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Our smoked mac and cheese recipe takes this barbecue staple to the next level by infusing it with a delicious, lightly smoked flavor.
It’s a hit with everyone – the kids too – and is super easy to throw together. You can even cook it out by the barbecue instead of having to take the party indoors while you prep your sides.
This smoked mac and cheese can be made on any type of barbecue. But, we recommend using a wood-fired kamado, pellet smoker or offset smoker for maximum flavor. Check out our article on the best type of wood for smoking here. Note that using the radiant heat of the kamado turn out a crispier top than other barbecue types.
We like to cook it in the Lodge 15 inch cast-iron skillet but any old tray will do. Keep in mind that using a tray on your smoker can cause a bit of discoloration. Think twice before you throw this mac and cheese in your wife’s favorite baking dish.
Because basic can be great, we’ve kept this smoked mac and cheese recipe plain. But, it’s also amazing with some bacon or jalapenos thrown in. Feel free to add any extras your heart desires and/or adjust the spice levels to taste.
Likewise, if you or your guests are gluten-free, simply swap out the standard macaroni for your favorite gluten free option.
Smoked Mac and Cheese Ingredients
- 1 pound macaroni pasta, cooked as per packet instructions
- 2 tbsp butter, plus, 2 tbsp for breadcrumb topping
- 1/2 onion, finely chopped
- 4 tbsp plain flour
- 2 cups full cream milk
- 2 tsp garlic powder
- 1 tbsp mustard powder or real mustard
- 1 tsp salt
- 3 cups cheddar cheese, grated
- 1/2 cup panko breadcrumbs
- Heat a 12″ cast iron skillet over medium heat
- Add 2 tbsp butter and onion and cook until soft and translucent
- Whisk in the flour until smooth, stirring until smooth
- Stir in the mustard, garlic powder, salt and milk, bringing up the heat a little until simmering and smooth
- Reduce the heat and mix through the cheese until melted
- Remove from the heat and pour the cheese mixture over the cooked macaroni, stirring until well coated
- Using a separate bowl, melt the remaining 2 tbsp butter and mix with the breadcrumbs
- Sprinkle the breadcrumb mixture over the mac n cheese
- Place the skillet in your smoker on a low heat (max. 225°F) for 1-2 hours depending on how smoky you like it
- Remove from the smoker and serve alongside your favorite smoked meats