What’s the best smoked mac and cheese on a Pit Boss?

The best smoked mac and cheese on a Pit Boss uses a mix of sharp cheddar, smoked gouda, and cream cheese for a silky base. Set your Pit Boss to 225°F, use hickory pellets, and smoke the mac for about 90 minutes uncovered. The result? A perfectly golden top with deeply infused smoky flavor. Don’t forget to rotate your tray halfway through for even smoking.

How do I make easy smoked mac and cheese?

To make easy smoked mac and cheese , start with al dente elbow pasta, then stir it into a homemade cheese sauce made from cheddar, gouda, cream cheese, milk, and cream. Pour into a foil tray, add toppings like panko or paprika, and smoke uncovered at 225°F for 1.5 hours. It’s foolproof and always crowd-pleasing.

What’s the top smoked mac and cheese recipe for Traeger grills?

The best smoked mac and cheese recipe on a Traeger uses the grill’s precise temperature control to your advantage. Use applewood pellets, a cast iron skillet, and a rich cheese blend. The Traeger keeps the heat even, helping the cheese melt smoothly while giving the top a golden crust. Add bacon or jalapeños for extra flavor.

Which cheese makes the creamiest smoked mac and cheese?

For creamy results, use a blend of sharp cheddar, smoked gouda, mozzarella, and cream cheese . The cream cheese ensures a smooth, emulsified sauce that doesn’t break down during smoking. Freshly shredded cheese melts best and creates a luscious mouthfeel that defines great creamy smoked mac and cheese .

Can I make smoked mac and cheese on the Green Egg?

Yes! The Big Green Egg is perfect for smoking mac and cheese. Use indirect heat with a convEGGtor and hold the temperature steady at 225°F. Ceramic smokers like the Green Egg retain heat and moisture beautifully, giving you a creamy inside with a slightly crusted top. Add crumbled sausage or caramelized onions for a deeper flavor twist.

What is the Meat Church smoked mac and cheese version?

Meat Church’s smoked mac and cheese is famous for its bold flavors. It includes BBQ rubs like “Holy Voodoo,” smoked meats like brisket or pulled pork, and cheeses like pepper jack and gouda. It’s smoked low and slow to blend BBQ essence with creamy texture—ideal for serious smoke lovers.

How do I use gouda in smoked mac and cheese?

Gouda—especially smoked gouda—is a flavor powerhouse. Shred it fresh and blend it with cheddar in your sauce. Its creamy, buttery profile melts well and enhances the smoke flavor in the dish. It’s especially great when paired with bacon or spicy peppers in your smoked mac and cheese .

Smoked Mac and Cheese – The Best Creamy Recipe Ever (2025)

Description

The ultimate comfort food gets a smoky BBQ upgrade with this rich, creamy, and flavor-packed smoked mac and cheese recipe.

Ingredients

Scale

1 lb (16 oz) elbow macaroni, cooked al dente
2 cups shredded sharp cheddar cheese
1 cup shredded smoked gouda cheese
½ cup cream cheese
½ cup shredded mozzarella cheese
2 cups whole milk
1 cup heavy cream
4 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp Dijon mustard
Salt and black pepper to taste
½ cup panko breadcrumbs (optional)
1 tsp paprika (optional)

Instructions

Boil elbow macaroni to al dente, drain, and toss with a little olive oil to prevent sticking.
In a saucepan, melt butter over medium heat. Add flour and whisk into a roux.
Gradually add milk and heavy cream, whisking until thickened.
Turn off heat and stir in cream cheese, cheddar, gouda, and mozzarella until melted and smooth.
Season with garlic powder, onion powder, Dijon mustard, salt, and pepper.
Combine pasta and cheese sauce in a disposable aluminum tray or cast-iron skillet.
Top with panko breadcrumbs and sprinkle paprika if using.
Preheat your smoker to 225°F using applewood or hickory pellets.
Place tray in smoker uncovered for 1.5 to 2 hours, rotating halfway through.
Let rest for 10–15 minutes before serving.

Notes

Shred your own cheese for best melt. For added flavor, mix in bacon, jalapeños, or brisket before smoking.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Smoker
Cuisine: American BBQ

Nutrition

Serving Size: 1 cup
Calories: 520
Sugar: 5g
Sodium: 710mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 2g
Protein: 18g
Cholesterol: 90mg

Keywords: smoked mac and cheese, BBQ sides, pellet grill recipes, gouda mac and cheese