Dinner

Smoked Mac and Cheese Recipe

ByRafael Mansero February 2, 2026February 2, 2026

Introduction

This smoked mac and cheese recipe is the ultimate crowd-pleasing side dish for your next cookout or family dinner. It combines creamy, rich cheeses with a smoky flavor that takes classic comfort food to a whole new level.

A close-up of a layered casserole in a white rectangular baking dish on a white marbled surface, topped with a thick layer of shredded yellow and white cheese spread evenly over a creamy, light beige mixture beneath, showing a soft texture with no visible chunks, ready to be baked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp BBQ Rub
16 oz elbow noodles
16 oz Velveeta cheese
1 cup shredded Gouda cheese
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
3 cups whole milk
½ cup unsalted butter
4 tbsp flour
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tbsp hot sauce

Instructions

Step 1: Boil the elbow noodles in salted water for about 6 minutes until they are al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the roux by melting ½ cup (1 stick) of unsalted butter in a saucepan over medium heat. Slowly whisk in 4 tablespoons of flour and cook for 1 minute to eliminate the raw flour taste.
Step 3: Gradually add 1.5 cups of whole milk to the roux while whisking continuously. Stir in the hot sauce, garlic powder, black pepper, salt, and Velveeta cheese. Heat gently over medium-low until the mixture becomes creamy, then remove from heat.
Step 4: In a large foil pan, combine the cooked noodles with 2 tablespoons of BBQ rub, shredded Gouda, Mozzarella, Cheddar cheeses, and the remaining 1.5 cups of whole milk. Mix well to evenly distribute the ingredients.
Step 5: Pour the creamy Velveeta cheese sauce over the noodle mixture and stir thoroughly to combine. Sprinkle additional BBQ rub over the top and finish with extra shredded cheese.
Step 6: Place the pan on a smoker set to 250°F, positioning it indirectly to the heat source. Smoke for 1 hour until the cheese topping is melted and bubbly.
Step 7: Remove from the smoker and serve the smoked mac and cheese hot, enjoying the rich smoky flavor infused throughout.

Tips & Variations

For a sharper flavor, try swapping Gouda for smoked cheddar or adding a pinch of cayenne pepper for extra heat.
Use low-moisture mozzarella to prevent the dish from becoming too watery.
To make it vegetarian, use a BBQ rub and cheese blend free from animal-derived enzymes.
If you don’t have a smoker, you can bake the mac and cheese in a 350°F oven for 30-40 minutes until bubbly and golden on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals, stirring in between to maintain creaminess.

How to Serve

The image shows a white rectangular baking dish filled with creamy, golden-yellow macaroni and cheese that has a slightly browned top layer of melted cheese. A wooden spoon is scooping some of the macaroni and cheese, revealing a soft, creamy texture underneath the baked cheese crust. Next to the dish is a white plate with a round shape, holding a portion of the macaroni and cheese. The macaroni is coated in a thick, cheesy sauce with a slightly glossy look. There is a silver fork on the plate, partially buried in the food. The scene is set on a white marbled surface with a folded gray and white striped towel partially under the baking dish and plate, adding a simple and clean background. A small white bowl filled with a dark orange spice is also present near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of elbow noodles?

Yes, you can substitute elbow noodles with other short pasta shapes like cavatappi, shells, or penne, which hold cheese sauce well.

How do I get the best smoky flavor?

Use quality hardwood pellets like hickory or apple for smoking, and maintain a steady temperature around 250°F. Indirect heat allows the mac and cheese to absorb smoke without burning.