoked mac n cheese for a church potluck, and it disappeared in minutes! People kept coming back for more, and I even caught one guy scraping the pan clean to get every last bite. Now, I make this recipe often—it’s great as a main dish or a potluck side.
Plus, I’ll share oodles of cheese combinations that have all worked for me—because let’s be honest, cheese makes everything better. Whether you’re feeding a crowd or just making a cozy dinner, this smoked mac n cheese will have everyone asking for seconds. So, grab that browned butter and secret ingredient, and let’s get started!
Looking for more comfort food favorites? Check out my Stovetop Mac and Cheese, Old Fashioned Meatloaf and easy Chicken Lemon Soup for more yum.
Smoked Mac n Cheese Ingredients
- Cavatappi Pasta – Or use your favorite short pasta, like elbow, ziti or penne. You can even use gluten-free pasta!
- Butter – I browned my butter for an even richer, nuttier flavor.
- Flour – I use organic unbleached all-purpose flour for thickening the sauce. For gluten-free, use gluten-free AP flour.
- Milk and Half and Half – Using half and half makes the sauce creamier, paired with whole milk this is the creamiest!
- Smoked Cheddar and Gruyere Cheese – This is so yummy and adds a smoky element to the dish! You can try lots of different melting cheeses also (see below).
- Spices – I used smoked paprika and ground mustard along with kosher salt and pepper in this dish, because well, the more smoke flavor the better!
- Liquid Smoke – My secret ingredient to the smokiest smoked mac and cheese. Liquid smoke it typically found near the barbecue sauces, use whatever flavor you like! Choose Hickory or Mesquite; I like hickory.
Get the full recipe in the recipe card below.
DID YOU KNOW? For the creamiest mac and cheese, shred your own cheese! It is cheaper and doesn’t have anti-caking agents.
An 8-ounce block of cheese yields a little over 2 cups of shredded cheese.
How to Make Smoked Mac N Cheese
- Preheat your oven and grease a 9×13 baking dish (<== my favorite casserole pan) setting them aside, you may also split into two smaller pans.
- Boil the pasta and before it’s completely cooked, drain, and return it to the pan with a drizzle of olive oil.
3. Grate your cheeses into a large bowl, then gently toss all cheeses to combine. Set aside.
4. Brown the Butter: Melt the butter over low heat, letting it gently bubble and swirl the pan occasionally. Continue cooking until the butter turns a golden-brown color and gives off a nutty aroma—this only takes a few minutes, so keep an eye on it! Once browned, whisk in the flour until smooth, then gradually whisk in the milk and half and half, stirring constantly to create a creamy, lump-free sauce.
5. Add in kosher salt and pepper, ground mustard, smoked paprika and liquid smoke if using.
6. Remove from heat and add approximately 3 cups of shredded cheese, stirring in and melting a little at a time until all is incorporated.
7. Stir the cheese sauce into the pasta.
8. Layer the pasta and shredded cheese in the baking dish. Bake ridiculously good smoked mac and cheese for 15 minutes, ready, set, EAT!
Creamy Smoked Mac and Cheese Variations
Mexican Mac and Cheese – Stir the following into the cheese sauce; 4 oz can green chilies (undrained), 1 taco seasoning, 2-3 tablespoons salsa.
Bacon Mac & Cheese – Everything is better with bacon, right? Cook up 3-4 pieces of your favorite bacon until not quite super crisp; place on top of smoked mac and cheese before baking.
Barbecue Mac and Cheese – Swirl your favorite barbecue sauce (or make your own) between the layers and drizzle a little on top! Oh my!
Cheeseburger Mac & Cheese – Brown up 1 lb of ground beef (turkey or chicken, too) with ½ a small chopped onion, set aside, and add to macaroni and cheese mixture when mixing.
Cheese Combination – Bottom line, use any cheese you love and can access! If you have one, stop at your local grocery store’s cheese shop and ask for recommendations. The key is to use a melting cheese!
