Creamy smoked macaroni and cheese combines tender elbow pasta with white melting cheese, Colby Jack, butter, milk, and a lightly seasoned custard. Cooking it uncovered in a smoker gives the casserole a gentle barbecue aroma while regular stirring keeps the sauce smooth.
This recipe fills a 9-by-13-inch pan, serves about ten, and takes roughly 65 minutes after the ingredients are ready. An oven method is included, so the same creamy side dish works even without a smoker.
Ingredients for Smoked Macaroni and Cheese
Gather 16 ounces elbow macaroni, 1/4 cup butter, 2 cups cubed white queso-style melting cheese, and 2 cups shredded Colby Jack. The sauce also needs 1 egg and 2 1/2 cups milk.
Season with 1 teaspoon garlic powder, 1 teaspoon dry mustard, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Use cooking spray to coat a 9-by-13-inch smoker-safe pan. Cast iron or sturdy disposable aluminum both work well.
If you enjoy this recipe, you may also like Steak Fajita Quesadilla.
How to Make Creamy Smoked Macaroni and Cheese
- Cook the pasta. Boil the macaroni according to the package directions, then drain it thoroughly.
- Make the milk mixture. Whisk the egg and 2 1/2 cups milk until no streaks of egg remain.
- Prepare the pan. Coat a 9-by-13-inch smoker-safe pan with cooking spray.
- Combine. Add hot pasta, butter, both cheeses, garlic powder, dry mustard, paprika, black pepper, and the egg-milk mixture. Stir well.
- Smoke. Cook uncovered at 300°F for 1 hour, stirring several times so the cheeses melt evenly.
- Serve. Stir once more and serve while the sauce is creamy.
For storage details after serving, the USDA leftovers and food safety guidance.
Choose a Smoker-Safe Pan
A 9-by-13-inch cast-iron or sturdy aluminum pan gives the pasta enough surface area to absorb smoke and heat evenly. Avoid delicate glass unless its manufacturer specifically approves it for the temperature changes involved.
The pan needs room for stirring without spilling. Spray the bottom and sides thoroughly, especially the corners where melted cheese tends to stick.
If you enjoy this recipe, you may also like Grillnations' Smoked JackLoaf.
Cook the Pasta Before It Goes in the Smoker
Boil the elbow macaroni according to its package directions and drain it well. The smoker stage melts the sauce and adds flavor; it does not contain enough free liquid to reliably cook hard pasta from scratch.
Avoid rinsing unless the package specifically instructs it. The light starch on the cooked pasta helps the cheese sauce cling. Shake the colander to remove pooled water that could thin the custard.
Whisk the Egg and Milk Smoothly
Crack the egg into a bowl and whisk it until the white and yolk are combined, then gradually whisk in the milk. A uniform mixture sets gently around the pasta instead of leaving visible pieces of cooked egg.
Adding the milk gradually makes the egg easier to disperse. Keep this mixture ready before draining the pasta so assembly can happen while the macaroni is still warm.
Use Two Cheeses for Texture and Flavor
White queso-style melting cheese is designed to melt smoothly and gives the sauce a creamy body. Colby Jack adds familiar cheese flavor, color, and a softer pull.
Cube the melting cheese into small, even pieces and shred the Colby Jack if possible. Smaller pieces melt faster and are easier to distribute through the pasta, reducing dense cheese pockets at the bottom of the pan.
Season Every Part of the Pan
Garlic powder adds savory depth, dry mustard sharpens the cheese without making the dish taste strongly of mustard, and paprika brings warmth and color. Black pepper provides a gentle bite.
Sprinkle the seasonings across the pasta rather than dropping them in one pile. Stir from the corners and across the bottom until butter, cheese, milk mixture, and spices are distributed evenly.
Smoke at a Steady 300°F
Place the uncovered pan in a smoker holding close to 300°F and cook for 1 hour. A steady temperature matters more than heavy smoke; the goal is a creamy side dish with a pleasant barbecue note, not a bitter crust.
Open the smoker only when it is time to stir. Frequent checking loses heat and lengthens the cook. Rotate the pan if your smoker has a clearly hotter side.
How Often to Stir
Stir a few times during the hour, scraping the sides and bottom with a heat-safe spoon. Early stirring helps the cheese cubes disappear into the milk, while later stirring prevents the outer pasta from becoming tough.
The finished sauce should coat the elbows and look creamy rather than watery. It thickens slightly as it rests, so remove the pan while the mixture still has some movement.
Oven Method
Heat a conventional oven to 350°F and assemble the macaroni exactly as directed in the prepared 9-by-13-inch pan. Bake for about 30 minutes, stirring halfway through.
The oven version will not have natural smoke flavor, but it retains the creamy texture and seasoning. Do not extend the bake simply to brown the top, because the longer heat can dry the sauce.
Troubleshooting
- The sauce looks separated: Stir thoroughly and keep the smoker near 300°F rather than letting it run too hot.
- The edges are dry: Stir more often and scrape the perimeter into the creamy center.
- Cheese cubes remain: Cut them smaller next time and stir earlier in the cooking time.
- The sauce is watery: Drain the pasta well and let the finished pan rest briefly.
- The smoke tastes harsh: Use clean, light smoke and avoid over-smoking beyond the stated hour.
Serving Suggestions
Serve smoked macaroni and cheese beside ribs, pulled pork, grilled chicken, burgers, or roasted vegetables. Its creamy texture is especially welcome next to crisp slaw or a tart cucumber salad.
Stir just before spooning it out so the sauce is evenly distributed. The pan serves about ten as a side, though portions will vary with the rest of the meal.
Storage and Reheating
Cool leftovers promptly and refrigerate them airtight for up to 3 days. The pasta continues absorbing sauce as it rests, so it will be firmer the next day.
Reheat covered with a splash of milk in a 325°F oven or in short microwave intervals, stirring between intervals. Heat only the portion needed and serve once it is hot throughout.
Conclusion
Cook and drain elbow macaroni. Whisk egg with milk, then combine the hot pasta with butter, white melting cheese, Colby Jack, seasonings, and the milk mixture in a greased smoker-safe pan. Smoke uncovered at 300°F for 1 hour, stirring several times.
Frequently Asked Questions
- → Can I make this macaroni and cheese without a smoker?
Yes. Bake the assembled pan at 350°F for about 30 minutes and stir halfway through.
- → Why should I stir it while it smokes?
Stirring distributes the melting cheeses, keeps the edges moist, and exposes the pasta evenly to light smoke.
- → What kind of pan can go in the smoker?
Use a 9-by-13-inch smoker-safe cast-iron or sturdy aluminum pan with enough room to stir.
- → How should I reheat leftovers?
Add a splash of milk, cover, and warm gently in a 325°F oven or use short microwave intervals, stirring as it heats.