Smoked Mac & Cheese: Creamy, Smoky, and Delicious
Smoked Mac & Cheese: Creamy, Smoky, and Delicious! is a medium American recipe that serves 8. 520 calories per serving. Recipe by Ash Kickin' BBQ on YouTube.
Prep: 20 min | Cook: 1 hr 40 min | Total: 2 hrs 15 min
Cost: $64.40 total, $8.05 per serving
Ingredients
- 1 lb Elbow Macaroni (dry, any brand)
- 1 lb Vita Processed Cheese (cut into chunks for faster melt)
- 1 block Cream Cheese (8 oz, cut into cubes)
- 0.25 cup Unsalted Butter (cut into pads)
- 1 pint Heavy Cream (full‑fat for richness)
- 3 cup Whole Milk
- 1 tbsp Texas Pete Hot Sauce (optional, adjust to taste)
- 2 tbsp Tailgator Barbecue Party Rub (adds smoky flavor, can adjust)
- 1 cup Cheddar Cheese (freshly grated)
- 1 cup Monterey Jack Cheese (freshly grated)
- 1 cup Pepper Jack Cheese (freshly grated)
- 0.5 cup Breadcrumbs (toasted in butter for crunch)
- 2 tbsp Unsalted Butter (for breadcrumbs) (melted)
Instructions
Gather and Prep Ingredients
Measure out all cheeses, butter, cream, milk, hot sauce, party rub, pasta and breadcrumbs. Cut Vita cheese, cream cheese and butter into cubes or pads for quick melting.
Time: PT5M
Combine Dairy Base
In the cast‑iron skillet or disposable pan, add the Vita cheese chunks, cream cheese cubes, butter pads, heavy cream, whole milk, hot sauce and 2 Tbsp of Tailgator Party Rub. Stir until the butter melts and the mixture is homogenous.
Time: PT5M
Add Pasta
Stir the dry elbow macaroni into the dairy mixture, ensuring each piece is coated. The pasta will cook in the liquid while smoking.
Time: PT2M
Initial Smoke
Place the pan on the pellet grill preheated to 275°F (135°C). Close the lid and smoke for 30 minutes.
Time: PT30M
Temperature: 275°F
First Stir
Open the grill, carefully stir the mac and cheese to redistribute the cheese sauce and ensure even cooking.
Time: PT2M
Second Smoke
Close the lid and continue smoking for another 30 minutes.
Time: PT30M
Temperature: 275°F
Second Stir
Open the grill and stir again to keep the sauce smooth.
Time: PT2M
Final Smoke
Smoke for a third 30‑minute interval, or until the pasta is fully cooked and the sauce is thick and creamy.
Time: PT30M
Temperature: 275°F
Add Freshly Grated Cheeses
Sprinkle the cheddar, Monterey Jack and Pepper Jack cheeses evenly over the top. In a small skillet, melt 2 Tbsp butter and toast the breadcrumbs until golden; then scatter them over the cheese layer.
Time: PT5M
Final Melt
Return the pan to the smoker for an additional 10 minutes to melt the topping and meld flavors.
Time: PT10M
Temperature: 275°F
Rest and Serve
Remove the pan from the grill, let the mac and cheese rest for 5 minutes, then serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: Small shells, cavatappi
- Instead of Vita Processed Cheese: American cheese, processed cheddar
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Unsalted Butter: Margarine
- Instead of Heavy Cream: Half‑and‑half
- Instead of Whole Milk: 2% milk
- Instead of Texas Pete Hot Sauce: Tabasco, Frank's RedHot
- Instead of Tailgator Barbecue Party Rub: Cajun seasoning, smoked paprika blend
- Instead of Cheddar Cheese: Sharp cheddar
- Instead of Monterey Jack Cheese: Mild cheddar
- Instead of Pepper Jack Cheese: Spicy cheddar
- Instead of Breadcrumbs: Panko, crushed cornflakes
- Instead of Unsalted Butter (for breadcrumbs): Margarine
Equipment Needed
- Pellet Grill
- Cast Iron Skillet or Disposable Aluminum Pan (9‑inch)
- Mixing Bowl
- Wooden Spoon or Heat‑Resistant Spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Instant‑Read Thermometer (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Cutting the cheeses into chunks before adding to the pan.
- Stirring the mac and cheese every 30 minutes while smoking.
- Toasting breadcrumbs in butter before adding as a topping.
Chef Tips from the Video
- Use a blend of smoked cheese (e.g., smoked Gouda) for an extra smoky depth.
- Add a handful of crushed pork rinds to the breadcrumb topping for a Southern twist.
- For a spicy kick, mix in diced jalapeños or a pinch of cayenne with the hot sauce.
