Masterbuilt Smoker Macaroni and Cheese Recipe: Smoky Depth Meets Creamy Comfort

This Masterbuilt smoker macaroni and cheese transforms a classic comfort dish into something extraordinary by infusing smoky depth into every creamy bite.

The secret lies in combining sharp cheddar with smoked gouda, then letting the smoker work its magic—creating a texture that’s both tender and rich, with a flavor profile that’s impossible to resist. I’ve perfected this technique over countless test batches, ensuring the cheese stays velvety while absorbing that irresistible smokiness.

The process is simpler than you’d think, requiring just a few core ingredients and about 2 hours of hands-off smoking time. You’ll start with a classic cheese sauce, then let the smoker do the heavy lifting at 250°F, where the flavors meld into something truly special.

The result? A dish that’s creamy, smoky, and packed with that unmistakable comfort-food appeal—ideal for game day, potlucks, or a cozy weeknight dinner.

What makes this recipe stand out is how the smoker enhances the cheese without overpowering it. The smoky notes cut through the richness, creating a perfect balance that’s both bold and approachable. Whether you’re a seasoned smoker or just starting out, this method delivers professional-quality results with minimal effort.

The best part? Every bite tastes like it came straight from a high-end restaurant, but with the warmth and familiarity of home cooking.

Serve it as a standalone dish or pair it with crispy smoked sausage for a hearty meal that’s sure to impress. Here’s how to bring this smoky-creamy masterpiece to life—step by step.

Ingredients for masterbuilt smoker macaroni and cheese

Smoky aroma meets velvety texture in this restaurant-quality comfort dish.

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The cheese selection is critical for achieving that perfect balance of sharpness and smokiness. Sharp white cheddar provides the necessary bite, while pre-grated smoked gouda from Sargento ensures even distribution without clumping. For the roux, unsalted butter and all-purpose flour create a silky base—professional kitchens swear by this ratio for velvety sauces. The heavy cream should be full-fat; skim versions lack the richness required for this technique. When selecting wood chips, hickory or applewood delivers the most consistent smoky flavor without overpowering the dish.

No smoked gouda? Combine 1 cup sharp cheddar with 1 tbsp smoked paprika for a close approximation, though the depth won’t match. Short on heavy cream? Substitute equal parts whole milk and evaporated milk, but expect a slightly thinner consistency. The macaroni should be 12-14 oz boxes—larger shapes like cavatappi hold sauce better. For the smoked sausage garnish, pre-cooked and sliced works best; fresh requires additional cooking time. Always use freshly ground black pepper—pre-ground loses potency within months. The kosher salt should be Diamond Crystal for precise measurements; Morton’s requires adjustment due to density differences.

This dish reheats beautifully—10 minutes at 350°F restores the creamy texture. Store leftovers in an airtight container for up to 5 days in the refrigerator. For optimal freezer storage, portion into 1-quart containers and freeze for up to 3 months. The smoker’s influence intensifies after reheating, so plan to serve within 2 days of cooking for peak flavor. If preparing ahead, cook the macaroni separately and mix with sauce just before serving to maintain ideal consistency. The smoking wood chips should be soaked for 30 minutes before use to ensure even smoke distribution throughout the smoking process.

Step-by-step instructions for smoker macaroni and cheese

This method transforms simple ingredients into a rich, smoky comfort dish with perfect texture.

Set up your Masterbuilt smoker for 225°F using the 1 package smoking wood chips (hickory or applewood recommended). Soak the wood chips in water for 30 minutes before adding them to the smoker tray. This ensures steady, clean smoke without flare-ups.

While the smoker preheats, boil 2 lbs elbow macaroni in salted water until 1 minute under package directions for al dente texture. Drain and set aside. The slight undercook allows the macaroni to finish perfectly in the creamy sauce later. Reserve ½ cup pasta water—this starchy liquid prevents the sauce from becoming too thick.

