Cook bacon until crispy (we suggest placing bacon on a baking sheet and placing in a 400 degree oven for 10 – 15 minutes. You want the bacon to be crispy and not limp). Immediately remove bacon from baking sheet and allow to drain on a paper towel. Finely chop bacon with food processor and set aside.
In saucepan, heat 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux starts smelling a little nutty. At that point, add 1/2 cup of the heavy cream and stir until sauce thickens. Add an additional 1/2 cup of heavy cream and stir for 1-2 minutes and then add final 1 cup of heavy cream and stir until sauce is smooth and thick.
Add grated cheese to sauce slowly stirring until the cheese is blended and sauce is smooth and creamy. Add 1-2 tablespoons of your favorite hot sauce (depending on the heat level you desire) and the All Purpose seasoning.
Mix together pasta, sauce, mayo and sour cream and pour into a smoker-safe dish. If possible, use a 13-inch cast iron skillet – and make sure it has been oil, seasoned or sprayed with a good non-stick spray. Be sure not to over-fill.
Mix ½ cup of panko with chopped bacon. Top mac & cheese with panko/bacon mixture
To smoke the mac & cheese, place the skillet in your 350 degree smoker for 1 hour (or until mac & cheese becomes hot and bubbly). Make sure to check halfway through the cooking time because smokers and grills will vary. If mac & cheese is getting too dark, you can always cover with foil and continue cooking.
If a darker crust is desired for mac & cheese, place skillet in oven, under the broiler, 4 inches from the heat, until the top is golden and bubbling, 3 to 4 minutes. Serve immediately.
Malcom Reed
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How do you cook a beef roast.
Do you cook it the same way as a pork roast.
No, it’s completely different. For a beef roast you can follow this recipe: https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
I started following Malcom when I first purchased my Green Egg. I have never looked at other websites since and tell everyone who I know that is into grilling and smoking about How To BBQ Right! The smoked mac and cheese is always a hit as well as the football explosion. I use his steak recipe for my steaks as well. It is perfect and simple. I rarely order a steak from a restaurant now because I can’t beat mine thanks to Malcoms recipe. Thanks you for your videos and ideas Malcom.
Malcom,
I love the sight of this recipe and am going to try it this weekend for my family. I’m going to have a bone in turkey breast in at about 300 until done so I wanted to add this as well on my second rack (uds smoker). Do you think it would cook ok at 300 and if so how long? Thanks and keep up the good work.
I do it with ribs all the time for 2 hours at 225⁰F. I’m sure 300⁰ would be fine. I would allow an extra 30 minutes, but keep an eye on it after the 1 hour mark.
The bacon Mac and Cheese is ridiculous. Made a pan today with done ribs and brisket done in my MES and everything turned out great but the Mac almost took the whole show!
Hi Malcom, Just cured some fresh pork steaks and was going smoke them on my BGE. Didn’t know the temp and timing. Going to serve it with your Mac & Cheese for the Patriots game. (everywhere I go its the same thing. Can you bring Mac & Cheese). Was hoping you could help out us northern boys. Thanks, Craig
What type of wood did you use when smoking Mac and cheese?
a mild wood – like a fruit wood
I can not wait to make this Mac & Cheese. It looks like it will have to be
really yummy! I love mac & Cheese. As a kid we used to have that on Friday.
Lean Fridays when there more charges for kerosene than paying customers.
Also lots of depression food. Both my Mom and Dad lived through it.
My Dad started his 1 truck oil business in 1935, right smack in the depression.
Love to print the recipe but I dont see a print button
How many does this recipe serve?
I made it in the oven and it was sooooo good. I put chipotle sauce in it.
How long did you bake it and at what temperature?
Followed recipe closely. Was a little too rich for me. Next time less bacon. Maybe cut out some of the cream? Just sayin.
naw… this recipe just isn’t for you
Ha, great reply, and I agree, it’s perfect the way it is!
