Smoked Mac and Cheese BBQ Recipe: Creamy Comfort with Smoky Twist

As a pitmaster with a passion for blending traditional BBQ with gourmet twists, I’m excited to share my smoked mac and cheese recipe that brings comfort food to the next level. This creamy, smoky dish combines the best of both worlds.

The result is a creamy mac and cheese infused with deep, smoky flavors that will become your new go-to comfort food. With a perfect balance of textures and flavors, this dish is sure to impress at any BBQ gathering.

Ingredients for Smoked Mac and Cheese Bbq

Gather these ingredients to create a creamy, smoky mac and cheese BBQ recipe.

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For the best smoky flavor, use apple or cherry wood chips in your smoker. Cavatappi or elbow macaroni works best for this recipe. You can find these pasta shapes at most grocery stores. For cheese, a mix of sharp cheddar and Gruyère provides a rich, creamy flavor.

No smoked paprika? Use regular paprika and add a few drops of liquid smoke. For a spicier kick, add a pinch of cayenne pepper. If you prefer a different type of cheese, feel free to experiment with other hard cheeses. The key is to keep the cheese mixture balanced and creamy.

This mac and cheese can be stored in the fridge for up to 4 days. Reheat it in the oven at 350°F until warm and bubbly. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.

Step-by-Step Instructions for Smoked Mac and Cheese BBQ

Let’s create this creamy, smoky masterpiece together – follow these steps for BBQ perfection.

Step 1: Prepare the Macaroni and Cheese Sauce

Start by cooking the 1 lb macaroni according to package instructions until al dente. Drain and set aside. In a large saucepan, melt the 4 tbsp unsalted butter over medium heat. Whisk in the 2 tbsp all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden. Slowly pour in the 2 cups whole milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, coating the back of a spoon. Remove from heat and stir in the 2 cups sharp cheddar cheese, 1 cup Gruyère cheese, and 0.5 cup Parmesan cheese until smooth. Add the 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, and 0.25 tsp black pepper, stirring to combine.

Mix the cooked macaroni into the cheese sauce until well coated. Transfer the mac and cheese to a greased 9×13 inch baking dish. I like to use a cast-iron skillet for this – it distributes heat beautifully.

Step 2: Set Up Your Smoker

Preheat your smoker to 225°F using your preferred type of wood chips (I recommend apple or cherry wood for their mild, fruity flavor that complements cheese beautifully). Once the smoker is ready, place the baking dish with mac and cheese inside. Close the lid and smoke for 45-60 minutes until the top is golden brown and the mac and cheese is heated through. You’ll know it’s ready when the edges start to bubble and the surface develops a nice crust.

During the last 10 minutes of smoking, check on the mac and cheese. If it’s not browned enough, you can increase the smoker temperature to 375°F for an additional 5-7 minutes to get that perfect golden-brown crust. Keep an eye on it to prevent burning.

Step 3: Finish and Serve

Once the mac and cheese is done, remove it from the smoker and let it rest for 5-10 minutes before serving. This allows the cheese to set slightly, making it easier to serve. When ready to serve, use a large serving spoon to portion it out. The mac and cheese should be creamy on the inside with a beautifully browned crust on top. Garnish with additional grated cheese or fresh herbs if desired.

Serve hot and enjoy the ooey-gooey, smoky goodness! This dish pairs perfectly with grilled meats or as a standalone comfort food masterpiece.

Storing and Reheating This Recipe

Refrigerator Storage Tips

Cool the smoked mac and cheese to room temperature within 2 hours of cooking to prevent bacterial growth. Transfer it to an airtight container – I prefer glass containers with tight-fitting lids. Store in the refrigerator at 40°F or below for up to 4 days. ❄️

Freezer Storage Options

For longer storage, you can freeze the mac and cheese. Portion it into individual servings or keep it in a large container. Use freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. Label with the date and contents. Frozen mac and cheese will keep for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator.

Reheating Methods

Reheat the mac and cheese in the oven for the best results. Preheat your oven to 350°F. Transfer the mac and cheese to a baking dish, cover with foil, and heat for 20-25 minutes if refrigerated or 45-60 minutes if frozen. Remove the foil for the last 5-10 minutes to crisp the top. You can also reheat individual portions in the microwave on medium power, stirring every 30 seconds until heated through. 🔥

Maintaining Creaminess

To keep the mac and cheese creamy during reheating, add a splash of milk or cream. Stir well to incorporate. If it’s still too thick, add a bit more milk. For an extra-rich version, mix in some additional grated cheese before reheating. This will enhance the flavor and texture.

Tips for Best Results

When reheating, avoid overheating, as this can cause the cheese to separate. Stir occasionally to ensure even heating. If you’re reheating from frozen, make sure it’s heated to an internal temperature of 165°F to ensure food safety. Enjoy your delicious smoked mac and cheese!