This smoked mac and cheese recipe is a breeze with just 9 ingredients (including our special homemade cheese sauce!) and only an hour of smoking time. Dig in and enjoy!
Get ready for the ultimate smoked mac and cheese experience! Our special dish, featuring our famous cheese sauce, is smoked to perfection in less than an hour.
Seriously, folks, this smoked mac and cheese is incredibly creamy with just the right amount of smokiness. And with our signature cheese sauce, it’s bound to be a hit at any gathering.
It’s the perfect dish whether you serve it as a cheesy side or make it the main event (try adding bacon, brisket, or sautéed onions on top for extra flavor!).
Smoked Mac and Cheese
Ingredients
- 1 lb. macaroni noodles
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups 2% milk
- 16 oz. cheddar cheese* reserve ½ cup for topping
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic or garlic powder
- 1-2 tablespoons buffalo hot sauce like Franks
Instructions
- Preheat your pellet smoker to 225°F using a mild flavored pellet like applewood.
- Boil a large pot of water and add macaroni noodles and salt. Cook until just under al dente, then strain and set aside.
- In a large Dutch oven or cast iron skillet, melt butter over medium/high heat. Add flour and whisk until it forms a crumble.
- Slowly pour in milk, whisking constantly, until the mixture thickens (about 4-6 minutes).
- Remove from heat and add cheddar cheese, whisking until melted.
- Stir in granulated garlic, hot sauce, salt, and pepper.
- Add cooked macaroni noodles to the cheese sauce, mixing until coated. Sprinkle reserved cheese on top.
- Smoke uncovered for 45 minutes to 1 hour until desired smokiness is achieved.
- Serve immediately.
Notes
For fresher cheese, shred it yourself from a block of cheddar.