The Ultimate Smoked Mac and Cheese Recipe
Upgrade your comfort food game with the ultimate smoked mac and cheese! Made with cheddar, Gouda and Gruyère and topped with crispy panko crumbs, this cheesy pasta is the perfect side dish for your summer barbecues and holiday celebrations alike.
How to Make the Best The Ultimate Smoked Mac and Cheese
There’s nothing quite like the indulgence of creamy, cheesy smoked mac and cheese fresh off the grill. This ultimate smoked mac and cheese combines three premium cheeses—sharp cheddar, creamy Gouda, and nutty Gruyère—to create a sauce that’s rich, complex, and absolutely unforgettable. The smoking process infuses every bite with a subtle smoky depth that takes this comfort food classic to the next level.
What makes this recipe truly special is the attention to detail in both the cheese blend and the technique. Using room-temperature cream and milk prevents the sauce from breaking, while the combination of spicy brown mustard and smoked paprika adds warmth and smoke notes that complement the cheese beautifully. The crispy panko topping provides the perfect textural contrast to the creamy pasta beneath.
This smoked mac and cheese is the ideal companion to grilled meats at your next summer barbecue or holiday celebration. Whether you’re cooking for a crowd or just want an elevated side dish, this recipe delivers restaurant-quality results that will have everyone asking for seconds.
The Ultimate Smoked Mac and Cheese
Upgrade your comfort food game with the ultimate smoked mac and cheese! Made with cheddar, Gouda and Gruyère and topped with crispy panko crumbs, this cheesy pasta is the perfect side dish for your summer barbecues and holiday celebrations alike.
Ingredients
Pasta & Toppings
Cheese Sauce
Instructions
Prepare
- Heat smoker to 225 degrees. Bring a large pot of salted water to a boil.
- Cook the elbow macaroni one to two minutes less than what the package directions dictate. Drain and reserve in a large mixing bowl.
- While the water boils and the pasta cooks, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the panko crumbs and stir to coat. Continue to cook, stirring every so often, until the panko crumbs turn golden brown. Remove from heat and reserve.
Make the Sauce
- Melt the remaining ½ cup butter in the pot over medium heat. Add garlic and cook for 30 seconds, stirring constantly.
- Whisk in the flour. Continue to whisk constantly for about three minutes.
- Slowly pour in the heavy cream and milk, whisking constantly to create a smooth mixture. Season with spicy brown mustard, salt, black pepper and smoked paprika. Bring to a simmer, whisking frequently. Do not boil as that can cause the milk to separate and leave you with a grainy sauce.
- Turn off the heat. Stir in 1 cup cheddar, 1 cup Gouda and 1 cup Gruyère until the cheese melts and becomes one cohesive mixture.
Assemble & Smoke
- Add the macaroni to the pot with the cheese sauce and stir to coat.
- Pour half the mac and cheese into a greased 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half the remaining cheese on top. Pour the rest of the macaroni on the cheese layer and top with the last of the cheese. Sprinkle the browned panko crumbs on top.
- Place in the smoker with a water pan and close the lid. Smoke for one hour. The sides should be hot and bubbly when ready. Enjoy!
Notes
- This recipe uses a smoker set to 225 degrees for authentic smoked flavor
- The creamy sauce should never boil to avoid a grainy texture
- Perfect as a side dish for summer barbecues and holiday celebrations