Recipe
Recipe is a easy American recipe that serves 12. 450 calories per serving. Recipe by Fattybombatty's Guide to BBQ on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $8.92 total, $0.74 per serving
Ingredients
- 1 pound Elbow Macaroni (dry elbow macaroni, boiled al dente and drained)
- 4 cups Cheddar Cheese (shredded sharp cheddar)
- 1 can Condensed Cheddar Cheese Soup (approximately 10.5 oz, such as Velveeta or Campbell's cheddar cheese soup)
- 4 tablespoons Unsalted Butter (softened, half a stick)
- 2 cups Half‑and‑Half (full‑fat, 1 pint)
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.
Time: PT12M
Temperature: 212°F
Combine Cheese Base
In a large mixing bowl, combine the shredded cheddar, condensed cheddar cheese soup, softened butter, and half‑and‑half. Pour a small amount of half‑and‑half into the soup can first and stir to thin the thick soup, then add the remaining half‑and‑half and mix until smooth.
Time: PT5M
Preheat Smoker and Transfer Mixture
Preheat your smoker to 225°F. While it’s heating, fold the cooked pasta into the cheese mixture, then spread everything evenly in a half‑sheet tray.
Time: PT5M
Temperature: 225°F
Smoke the Mac and Cheese
Place the tray in the smoker and cook for 2 hours, keeping the temperature steady at 225°F. Do not open the smoker frequently; the gentle heat will melt the cheese and develop a light brown crust on top.
Time: PT2H
Temperature: 225°F
Finish and Serve
Remove the tray from the smoker. The top should be lightly browned and the interior creamy. Scoop portions onto plates, optionally stir to blend the browned bits throughout, and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: Shells, Penne
- Instead of Cheddar Cheese: Monterey Jack, Colby, Mexican blend
- Instead of Condensed Cheddar Cheese Soup: Cream of cheese soup, Melted cheese sauce
- Instead of Unsalted Butter: Margarine
- Instead of Half‑and‑Half: Whole milk, Heavy cream diluted 1:1
Equipment Needed
- Smoker
- Half Sheet Tray
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Cups
- Large Pot for Boiling Pasta
- Colander
Critical Steps — Do Not Skip
- Cook the Pasta
- Preheat Smoker and Transfer Mixture
- Smoke the Mac and Cheese
Chef Tips from the Video
- Add a pinch of smoked paprika or chipotle powder to the cheese base for extra depth
- Stir the mac gently halfway through smoking for a more uniform texture
- Serve with a side of your favorite BBQ sauce for a sweet‑smoky contrast
Troubleshooting
The mac and cheese is too runny after smoking.
Continue smoking uncovered for an additional 10‑15 minutes or transfer to a preheated oven at 350°F to evaporate excess liquid.
The top does not brown.
Increase the smoker temperature to 250°F for the final 10‑15 minutes, or place the tray under a broiler for 2‑3 minutes.
Cheese hasn't fully melted, leaving clumps.
Stir the mixture thoroughly before placing it in the smoker to ensure butter and soup are fully incorporated.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently in the oven or smoker.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the cheese‑pasta mixture a day ahead and refrigerate; smoke when ready to serve
- The smoked mac can be fully cooked, cooled, frozen, and reheated later
- If you plan to add bacon, cook it separately and fold it in just before serving
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, a tradition that grew from backyard pitmasters looking for hearty side dishes that could cook alongside meats. It reflects the American love for both creamy pasta and low‑and‑slow smoked flavors.
How does smoked mac and cheese differ from traditional baked mac and cheese in terms of flavor and texture?
The smoker infuses a subtle wood‑smoke aroma and creates a firmer, slightly caramelized crust on top, while the interior stays creamy. Traditional baked mac often has a uniform cheese melt without the smoky depth.
What regional variations of smoked mac and cheese exist within the United States?
In Texas, cooks often add jalapeños and smoked cheddar; in the Carolinas, a touch of mustard and pepper jack is common; in Kansas City, a sweet BBQ sauce glaze is drizzled over the top before serving.
What occasions or celebrations is smoked mac and cheese traditionally served at in American BBQ culture?
It’s a popular side at summer cook‑outs, backyard BBQ parties, tailgate gatherings, and even holiday feasts where a smoky, comforting side complements grilled meats.
What authentic traditional ingredients are essential for smoked mac and cheese, and what are acceptable substitutes?
Traditional ingredients include elbow macaroni, sharp cheddar, condensed cheddar cheese soup, butter, and half‑and‑half. Substitutes can be other short pasta shapes, Monterey Jack or Colby cheese, cream of cheese soup, margarine, or whole milk diluted with cream.
What other American BBQ dishes pair well with smoked mac and cheese?
Smoked mac pairs beautifully with smoked brisket, pork ribs, pulled pork sandwiches, grilled chicken thighs, and classic sides like coleslaw, baked beans, and cornbread.
What are the most common mistakes to avoid when making smoked mac and cheese?
Common errors include overcooking the pasta, which makes it mushy; using too low a smoker temperature, resulting in a runny texture; and not allowing the top to brown, which means the dish isn’t fully finished.
Why does this smoked mac and cheese recipe use half‑and‑half instead of whole milk or heavy cream?
Half‑and‑half provides a balance of richness and fluidity, giving the sauce a velvety mouthfeel without being overly heavy like cream or too thin like milk, which is ideal for the long low‑heat smoking process.
Can I make smoked mac and cheese ahead of time and how should I store it?
Yes, you can assemble the pasta and cheese mixture up to 24 hours ahead and keep it refrigerated. Smoke it when ready, or fully smoke, cool, and freeze for up to two months; reheat gently in the smoker or oven.
What does the YouTube channel Fattybombatty's Guide to BBQ specialize in?
The YouTube channel Fattybombatty's Guide to BBQ specializes in low‑and‑slow smoking techniques, BBQ side dishes, and creative meat‑centric recipes that make the most of a backyard smoker.
How does the YouTube channel Fattybombatty's Guide to BBQ's approach to smoked side dishes differ from other BBQ channels?
Fattybombatty focuses on simple, five‑ingredient base recipes that can be customized, emphasizing versatility and ease of preparation, whereas many other BBQ channels often feature more complex, meat‑heavy dishes.
Last updated: September 1, 2026