True. Recipe perfect as is.
Malcom,
Man was this a hit. My only question is the oil. It was not as creamy and had a lot of oil at the bottom of skillet and on serving plates. I used Cheddar and a combination of Monterey Jack/Colby. Walmart bought. Where did I goof? Sure is fun to watch your videos and learn. Keep up the great work! ~ Mitch
you have to make the roux and melt your cheese in that sauce really well before adding it – that is what keeps the oil from separating.
You had the heat too high when adding the cheese. Fat separated.
Truth. I have run in to this recently with many mac and cheese recipes. I am on a mission to find the perfect one, and I think that this one will be it tomorrow for father’s day! Mitch, you need to have your roux cooled off enough, and/or mix in the cheese only a little bit at a time. If the roux is too hot, it will separate the fat, and make things “grainy”. Hope this helps!
great answer
Your a BBQ god! Using this recipe in the UK on Saturday. Looks amazing.
If our smoker only goes to 275?
it will just take longer
How many does the smoked mac and cheese recipe serve?
Malcom, I want to double this recipe for Thanksgiving using a 7Q Lodge dutch oven. Would you recommend doing that? If so, how long would you cook it for?
Not sure, but I would guess at least 45 minutes more – you might need to let it go in the smoker and then transfer it to the oven to finish if the smoker isn’t giving you an even cook to finish it out.
What kind of wood do you reco for the mac and cheese? BTW i friggen love your site. ive made about 4 things so far from it. Keep it up. I would love to see more sides on here to make with the smoked meats.
A mild wood works best – apple or cherry
Hey Malcom , I’m learning so much from you . I really appreciate all you do for the BBQ enthusiasts. I made your Mac n cheese and a 12hr slow smoked pork should , and your mac n cheese recipe stole the show ! I smoked it with apple wood and it knocked the socks off everyone. I have family members giving me money to by the ingredients to make the food !
Thanks , Juan
Hi,
Just discovered you via a friend on Facebook. I am going to try the mac and cheese and was wondering if I could smoke it the same time I do babyback ribs and if so what temp? Keep the good recipes coming. We just started smoking and are loving it!
sure – it might take a little longer doing it at 250ish, but it will work just fine.
How many chunks of wood would you reccomend when smoking the mac & Cheese? Planning on bringing this to my folks house on Christmas day. If I make it a few hours a head of time think it will be ok to re-heat ? Thanks! Love your site!
Just a few chunks – like 2 or 3. You could reheat it in the oven no problem.
Malcom,
This was a hit with the company I had over. I was asked to make it again this weekend. Have you tried different cheese blends? Also, when you make yours do you find it to be really oily when done?
Thanks again and keep up the great work!!
You can use any cheese and make the recipe your own. It shouldn’t be oily if you made the roux correctly.
Thanks Malcolm,
Looking forward to making this for about 40 people next weekend. Would you prepare this differently in an aluminum disposable pan than you would in a cast iron?
Nope – and it would work just fine in aluminum disposable pans
Can the mac and cheese be done in the oven? I do not have a smoker.
Thanks,
Carrie
yeah – you can cook it in the oven no problem.
Hey Malcom could I put everything together the night before then throw it on the smoker the next day for the smoked Mac and cheese?
Oh yeah – you can do all the prep work the day before. Just hold it in the fridge overnight.
This recipe is my heart song! Since we’ve discovered it, we’ve probably shared it with half the community and they’ve all asked for the recipe. Amazing job Malcom, such a great recipe!
can this Recipe be cooked in a Master built electric smoker
sure – you could even do this recipe in the oven.
I just brought your Mac and Cheese (added a touch of Gouda as well) to a Christmas party. I was shocked to see two other people bring Mac and Cheese. After tasting mine (yours) they wished they hadn’t brought theirs! The host was gluten intolerant and made an exception anyway, when I was leaving and there was a little left she sheepishly asked if she could have it! A smashing success, Thank YOU Malcom!
