Smoked Macaroni and Cheese

Smoked.  Mac & Cheese. Yep.


Jon’s and his father like to talk smoking.  Ribs, chicken, wings.  They like to compare results, share tips…gloat.  You know, father son stuff.

Last week his dad boasted about having made smoked macaroni and cheese, so of course, we had to at least attempt it.  Smoked Macaroni and Cheese appeared on our menu within a day.

Anyone can make this, as long as you have a smoker.  I bought Jon the Masterbuilt Electric Smoker (it even has a remote!) for Christmas, and I’m pretty sure he’s gotten my money’s worth already.  You can also use any macaroni and cheese recipe you like – just be sure to use one that’s flavorful and very creamy.

Why creamy?  The time spent in the smoker does dry it out a bit, which is to be expected when pasta sits in a smoky environment for an hour and a half.  Why flavorful?  Well, the smoke will overwhelm the cheesy flavor, so you want to be sure you can still taste the cheese.  I opted to use (don’t laugh!) Velveeta Queso Blanco, because it’s mild, but very creamy.  I also used a lot of Kerrygold Dubliner.  It’s mild, yes, but still very flavorful.  A great sharp cheddar would be a great addition as well.  Or pepperjack. Yum.


Smoked Macaroni and Cheese

Rating: 41

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 6-8 servings

Smoked Macaroni and Cheese


  • 13.25 ounce box elbow macaroni ( I prefer Dreamfields)
  • pinch of salt
  • 1 cup heavy cream
  • 5 tablespoons butter
  • 1 1/2 cups Velveeta Queso Blanco
  • 1 1/2 cups grated Kerrygold Dubliner Cheese
  • 5 Wasa Light Rye Crispbreads, pulverized (or 1.2 cup breadcrumbs)


  1. Boil water and salt. When boiling, add macaroni and cook to al dente. Drain pasta and return to pot.
  2. Add butter and cream and stir to combine. Add cheese slowly and stir to melt thoroughly. If not a bit on the soupy side, add more cream or milk. Taste and season as desired.
  3. Pour prepared macaroni and cheese into disposable aluminum pan. Place pan in smoker on top shelf at 225 degrees and allow to smoke for 1- 1 1/2 hours.
  4. Remove from smoker. Stir pasta and top with a little more grated cheese and the pulverized Wasa (or breadcrumbs). Place in preheated 300 degree oven for 5 minutes, or until cheese on top is melted.


As you read this, I am likely on a plane to Boston for the weekend.  We are off to visit friends from college, do a little sightseeing, eat a lot of good food, and hopefully, relax until Monday night.

I doubt I do any of that.  You know me.

Anything I HAVE to see? Something I HAVE to eat?  We’ll be staying near Harvard Square in Cambridge, and ANY suggestions would be much appreciated!

In the meantime, there is still a great Le Creuset giveaway going on – so make sure you get in on it!