Smoked Mac and Cheese

This smoked mac and cheese casserole is a smoky goodness cheesy pasta casserole perfect to use your smoker and turn your classic family dinner into a flavorsome dinner.

Baked Mac n Cheese

What I Smoked Mac And Cheese?

Smoked Mac And Cheese is the smoked version of the classic Mac And Cheese casserole.

It’s the same very cheesy dish but with a raft of smoked flavors to give it a completely different and surprising taste.

Why You’ll Love This Recipe

If you love mac and cheese, smoked mac and cheese is a must-try as a comforting summer side dish to your grilling. It’s also:

  • Made in 15 Minutes of Preparation
  • Low-Carb Option
  • Keto Option
  • Gluten-Free Option
  • Vegetarian
Smoked Mac And Cheese

How To Make Smoked Mac And Cheese

This smoked macaroni and cheese casserole is a fantastic comforting family dinner to add a smoky flavor to your classic cheesy pasta casserole.

Key Ingredients

Let’s see what you need to make a smoky cheese casserole:

  • Elbow Macaroni – Macaroni is small pasta that you can be made with wheat (the classic pasta), with low-carb ingredients (pea protein, egg whites), or even with zero-carb ingredients such as Konjac noodles.
  • Milk of Choice – full-fat milk works better or you can also use half and half. You can also use high-fat dairy-free milk.
  • Cream Cheese – cream cheese brings a ton of creaminess.
  • All-purpose Flour – or sunflower seed flour for a lower-carb option.
  • Salt & Black Pepper
  • Shredded Cheese like sharp Cheddar Cheese, Gouda Cheese, Colby Cheese, Parmesan Cheese, or Emmental.
Making Smoked Mac And Cheese

Mac And Cheese Toppings

This is optional but delicious. Melt the butter, and stir with panko crumb, onion powder, salt, and garlic powder.

  • Panko breadcrumb
  • Melted butter
  • Onion powder
  • Garlic powder
  • Pinch of salt

Sprinkle the crumb on top of the dish before smoking or baking.

Cooking The Pasta

The trick to making a delicious smoked casserole is to undercook the pasta – it means cooking the pasta until al dente.

Simply follow the time recommended on your pasta packaging to do so.

Depending on the pasta variety you use, the timing varies. You can use any elbow pasta:

  • Low-carb pasta
  • Gluten-free pasta
  • Regular pasta

Bring water to a boil and cook the pasta with a pinch of salt and a drizzle of olive oil.

When the pasta is cooked drain it over a sieve and wait 10 minutes before using it in the recipe.

Make The Sauce

Meanwhile, make the make and cheese sauce.

In a large saucepan, melt butter then stir in the flour. Stir with a spoon over medium-low heat until the mixture forms a roux – pieces of flour/butter.

Now, add the milk gradually and whisk to combine and create a thick sauce.

When the white sauce has thickened, add the grated cheese, salt, and pepper, and keep stirring over medium heat until the cheese is melted.

Sprinkle some additional flavoring to the sauce like onion powder, garlic powder, or salt and pepper.

Always taste the sauce and adjust salt if needed before assembling the casserole.

Smoker-Safe Pan

Select a pan that is oven-safe made from glass or ceramic or cast iron.

A 9-inch x 13-inch pan is great for this recipe but you can also use a 12-inch (30 cm) skillet.

Assembling The Mac And Cheese Casserole

Return the drained cooked macaroni noodles to the large pot you used to cook them.

Pour the white sauce on top, and stir to combine. Pour in the cast iron skillet or baking dish you choose.

Sprinkle panko bread crumbs on top of the dish.

Smoked Mac n Cheese

Smoking The Casserole

First, preheat the smoker or grill to 225°F (110°C). Use mild wood chips you like in the tray – I recommend using applewood, cheery, or pecan chips or it enhances the cheese flavor in the dish.

Of course, if your smoker doesn’t go to that high temperature the recipe will work well but requires a longer smoking time to get flavorsome.

Smoke the casserole for about 1 hour in indirect heat, or until a delicious smoke flavor develop in the dish.

Don’t over-smoke the casserole ever or the sauce dries out.


Serve as a side dish to grilled meat or fish or roasted vegetables.

