This Smoked Macaroni and Cheese is rich and creamy and can be made with or without a smoker! It’s perfect for serving to a hungry group and can be assembled in advance, keeping entertaining as simple as can be.
⭐️⭐️⭐️⭐️⭐️ Reader Nikki Raved: “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!”
Originally posted in 2021, this Smoked Mac and Cheese recipe has been refreshed with clearer, more detailed instructions for smoking (including timing and wood recommendations), new step-by-step photos, and a how-to video to make smoking foolproof. Updated in 2025 and again in 2026 to refine tips, add troubleshooting notes, and incorporate reader-tested tweaks so you can confidently smoke—or oven-finish—this dish every time.
Why I Keep Making This Smoked Mac and Cheese (and Why It Vanishes at Every Potluck)
I first made this Smoked Mac and 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, especially for summer barbecues and picnics—it’s great as a main dish or a potluck side. It’s the perfect side dish.
Plus, with only 10 ingredients, it’s a recipe that feeds a crowd and goes easy on your wallet. I share oodles of tips to make the creamiest sauce, and different cheese combinations that have worked for me too. No matter the occasion, this smoked macaroni and cheese will have everyone asking for seconds.
- Rich Browned butter is what sets this macaroni and cheese apart from the rest. Everyone will be asking why it’s just SO good. The browned butter’s nutty flavor adds an extra level of richness that takes the cheese sauce to the next level. A delicious indulgence.
- My Secret Ingredient if you don’t have a smoker —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.
- If you have a smoker, lucky you! Cooking the mac and cheese low and slow helps it to absorb the real wood-fired flavors for the richest bite.
Looking for more comfort food favorites? Check out my Stovetop Mac and Cheese, Old Fashioned Meatloaf and easy Chicken Lemon Soup for more yum.
Julie said: “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!”
Kathleen’s Tip: For the ultimate creaminess, shred your own cheese! It is cheaper and doesn’t have anti-caking agents. 8 ounces of block cheese yields about 2 cups of shredded cheese.
Ingredients for Smoked Gouda Mac
- Cavatappi Pasta – Or use your favorite short pasta, like elbow macaroni, ziti or penne. You can even use gluten-free pasta! I love the Tankyada brand.
- Butter – I browned my butter for an even richer, nuttier flavor. But you can skip this step if preferred. Unsalted butter or salted butter works.
- 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! You may sub heavy cream for the half and half.
- Cheeses – I used white sharp Cheddar cheese and smoked Gouda 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 black pepper in this dish, because well, the more smoke flavor the better! You can use white pepper if preferred.
- Liquid Smoke – If making in the oven, this is 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 for a hint of smokiness.
Get the full recipe in the recipe card below.
How to Make Smoked Mac and Cheese
Smoker Method
Step 1: Cook the Pasta
Bring a large pot of cold water to a rolling boil. Boil pasta 1 minute shy of al dente, according to package directions. Drain and toss the cooked macaroni with a little olive oil. Set aside.
Step 2: Brown the Butter & Make the Cheese Sauce
In a large pot over medium heat, add the stick of butter and melt. It will pop and crackle, then foam. Swirl occasionally and watch closely. When golden brown flecks appear and it smells nutty, the butter is browned. Stay close, it should only take between 3-7 minutes.
Whisk in the flour and cook for 1 minute, whisking constantly. This cooks out the raw flavor of the flour.
Slowly whisk in the half-and-half and milk mixture. Continue cooking until the sauce thickens.
Reduce temperature to medium-low heat, then sprinkle in a little of the sharp white cheddar, smoked gouda at a time, salt, dry mustard, black pepper, and smoked paprika. If desired, reserve ½-1 cup of cheese to sprinkle on top of the mac during the last 30 minutes of smoking.
Do not add liquid smoke when using a smoker. Stir until smooth and creamy.
SMOKER FAQ: I used a smoker called, The Smoke Vault. It is a standing column style smoker, but honestly, any smoker or pellet grill with a rack to put the skillet into would be fine. I used a combination of Hickory and Applewood chips.
Step 3: Cook on the Smoker
Fold the cooked pasta into the creamy cheese sauce. Transfer to a lightly oiled 12-inch cast iron skillet or foil pan. Smooth the cheese mixture and leave it uncovered so the smoke can penetrate.
Preheat the smoker to 225°F. Use a mild hardwood, such as applewood, cherry, pecan, or oak. Place on the rack in the smoker, close the lid and follow times below.
