Can I use a pellet smoker for this?

YES. Absolutely! Pellet smokers are FANTASTIC for this since they offer a consistent heat. My husband tends to favor his pellet one for ease and use.

Can I use a different type of cheese?

Definitely. Be as creative and fun as you want to! Gruyere, Fontina, or even pepper jack would all be FANTASTIC. Mix and Match for even more flavor fun.

Can I prep the Mac ahead of time and put it on the smoker later?

Yes, you CAN, but just make sure you dont mix all ingredients together, or else it might dry up in the fridge, but the idea is completely doable.

Do you think using smoked paprika would do the trick for smoke flavor if you can't use the smoker?

Not exactly, unfortunately. While it will offer that flavor, it wont do what the real smoker does in your final recipe! You could add some to try, but always remember nothing beats real woodsmoke!

Cheesy Smoked Mac and Cheese Recipe

Smoked Mac and Cheese Recipe

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Author: Liliya
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Smoker
Cuisine: American

Description

This creamy, cheesy mac and cheese gets a smoky twist that elevates it to a whole new level of comfort food! Perfectly cooked pasta coated in a rich cheese sauce and infused with the flavors of hickory smoke—it’s the ultimate side or main dish for any gathering.

Ingredients

Scale

Cheese Selection:

2 cups sharp cheddar cheese, grated
1 ½ cups Monterey Jack cheese, grated
1 ½ cups smoked Gouda, grated
Optional: ½ cup Fontina or Gruyere cheese, grated

For the Pasta:

1 pound elbow pasta or cavatappi, cooked al dente

For the Cheese Sauce:

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Optional: ¼ teaspoon chili powder or chipotle powder

For Smoking:

Hickory wood (or cherry/apple wood for a milder flavor)
Large aluminum foil pan

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Instructions

Prep the Pasta: Cook the pasta according to package instructions, slightly softer than al dente. Drain and set aside.
Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste. Gradually add milk and cream, whisking constantly, until the mixture is smooth and thickened. Stir in salt, pepper, garlic powder, onion powder, and chili powder (if using). Add grated cheeses gradually, stirring until melted and smooth.
Combine: Add the cooked pasta to the cheese sauce. Stir until every piece is fully coated and creamy.
Prepare the Smoker: Preheat the smoker to 225–250°F using hickory or preferred wood.
Assemble for Smoking: Transfer the mac and cheese to a large aluminum foil pan. Cover the pan with foil to prevent excessive drying.
Smoke the Mac and Cheese: Place the pan in the smoker. Smoke for 1 hour, maintaining a steady temperature. After 1 hour, remove the foil and let it smoke uncovered for an additional 15 minutes to create a lightly browned, smoky crust.
Serve: Remove the pan from the smoker and let it cool slightly. Garnish with fresh parsley or extra cheese if desired. Serve warm and enjoy!

Notes

Cheese Tip: Always grate your own cheese for the best melt; pre-shredded cheese may contain anti-caking agents that affect texture.
Smoky Flavor: For extra depth, sprinkle a little smoked paprika on top before smoking.
Make Ahead: Assemble the mac and cheese and refrigerate overnight. Smoke when ready to serve.
Variations: Add cooked bacon, jalapeños, or breadcrumbs for added flavor and texture.

Nutrition

Calories: 420 kcal
Sugar: 3g
Sodium: 650mg
Fat: 25g
Saturated Fat: 14g
Carbohydrates: 30g
Fiber: 2g
Protein: 18g

Find it online: https://wearerecipes.com/smoked-mac-and-cheese/