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Creamy smoked mac and cheese is super easy to make and has the most delicious smoky flavor. A new twist on a classic side dish!

smoked mac and cheese on a serving spoon.

Easy Smoked Mac and Cheese Recipe

If you’re looking for an easy smoker recipes, you can’t go wrong with homemade macaroni and cheese. It’s the ultimate comfort food and perfect side dish for any occasion, from summer cookouts and backyard BBQ’s to tailgates and holidays. It’s basically baked mac and cheese cooked in the smoker instead of the oven.

I use my favorite stovetop mac and cheese recipe as the base. It’s super easy as it cooks in one pot and doesn’t use flour or a roux. I changed it just a little so the flavors would be enhanced in the smoker. We have a Masterbuilt electric smoker, but this works with any type of smoker or smoker grill combo.

This smokey mac is delicious with smoked meatloaf, smoked brisket, smoked ribs, burgers, wings, pork chops — just about any main dish. If you’re a true mac n cheese lover, like my son and husband, you don’t even need a main dish!

elbow macaroni, heavy cream, seasonings, cream cheese, butter, cheese.


You only need a few simple ingredients for smoked macaroni and cheese. Full amounts are listed in the printable recipe card below.

  • Elbow macaroni — I used Barilla brand, but any brand works. You can also use cavatappi or medium shells.
  • Water or chicken broth — to cook the pasta
  • Heavy cream — for the creamy sauce
  • Cheese — I use a blend of mild cheddar cheese, smoked gouda cheese, cream cheese and American cheese. You can also sub Colby. Grate your own cheese for best results as pre-shredded cheese doesn’t melt as well.
  • Seasonings — sea salt, black pepper, garlic powder and smoked paprika
  • Butter — salted butter or unsalted butter

Wood Chips — use apple or cherry or pecan for a mild flavor or hickory for a deeper flavor.

How to Make Smoked Mac and Cheese

First, you will want to heat your smoker to 225 degrees F. Cook the macaroni in a large pot or Dutch oven until not quite al dente. Then, add the cream and seasonings, and cook until just al dente.

cook macaroni with cream and seasonings.

Stir in the cream cheese, butter and blend of cheeses, one cup at a time. If you add the cheese all at once, it won’t melt right, and you won’t get a smooth, creamy sauce.

stir cheese into macaroni and sauce.

When the cheese sauce is melted, pour the cooked macaroni noodles and cheese mixture into a buttered foil pan. I like using disposable pans for the smoker, but you can use a Dutch oven or a large cast iron skillet. Sprinkle more cheese on top of the macaroni, and pop the pan into the smoker.

top mac and cheese with shredded cheese in pan.

How Long to Smoke Macaroni and Cheese

Smoke the mac and cheese for 45 minutes to 1 hour. This should be enough time to get a gorgeous crust on top of the mac and infuse it with delicious smoked flavor.

pan of smoked mac and cheese with cheesy crust.


Store leftover mac and cheese in an airtight container in your fridge for 4-5 days. You can also freeze the leftovers for up to 3 months. Reheat smoked macaroni in the oven on low heat until it warms up. You can also microwave individual portions or eat it cold — my son does this all the time!

Recipe Tip

Grate your own cheese for best results.

Cook the macaroni just to al dente so it doesn’t overcook in the smoker.

Use a mild wood such as apple or cherry or pecan for subtle flavor or a medium hickory for a more pronounced flavor and color.

More Mac and Cheese Recipes

Try my Buffalo Chicken Mac and Cheese or mac and cheese with ham. You can also make mac and cheese in the Instant Pot or boxed mac and cheese in the Instant Pot!

5 from 1 vote

Smoked Mac and Cheese

By: Dee
Creamy smoked mac and cheese is super easy to make and has the most delicious smoky flavor. A new twist on a classic side dish!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10


  • Masterbuilt electric smoker


  • 4 cups water or chicken broth
  • 16 oz elbow macaroni
  • 1 cup heavy cream
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • tsp smoked paprika
  • ¼ tsp ground black pepper
  • 3 tablespoons butter
  • 4 oz cream cheese softened
  • 2 cups mild cheddar cheese shredded
  • 1 cup smoked gouda cheese
  • 4 oz American Cheese about 4 slices


  • 3 cups cheese Gouda and Cheddar blend
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  • Preheat smoker to 225℉
  • In a large pot or Dutch oven, bring chicken broth to a boil over medium high heat
  • Add the macaroni, and cook until just al dente, about 4 minutes, stirring occasionally
  • Reduce heat to low, and stir in the heavy cream, salt, pepper, garlic powder and smoked paprika. Allow to simmer on low heat until pasta is done
  • Add the butter and cream cheese, and stir until melted
  • Stir in 1 cup of cheese at a time until cheese melts and cheese sauce is creamy
  • Pour macaroni into a buttered disposable aluminum pan. Top with additional shredded cheese
  • Place in smoker and cook for 45 minutes to 1 hour


For best results, shred your own cheese.
I use sliced American cheese from the deli, which is about 4 slices or 4 ounces. You can use all cheddar, if you prefer.
I like to let the cream sit out at room temperature while I prep the ingredients so it’s not to cold going into the sauce. This prevents the sauce from becoming grainy.
Use applewood or cherry for a mild flavor or hickory chips for a more pronounced flavor.


Calories: 677kcal, Carbohydrates: 38g, Protein: 28g, Fat: 46g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 142mg, Sodium: 941mg, Potassium: 231mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1447IU, Vitamin C: 0.1mg, Calcium: 721mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish
Cuisine: American
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Recipe Rating


  1. Noreen says:

    Thought I would give thee a try! Already smoking ribs so I added this at the end! What a hit! The family wants to try buffalo mac n cheese next!5 stars

    1. Dee says:

      Thanks, Noreen. Buffalo mac sounds great!