This yummy Smoked Mac and Cheese is the ultimate comfort food in a cast-iron skillet. Creamy and delicious macaroni and cheese with a crisp sweet BBQ rub crust and the perfect amount of smoke flavor by smoking on the grill. In fact, all you need is a smoker box and some wood chips to turn any meal into a barbecue classic!
We use our favorite, Western Wood Chips, for this smoked mac and cheese recipe, and I highly recommend!
I don’t know about you, but for me and my friends growing up and for my kids now, Mac and Cheese has always been a household staple. Because I’ve had so many years to customize this creamy cheesy dish, through trial and error, I’ve now got a number of delicious variations that we love to add to our family dinners. My newest creation that I’m excited to share with you: Yummy Smoked Mac and Cheese
4 Tips on How to Make the Yummiest Smoked Mac and Cheese
- Choose the Right Wood – My favorites are cherry and apple. But there are so many delicious flavors you can try from Western Wood Chips such as hickory, maple, mesquite, pecan, and peach just to name a few. It’s our goal to try out all of the flavors this summer!
- Use Low Temperatures – Just remember low and slow, you don’t want to overcook your noodles and make your mac and cheese dry but you do want to give it enough time to really retain that smokey flavor. Try to keep it under 225 degrees F.
- Cast Iron is Your Friend – The nice thing about Cast Iron Skillets is that they can go from the stovetop to your grill or smoker, to the dinner table. And because you can cook and serve in them you can utilize this one pan for everything, so it makes for less cleanup.
- Get Creative and Make it Your Own – One of the best things about Mac and Cheese is that it is an amazing foundation for so many meats and flavors. I encourage you to get creative and play with your toppings.
Do You Love Mac and Cheese?
If you are an ultimate fan of Mac and Cheese life we are, we’ve got a few other delicious Mac and Cheese variations you can check out: Taco Mac and Cheese, Pumpkin Bacon Mac and Cheese, Mac and Cheese Stuffed Potatoes, and our Mac and Cheese Bar.
- 1 pound elbow macaroni noodles (cooked according to package instructions)
- 1/2 cup butter
- 4 Tablespoons flour
- 1 pint half and half
- 8 oz cream cheese (1 package)
- 4 cups shredded cheese (cheddar + provolone or gouda)
- 2 Tablespoons BBQ seasoning
- Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
- Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple.
- Heat a 12 inch cast iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.
- Carefully pour in the half and half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.
- Whisk in the cheddar cheese and gouda cheese and stir until melted. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
- Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
- Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.
- Serve your mac and cheese while it is still warm and the cheese is nice and melty!