Here are some great cheese combos to try:
- Smoked Gouda and Smoked Cheddar
- Regular Gouda and Sharp Cheddar
- Regular Gruyere and Sharp Cheddar
- Colby Cheddar and Sharp Cheddar
- Smoked Swiss and Provolone
- Mexican Cheeses | Cotija, Jack, Colby Jack, Pepper Jack
Gluten-Free Smoked Mac and Cheese
Use your favorite small gluten-free pasta (this is my favorite non-mushy brand). You can also swap out the all-purpose flour for grain-free flour. I have made gluten-free macaroni and cheese, and it tastes delicious!
Pro Tips to Smoke Mac and Cheese
- Browning Butter – It’s easy to brown butter, but you need to watch it carefully. Melt your butter on the stovetop. Then turn the heat down to a med-low heat. Swirl the pan, watching for the butter to pop and foam. Flecks of brown will bloom in the middle. Continue to swirl the butter in the pan until it smells nutty.
- Skip the pre-shredded cheese – Buying shredded cheese might save you time, but when melting is required, it’s best to shred it yourself off the block, it will melt much easier. Plus pre-shredded cheeses often have binders and anti-caking agents in them.
- Using Fresh Spices – Smoked Paprika is ground from a smoked pepper. It’s best to use fresh spices in any recipe, but if you want to have a smoky flavor be sure to use smoked paprika.
Storing Smoked Mac n Cheese
Make Ahead | Don’t you love potluck or holiday recipes you can make ahead of time and just pop in the oven when ready? I do and this is one of them!
Make as directed, but do not bake. Once in baking dish, cool completely, then cover tightly with plastic wrap or foil and refrigerate 1-2 days ahead of time. Before baking, remove the dish from fridge for at least 30 minutes before baking. Bake slightly longer, 25-35 minutes until hot and bubbly, covering with foil if getting too brown.
Freezing Smoked Macaroni and Cheese | Here are three tricks to freezing this dish:
- Undercook your pasta slightly, that way when you thaw and bake the mac and cheese, the pasta won’t get mushy.
- Let the pasta cool completely before freezing.
Frequently Asked Questions
Add a generous amount of salt to the boiling water. (The water should be salty like the ocean according to one of my Italian friends.) Now, the timing is everything! If it’s undercooked, it will be hard and unsatisfying. Overcooked turns pasta to mush because it’s absorbed too much water. Test the pasta after 8-12 minutes depending on the type. When it’s chewable but still retains its form, it’s done! Drain it immediately!
You need to have enough milk for the sauce. Some will get absorbed by the pasta. If milk and half and half isn’t making it creamy enough for your taste, add full fat cream instead!
If you don’t want to use milk, you can substitute soy milk, almond milk, coconut milk, oat milk, or rice milk. Other milk products like yogurt, sour cream, and cream cheese also work. Tho I have not tried these, let me know what you think!
YES! Maybe your planning a camping trip and want to bring along smoky mac and cheese and cook over the fire, or you just don’t want to turn on the oven, hey I get it!
Firepit | Cover loosely with foil so that some of the smoke will seep into the macaroni and cheese, cook until melty and bubbly.
Smoker | Add your favorite mild wood chips to the smoker, then place the creamy mac and cheese in an aluminum pan or cast iron skillet on the easiest rack.
Smoke for about an hour or less; just long enough to infuse a little smoky flavor. If you smoke it longer, it might give it an off-putting taste.
Other recipes to try:
- Beer Cheese Soup; all-natural (of course) with amazing flavors, loaded with veggies and taste!
- Oven Baked Barbecue Beef Brisket; a fall-apart tender brisket recipe!
- Black Bean and Sausage Soup; full of veggies, black beans and amazing smoky flavor!
- Slow Cooker Barbecue Pulled Pork; toss it all into the crockpot and you have one amazing dinner!
I would love to hear what you think of this ridiculously good smoked mac and cheese! Pop below the recipe card to leave a comment and don’t forget the 5 STAR rating!
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Ingredients
- 1 pound dried cavatappi or elbow, penne, ziti, or your favorite GF pasta
- ½ cup butter salted or unsalted; if using salted, reduce salt by ¼–½ teaspoon
- ½ cup all-purpose flour or Gluten-Free AP flour
- 1 ½ cups whole milk whole milk works best
- 2 ½ cups half-and-half not fat-free, may also use heavy cream
- 4 cups sharp white cheddar cheese grated off a block (see notes for other cheeses)
- 2 cups smoked gouda cheese grated off a block
- ½ tablespoon kosher salt use less if using table salt; adjust to taste
- 1 teaspoon dry mustard
- ½ teaspoon black pepper
- ¼ – ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke oven method only
Instructions
Smoker Method
- Preheat smoker to 225°F. Use a mild hardwood like applewood, cherry, pecan, hickory of oak. I used a combination fo applewood and hickory.
