Smoked Mac and Cheese

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!

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Smoked Mac & Cheese
• 💭 Tips & Notes
• 🪵 Best Woods For Smoking
• 😋 More Smoked Recipes
• 📖 Recipe Card
• 💬 Reviews

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

1. Preheat Smoker: Begin by setting your smoker to 225ºF (107ºC) and load it with your chosen wood.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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<<<<

💭 Tips & 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

• Pork Belly
• Lobster Tails
• Spatchcock Chicken
• Traeger Smoked Brisket
• Baby Back Ribs
• Beef Back Ribs

📖 Recipe Card