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Smoked Mac and Cheese

by Burning Brisket
Smoked mac and cheese

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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

Smoked Mac and Cheese

Burning Brisket is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Read our affiliate policy… Recipes Smoked Mac and Cheese European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 ounces macaroni, cooked al dente
  • 2 cups milk
  • 2 tbsp butter
  • 6 oz cream cheese, cubed
  • 1 tsp dry mustard powder
  • 1 tsp chipotle powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper ground
  • 1 cup grated cheddar cheese
  • 1 cup grated smoked Gouda
  • 1 cup grated Parmesan cheese
  • Extra butter to grease pan


  1. Preheat your smoker to 225°F.
  2. Using a large, well-seasoned skillet, combine the milk, butter, cream cheese and spices, stirring well.
  3. Place the skillet on the barbecue to smoke uncovered for 30 minutes. Remove and set aside.
  4. Raise the temperature of your smoker to 350°F.
  5. While it’s heating up, mix the cooked pasta with the smoked sauce and cheeses, stirring well to combine.
  6. Place the macaroni mixture in a large, well-greased skillet and place on your barbecue.
  7. Cook for about 45 minutes until the cheese has melted and the mixture is bubbling.
  8. Remove from the grill and serve alongside your favorite smoked meats.

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