- Boil pasta 1-2 minutes shy of al dente. Drain and toss with a little olive oil. Set aside.1 pound dried cavatappi
Brown the Butter & Make the Cheese Sauce
- In a large saucepan over medium heat: Melt the butter. It will pop and crackle, then foam. Swirl occasionally and watch closely. It should only take between 3-7 minutes. When brown flecks appear and it smells nutty, the butter is browned.½ cup butter
- Whisk in the flour and cook for 1 minute, whisking constantly.½ cup all-purpose flour
- Slowly whisk in the milk and half-and-half. Continue cooking until the sauce thickens.1 ½ cups whole milk, 2 ½ cups half-and-half
- Stir in Sharp white cheddar, gouda, salt, dry mustard, black pepper, smoked paprika. Do not add liquid smoke when using a smoker. Stir until smooth and creamy. If desired, reserve ½ – 1 cup of cheese to sprinkle on top.4 cups sharp white cheddar cheese, 2 cups smoked gouda cheese, ½ tablespoon kosher salt, 1 teaspoon dry mustard, ½ teaspoon black pepper, ¼ – ½ teaspoon smoked paprika
- Fold the cooked pasta into the cheese sauce. Transfer to a lightly oiled 12-inch cast iron skillet or large foil pan. Smooth the top and leave it uncovered so the smoke can penetrate.
Smoker Instructions
- Place pan on rack in smoker and smoke for: 45–60 minutes for lighter smoke flavor (I did just about 45-50 minutes)90–120 minutes for deeper smoke (avoid much longer to prevent drying out)
- Check halfway through and gently stir once if needed to distribute smoke evenly. If you reseserved some cheese, add it now.
- The mac and cheese is ready when bubbly and melty with a light smoky crust on top. Serve hot.
Stovetop / Oven Method
- Cook the Pasta as directed above.
- Brown the Butter & Make the Sauce: Follow the same sauce instructions above (brown butter, whisk in flour, add milk and half-and-half, melt in cheeses, use all smoked cheeses for more smokey flavor).
- Add the Smoke Flavor: Since you’re not using a smoker, stir in: ½ teaspoon liquid smoke (or to taste). This mimics the depth you’d get from real smoke.½ teaspoon liquid smoke
- Bake to Finish: Pour into a greased 9×13-inch baking dish. Bake at 325–350°F for 15–30 minutes, until bubbly and lightly golden.
Notes
- Switch Up the Cheese: Try swapping part of the sharp white cheddar for smoked cheddar, Gruyere, Fontina, Monterey Jack, Parmesan or even Pepper Jack for a little kick.
- Gluten-Free Option: Use gluten-free pasta and substitute gluten-free all-purpose flour in the roux.
Nutrition
CeeKay1
Excellent. I appreciate the multitude of options in your recipes, in particular GF and other preparation methods and results per choices. I cannot wait to try some of these recipes!!
Thank you so much! 😊
Nikki
I love all the tips to make this recipe perfect! And just that little bit of liquid smoke when I don’t want to fire up the smoker gives that smoked flavor to put this one over the top!
Thank you so much Nikki!
Julie Menghini
This is definitely a mac and cheese worthy of the pickiest adults. I swear if I could have eaten the spoon I would have. The flavor and texture is amazing and that cheese pull is a show stopper!
Haha, I hear you Julie, I would be right there with you!
Sandra Shaffer
This was a hit with our family. So smart to use smoked cheese. We used gouda (smoked) and sharp cheddar cheese. Looking forward to trying some other variations next.
Jennifer Stewart
Just when I thought you couldn’t make mac and cheese better, you did it!
Awe, thank you!
Michaela Kenkel
We loved this recipe!! Such a comforting meal, and I love that smoke flavor!
Thank you! So glad you loved it!
Bob
Ok, bring it!!!!!!????????????
Thanks Sir Bob!