I have made your smoked mac and cheese recipe many many times, I will admit I have taken some artistic license with the cheeses and spices but nothing to dramatic. The compliments I’ve gotten are a tribute to you. I’ve made this at our fire station and have been asked repeatedly for the recipe , this mac and cheese is incredible.
hey malcom i gonna try the mac and cheese is there a way to print the recipes on this sight?
I’ve been making this since you put out this video. It is a request from my family for get togethers. This time I’m going to try making the roux using the bacon fat. Would be great if you had printable recipes. I love the site and send everyone here when they are looking for bbq know how.
This dish is outstanding,my family requests this on all holidays,great job!
I made this for the first time today. Made it then put it in the oven (off) covered in foil and dug in about 2 hours later. It was still warm but the noodles were kinda hard. Think this is due to letting it cool in the oven or maybe the type of noodles?
you need to cook the noodles before you add it to the mac and cheese
Malcolm
Thank you for the recipe!!!
I made this two weeks ago. I altered the recipe to my taste since I don’t care for sharp cheddar. I used Colby, cream cheese, and Monterey Jack! My wife said smoked mac and cheese don’t even sound good! We had some company over, my wife and friends tore my spare ribs up. They were amazed by the mac and cheese. Needless to say, all the mac and cheese was gone! I wrote down the recipe as was altered for myself and my friends! I gave them some of the water that was used with the ribs to be used as liquid smoke to add sparingly in the mac and cheese becase they don’t have a smoker and told them to just bake it in their oven! Thanks again!!! I have another tray of it in the fridge till the morning, it goes in the smoker with cherry and hickory pellets. I made up enough for 4 trays and froze the other three. Greatest mac and cheese I’ve ever eaten!
Made this yesterday on y BGE. Forgot to add the sour cream & mayo, still turned out great! But I’ll won’t be forgetting those again.
Made this twice, used gluten free noodles and smoked it for 4 hours stirring every 20-30 minutes and then added the toppings. Killer!!! … Love the pork belly burnt ends btw
I know liquid smoke doesn’t hit the spot quite the same, but since I don’t have a smoker and will be doing this in the oven can I use some, if so which would you recommend Malcolm
I don’t use liquid smoke
Brought this mac and cheese to Thanksgiving with 20+ people and every side dish you could imagine fighting for plate space. The cast iron pan was cleaned out!
I have made several of your recipes so far, this is my favorite! It is the best Mac and cheese that I have ever made or eaten. Everyone in my family ate it but some of them don’t like sour cream or mayo. I am planning on making it again over Christmas, if I leave the sour cream and mayo out, do you recommend adding anything in their place to keep it creamy? Thanks for the awesome website. It is my go to site for all things BBQ.
I’ve seen people replace mayo and sour cream with greek yogurt – but I’ve never done that with this recipe and not sure how it turns out
How many does this feed?
6-8 people
Have been making this recipe for over a year now and haven’t changed anything! This recipe is now a must for all family party’s!! Everyone absolutely loves it… I am going to be adding lobster and Gruyere to it this time around and am sure it will turn out amazing! Thanks so much for this recipe it is the best smoked Mac and cheese that we have ever had!!
Just as everyone else is saying, this is amazing! Gave it a try today and it was the star of the meal. Thanks for sharing and I have now added your site to my list for great BBQ recipes.
Malcolm, the problem I have with this recipe, is that it’s so damn good it gets more compliments than my BBQ does. I guess I’m just gonna have to up my BBQ game then.
Great recipe that we have made several times and have shared of course. My question is if I make it the evening before and smoke the following day, how would you store it in the frig overnight? Seems the cast iron may make it taste like metal if I store it in the skillet overnight. Your thoughts?
I wouldn’t use cast iron for storage – it can ruin your cast iron as well. But you can mix it up and store it in anything, then add it to a cast iron pot for cooking.
How many does this feed?