You can add fresh chopped parsley or dill on top of the dish before serving.

Storage Instructions

Store leftover smoked cauliflower mac n cheese in an airtight container in the fridge for up to 3 days.

You can also freeze individual portions in the freezer for up to 3 months in sealed containers.

Easy Mac n Cheese

Frequently Asked Questions

Can I Bake Mac And Cheese?

Yes, you can use this recipe in your oven to make baked mac and cheese casserole.

Simply bake the dish at 350°F (180°C) for 25 to 30 minutes, in the center rack of the oven.

How Can I Add Smoky Flavor Without A Smoker?

Simply use smoked grated cheese in the recipe like smoked gouda, or smoked cheddar, or add drops of smoked sauce in the mac n cheese sauce.

Bake the recipe as per the explanation above or smoke for double smoky flavors.

Can I Make This Recipe Low-Carb?

Yes, simply use low-carb pasta in the recipe and swap the panko crumb for low-carb breadcrumbs like crushed pork rinds.

You can also skip flour in the sauce and balance texture by adding more cream cheese.

How Long Do You Smoke Mac And Cheese?

It takes about one hour to smoke a mac and cheese casserole when the casserole is already cooked.

What Wood Is Best For Smoked Mac And Cheese?

The best woods to use for smoking a Mac And Cheese are Applewood, Cheery, or even Pecan Chips. They are the woods that bring the best flavors.

Did you try this mac and cheese recipe? Feel free to share a comment or review below to let me know how it goes.

Recipe Card

Smoked Mac And Cheese

Smoked Mac and Cheese

This smoked mac and cheese casserole is a smoky goodness cheesy pasta casserole perfect to use your smoker and turn your classic family dinner into a flavorsome dinner.

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 45 mins

Net Carbs 32.9g

Fat 25.7g

Protein 17.9g

Calories 439.6kcal

Prevent your screen from going dark

  • In a large pot, cook the pasta until al dente – follow the packaging instructions for timing.

  • Drain over the sink in a sieve, and set aside 10 minutes to steam out.

  • Preheat smoker at 225°F (110°C) using applewood or pecan chips.

  • Slightly oil a smoker-friendly dish – ceramic, glass, or a 12-inch skillet is great for this recipe. Set aside.

  • In another large pot (size that fits the cooked pasta), melt butter, stir and cook flour with a wooden spoon until a crumble of flour forms – takes about 1 minute. This is the roux.

  • Add about 1 cup of milk, and whisk on medium heat, until the milk dissolves the pieces of flour/butter.

  • Keep adding milk and whisking until the sauce slightly simmers on the side of the pan and thickens. It takes about 3-5 minutes.

  • Add salt, pepper, and cream cheese and keep stirring until melted and combined.

  • Reduce to low heat, stir in cream cheese, and shredded cheese and stir with a wooden spoon until it has melted.

  • Taste the sauce and adjust it with salt if needed.

  • Pour the cooked pasta into the pot and stir in the sauce until evenly coated.

  • Pour the mac and cheese onto the prepared baking dish or skillet.

  • In a small bowl, mix melted butter, salt, onion powder, garlic powder, and panko crumb.

  • Sprinkle all over the mac n cheese dish.

  • Smoke on indirect heat for 1 hour. Taste and smoke for longer to increase the smoky flavors but don’t exceed 90 minutes or the pasta will get too soft.

Nutrition Facts

Smoked Mac and Cheese

Amount Per Serving (1 plate)

Calories 439.6
Calories from Fat 231

% Daily Value*

Fat 25.7g40%

Saturated Fat 14.9g93%

Trans Fat 0.3g

Polyunsaturated Fat 1.2g

Monounsaturated Fat 6.2g

Cholesterol 75.4mg25%

Sodium 712.1mg31%

Potassium 250.1mg7%

Carbohydrates 34.2g11%

Fiber 1.3g5%

Sugar 5.6g6%

Protein 17.9g36%

Net Carbs 32.9g

Vitamin A 827.5IU17%

Vitamin B12 1.1µg18%

Vitamin C 0.1mg0%

Vitamin D 1.1µg7%

Calcium 399mg40%

Iron 1mg6%

Magnesium 39.8mg10%

Zinc 2.3mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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