Smoked Mac and Cheese Recipe – Ultra Creamy BBQ Side Dish
Smoked Mac and Cheese
When it comes to backyard BBQs, the meat may be the star, but the side dishes can steal the show — and this smoked mac and cheese does exactly that. It’s rich, ultra creamy, full of flavor, and it works just as well on the smoker as it does in the oven. This is the side dish that both adults and kids fight over for seconds.
We’ll walk you through how to make the roux, layer the cheeses, and smoke it just long enough to get that perfect golden crust on top. It’s simple, delicious, and guaranteed to be a hit at your next cookout.
Ingredients
- 1 Cup Half and Half – Shop
- 3 Cups Milk – Shop
- 3 Cups Freshly Grated Colby Jack Cheese (divided) – Shop
- 3 Cups Freshly Grated Cheddar (divided) – Shop
- 1 Stick Butter (1/2 cup) – Shop
- 1/2 Cup Flour
- 1 tsp Garlic Powder – Shop
- Salt and Pepper (or SPG Gold)
- 16 oz Elbow Macaroni – Shop
- 1/2 Cup Breadcrumbs (optional) – Shop
Instructions
- Salt a large pot of water and bring to a boil. Add macaroni and cook until just tender (al dente).
- Grate both cheeses and divide into 2-cup and 1-cup portions.
- In a Dutch oven, melt butter over medium heat. Gradually whisk in flour to create a smooth roux.
- Add half and half slowly while whisking. Once smooth, add milk. Continue whisking until mixture thickens and coats a spoon.
- Stir in 2 cups each of cheddar and Colby Jack until melted and creamy.
- Add garlic powder and salt and pepper (or SPG Gold) to taste.
- Fold in cooked macaroni until evenly coated.
- Pour half of the mixture into a 9x13 pan. Sprinkle with 1/2 cup each of cheddar and Colby Jack.
- Add remaining mac and cheese. Top with remaining cheese. Add breadcrumbs if desired.
- Smoke or bake at 325–350°F for 15–25 min until top is golden. Serve hot!
• Nuovva 6.4 Qt Cast Iron Dutch Oven – perfect for building a silky smooth roux and mixing all that cheesy goodness
• Urbanstrive Cheese Grater with Container – fresh-grated cheese melts better and makes a world of difference
• EHOMEA2Z Heavy Duty Aluminum Half Pans – ideal for layering, smoking, and tossing when you're done. Cleanup = done.
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💬 Final Thoughts
Smoked mac and cheese is one of those dishes that turns a BBQ into a feast. The creaminess, the crunch, the smoke — it all just works. Whether you're feeding a backyard crowd or looking for a reliable potluck favorite, this one's guaranteed to disappear fast. Got your own twist? Toss in some chopped brisket or bacon and let us know how it turned out!
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🧀 Gouda Questions About Mac & Cheese?
Can I prep this ahead of time for a party?
You bet. Assemble it fully and refrigerate. When it’s go time, just throw it in the smoker or oven and bake until hot and bubbly.
Do I really have to grate the cheese myself?
We highly recommend it! Pre-shredded cheese contains anti-caking agents that mess with the melt. Freshly grated is smoother, creamier, and way cheesier (in a good way).
What kind of wood should I use in the smoker?
Mild woods like apple, pecan, or cherry are perfect — they complement the cheese without overpowering it. Save the mesquite for your brisket.
How do I make the top extra crispy?
Add a good layer of breadcrumbs and finish at 350°F for the last few minutes. It'll give you that golden crunch without drying it out.
