Creamy Smoked Mac and Cheese Recipe

If you’re searching for the ultimate crowd-pleasing comfort food, let me introduce you to my all-time favorite: CREAMY Smoked Mac and Cheese. Velvety, smoky, and loaded with layers of rich cheese, this twist on the classic is pure gold—impossibly creamy pasta blanketed in the perfect kiss of smoke (plus, there’s bacon!). Your backyard barbecue or cozy weeknight dinner is about to get legendary.

Ingredients You’ll Need

Every ingredient in this CREAMY Smoked Mac and Cheese brings something special. The blend of cheeses creates incredible depth, the pasta sets the stage, and a touch of smoky rub ties it all together for a melt-in-your-mouth finish you’ll crave again and again.

• Macaroni pasta: The classic—its nooks are perfect for catching that luscious cheese sauce.
• Whole milk: Adds body and a light silkiness to the sauce without making things too heavy.
• Heavy cream: The secret to ultimate richness and velvet-smooth texture.
• Unsalted butter: Rich, creamy flavor is the base for a smooth roux and luxurious sauce.
• All-purpose flour: Helps thicken the cheese sauce so it clings to every bite.
• Mustard powder: Just a hint of tang that wakes up all the cheese flavors—don’t skip it!
• Signature Sweet & Smoky Rub: This BBQ favorite adds complexity and that sought-after smoked flavor (storebought or homemade).
• Shredded sharp cheddar: For that classic mac and cheese zing and bold yellow color.
• Shredded Gouda: Brings mellow meltiness and a subtle nutty note you’ll notice right away.
• Shredded Monterey jack: Gives extra creaminess and helps the sauce stay beautifully smooth.
• Thick-cut bacon (optional): Adds smoky crunch and savory depth. Highly recommended, but you can leave it out for a meatless take.
• Salt to taste: Essential for bringing out every flavor in your cheese sauce and pasta.

Variations

One of the best things about CREAMY Smoked Mac and Cheese is just how endlessly customizable it is. Let your creativity (or fridge contents!) guide you—every batch can feel brand new with these tweaks.

• Spicy Kick: Add diced jalapeños or a dash of hot sauce for a smoky mac with serious attitude.
• Meat Lover’s Dream: Stir in smoked sausage, chopped brisket, or pulled pork for heartier bites.
• Veggie Boost: Fold in roasted broccoli, spinach, or even fire-roasted corn for color and texture.
• Gluten-Free: Use your favorite gluten-free macaroni and a 1:1 gluten-free flour blend for the roux.

How to Make CREAMY Smoked Mac and Cheese

Step 1: Boil the Pasta

Start with a big pot of salted boiling water and cook your macaroni just until al dente. Don’t overdo it, since the pasta will keep cooking in the smoker. When they’re done, drain and rinse under cool water to halt cooking and keep that perfect bite.

Step 2: Warm the Milk and Cream

Pour the milk and heavy cream into a small saucepan and gently warm it over low heat. Bringing the dairy up to temp means your sauce blends together silkily and avoids lumps (don’t skip this step!).

Step 3: Make the Roux

In a roomy skillet, melt the butter over medium-low. Sprinkle in the flour and whisk, whisk, whisk for about 4 to 5 minutes—the mix should turn golden and lose its raw smell. This roux will be the foundation for your dreamy cheese sauce.

Step 4: Add Dairy and Seasonings

Slowly pour the warmed milk and cream into the roux, about ½ cup at a time, stirring constantly. Once it’s all in, add the mustard powder, BBQ rub, and a good pinch of salt. Keep whisking, letting the sauce thicken gently—don’t let it boil hard.

Step 5: Melt in the Cheeses

Turn off the heat and gradually whisk in your shredded cheeses, holding back a reserved cup for the topping. If the cheese isn’t melting completely, briefly return to low heat and stir until completely smooth. Taste and adjust seasoning—you want every spoonful of this CREAMY Smoked Mac and Cheese popping with rich flavor.

Step 6: (Optional) Cook the Bacon

For bacon lovers: lay the strips on a foil-lined tray and bake at 400°F until crisp (about 20 minutes). Chop or crumble into savory bits ready to mix into your pasta. The smoky bacon takes the entire pan to a new level of delicious.

Step 7: Assemble and Mix

Combine the cooked pasta, (bacon if using), and all that luscious cheese sauce in a sturdy foil pan or cast iron. Stir gently to coat every noodle, sprinkle the reserved cheese on top, and dust with extra BBQ rub if you like a little more spice.

Step 8: Smoke to Perfection

Set your smoker to 250°F and place the pan inside, uncovered. Smoke for 45–60 minutes, letting that signature smoky flavor work its magic. Resist the urge to stir! You want a cheesy crust on top with gorgeous, smoky undertones throughout.

Step 9: Rest and Serve

Once out of the smoker, give your CREAMY Smoked Mac and Cheese a few minutes to rest. This helps the sauce settle, making for extra-creamy, scoopable macaroni—then serve it up hot and watch everyone’s eyes light up!

How to Serve CREAMY Smoked Mac and Cheese

Garnishes

Top your mac with a flutter of thin-sliced scallions, parsley, or a sprinkle of extra BBQ rub for color and zing. If you love a little heat, a pinch of smoked paprika or cayenne works wonders. And of course—extra crumbled bacon never goes amiss!

Side Dishes

This dish shines next to BBQ classics: think smoked ribs, grilled chicken, or brisket. For balance, pair with a crisp green salad, roasted veggies, or skillet cornbread—CREAMY Smoked Mac and Cheese is as versatile as it is delicious!

Creative Ways to Present

For a fun twist, bake and serve in individual ramekins for personal portions with a gorgeous golden top. Or, pile it into a hollowed-out bread bowl for a shareable, show-stopping centerpiece. A big cast iron skillet straight from the smoker is always a jaw-dropper on the table!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer them to an airtight container and refrigerate for up to four days. The sauce stays wonderfully creamy, especially if you let the mac come up to room temperature before reheating.

Freezing

Yes, you can freeze CREAMY Smoked Mac and Cheese! Cool completely before storing in freezer-safe containers; it keeps its flavor and texture for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

For that just-made taste, reheat gently in the oven (covered, low heat) or in a skillet with a splash of milk. Stir occasionally to keep the sauce loose and creamy—microwave works in a pinch, just be careful not to overcook and dry it out!

FAQs

Final Thoughts

Trust me—once you’ve tasted CREAMY Smoked Mac and Cheese, there’s no going back! Whether you’re serving it for a holiday, backyard cookout, or a seriously cozy weekend, this dish always delivers pure comfort and a chorus of happy “mmm!” Give it a try, and don’t be surprised if it becomes your new signature favorite.

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