8-10 people depending on how many other sides you are serving
Did you on smoke indirect heat or direct heat on smoker? Doing it on a gas grill
for this recipe I use indirect
This is so amazingly good. Thanks for another outstanding recipe.
Made this again. This time added a little smoked Gouda. It was the Bomb. Thanks Malcom and keep up the good work
Made this again but added some smoked Gouda. It is the Bomb. Thanks Malcom and keep up the good work.
good idea!
I don’t have a smoker. I want to take this recipe and change it a tad by using a smoked cheese to add the “smoke” flavor I live in Md so I would like to add some Maryland blue crab meat and old bay. Is there a particular cheese/cheese combo you could suggest to help me add that “smoke” I’m looking for but would also pair well with the crab and old bay? I’m thinking I can replace the all purpose seasoning w the old bay. I’m going to do this for New Years. I need a smoker! Maybe suggest a smoker for a beginner? Thanks!!!
Does this recipe double easy and can I cook it in aluminum tray with same result?
yes, it does double easily and a food service pan will work great.
First smoked Mac and Cheese recipe I’ve attempted at home. Best I’ve ever had. No need to try others. Anyone wondering about altering this recipe is nuts. It is perfect just the way it is. Great Job and thanks so much for putting it out there.
I agree Karen, I’ve played around with the cheese ratios, and this has got it just right.
The only thing I change from time to time is the type and amount of hot sauce I put in.
Generally one needs to keep it subtle so the smoke in the cheese sauce can stand out.
How much does it serve?
8-12 people
I cooked this mac and cheese on my Shirley stick burner and it was outstanding. I will definitely do again. Thanks for the great recipe, Malcolm and Happy Holidays.
All I have to say is Trust the Recipe. I thought there was too much sauce and not enough macaroni when I was mixing the two together. Boy, was I wrong… Follow the recipe. Malcolm hit a home run with this one!
All I have to say is Trust the Recipe. I thought there was too much sauce and not enough macaroni when I was mixing the two together. Boy, was I wrong… Follow the recipe. Malcolm hit a home run with this one!!
When do you add the all purpose seasoning? I made the recipe and realized I still had one ingredient left on my counter. The all purpose seasoning. At what point do you add that in?
You can add it when you mix it all together
Malcom,
Thanks for this great recipe. I love Mac-n-cheese but never made one anywhere near as tasty as this on. While not wanting to sound ungrateful, could you please update this recipe with the option to print. My whole family wants it.
Thanks
I have made the Mac and cheese several times and the cheese sauce is like a cheese ball and I have to thin it out not sure why?
Thoughts?
It’s good but waaaaay too oily. Not sure what happened.
gotta make sure you melt the cheese really well in the sauce before mixing it all together. Otherwise it will separate and get too oily.
Malcom, This smoked macaroni and cheese recipe is the best, were making it for the second time today. Thank you!
Malcom,
Do you think it would be overkill on flavor if you used smoked cheese in the recipe? I saw your cold smoked cheese video. Thought these could be combined. Just worried about over smoked flavor!
you could – i’ve never tried it but I bet it would be pretty good
Dumb question… do you boil the noodles first? Or do they just cook in the sauce on the smoker?
boil the noodles first
You should probably change the recipe to “cooked noodles” man, at no point did you ever mention to cook them, ruined it because I made a point to follow your recipe to a T.
I’ve seen a few comments up above that making the roux wrong will cause the sauce to break.
Does this mean it breaks BEFORE adding the macaroni, or if the roux is not done perfect it will break in the smoker?
We had it in an amazing creamy consistency. It felt pretty close to perfect. Added the mayo, sour cream, noodles and got it smoking. When we took it off the sauce had broke.
Is that from the roux and sauce not being cooked enough prior to going on the smoker, despite them feeling smooth?
I just make sure the roux has the cheese completely melted before adding everything. When I do that, everything works out fine.
Great recipe! My family loves this every time we do a pork butt we make it !