Smoke the mac n cheese for 45–90 minutes. 45–60 minutes for lighter smoke flavor or 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 desired sprinkle with reserved cup of cheese.
The mac and cheese is ready when bubbly and melty with a light smoky crust on top. Serve hot.
Stove or Oven Method
Step 1: Cook the Pasta
Boil until just al dente. Drain and toss with 1–2 teaspoons olive oil.
Step 2: Brown the Butter and Make the Sauce
Follow the same sauce instructions above (melt butter, brown, whisk in flour, add milk and half-and-half, melt in cheeses, use all smoked cheeses for more smoky flavor).
Step 3: Add the Smoke Flavor and Bake
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.
Pour into a greased 9×13-inch baking dish or . Bake at 325–350 degrees F for 15–30 minutes, until bubbly and lightly golden.
Variations & Mix-ins
- Use different cheeses: Try swapping part of the sharp white cheddar for smoked Cheddar, Gruyere, Fontina, Monterey Jack, Colby Jack or even Pepper Jack for a little kick. You can even try Swiss, Havarti, or Parmesan cheese. Tip: Gruyere can tend to separate a bit when smoked for long periods, still tastes amazing though!
- Spice It Up: Add a pinch of cayenne, a few dashes of hot sauce, green chiles, or diced pickled jalapeños for heat.
- Add some Protein if desired: Stir in about ½ pound thick-cut bacon, cooked, or bacon crumbles, pulled pork, brisket, rotisserie chicken, or sliced smoked sausage to turn this into a hearty main dish. But don’t add too much as it could make it greasy.
- Make the top Crunchy: Top with buttered panko breadcrumbs before baking for added texture.
- Easy to make this Smoked Mac and Cheese Gluten-Free: Use gluten-free pasta and substitute gluten-free all-purpose flour in the roux.
- Gluten-Free: Mac and cheese is easy to make GF! Swap the pasta for your favorite Gluten-Free Pasta, I love Tinkyada brand. Swap the flour for a good GF all-purpose flour and you are good to go!
- Low-Carb Idea: I haven’t tried this, but I think it would work. Replace pasta with 1 pound low-carb or keto pasta, I like Pete’s Low Carb Pasta. Sauce: replace flour with ¼ – ½ teaspoon xanthan gum and whole milk with 4 ounces room temperature cream cheese and half and half with heavy cream. Stir in 2-3 cups of cheese, stir to melt, if too thick, try adding a little splash of chicken broth, almond milk or heavy cream. Stir in cooked pasta. Smoke or bake!
Expert Tips
- Brown the butter slowly. Keep the heat moderate and watch carefully, swirling the pan frequently. Once you see the brown flecks with a foamy top, it’s ready!
- Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly due to powdery anti-caking agents. Take the extra minute to grate your own cheese.
- Warm your milk first. This is completely optional, but can make the roux come together more quickly.
- Maintain a low and slow temperature on the smoker. Keep it at 225°F to prevent the cheese sauce from separating and only smoke to the indicated time or else the flavor will become too rich.
- Avoid overcooking the pasta. Just boil the noodles until al dente. It will finish cooking while baking or smoking.
- Taste before smoking or baking. Adjust salt and smoke level (for oven method) before cooking it in the oven or smoker.
Storage
Store leftover smoked macaroni and cheese in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop. If the sauce is thick, add a splash of milk.
I recommend avoiding freezing any leftovers, since cream-based sauces can separate. If you do freeze the mac and cheese, just expect the texture to change slightly after thawing.
Make Ahead Instructions
Option 1: Assemble Ahead: Prepare the pasta and cheese sauce, combine, and transfer to your baking dish. Cover tightly and refrigerate up to 24 hours. When ready to bake, let sit at room temperature for 30 minutes before baking or smoking.
Option 2: Sauce Only: Make the cheese sauce up to 2 days ahead. Store separately in the refrigerator. Reheat gently and stir into freshly cooked pasta before baking or smoking.
Common 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 overly chewy. 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 aren’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!
No, this smoked mac n cheese recipe, like my stovetop mac and cheese does not contain Velveeta and uses real cheese.
What to serve with smoked mac n cheese
More fabulous sides to serve
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This homemade mac was originally posted in 2021 and updated in 2025 & 2026 with clearer smoking tips, new photos, and a how‑to video.
Video
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!