Ever Tried This Smoked Mac and Cheese Burger?
Ever Tried THIS Smoked Mac and Cheese Burger? is a medium American recipe that serves 6. 620 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 43 min | Cook: 45 min | Total: 1 hr 43 min
Cost: $46.84 total, $7.81 per serving
Ingredients
- 1 pound Elbow Macaroni (dry pasta, cook al dente)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1 cup Monterey Jack Cheese (shredded)
- 1 cup Mozzarella Cheese (shredded)
- 2 cups Heavy Whipping Cream (full‑fat, warmed)
- 1 cup Whole Milk (warmed, not boiled)
- 3 tablespoons Unsalted Butter (cut into cubes)
- 3 tablespoons All-Purpose Flour (sifted)
- 1/4 teaspoon Salt (two pinches, kosher or table)
- 1 spray Olive Oil Spray (non‑stick spray for pan)
- 1 bag Wood Pellets (White Oak, Red Oak, Hickory blend) (8 oz bag, for smoking)
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 and set aside.
Time: PT10M
Temperature: boiling water
Shred the Cheese
Shred the sharp cheddar, Monterey Jack, and mozzarella together in a large bowl.
Time: PT5M
Warm the Dairy
Combine the heavy whipping cream and whole milk in a measuring cup. Warm gently on the grill’s side burner or stovetop until just warm to the touch—do not boil.
Time: PT5M
Temperature: medium
Make the Roux
Spray the saucepan with olive oil spray, melt the butter over medium heat, then whisk in the flour gradually, cooking for 4‑5 minutes until the mixture turns a light golden color and smells nutty.
Time: PT7M
Temperature: medium
Incorporate Warm Dairy
Slowly pour the warm cream‑milk mixture into the roux while whisking continuously to create a smooth béchamel. Continue whisking for 3 minutes.
Time: PT3M
Temperature: medium
Thicken the Sauce
Cook the sauce, whisking constantly, for another 4‑5 minutes until it coats the back of a spoon and has a velvety consistency.
Time: PT5M
Temperature: medium
Add Cheese and Season
Reduce heat to low. Gradually stir in the shredded cheese blend until fully melted and smooth. Add the pinch of salt and whisk briefly.
Time: PT5M
Temperature: low
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce, tossing to coat evenly. Transfer the mixture to a shallow, oven‑safe pan that fits inside your grill.
Time: PT3M
Smoke the Mac and Cheese
Preheat the Re‑Tec grill to 250°F using the White Oak/Red Oak/Hickory pellet blend. Place the pan uncovered in the smoker chamber and smoke for 45 minutes, or until the top is lightly browned and a subtle smoky aroma permeates the dish.
Time: PT45M
Temperature: 250°F
Finish and Serve
Turn off the grill and let the smoked mac and cheese rest for 5 minutes. Serve hot as a side or spoon a generous portion onto a cheeseburger for a decadent mac‑cheese burger.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: cavatappi, penne
- Instead of Sharp Cheddar Cheese: colby jack
- Instead of Monterey Jack Cheese: colby
- Instead of Mozzarella Cheese: provolone
- Instead of Heavy Whipping Cream: half‑and‑half
- Instead of Whole Milk: 2% milk
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Salt: sea salt
- Instead of Olive Oil Spray: vegetable oil spray
- Instead of Wood Pellets (White Oak, Red Oak, Hickory blend): hickory pellets, mesquite pellets
Equipment Needed
- Re‑Tec Grill with Smoker
- Heavy‑Bottomed Saucepan
- Whisk
- Measuring Cup
- Cheese Grater
- Olive Oil Spray Bottle (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Creating a lump‑free roux
- Slowly incorporating warm dairy to avoid curdling
- Smoking the mac and cheese uncovered at a steady 250°F
Chef Tips from the Video
- A three‑cheese blend (sharp cheddar, Monterey Jack, mozzarella) gives depth, meltability, and stretch.
- Warming the cream and milk prevents the sauce from curdling when combined with the roux.
- Using a light, natural‑oak/hickory pellet blend adds a subtle sweet‑smoky note without overpowering the cheese.
Troubleshooting
Lumps in the cheese sauce
Whisk vigorously while adding the warm dairy; if lumps persist, use an immersion blender to smooth.
Cheese does not melt fully
Ensure the heat is low and add cheese gradually; cover briefly to trap heat if needed.
