Dickeys BBQ Mac and Cheese Recipe: Smoky Creamy Southern Comfort

This mac and cheese delivers the creamy comfort of Dickey’s with a smoky twist. My pitmaster training taught me how to balance rich cheese with subtle wood-fired depth.

With simple ingredients and precise timing, you’ll achieve that signature Southern texture—velvety sauce clinging to every elbow. The secret is in the slow-melted cheese blend.

Ingredients for Dickeys Bbq Mac and Cheese

Velvety sauce meets wood-fired depth with these Southern comfort staples.

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The cheese blend is everything here. Sharp cheddar from a block (pre-shredded has anti-caking agents that mess with melt) and smoked Gouda—look for it at Whole Foods or Trader Joe’s if your regular store doesn’t carry it. Full-fat dairy is non-negotiable for that Dickey’s-level creaminess. For the liquid smoke, Wright’s hickory is the gold standard, but any brand works in a pinch.

No smoked Gouda? Pepper Jack plus a dash more liquid smoke gets you close. Swap whole milk for half-and-half if you want it even richer. Gluten-free flour works for the roux—just whisk it longer. Out of Worcestershire? Soy sauce at half the amount plus a pinch of sugar mimics the tang. The mustard might seem odd, but it’s the secret to balancing all that cheese (don’t skip it).

This reheats like a dream—actually gets creamier the next day. Store leftovers in the fridge for up to 5 days or freeze for 3 months. If freezing, undercook the pasta slightly so it doesn’t turn mushy when thawed. Always stir the sauce before reheating to keep it smooth.

Step-by-Step Instructions for Smoky Creamy Mac and Cheese

Here’s how I create that signature smoky, velvety texture every time.

Step 1: Cook the Elbow Macaroni to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook for 1 minute less than the package instructions. You want it slightly underdone because it’ll finish cooking in the sauce.

Drain the pasta but don’t rinse it—the surface starch helps the cheese sauce cling. Let it sit in the colander while you prepare the roux. This timing ensures the noodles absorb the smoky, cheesy flavor without turning mushy.

Step 2: Make a Smooth Roux with Butter and Flour

In a large pot over medium heat, melt the ½ cup Unsalted Butter. Once it’s foamy but not browned, whisk in the ¼ cup All-Purpose Flour. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells slightly nutty.

This roux is the backbone of your sauce—it thickens the dairy and prevents a grainy texture. Keep the heat moderate; too high and the flour will burn, too low and it won’t cook out the raw taste.

Step 3: Build the Creamy, Smoky Cheese Sauce

Gradually whisk in the 2 cups Whole Milk and 1 cup Heavy Cream, ensuring no lumps form. Bring to a gentle simmer, then reduce heat to low. Stir in the 1 tbsp Yellow Mustard, 1 tsp Worcestershire Sauce, ½ tsp Liquid Smoke, ½ tsp Garlic Powder, ½ tsp Onion Powder, 1 tsp Salt, and ½ tsp Black Pepper.

Next, add the 2 cups Sharp Cheddar Cheese and 1 cup Smoked Gouda Cheese in handfuls, stirring until each addition is fully melted and smooth. The smoked gouda gives it that authentic wood-fired depth, while the mustard and Worcestershire balance the richness.

Step 4: Combine and Finish for Ultimate Creaminess

Add the cooked elbow macaroni to the sauce and stir gently to coat every noodle. Let it sit off the heat for 2-3 minutes to thicken slightly. The sauce should cling to the pasta with a glossy, velvety finish.

If the mixture seems too thick, stir in a splash of warm milk. Taste and adjust the seasoning—sometimes a pinch more salt or a dash of black pepper brings out the smoky flavor. Serve immediately while hot and creamy, with extra black pepper on top if desired.

Flavor Customization for This Dish

Spice It Up

Add a pinch of cayenne pepper or ½ tsp chipotle powder for a subtle kick that complements the smoky flavor without overpowering it. I love how a tiny amount transforms the dish.

Herb Infusion

Fresh herbs can brighten up the richness. Stir in 2 tbsp chopped fresh parsley or 1 tbsp fresh thyme leaves at the end for a pop of color and freshness. Even better, use wild herbs I forage on my coastal rides. 🌿

Bacon Lovers

Crisp up ½ cup cooked bacon bits and fold them into the finished mac and cheese. The smoky, salty crunch adds a delightful contrast to the creamy pasta. Use thick-cut bacon for the best texture.

Extra Cheesy

For an ultra-decadent version, mix in ½ cup grated Parmesan along with the cheddar and Gouda. The nutty sharpness creates another layer of flavor. Top with breadcrumbs for crunch.

Veggie Boost

Fold in 1 cup steamed broccoli florets or ½ cup sautéed mushrooms for added texture and nutrition. The earthiness pairs beautifully with the smoky notes. Just ensure veggies are well-drained. 🥦

Crispy Topping

Transfer to a baking dish, top with ½ cup panko breadcrumbs mixed with 2 tbsp melted butter, and broil for 2-3 minutes until golden. This adds a satisfying crunch to every bite.