Troubleshooting
Macaroni is undercooked after the smoking time.
Increase the smoking time by 10‑15 minutes and stir more frequently; you can also add a splash of milk to keep it moist.
Sauce is too runny at the end.
Continue smoking uncovered for an extra 5‑10 minutes, stirring often to allow excess liquid to evaporate.
Cheese separates and looks oily.
Make sure the cheese is cut into small pieces and stir constantly during the first 30‑minute interval; avoid overheating above 300°F.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently and add a splash of milk to restore creaminess.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy.
Make-Ahead Tips
- Prepare the cheese mixture and store it in the refrigerator up to 24 hours before smoking.
- Toast the breadcrumbs a day ahead and keep them in a sealed bag.
Frequently Asked Questions
What is the cultural significance and history of smoked mac and cheese in American BBQ cuisine?
Smoked mac and cheese blends classic Southern comfort food with the smoky flavors of BBQ culture. It originated as a crowd‑pleasing side at tailgates and backyard cookouts, where the low‑and‑slow smoke adds depth that traditional oven‑baked versions lack.
What are the traditional regional variations of mac and cheese in the United States?
In the South, mac and cheese often includes sharp cheddar and a breadcrumb crust, while New England versions may use a creamy béchamel base. In Texas and other BBQ‑heavy regions, adding smoked meats or a BBQ rub, like Tailgator Party Rub, is common.
How is smoked mac and cheese traditionally served at Southern gatherings?
It is typically served hot from the smoker in a cast‑iron skillet, topped with a golden breadcrumb crust, and accompanied by pulled pork, brisket, or as a standalone side at pot‑luck style meals.
What occasions or celebrations is smoked mac and cheese traditionally associated with in American BBQ culture?
It is a staple at tailgates, Fourth of July picnics, Super Bowl parties, and backyard BBQs where a large crowd needs a hearty, shareable side dish.
What authentic traditional ingredients are essential for smoked mac and cheese versus acceptable substitutes?
Authentic ingredients include elbow macaroni, a blend of sharp and mild cheeses, heavy cream, and a BBQ rub for smoky flavor. Substitutes can be any pasta shape, alternative cheese blends, or a homemade rub using smoked paprika, garlic powder, and brown sugar.
What other American BBQ dishes pair well with smoked mac and cheese?
Pairs perfectly with smoked brisket, pulled pork, BBQ chicken, baked beans, coleslaw, and cornbread. The creamy richness balances the smoky, savory meats.
What are the most common mistakes to avoid when making smoked mac and cheese?
Common mistakes include over‑cooking the pasta, not stirring every 30 minutes (which can cause cheese to settle), and using pre‑shredded cheese that contains anti‑caking agents, leading to a gritty texture.
Why does this smoked mac and cheese recipe use a 275°F smoking temperature instead of a higher heat?
Smoking at 275°F allows the pasta to cook gently while the cheese sauce thickens without scorching. Higher temperatures can cause the cheese to separate and the breadcrumbs to burn before the noodles are done.
Can I make smoked mac and cheese ahead of time and how should I store it?
Yes. Prepare the cheese mixture and assemble the dish, then refrigerate uncovered for up to 24 hours. Smoke it fresh on the day you plan to serve, or fully cook, cool, and freeze for up to a month; reheat gently on the grill or oven.
What texture and appearance should I look for when the smoked mac and cheese is done?
The pasta should be tender with a creamy, glossy sauce coating each piece. The top layer should be melted cheese with a golden‑brown breadcrumb crust that adds a crunchy contrast.
How do I know when the smoked mac and cheese is done cooking?
When the noodles are fork‑tender, the sauce has thickened to a velvety consistency, and the breadcrumb topping is lightly browned, the mac and cheese is ready. A quick taste test should reveal balanced seasoning.
What does the YouTube channel Ash Kickin' BBQ specialize in?
Ash Kickin' BBQ focuses on outdoor cooking, especially smoking and grilling techniques for BBQ classics, party-friendly sides, and creative meat dishes, often using pellet grills and sharing practical, low‑maintenance recipes.
How does the YouTube channel Ash Kickin' BBQ's approach to American BBQ cooking differ from other BBQ channels?
Ash Kickin' BBQ emphasizes one‑pan, low‑maintenance recipes that minimize cleanup while delivering big flavor, often incorporating unconventional ingredients like processed cheese blends and specialty rubs for unique twists on classic dishes.
What other American BBQ recipes is the YouTube channel Ash Kickin' BBQ known for?
The channel is known for recipes such as smoked brisket, pulled pork sandwiches, smoked jalapeño poppers, and creative sides like smoked baked beans and smoked corn on the cob.
Last updated: September 1, 2026