Insufficient smoky flavor
Verify the pellet blend is fresh and the grill maintains a steady 250°F; extend smoking by 10‑15 minutes.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Not recommended; the cheese sauce may separate when frozen.
Room temperature: Can sit out for up to 2 hours; keep covered to retain moisture.
Make-Ahead Tips
- Prepare the cheese sauce up to step 7, let it cool, then refrigerate. Reheat gently before smoking.
- Cook the pasta ahead of time, toss with a little oil to prevent sticking, and store refrigerated.
Frequently Asked Questions
What is the cultural significance and history of smoked mac and cheese in American Southern cuisine?
Mac and cheese is a classic comfort food in the American South, originating from early 20th‑century school cafeterias and later becoming a staple at family gatherings. Adding smoke from hardwood pellets blends traditional Southern barbecue flavors with the creamy pasta, creating a modern twist that honors both comfort and grill culture.
What are the traditional regional variations of mac and cheese in Southern United States cuisine?
In the South, mac and cheese may be baked with a breadcrumb topping, cooked with a roux‑based cheese sauce, or layered with smoked meats. Some regions add jalapeños, others use a blend of sharp cheddar and pepper jack, while coastal areas might incorporate crab or shrimp for a seafood spin.
How is smoked mac and cheese traditionally served in Southern barbecue gatherings?
At Southern barbecues, smoked mac and cheese is often served as a side dish alongside ribs, pulled pork, or brisket. It is presented in a shallow pan, allowing the smoky crust to form on top, and guests scoop it onto plates or even pile it onto burgers for extra indulgence.
What occasions or celebrations is smoked mac and cheese traditionally associated with in American culture?
Smoked mac and cheese shines at summer cookouts, Fourth of July picnics, and backyard barbecues. Its hearty, smoky flavor makes it a crowd‑pleaser for holidays like Memorial Day and family reunions where a grill is the centerpiece.
What authentic traditional ingredients are used in classic Southern mac and cheese versus acceptable substitutes?
Traditional Southern mac and cheese relies on sharp cheddar, a roux of butter and flour, whole milk, and sometimes a hint of mustard. Substitutes can include Monterey Jack for extra melt, mozzarella for stretch, or half‑and‑half instead of heavy cream, but the core dairy‑rich base remains essential.
What other Southern dishes pair well with smoked mac and cheese?
Smoked mac and cheese pairs beautifully with smoked brisket, pulled pork, grilled chicken, collard greens, cornbread, and a crisp coleslaw. The creamy, smoky profile balances the richness of meat and the acidity of tangy sides.
What makes smoked mac and cheese special or unique in American barbecue cuisine?
The uniqueness lies in infusing a traditionally stovetop‑only dish with wood‑smoke, adding a subtle oak‑hickory aroma that deepens the cheese flavor. This technique bridges comfort food with the smoky depth typical of barbecue, creating a hybrid that stands out on any grill menu.
What are the most common mistakes to avoid when making smoked mac and cheese?
Common errors include overheating the roux (which can turn the sauce bitter), adding cold milk which creates lumps, and covering the pan while smoking (which traps steam and prevents smoke penetration). Also, using too high a grill temperature can cause the cheese to separate.
Why does this smoked mac and cheese recipe use a low 250°F smoke instead of a higher temperature?
A low 250°F smoke gently infuses the cheese sauce without causing it to separate or scorch. Higher temperatures would evaporate moisture too quickly, resulting in a dry top and a curdled sauce, whereas the low heat allows the cheese to melt slowly and absorb the wood flavor.
Can I make smoked mac and cheese ahead of time and how should I store it?
Yes, you can prepare the cheese sauce and cook the pasta up to step 8, then refrigerate in an airtight container for up to 3 days. Before serving, reheat gently, transfer to a smoker‑safe pan, and smoke for 20‑30 minutes to re‑infuse the smoky flavor.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB specializes in backyard grilling, smoking, and BBQ techniques, focusing on practical, flavor‑forward recipes that showcase wood‑smoked meats, sides, and creative grill‑based dishes for home cooks.
How does the YouTube channel Smokin' & Grillin with AB's approach to American BBQ cooking differ from other BBQ channels?
Smokin' & Grillin with AB emphasizes using a single Re‑Tec grill for both direct cooking and low‑and‑slow smoking, often incorporating unconventional dishes like smoked mac and cheese. The channel blends detailed technical explanations with a relaxed, hands‑on style, unlike many channels that focus solely on meat‑centric recipes.
Last updated: September 2, 2026
