Smoked Mac And Cheese
Smoked Mac And Cheese is a medium American recipe that serves 6. 650 calories per serving. Recipe by Kosmo's Q BBQ & Grilling on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 35 min
Cost: $18.66 total, $3.11 per serving
Ingredients
- 36 oz Elbow Macaroni (uncooked, broken into bite‑size pieces)
- 8 oz Philadelphia Cream Cheese (softened at room temperature)
- 3 Tbsp Unsalted Butter (cut into cubes)
- 2 Tbsp Dijon Mustard (smooth)
- 1 tsp Paprika (sweet or smoked, according to preference)
- 1 tsp SPG Seasoning (salt, pepper, garlic blend)
- 16 oz Sharp Cheddar Cheese (grated)
- 8 oz Monterey Jack Cheese (grated)
- 2 cans Evaporated Milk (12 fl oz each, full‑fat)
- 3 oz Bacon Bits (store‑bought or homemade, crisped)
- 1 cup Whole Milk (added at the end to loosen sauce)
- 0.25 cup Pasta Water (reserved from boiling pasta)
- 1 cup Italian‑Style Breadcrumbs (for topping, can use panko)
- 1 Tbsp Olive Oil (lightly coat the top of the dish before adding breadcrumbs)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil, add the elbow macaroni and cook until al dente (about 8‑9 minutes). Drain, reserving 1/4 cup of the hot pasta water, and set aside.
Time: PT10M
Prepare the Cheese Base
In a saucepan over medium heat, melt the butter. Add the softened cream cheese, stirring until smooth. Whisk in Dijon mustard, paprika, and SPG seasoning. Gradually stir in the shredded sharp cheddar and Monterey Jack until fully melted.
Time: PT10M
Temperature: medium heat
Add Liquids
Pour in the two cans of evaporated milk, stirring constantly. Let the mixture simmer gently for 2‑3 minutes until it thickens slightly.
Time: PT5M
Temperature: medium heat
Combine Pasta, Cheese Sauce, and Bacon
Add the cooked pasta to the cheese sauce, toss to coat evenly. Stir in the bacon bits and the reserved pasta water (if the sauce looks too thick).
Time: PT5M
Transfer to Smoker‑Safe Dish
Evenly divide the mac and cheese mixture into one or two aluminum baking dishes. Drizzle the top with a thin layer of olive oil to help the breadcrumb crust brown.
Time: PT3M
Smoke the Mac and Cheese (First Phase)
Preheat the smoker to 300°F and place the dishes on the rack away from direct heat. Smoke for 15 minutes, then stir gently to redistribute the cheese.
Time: PT15M
Temperature: 300°F
Smoke (Second Phase)
Return the dishes to the smoker for another 15 minutes, allowing the smoky flavor to penetrate the cheese.
Time: PT15M
Temperature: 300°F
Add Milk and Finish Smoking
After the second smoke, drizzle the whole cup of whole milk and the remaining 1/4 cup pasta water over the mac and cheese. Stir gently and smoke for a final 15 minutes until the sauce is glossy and the dish is hot throughout.
Time: PT15M
Temperature: 300°F
Add Breadcrumb Topping
Sprinkle the Italian‑style breadcrumbs evenly over the top. Use a kitchen torch (or place under a hot broiler) to toast the breadcrumbs until golden and crisp, about 2‑3 minutes.
Time: PT5M
Temperature: high heat (torch)
Serve
Remove from the smoker, let rest for 2 minutes, then serve hot. Enjoy the smoky, gooey, and crunchy mac and cheese!
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 20 g
- Carbohydrates
- 55 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains gluten, Contains pork, High‑protein, Comfort food
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Elbow Macaroni: cavatappi, penne
- Instead of Philadelphia Cream Cheese: Neufchatel cheese, store‑brand cream cheese
- Instead of Unsalted Butter: Margarine
- Instead of Dijon Mustard: Yellow mustard, whole grain mustard
- Instead of Paprika: smoked paprika
- Instead of SPG Seasoning: simple salt & pepper
- Instead of Sharp Cheddar Cheese: aged cheddar, Gruyère
- Instead of Monterey Jack Cheese: Colby cheese, Mild cheddar
- Instead of Evaporated Milk: half‑and‑half, whole milk
- Instead of Bacon Bits: crispy pancetta, cooked and crumbled bacon
- Instead of Whole Milk: 2% milk, half‑and‑half
- Instead of Italian‑Style Breadcrumbs: plain panko, regular breadcrumbs
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Large Pot
- Colander
- Saucepan
- Mixing Bowl
- Whisk
- Spatula
- Smoker
- Thermometer
- Kitchen Torch (optional)
- Measuring Cups and Spoons
- Aluminum Baking Dish (2‑qt)
Critical Steps — Do Not Skip
- Cooking the pasta al dente to avoid mushiness
- Melting the cheese mixture over moderate heat to prevent scorching
- Monitoring smoker time to achieve smoky flavor without over‑smoking
- Adding milk at the end to keep the sauce creamy
- Toasting the breadcrumb topping just before serving for crunch
Chef Tips from the Video
- For extra depth, add a splash of liquid smoke to the cheese sauce before smoking
- Mix in a handful of shredded smoked gouda for an even richer flavor
- Use a blend of smoked paprika and regular paprika for layered smokiness
Troubleshooting
The sauce is too thick after smoking
Stir in a little more milk or reserved pasta water until the desired consistency is reached.
