Smoked Mac & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb elbow macaroni and cook until very al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Make béchamel base

In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 4 tbsp all-purpose flour and cook, whisking constantly, for 1–2 minutes to remove raw flour taste but not brown. Gradually whisk in 1.5 cups whole milk and 0.5 cups half-and-half until smooth. Bring to a gentle simmer and cook for 3–4 minutes until thickened to a creamy sauce that coats the back of a spoon.

Enrich sauce

Lower heat to low. Whisk in 4 oz softened cream cheese until melted and smooth. Add 3 cups shredded sharp cheddar and 1 cup shredded Gruyère in small handfuls, stirring until fully melted and the sauce is smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Season sauce

Stir 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 0.5 tsp dry mustard (if using), 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce (optional) into the cheese sauce. Taste and adjust seasoning. Keep sauce warm over lowest heat, stirring occasionally.

Combine with pasta

Toss the drained pasta into the cheese sauce until evenly coated. If the mixture becomes too stiff, add small amounts of reserved pasta water to loosen. Transfer the sauced pasta to a lightly oiled 9x13-inch baking dish (coat with 1 tsp olive oil).

Make topping: In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup finely grated Parmesan, and 2 tbsp melted unsalted butter. Mix until crumbs are evenly moistened. Stir in 1/2 cup chopped crispy bacon if using. Sprinkle breadcrumb mixture evenly over the top of the mac & cheese in the baking dish.

Preheat smoker

Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill for smoking, set up indirect heat and aim for 225°F. Add 1/2 cup soaked wood chips (drained) to the smoker box or coals.

Smoke the mac & cheese

Place the assembled baking dish directly in the smoker. Smoke at 225°F for 30–45 minutes, until the topping is golden, the cheese is bubbling around the edges, and a light smoke flavor has penetrated (time depends on how pronounced you want the smoke). Check at 30 minutes to avoid overbrowning.

Optional oven finish

If you prefer a crispier top or don't have a smoker, you can bake in a preheated oven at 375°F (190°C) for 20–25 minutes, then broil 1–2 minutes to brown the topping. Alternatively, after smoking, transfer to a 375°F oven for 8–10 minutes to fully crisp the top.

Rest & serve

Remove the dish from the smoker or oven and let rest 5–10 minutes to set. Serve hot. Garnish with an extra sprinkle of smoked paprika or chopped chives if desired.