Our Ultimate Smoked Mac and Cheese
Our Ultimate Smoked Mac and Cheese is a medium American recipe that serves 6. 650 calories per serving. Recipe by Mason Woodruff on YouTube.
Prep: 25 min | Cook: 2 hrs | Total: 2 hrs 40 min
Cost: $12.60 total, $2.10 per serving
Ingredients
- 1 lb Elbow Macaroni (dry weight, uncooked)
- 4 oz Gouda Cheese (shredded; chipotle Gouda works well)
- 4 oz Cheddar Cheese (shredded; can use KBY Jack or Monterey Jack)
- 8 oz Cream Cheese (softened to room temperature)
- 4 Tbsp Unsalted Butter (cut into pieces for quicker melting)
- 1 Tbsp Barbecue Rub (Killer Hogs all‑purpose seasoning used; adjust to taste)
- 2 cups Whole Milk (prefer 2% or whole for richness)
- 4 cups Half‑and‑Half (adds creaminess without being too heavy)
- 4 oz Bacon (diced; pancetta works as a substitute)
- 1 Tbsp Olive Oil (for the topping)
- 1 cup Panko Breadcrumbs (creates the ultra‑crunchy topping)
Instructions
Gather and Prep Ingredients
Measure out the pasta, shred the Gouda and cheddar, cube the butter, soften the cream cheese, and dice the bacon.
Time: PT5M
Combine Base Ingredients in Pan
In the large pan, add the dry elbow macaroni, shredded cheeses, cream cheese, butter pieces, barbecue rub, whole milk, and half‑and‑half. Stir gently to coat the pasta.
Time: PT5M
Smoke the Mac and Cheese
Place the pan in a pre‑heated smoker set to 225°F. Smoke for about 90 minutes, stirring once or twice to prevent sticking. The liquid should reduce and the pasta will become tender.
Time: PT1H30M
Temperature: 225°F
Prepare the Crunchy Topping
While the mac cooks, heat a separate skillet over medium heat. Add the diced bacon and cook until crisp, then drain excess fat. Add 1 Tbsp olive oil and 4 Tbsp butter; melt and cook until the butter foams and turns a light brown (brown butter). Stir in the panko breadcrumbs and toast until golden, about 2‑3 minutes. Mix the toasted breadcrumbs with the cooked bacon.
Time: PT15M
Add Topping and Finish Smoking
When the mac has about 15‑20 minutes left in the smoker, sprinkle the bacon‑panko mixture evenly over the top. Return the pan to the smoker and cook for an additional 30 minutes so the topping melds with the cheese sauce and picks up a little more smoke.
Time: PT30M
Temperature: 225°F
Rest and Serve
Remove the pan from the smoker, let the mac rest for 5 minutes to set, then serve hot. Enjoy the creamy interior with the crunchy, smoky topping.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 35g
- Fiber
- 2g
Dietary info: Contains meat, Not vegetarian, Not vegan, Contains gluten
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Elbow Macaroni: Small shells, cavatappi
- Instead of Gouda Cheese: Gruyère, sharp cheddar
- Instead of Cheddar Cheese: Monterey Jack, Colby
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Unsalted Butter: Margarine
- Instead of Barbecue Rub: any BBQ rub, smoked paprika + brown sugar
- Instead of Whole Milk: 2% milk
- Instead of Half‑and‑Half: equal parts milk and heavy cream
- Instead of Bacon: Pancetta, smoked ham
- Instead of Olive Oil: vegetable oil
- Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
Equipment Needed
- Smoker
- Large Cast‑Iron or Disposable Aluminum Pan
- Mixing Bowl
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Tongs
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Ensuring enough liquid in the pan before smoking so the pasta cooks evenly.
- Creating brown butter without burning it for the nutty topping flavor.
- Achieving a uniformly golden panko topping without over‑cooking.
- Not over‑smoking after the topping is added; 30 minutes is sufficient.
Chef Tips from the Video
- Use smoked Gouda for an extra layer of smokiness.
- Toast the panko in two batches to avoid overcrowding and ensure even browning.
- Let the finished mac rest before serving; this helps the sauce set and the topping stay crunchy.
Troubleshooting
Sauce is too watery after smoking.
Increase smoking time by 10‑15 minutes uncovered to allow excess liquid to evaporate.
Pasta is undercooked.
