Dickies BBQ Mac and Cheese Recipe: Smoky Cheese Blend With a Crispy Top

This smoky mac and cheese brings BBQ counter flavor to your kitchen table. The secret is a blend of cheeses that melts into a crispy top layer.

I developed this recipe after years of perfecting cheese sauces and smoke techniques. The result is a side dish that holds its own next to any smoked meat.

Ingredients for Dickies Bbq Mac and Cheese

Pantry staples plus a few cheeses bring that BBQ joint flavor home.

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The cheese blend is everything here. Sharp cheddar and smoked gouda give that authentic pit-smoke vibe—skip the pre-shredded stuff (it’s coated in anti-caking agents and won’t melt right). Whole Foods has great cheeses, but your regular grocery store deli counter works too. Cream cheese is the secret to extracreaminess. If you’re feeling fancy, Wisconsin cheddar takes this to another level.

No liquid smoke? Hickory-smoked salt works, or a pinch of smoked paprika. Short on gouda? Pepper Jack adds a nice kick. The mustard might seem odd, but it cuts through the richness and adds that classic BBQ tang. For the topping, regular breadcrumbs work if you don’t have panko—just toast them longer for crunch. Whole milk is ideal, but 2% in a pinch (don’t go lower).

Mac and cheese is best eaten fresh, but leftovers reheat nicely with a splash of milk. Keeps 3-4 days in the fridge, freezes for 2 months. The crispy top softens when stored—just broil for a minute to bring it back to life.

Step-by-Step Instructions for Smoky Mac and Cheese With a Crispy Top

Here’s how to get that perfect balance of creamy, smoky cheese with a crunchy breadcrumb topping.

Step 1: Cook the Pasta and Build the Base

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 directions—it should be slightly underdone. Drain immediately and set aside. This prevents mushy pasta in the final dish.

While the pasta cooks, melt the 0.5 cup Unsalted Butter in a large pot over medium heat. Stir in the 0.25 cup All-Purpose Flour to create a smooth roux. Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste.

Step 2: Create the Cheese Sauce

Gradually whisk in the 1.5 cups Whole Milk until the mixture is smooth. Stir in the 1 tbsp Yellow Mustard, 1 tsp Liquid Smoke, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. Let it simmer for 2-3 minutes until it thickens slightly.

Reduce heat to low and add the 4 oz Cream Cheese, stirring until it melts completely. Then add the 2 cups Sharp Cheddar Cheese and 1 cup Smoked Gouda Cheese, a handful at a time, stirring until each addition is fully melted. The sauce should be velvety smooth with a noticeable smoky aroma.

Step 3: Combine and Top with Breadcrumb Crunch

Add the cooked pasta to the cheese sauce and stir until every piece is coated. Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, mix the 0.75 cup Panko Breadcrumbs with 1 tablespoon of melted butter (from your stick) and sprinkle evenly over the top.

Bake at 375°F for 15-20 minutes until the top is golden brown and the edges are bubbling. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning. Let it rest for 5 minutes before serving—this allows the sauce to set slightly for perfect portions.

Make-Ahead Tips for This dickies bbq mac and cheese

Prep Pasta Ahead

Cook the 12 oz Elbow Macaroni 1 minute less than package directions, rinse with cold water to stop cooking, and toss with 1 tsp olive oil. It’ll keep in the fridge for 24 hours without turning mushy. I learned this trick at my first BBQ competition. 💡

Sauce Prep Strategy

Make the cheese sauce up to 2 days ahead—just store it in an airtight container in the fridge. When ready to bake, reheat the sauce gently over low heat, then mix in the cooked pasta. The flavors meld even better overnight.

Assemble Before Baking

Combine the cooked pasta and sauce, transfer to your 9×13-inch baking dish, and cover tightly with foil. Refrigerate for up to 24 hours. Add the 0.75 cup Panko Breadcrumbs topping just before baking so they stay crisp. ⏰

Freeze for Later

Assemble the entire dish (without baking) and freeze in a freezer-safe 9×13-inch dish. Cover tightly with foil and plastic wrap. It’ll keep for 2 months. Thaw overnight in the fridge before baking as directed.

Reheating Leftovers

Store leftovers in the fridge for up to 3-4 days. To reheat, add a splash of milk, cover with foil, and warm at 350°F for 15-20 minutes. Broil for 1-2 minutes to crisp the top. 🔥