In a large, heavy pot, melt 1 cup unsalted butter over medium heat until foaming. Whisk in ½ cup all-purpose flour to form a roux, cooking for 1-2 minutes until golden brown. This step develops deep, nutty flavors that form the sauce’s foundation.

Gradually whisk in 1½ cups whole milk and 3 cups heavy cream, ensuring no lumps form. Stir in 3 cups sharp white cheddar cheese and 2 cups smoked gouda cheese, allowing the mixture to melt completely. The smoked gouda adds a subtle, woodsy depth that complements the smoker’s flavor. Season with 1½ tbsp diamond crystal kosher salt and 1 tsp freshly ground black pepper. For extra smokiness, sprinkle in 1 tbsp smoked paprika and stir until fully dissolved.

Add the drained macaroni to the cheese sauce, tossing gently to coat evenly. The residual heat from the sauce will finish cooking the pasta to perfection. Transfer the macaroni and cheese to a smoke-safe baking dish, spreading it into an even layer.

Place the dish in the smoker and cook for 1-1½ hours until the top is lightly browned and the edges are slightly crispy. The smoke infuses the creamy cheese with a subtle, aromatic depth that elevates the dish beyond traditional mac and cheese. Check occasionally to ensure even browning—smoke can cause some areas to darken faster than others.

While the macaroni and cheese smokes, slice 1½ lbs smoked sausage into ½-inch rounds. Arrange the sausage slices on top of the macaroni and cheese in the final 15 minutes of smoking. This step adds a savory, smoky contrast that cuts through the richness of the cheese sauce.

Remove the dish from the smoker and let it rest for 10 minutes before serving. The resting period allows the flavors to meld and the sauce to thicken slightly, ensuring each bite is creamy and cohesive. Garnish with additional smoked paprika for a finishing touch and serve immediately for the ultimate comfort experience.

Perfect pairings for this recipe

Crispy Sides to Balance Creaminess

The rich, velvety texture of smoker mac and cheese calls for something crisp to cut through its decadence.

I always serve it with a simple side of crispy roasted Brussels sprouts tossed in 1 tbsp olive oil and ½ tsp smoked paprika, then roasted at 400°F for 20 minutes. The smoky char on the sprouts mirrors the dish’s own depth.

For a lighter option, garlic bread with a crusty baguette and garlic butter soaks up every creamy bite—just toast it alongside the mac and cheese for 5 minutes at 375°F. 🥖

Smoked Sausage Garnish

As the recipe suggests, the 1.5 lbs smoked sausage isn’t just a garnish—it’s a flavor booster. I slice it into ½-inch rounds and arrange it on top during the final 15 minutes of smoking. The sausage’s smoky, savory notes contrast beautifully with the creamy cheese.

For extra indulgence, add a sprinkle of crumbled blue cheese (about ¼ cup) for a tangy surprise. Trust me, it’s a game-changer. 🌭

Beer Pairings for Smoky Depth

A crisp, slightly malty beer complements the smoky cheese without overpowering it. I reach for a German Pilsner like Warsteiner—its citrusy bite cuts through the richness, while its light body balances the dish’s heartiness.

For craft beer lovers, a smoked porter like BrewDog End of Days enhances the smoky notes with its roasted malt flavors. Avoid heavy stouts or hoppy IPAs—they’ll clash with the creamy sauce. 🍺

Fresh Greens for Brightness

A simple kale and apple salad adds freshness to the meal. Toss 4 cups chopped kale with 1 diced apple, 2 tbsp balsamic vinegar, and 1 tbsp honey. The sweet-tart contrast lifts the smoky, cheesy dish.

For a quicker option, serve with a side of arugula dressed with lemon juice and olive oil—the peppery bite wakes up your palate between bites. 🥗

Dessert to Round Out the Meal

End the meal with something light but satisfying, like vanilla bean ice cream with a drizzle of honey. The cool, creamy texture contrasts the smoky warmth of the mac and cheese.

For a boozy twist, serve peach cobbler with a scoop of vanilla ice cream—its sweetness cuts through the richness of the dish. Both options feel like a cozy dessert after a hearty meal. 🍦

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