Add a splash of milk or half‑and‑half and continue smoking until tender; ensure the pan is not too crowded.
Topping is not crispy.
Increase the brown‑butter stage by a minute and toast the panko a little longer, or finish under a broiler for 2‑3 minutes.
Breadcrumbs burn quickly.
Stir constantly and lower the heat of the skillet; remove from heat as soon as they turn golden.
Storage
Refrigerator: Cool to room temperature, then cover and store up to 3 days. Reheat in the oven at 350°F until bubbly.
Freezer: Not recommended because the pasta texture can become mushy, but can freeze for up to 2 months if tightly wrapped; reheat slowly.
Room temperature: Can sit out for up to 2 hours; keep hot if serving buffet style.
Make-Ahead Tips
- Assemble the mac and cheese base (without topping) and refrigerate; smoke later when ready.
- Prepare the bacon‑panko topping up to the point of toasting; store in an airtight container and toast just before the final smoking step.
Frequently Asked Questions
What is the cultural significance and history of smoked mac and cheese in American barbecue cuisine?
Smoked mac and cheese blends classic comfort food with Southern barbecue tradition. The dish originated in pit‑style restaurants where mac and cheese is cooked low and slow over wood, infusing it with smoky flavor while keeping the creamy texture.
What regional variations of smoked mac and cheese exist in the United States?
In Texas, jalapeño and cheddar dominate; in the Carolinas, smoked Gouda and bacon are common; in the Midwest, a blend of cheddar and mozzarella is typical. Each region adds its own local cheese or meat to reflect local tastes.
How is ultimate smoked mac and cheese traditionally served in Southern barbecue gatherings?
It is usually served as a side dish alongside ribs, pulled pork, or brisket, often in a cast‑iron skillet that keeps it warm and allows guests to scoop out a creamy, smoky portion with a crusty topping.
What occasions or celebrations is smoked mac and cheese traditionally associated with in American culture?
Smoked mac and cheese is popular at backyard barbecues, tailgate parties, and holiday gatherings like Thanksgiving or Christmas when a comforting, crowd‑pleasing side is needed.
What authentic traditional ingredients are essential for smoked mac and cheese versus acceptable substitutes?
Traditional ingredients include elbow macaroni, a mix of sharp cheddar and smoked cheese, whole milk or half‑and‑half, butter, and a smoky element like wood smoke or smoked bacon. Substitutes can be other short pasta shapes, Gruyère for Gouda, or pancetta for bacon.
What other American barbecue dishes pair well with ultimate smoked mac and cheese?
It pairs beautifully with smoked ribs, pulled pork sandwiches, brisket, coleslaw, baked beans, and cornbread, creating a balanced plate of protein, carbs, and fresh sides.
What makes ultimate smoked mac and cheese special or unique in American comfort food cuisine?
The recipe combines a creamy, cheese‑laden interior with a buttery, brown‑butter panko topping that stays crunchy even after smoking, delivering both texture and deep wood‑smoke flavor in one dish.
What are the most common mistakes to avoid when making ultimate smoked mac and cheese?
Common errors include using too little liquid, which leads to a dry casserole; over‑browning the topping, which makes it bitter; and not allowing the sauce to reduce properly before adding the topping. Follow the timing cues in the video for best results.
Why does this ultimate smoked mac and cheese recipe use brown butter in the topping instead of plain melted butter?
Brown butter adds nutty, caramelized notes that complement the smoky cheese sauce and give the topping a deeper flavor profile that plain butter cannot provide.
Can I make ultimate smoked mac and cheese ahead of time and how should I store it?
Yes, you can assemble the mac base and refrigerate it for up to 3 days, then smoke when ready. The topping can be prepared ahead and stored in an airtight container; add it just before the final 30‑minute smoke.
What does the YouTube channel Mason Woodruff specialize in?
The YouTube channel Mason Woodruff focuses on outdoor cooking, especially smoking techniques, BBQ recipes, and creative twists on classic comfort foods using smokers and grills.
How does the YouTube channel Mason Woodruff's approach to American barbecue cooking differ from other BBQ channels?
Mason Woodruff emphasizes low‑and‑slow smoking of unconventional dishes like mac and cheese, often combining multiple popular recipes into a single “ultimate” version, and he provides detailed step‑by‑step timing for consistent results.
Last updated: August 31, 2026