Could you please tell me what the All Pupose Seasoning is?
It’s 4 parts salt, 2 parts granulated garlic and 1 part black pepper. But you can use any all purpose (or SPG) seasoning you like best.
Dude! Here in 2020. Someone made this recipe at a party. I HARRASSED them until they forked it over. Made it tonight for the family in the oven bc we don’t have a smoker. Dude! It’s amazing. Keep cooking!
can i use the already grated cheese in packages or should i get the block cheese and grate it?
Can’t wait to try this recipe. This may be a stupid question but why is the smokestack turned down on your pellet grill?
Cooking dilemma – I am making this for thanksgiving along with your Turkey- since they are cooked at 2 diff temperatures (275 and 350) can I fudge on the Mac and Cook it at 275 for 90 minutes instead of 60 or do you feel it will be to Smokey from the extended time? Thank you
You could do it that way – you can always cover the Mac and cheese with foil if it starts getting too dark or smokey. Or You can cook the turkey and pull it off to let it rest for 30 minutes – and crank your cooker up to get the Mac and cheese done.
I make this at every holiday and then some. Finally had to tell my three grown boys where I get most of my recipes. Making mac and cheese any your turkey breast today. Keep it up
This mac and cheese recipe has become a Thanksgiving tradition at our house. I’d be in trouble if I didn’t make it. I’m thankful for your expertise, Malcolm. So glad you give away your awesome recipes for free! Happy Thanksgiving
Malcom
I have used several of your recopies and also use your products. I know I won’t get the answer by tomorrow so I’m winning it but. If I’m smoking your pork but at 250 and the baked mac and cheese calls for 350, can I just cook the mac longer at 250 in the same smoker?
Thanks
Bob
Same question. This time want to do the smoked mac and cheese (350) for about and hour and this time your smoked prime rib at 275 for about 3 hours. Any suggestions?
Made your smoked Mac n cheese with leftover brisket instead of bacon…..best Mac n cheese I’ve ever made hands down and I’ve been trying for a long time to get that one perfect bite…..thanks bub
The flavor was amazing, but it was an oily mess on the bottom. Any ideas how to avoid that? 
Thanks!
Love the mac & cheese recipe, its a hit everywhere I take it but, wondering if there is a way to drain or cut down on the oil that it creates?
Wow! This was a fantastic recipe. I wasn’t sure what to expect based on the Mayo and sour cream. But man, best creamy rich Mac and cheese we have made to date. The family demolished the pan.
Hey Malcolm. I absolutely love this recipe I’ve used it at least a dozen times already. I have substituted bacon for Chourico or Chourizo (ground). I smoke half the chourico and mix it into the Mac and cheese. Then I put more on top with panko. SO AWESOME! Thanks for all the wisdom you share!
I done the recipe 1/2 dozen times and EVERYONE loves it. Once I found Malcolm I look no where else for smoking and BBQ recipes. He explains the recipe and process very well.
Making this tonight along with your pork belly burnt ends. Also was excited to find a local place to grab your, the bbq rub, the bbq sauce and vinegar sauce.
Got my first smoker 3 years ago and pretty much just learned how to do stuff right from watching your videos and trying your recipes. The Korean barbecue ribs are one of our family favorites!
Need to make a printable version of this recipe! Love it!
If I wanted to put this Macandcheese
I with rubs at 250 would that be ok and if so how long. I’m assuming till Bubbly thanks for the help
I don’t have a smoker ???? what would be the oven temp and time to cook in the oven?
Would it be possible to make it ahead of time and smoke the next day?
The only thing I have changed since my first cook in 2018, is adding 4 to 5 jalapeños. It also reheats in a microwave really good.
Since I started using this recipe I haven’t cooked a box of kraft mac & cheese in 4 years
It great for my fantasy football drafts. One of my friends will smoke a brisket.
Also try his spicy jalapeño skillet dip, & fireball pineapple.