This smoked macaroni and cheese recipe takes everything you love about the classic side dish and cranks it up to eleven. Melted cheddar and gouda cheese over macaroni, cooked over apple smoke and topped with crispy bacon. What could be American?
I firmly believe that almost anything in the smoker can be improved, and Mac and Cheese is no exception. Everyone has their own take on the classic recipe, but I guarantee that a little time cooking with smoke will take it to a whole new level.
This recipe takes perfectly cooked elbow macaroni, blends it with the rich, spicy flavors of cheddar and gouda, and coats it in applewood smoke. It’s a combination of flavors like nothing else.
This grill version of the classic side dish is as versatile as it is delicious. It can be mixed with pulled pork or smoked lobster , or even as a filling for barbecue sandwiches .
How to grill macaroni and cheese
If you’ve made macaroni and cheese before, you will be familiar with most of this process. The big difference with this recipe is that we don’t bake it in the oven, we bake it in the smoker. This will still achieve the same effect but enrich the cheese with a nice layer of smoke. If you ‘ve made your own smoked cheese , you know how well those flavors come together.
Use a cast iron skillet
Some recipes recommend using an aluminum skillet in the smoker, but a cast iron skillet will help you move effortlessly between the stovetop and the smoker. The pan material is also perfect for keeping warm and saves washing up afterwards!
Cook al dente
The key to all of this work is cooking the macaroni al dente. That means cooking it to the point where it’s tender but firm. This is important because the batter will be soft enough to take on the flavor of the cheese and smoke, but not enough to become mushy in the smoker.
Use fruitwood
The best wood for smoking macaroni and cheese is soft fruitwood. I chose apple for this recipe because it pairs perfectly with sweet and smoky and is subtle enough not to overwhelm the cheese. Apple smoke compliments most cold-smoked cheeses, and this hot-smoked recipe is no different.
If you feel like experimenting, other fruit woods like cherry or walnut work beautifully too. Avoid strong woods like hickory or mesquite. These work best with robust foods like beef and will completely overwhelm and ruin your plate of macaroni and cheese.
Covers
My smoked macaroni and cheese recipe is topped with crispy bacon and a touch of chopped parsley, but there’s plenty of room for experimentation here.
Other topping ideas include panko breadcrumbs, a little extra melted butter, and even leftover pulled pork .
Writer & content creator. BBQ fanatic!
