Smoked Mac & Cheese

Smoked Mac & Cheese
The original American recipe called for Cheddar and Monteray Jack. I have substituted Gouda as a reasonable alternative.

Smoked Mac & Cheese

Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Main Course, Side Dish
Cuisine: American
Keyword: BBQ/Smoking Recipes


  • 8 oz elbow macaroni
  • 4 oz of butter
  • 750 ml milk
  • 500 ml heavy whipping cream
  • 8 oz grated Cheddar
  • 8 oz grated Gouda
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp dry mustard


  • Put the dry macaroni elbows in a suitable pan - (yes, dry macaroni, no need to pre cook).
  • Melt the butter, and then pour it over the macaroni.
  • Add both cheeses.
  • Add milk.
  • Add heavy whipping cream.
  • Add salt, pepper and mustard
  • Give it a good stir.
  • Cook without a lid on a smoker set at 250° F for 1hr 50mins.


  • For a crunchy top, melt a tablespoon of butter in a saucepan and mix in 1/2 cup of panko crumbs, crushed corn flakes, or breadcrumbs. Cook until the crumbs are golden, then set aside. Sprinkle these over the macaroni and cheese in the last half-hour of cooking.
  • Can be cooked in a slow cooker, but will take longer - 2-3 hours on High. If using the crunchy top, leave pan uncovered for last half hour of cooking.

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