Your Bbq Needs This Smoked Mac & Cheese
Your BBQ Needs This Smoked Mac & Cheese is a medium American recipe that serves 12. 620 calories per serving. Recipe by Food Dudes on YouTube.
Prep: 20 min | Cook: 2 hrs 30 min | Total: 3 hrs 10 min
Cost: $58.49 total, $4.87 per serving
Ingredients
- 2 lb Uncooked Elbow Macaroni (approx. 2 large bags, uncooked)
- 1 stick Unsalted Butter (cut into small pieces)
- 1 pint Heavy Whipping Cream (adds richness)
- 0.5 gallon Whole Milk (use whole milk for best texture)
- 4 tablespoon Honey Hog BBQ Rub (sweet‑smokey seasoning from Meat Church)
- 2 cup Sharp Cheddar Cheese (freshly shredded)
- 2 cup Pepper Jack Cheese (freshly shredded, adds spice)
- 2 cup Cheez‑It Crackers (crushed for crunchy topping)
- 1 spray Cooking Spray (lightly spray topping before final smoke)
- 1 tablespoon Honey Hog BBQ Rub (extra) (for final crust seasoning)
Instructions
Add Uncooked Pasta
Pour the two large bags (about 2 lb) of uncooked elbow macaroni into the bottom of the disposable baking dish, spreading them evenly.
Time: PT5M
Distribute Butter
Cut one stick of unsalted butter into small pieces and scatter them over the pasta.
Time: PT2M
Add Cream
Pour the entire pint of heavy whipping cream over the pasta and butter.
Time: PT2M
Submerge with Milk
Pour the half‑gallon of whole milk over the mixture, ensuring the noodles are completely covered.
Time: PT3M
Season with BBQ Rub
Sprinkle 4 Tbsp of Honey Hog BBQ rub evenly over the top.
Time: PT2M
Add Sharp Cheddar
Evenly distribute 2 cups of shredded sharp cheddar cheese over the mixture.
Time: PT3M
Add Pepper Jack
Top with 2 cups of shredded pepper jack cheese for a spicy kick.
Time: PT3M
Cover with Foil
Tightly seal the dish with aluminum foil to trap steam.
Time: PT2M
Preheat Smoker
Preheat your smoker to 275°F (135°C).
Time: PT15M
Temperature: 275°F
First Smoke Phase
Place the covered dish in the smoker and cook for 2 hours.
Time: PT2H
Temperature: 275°F
Stir the Mac
After 2 hours, carefully remove the foil and stir the mac and cheese thoroughly to incorporate the melted cheese and butter.
Time: PT5M
Prepare Crunchy Topping
In a bowl, crush 2 cups of Cheez‑It crackers, lightly spray the top of the mac with cooking spray, then sprinkle the crushed crackers and an additional 1 Tbsp of BBQ rub over the surface.
Time: PT5M
Second Smoke Phase (Crust)
Return the uncovered dish to the smoker and cook for another 25 minutes, allowing the topping to crisp and the cheese to form a golden crust.
Time: PT25M
Temperature: 275°F
Rest and Serve
Remove the dish from the smoker, let it rest 5 minutes, then scoop portions into a cast‑iron bowl for serving.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Soy (possible in processed cheese)
Ingredient Substitutions
- Instead of Uncooked Elbow Macaroni: Shell pasta, Rotini
- Instead of Unsalted Butter: Margarine, Olive oil (for flavor, not ideal for melt)
- Instead of Heavy Whipping Cream: Half‑and‑half, Whole milk + 2 tbsp melted butter
- Instead of Whole Milk: 2% milk, Almond milk (will change flavor)
- Instead of Honey Hog BBQ Rub: Any sweet BBQ rub, Brown sugar + smoked paprika
- Instead of Sharp Cheddar Cheese: Colby cheese, Aged cheddar
- Instead of Pepper Jack Cheese: Jalapeño cheddar, Monterey Jack
- Instead of Cheez‑It Crackers: Saltine crackers, Pita chips
- Instead of Cooking Spray: Olive oil brush, Butter melt
- Instead of Honey Hog BBQ Rub (extra): Any BBQ rub
Equipment Needed
- Large Disposable Baking Dish
- Aluminum Foil
- Smoker
- Mixing Spoon or Large Ladle
- Measuring Cups and Spoons
- Cast Iron Bowl (for serving) (optional)
Critical Steps — Do Not Skip
- Ensuring the uncooked macaroni is fully submerged in milk and cream.
- Stirring the mac and cheese after the first 2‑hour smoke to fully incorporate melted cheese and butter.
