This Smoked Mac and Cheese is loaded with flavor. You'll find a delicious version of this comfort food recipe with three creamy kinds of cheese, bacon, and jalapeno! The perfect touch of smoke flavor pairs with the richness of cream cheese, cheddar cheese, and smoked Gouda!
Try my Southern baked macaroni and cheese or the ultra-decadent white cheddar lobster mac. Don't miss my baked mac and cheese bites, perfect for any leftovers!
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This mac and cheese boasts a delightful mix of flavors and ingredients, making it versatile enough to go by many names.
It could be called Smoked Gouda Mac and Cheese, Smoked Mac and Cheese with Bacon, or even Jalapeno Popper Mac and Cheese.
Then again, it's also a 3 cheese mac n cheese that could also easily be a 4 cheese mac n cheese.
Whew! Any name you want to give it, it's still simply A-M-A-Z-I-N-G.
🥘 Ingredients
- Elbow Macaroni - Almost any pasta will do penne, shells, bowtie, etc.
- Heavy Cream - Half and half or milk can work as well.
- Butter - Go for a full-fat European butter to add a deep richness.
- Cheeses - My favorite combo is Cream Cheese, Cheddar, and Smoked Gouda.
- Jalapeno - Fresh, jarred, or canned.
- Bacon - A good applewood smoked bacon is good with the mac!
- Salt & Pepper - To taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Smoked Mac & Cheese
- Preheat Smoker: Begin by setting your smoker to 225ºF (107ºC) and load it with your chosen wood.
- Cook Pasta: In a large stock pot with salted water, cook the pasta as per the package instructions but stop two minutes early to achieve an al dente texture. Drain, rinse, and set aside.
- Prepare Cheese Sauce: In the same pot, combine heavy cream (or half & half) and butter. Warm over medium heat until the butter melts. Add cubed cream cheese and whisk until smooth. Mix in grated cheddar and smoked Gouda cheese until melted. Season with salt, pepper, and optional ground mustard.
- Combine Pasta and Sauce: Return the pasta to the pot. Gently mix with the cheese sauce until well coated. Fold in diced jalapenos and crumbled bacon, reserving some bacon for topping if desired.
- Prepare for Smoking: Transfer the mixture to a greased 9 x 11-inch disposable aluminum baking tray. This makes clean-up easier, but a cast iron skillet can also be used.
- Smoke the Dish: Place the tray in the preheated smoker. Cook for 1 ½ hours or until the top is golden brown and the edges are bubbling.
- Serve: Remove from the smoker and serve immediately. Note that cooking beyond 1 ½ hours may result in an overly strong smoked flavor.
If you're in the mood for some great smoking, try my Smoked Prime Rib!
>>>>See all of my recipes here<<<<
💭 Angela's Pro Tips & Recipe Notes
- Cheese Grating: Grate your cheese instead of using pre-grated store-bought varieties. Pre-grated cheeses often contain cellulose, an additive that prevents sticking but hinders the cheese's ability to absorb smoke flavor.
- Easy Clean-Up: Use a disposable aluminum tray for cooking. It simplifies clean-up, as shown in the picture above.
- Pasta Cooking: Cook the pasta to 'al dente,' which means it should be firm to the bite. Avoid overcooking, as the pasta will continue to cook in the smoker and absorb moisture from the sauce.
🪵 Best Woods For Smoking
- The best wood for smoked mac and cheese is usually mild wood. My preferred mild woods are cherry, sugar maple, pecan, or apple.
- Hickory and Oak are also good choices when smoking a pasta dish that uses a strong cheese, like sharp cheddar. Also, if your bacon is applewood or hickory smoked, I like to match the flavor of the bacon.
😋 More Smoked Recipes
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📖 Recipe Card
Smoked Mac and Cheese
Ingredients
- 1 lb elbow macaroni
- 2 cups heavy cream (or half and half, or milk)
- ½ cup butter (1 stick, or 8 tablespoons)
- 8 oz cream cheese (one package - softened at room temperature and cubed)
- 8 oz cheddar cheese (grated, medium or sharp cheddar)
- 7 oz smoked gouda cheese (grated)
- ¼ cup pickled jalapeno (jar, tamed or hot jalapeno slices - or fresh jalapeno - diced)
- 4 strips bacon (cooked, and crumbled or sliced)
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your smoker to 225℉ (107 ℃) and load your wood tray with a wood of your choice. The best mild woods are cherry, sugar maple, pecan, and apple. I personally like hickory on occasion when smoking anything using a strong cheese like sharp cheddar.
- Cook your 1 lb elbow macaroni in a large stock pot, with salted water. Follow the package instructions for cooking time, minus about two minutes for an al dente (firm to the bite) texture. Drain and rinse pasta in cool water, and set aside.
- Return your stock pot to the stovetop, add the 2 cups heavy cream and ½ cup butter, then warm them over medium heat. Once the butter has melted, add the softened 8 oz cream cheese and whisk until the cream cheese has broken down and the sauce is smooth. Add the grated cheeses (8 oz cheddar cheese and 7 oz smoked gouda cheese) and stir until melted. Season to taste with each, salt & pepper.
- Return the cooked pasta to your stock pot and cheese sauce, stirring gently to coat the pasta thoroughly. Fold in sliced ¼ cup pickled jalapeno and crumbled 4 strips bacon (reserve some for the topping, if desired), then transfer to a 9 x 11-inch disposable aluminum pan that has been oiled or sprayed with non-stick cooking spray.
- Place your pan of macaroni and cheese into your preheated smoker and close the lid or door. Cook for 1 ½ hours or until golden browned on the top and bubbling around the edges.
- Remove from the smoker when done and serve immediately.
Melissa says
This recipe was great I tweaked it a little and put steak seasoning in it and bread crumbs on top. I was delicious. Thank you for sharing.
Brian says
Tried this recipe tonight and it was VERY GOOD! Thank you so much! Will definitely make it again the next time I make pulled pork and mix some pork in with the Mac and cheese