Smoked Mac & Cheese Recipe

Smoked Mac & Cheese Recipe – 2 Tablespoons Butter – 2 Tablespoons Flour – 2 Cups Heavy Cream – 1LB. Extra Sharp Cheddar (shredded) – ½LB. Monterey Jack (shredded) – 1-2 Tablespoons Hot Sauce – 2 teaspoons All Purpose Seasoning – 1 Cup Mayo – 1 Cup Sour Cream – 12oz Elbow Macaroni Noodles – 1/2 Cup Panko – 12oz Thin Sliced Bacon Get your smoker up to 350 degrees and allow to stabilize for 15 – 20 minutes. Or Prepare pasta (al dente) according to package directions and set aside. Grate both cheeses and set aside. smoked mac & cheese 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. smoked mac & cheese 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. smoked mac & cheese recipe 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. smoked mac & cheese recipe 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. smoked mac & cheese recipe Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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    2. 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.

  1. 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.

  2. 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!

    1. 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

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      2. 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.

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      1. 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

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          1. 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!

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  3. 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?

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      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.

  4. 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.

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      1. 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

  5. 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!

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  6. 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!

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  7. 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!!

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  8. 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?

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  9. 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?

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  10. 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!

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  11. 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!

  12. 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.

  13. 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?

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  14. 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!

  15. 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.

  16. 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

  17. 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

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  18. 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!

  19. 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.

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  20. 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!!

  21. 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.

  22. 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.

  23. 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?

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      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.

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      1. 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!!!

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  24. 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.

    1. 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.

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  25. 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.

  26. 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!

  27. 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!!

  28. 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?

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  29. 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

  30. 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?

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  31. Malcom, This smoked macaroni and cheese recipe is the best, were making it for the second time today. Thank you!

  32. 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!

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  33. 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?

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