Smokin and Grillin With AB Mac and Cheese Recipe: BBQ Pitmaster’s Creamy Twist

This pitmaster’s mac and cheese brings creamy comfort to the smoker, blending classic French technique with bold BBQ tradition. The secret lies in the slow smoke infusion.

With a velvety cheese sauce and perfectly al dente pasta, this dish delivers restaurant-quality results with a smoky depth that only live fire can provide.

Ingredients for Smokin and Grillin with Ab Mac and Cheese

Classic comfort elevated with smoky depth and pitmaster precision. Quality ingredients deliver restaurant-level results.

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The cheese selection defines this dish. Sharp cheddar and smoked Gouda provide the foundation, while Parmesan adds umami depth. Source blocks from a reputable cheesemonger or Whole Foods—pre-shredded contains anti-caking agents that disrupt melt. For the smoked element, applewood chips (available at Home Depot or Ace Hardware) deliver the authentic BBQ pit flavor without overpowering.

Substitutions require careful balance. Monterey Jack can replace Gouda, but add liquid smoke (¼ tsp) to compensate. For a lighter version, 2% milk works but sacrifices velvety texture. Gluten-free pasta holds up well—use a trusted brand like Barilla. The Dijon mustard is essential (regular yellow lacks depth), but whole-grain mustard adds pleasant texture.

Prepare the cheese sauce just before smoking for optimal consistency. Leftovers reheat best with a splash of milk to restore creaminess. The smoked mac keeps 4 days refrigerated or 3 months frozen. Always soak wood chips for 30 minutes prior to use for even smoke distribution.

Step-by-Step Instructions for Smoked Mac and Cheese

Master this pitmaster technique for the creamiest, smokiest mac and cheese you’ve ever made.

Step 1: Smoke the Cheese Sauce Base

Soak the 1 cup applewood chips in water for 30 minutes, then drain. Set up your smoker or grill for indirect heat at 225°F with the soaked chips added for smoke. In a heatproof dish, combine the 2 cups whole milk and 1 cup heavy cream. Place the dish in the smoker and infuse for 1 hour.

This step imparts a subtle but distinct smoke flavor directly into the dairy, which forms the foundation of your sauce. Keep the temperature steady—too high, and the dairy can scorch; too low, and the smoke won’t penetrate effectively.

Step 2: Prepare the Roux and Cheese Sauce

In a large pot, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 0.25 cup all-purpose flour to form a smooth roux. Cook for 2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty.

Slowly pour in the smoked whole milk and heavy cream, whisking continuously to avoid lumps. Stir in the 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Melt and Incorporate the Cheeses

Reduce heat to low and gradually add the 2 cups sharp cheddar cheese, 1.5 cups gouda cheese, and 0.5 cup parmesan cheese, stirring constantly until each addition is fully melted and smooth. The sauce should be velvety and deeply flavorful, with a subtle smokiness from the infused dairy.

Avoid high heat here—it can cause the cheeses to separate or become grainy. If the sauce feels too thick, add a splash of the reserved milk to reach your desired consistency.

Step 4: Combine with Pasta and Finish

Cook the 1 lb elbow macaroni al dente according to package instructions, then drain well. Fold the macaroni into the cheese sauce until every piece is evenly coated. Transfer to a serving dish, ensuring the sauce clings creamily to the pasta.

Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. The result should be a rich, creamy dish with a subtle smokiness that sets it apart from traditional mac and cheese.

Essential Equipment for Great smokin and grillin with ab mac and cheese

Smoker Setup

For this dish, I rely on my trusty Weber Smokey Mountain smoker—it maintains steady 225°F heat perfectly. Any quality offset or pellet smoker works too. Just ensure you have a reliable thermometer like my ThermoWorks Smoke to monitor both chamber and food temps accurately.

Wood Chip Choice

I always use applewood chips from Home Depot for this recipe—they’re readily available and give that sweet, mild smoke that pairs beautifully with cheese. Soak them for 30 minutes before use to prevent flare-ups. Hickory works too but can be stronger. 🔥

Heatproof Dish

You’ll need a heatproof dish for smoking the dairy. I use a stainless steel hotel pan from my restaurant days—it’s durable and conducts heat evenly. A disposable aluminum pan works in a pinch, but avoid thin ones that can warp or leak.

Cheese Grater

Freshly grated cheese melts better than pre-shredded. My Microplane box grater handles blocks of sharp cheddar and Gouda effortlessly. Clean it immediately after use to prevent cheese from hardening in the blades.

Whisk and Saucepan

A sturdy silicone whisk prevents scratching your saucepan while ensuring smooth roux. For the sauce, I swear by my All-Clad 5-quart saucepan—its heavy base prevents scorching. The even heat distribution is crucial for velvety results.

Pasta Pot

Use a large pot with plenty of room for the 1 lb elbow macaroni to cook without sticking. I prefer my 8-quart stockpot with a tight-fitting lid. Salt the water generously—it should taste like the sea for perfectly seasoned pasta. 💡