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!
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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 Smoke Mac and 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
- 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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Video
Equipment
Ingredients
- 1 pound dried Cavatappi try elbow, penne, ziti or your favorite GF pasta
- ½ cup butter browned if desired (salted or unsalted, if using salted, reduce salt by ¼-½ a teaspoon)
- ½ cup all-purpose flour substitute with Gluten-Free AP Flour
- 1 ½ cups whole milk best to use whole milk here
- 2 ½ cups half and half not fat-free
- 4 cups smoked cheddar cheese grated
- 2 cups smoked Gruyere cheese grated (see notes for other cheese options)
- ½ tablespoon kosher salt if using table salt, use less, and taste
- 1 teaspoon dry mustard ground
- ½ teaspoon liquid smoke
- ½ teaspoon black pepper
- ¼-½ teaspoon smoked paprika
Instructions
- Preheat oven to 325 degrees F and spray or grease a 9×13 inch baking dish, set aside.
- Boil pasta | Bring a large pot of water to a boil, adding 1-2 teaspoons of kosher salt to boiling water. Once boiling, add pasta and cook for about a minute less than the package directions suggest. Drain pasta, then return to pan and toss with a little olive oil to keep from sticking.
- Meanwhile, grate and measure the cheese; tossing into a large bowl mixing to combine.
- Melt butter in a large saucepan over medium heat. Browning butter: once butter is melted, reduce heat to medium-low and watch closely, butter will pop and crackle, then will get quiet and foam up, swirl the pan on occasion while it’s in the quiet stage and you should start to see some brown flecks blooming in the middle, swirl until butter smells nutty and is nicely browned, remove from heat.
- Return butter to medium-low heat and stir in flour (or GF flour), whisking to combine, it might get a little grainy. Cook stirring for about a 1 minute. Slowly pour in 2 cups of half and half, whisking constantly, until combined and smooth. Slowly pour remaining milk and cream into mixture, whisking until smooth.
- Continue to whisk over medium heat, whisking often, until very thick. Remove from heat and stir in 1 ½ cups of cheese, stirring until melted and combined. Stir in spices and liquid smoke, then add another 1 ½ cups of cheese, stirring until melted and combined. If mixture is too thick, thin with a bit of milk.
- Using the same large pot you cooked the pasta in, combine drained pasta with cheese sauce, stirring gently, until fully combined. Pour half the mac and cheese into the prepared baking dish, topping with 1 ½ cups of grated cheese, then pour and smooth on the remaining mac and cheese.
- Sprinkle with the remaining 1 ½ cups of cheese, and place in oven for 15 minutes, until bubbly and golden brown. Serve immediately.
- *8 oz block of cheese yields slightly over 2 cups of shredded cheese.
Notes
Make Ahead
Make as directed, without baking. Once completely cooled, cover tightly with foil, refrigerating it for up to 2 days. When ready to bake, remove dish from fridge, 30 minutes before baking. Bake as directed, but for 25-30 minutes until bubbly and golden.Freezing Mac and Cheese
Cool completely before freezing and if desired, place into individual portion sized containers for easier reheating. Wrap tightly in two layers of plastic wrap, then foil and I usually place in a freezer baggie. Be sure to only cook your pasta to al dente, then you will avoid some of the mushiness. To thaw, place in fridge overnight. Remove from fridge for 30 minutes before popping in a 325 degree oven for 20-35 minutes. If it looks like it’s drying out, add a tablespoon of water sprinkled over the top and cover with foil. Will last for 6 months in freeze when properly stored.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 prior to 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), ½ a small onion, set aside and add to macaroni and cheese mixture when mixing. Other cheeses may be used! Try these combos:- Smoked Gouda and Smoked Cheddar
- Regular Gouda and Sharp Cheddar
- Regular Gruyere and Sharp Cheddar
- Colby Cheddar and Sharp Cheddar
Gluten-Free Smoked Mac and Cheese
Use your favorite smaller gluten-free pasta. Swap out all-purpose flour for a good GF AP flour Make sure if you are purchasing pre-shredded cheeses that they do not have any flour/anti-caking agents in them, besides, the cheeses melt better when shredded from the block.Nutrition
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!