- Creating and applying the Cheez‑It cracker topping before the final 25‑minute smoke.
Chef Tips from the Video
- Use whole milk for the richest texture; 2% will produce a thinner sauce.
- For an extra smoky flavor, use smoked cheddar or add a few wood chips with a strong hickory aroma.
- Let the mac rest uncovered for a few minutes before serving to allow the crust to set.
Troubleshooting
The pasta is still firm after the first smoke.
Continue smoking in 15‑minute increments, checking for doneness; add a splash more milk if the mixture looks dry.
The crust is too dry or burnt.
Tent the dish loosely with foil for the last 10 minutes or reduce the final smoke time.
Sauce is watery.
Stir in an extra half‑cup of shredded cheese and let it melt; you can also increase the initial cooking time by 10‑15 minutes.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate up to 3 days.
Freezer: Portion into airtight containers and freeze up to 2 months. Reheat in the oven or smoker.
Room temperature: Do not store at room temperature for more than 2 hours due to dairy.
Make-Ahead Tips
- Assemble the entire dish (except the final topping) the night before, cover, and refrigerate; smoke as directed the next day.
- The crushed Cheez‑It topping can be prepared ahead and stored in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of smoked mac and cheese in American barbecue cuisine?
Mac and cheese is a classic comfort food in the United States, and smoking it adds a Southern barbecue twist that originated at backyard cookouts where smokers were already in use. The smoky flavor melds the creamy casserole with the deep, wood‑kissed notes typical of Texas‑style BBQ, making it a staple for gatherings.
How does smoked mac and cheese fit into the broader American Southern cuisine tradition?
Southern cuisine often celebrates hearty, cheese‑laden dishes and the use of a smoker for everything from ribs to vegetables. Smoked mac and cheese combines these two traditions, offering a rich, indulgent side that complements grilled meats and embodies the communal spirit of Southern cookouts.
What are the traditional regional variations of mac and cheese in the United States?
In the Northeast, baked mac often uses a breadcrumb topping, while the South favors a cream‑based sauce with sharp cheddar. Some regions add jalapeños or smoked cheeses, and in Texas, a BBQ rub and smoking process, like in this recipe, are popular variations.
What occasions or celebrations is smoked mac and cheese traditionally associated with in American barbecue culture?
Smoked mac and cheese is a favorite at backyard barbecues, tailgate parties, Fourth of July picnics, and family reunions where a large, shareable side dish is needed. Its smoky flavor pairs perfectly with ribs, brisket, and grilled chicken.
What authentic traditional ingredients are used in this smoked mac and cheese versus acceptable substitutes?
The authentic recipe calls for uncooked elbow macaroni, whole milk, heavy cream, sharp cheddar, pepper jack, and a sweet‑smoky BBQ rub. Substitutes can include other pasta shapes, half‑and‑half for cream, or different cheeses like Colby or smoked gouda, but the flavor profile changes.
What other American barbecue dishes pair well with smoked mac and cheese?
Pair it with smoked brisket, pulled pork, grilled chicken thighs, baked beans, coleslaw, and cornbread for a classic Southern BBQ spread.
What are the most common mistakes to avoid when making smoked mac and cheese?
Common errors include not fully submerging the pasta, opening the smoker too often which drops temperature, and over‑cooking the topping so it burns. Also, using low‑fat milk can result in a watery sauce.
Why does this smoked mac and cheese recipe use a two‑stage smoking process instead of a single long smoke?
The first long smoke cooks the pasta and melds the cheese sauce, while the second short uncovered smoke creates a crunchy, caramelized crust without over‑drying the interior. This two‑stage method ensures both creamy texture and a crisp topping.
Can I make this smoked mac and cheese ahead of time and how should I store it?
Yes, you can assemble the dish (without the final topping) a day ahead, cover, and refrigerate. Smoke it as directed when ready to serve, or freeze the assembled uncooked version for up to two months and smoke from frozen, adding a few extra minutes.
What does the YouTube channel Food Dudes specialize in?
The YouTube channel Food Dudes focuses on easy‑to‑follow, crowd‑pleasing recipes for outdoor cooking, especially BBQ, smoker, and grill dishes that are perfect for gatherings and casual meals.
How does the YouTube channel Food Dudes' approach to American barbecue cooking differ from other cooking channels?
Food Dudes emphasizes minimal prep, using everyday pantry ingredients, and leverages the smoker for both flavor and convenience. Their videos often showcase step‑by‑step visual guides that make smoky techniques accessible to home cooks who may not own a professional smoker.
Last updated: August 31, 2026