Breadcrumbs didn’t crisp up
Use a kitchen torch or finish under a preheated broiler for 2‑3 minutes, watching closely.
Mac and cheese tastes overly smoky
Reduce the initial smoking time to 10 minutes per phase or lower the smoker temperature to 250°F.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently on the stovetop or in a 350°F oven, adding a splash of milk if needed.
Freezer: Portion into freezer‑safe containers, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Prepare the cheese sauce up to step 3 and refrigerate for up to 24 hours; reheat gently before mixing with pasta
- Cook the pasta ahead of time and store in a sealed container with a little oil to prevent sticking
- Breadcrumb topping can be pre‑measured and stored in a zip‑top bag
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 American comfort food, and smoking it adds a Southern BBQ twist that has become popular at cookouts and tailgate parties. The smoky flavor reflects the tradition of infusing everyday dishes with wood‑smoked aromas, a hallmark of American barbecue culture.
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 the Northeast may feature a béchamel‑based sauce with Gruyère. Some regions add jalapeños, lobster, or smoked meats, showing the dish’s versatility across the country.
How is smoked mac and cheese traditionally served in Southern barbecue gatherings?
It is typically served hot from the smoker in a cast‑iron skillet or aluminum pan, topped with a golden breadcrumb crust and sometimes garnished with chopped green onions or extra crispy bacon bits. It’s a side that pairs perfectly with ribs, pulled pork, or brisket.
What occasions or celebrations is smoked mac and cheese commonly associated with in American culture?
Smoked mac and cheese is a favorite at backyard barbecues, Fourth of July picnics, football tailgates, and family reunions where a hearty, crowd‑pleasing side is needed.
How does smoked mac and cheese fit into the broader American comfort‑food tradition?
It combines the creamy indulgence of classic mac and cheese with the deep, earthy notes of wood smoke, embodying the American love for rich, satisfying dishes that bring people together around the grill.
What are the authentic traditional ingredients for classic mac and cheese versus acceptable substitutes in this smoked version?
Traditional mac and cheese uses sharp cheddar, milk, butter, and flour for a roux. In this smoked version, cream cheese, evaporated milk, and Monterey Jack add extra richness; substitutes include using half‑and‑half instead of evaporated milk or swapping Monterey Jack for mild cheddar.
What other American barbecue dishes pair well with smoked mac and cheese?
Smoked mac and cheese pairs beautifully with smoked ribs, pulled pork, brisket, grilled chicken, coleslaw, baked beans, and cornbread, creating a balanced plate of protein, carbs, and vegetables.
What makes smoked mac and cheese special or unique in American barbecue cuisine?
The combination of a velvety cheese sauce with a subtle wood‑smoke infusion and a crunchy breadcrumb topping creates a layered texture and flavor profile that you don’t get from oven‑baked versions.
How has smoked mac and cheese evolved over time in American barbecue culture?
Originally a home‑cooked side, it gained popularity in the 2000s as pitmasters experimented with smoking everyday dishes. Today, many BBQ restaurants feature it on their menus, often with creative add‑ins like jalapeños, truffle oil, or smoked gouda.
What are the most common mistakes to avoid when making smoked mac and cheese?
Over‑cooking the pasta, scorching the cheese sauce, smoking for too long (which makes it overly smoky), and forgetting to add milk at the end, which can leave the sauce too thick. Follow the timing steps and keep the smoker temperature steady at 300°F.
Why does this smoked mac and cheese recipe use a smoker instead of a conventional oven?
A smoker imparts a gentle, wood‑smoked flavor that an oven cannot replicate, while the low, indirect heat keeps the cheese sauce creamy without forming a hard crust. The result is a uniquely smoky, gooey mac and cheese.
Can I make smoked mac and cheese ahead of time and how should I store it?
Yes. Prepare the cheese sauce and cook the pasta up to step 4, then refrigerate in an airtight container for up to 24 hours. When ready, transfer to the smoker, add milk, and finish smoking. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.
What does the YouTube channel Kosmo's Q BBQ & Grilling specialize in?
The YouTube channel Kosmo's Q BBQ & Grilling specializes in outdoor cooking techniques, especially smoking, grilling, and BBQ recipes. Kosmo shares step‑by‑step tutorials, equipment tips, and creative twists on classic comfort foods.
How does the YouTube channel Kosmo's Q BBQ & Grilling's approach to American BBQ differ from other BBQ channels?
Kosmo focuses on approachable, equipment‑light recipes that can be done with a standard backyard smoker, emphasizing flavor development through smoke rather than just high‑heat grilling. He also incorporates comfort‑food favorites like mac and cheese into his BBQ repertoire, which is less common on other channels.
Last updated: September 1, 2026
