The Ultimate Smoked Mac and Cheese: A BBQ Side Dish Elevated
Prepare to elevate your barbecue game with a side dish that’s not just a crowd-pleaser but a culinary revelation: Smoked Mac and Cheese. This isn’t just your grandmother’s classic comfort food; it’s a gourmet twist that infuses the beloved macaroni and cheese with an irresistible smoky depth. Imagine three luscious cheeses melting into a creamy sauce, blanketing tender pasta, all while acquiring a sublime smoky essence from the grill. It transforms a staple into an extraordinary experience, perfect for any outdoor feast.
This wonderfully smoky, uber-cheesy mac and cheese makes itself at home with any barbecued meat, proving to be the ideal companion for ribs, brisket, or pulled pork. – David Leite
Why Smoked Mac and Cheese is a Game Changer
Macaroni and cheese is inherently a dish of comfort and pure indulgence. When you introduce the element of smoke, it transcends its traditional boundaries, venturing into a realm of complex flavors and aromas. The gentle kiss of wood smoke imparts a savory, almost umami quality that complements the richness of the cheese and cream, creating a harmonious balance that is both familiar and exciting. This recipe offers a unique, one-pan approach to achieve this smoky perfection, simplifying the process without compromising on flavor or texture. It’s a dish that not only satisfies a craving but creates a memorable dining experience, making it a must-try for any barbecue enthusiast.
What is LC Hump Day Pasta?
You might be wondering about #LCHumpDayPasta, and we’re delighted you asked! It’s a special tradition we’ve created to turn the midweek slump into a culinary celebration. Wednesday, for many, traditionally felt like “Prince Spaghetti Day,” a nostalgic nod to simpler times and comforting meals. We’ve revamped and modernized this concept into “Hump Day Pasta,” embracing every type of pasta imaginable. Our goal is to inspire and provide easy, delicious pasta recipes to help you sail through the week when cooking motivation might be at its lowest. From quick weeknight wonders to exciting weekend projects like this smoked mac and cheese, we believe every Wednesday is an opportunity for a delightful pasta dish.
Smoked Mac and Cheese
Macaroni and cheese is a very traditional accompaniment to great BBQ. This recipe simplifies the process of making this extra-cheesy dish by using only one pan for the cooking, all while infusing it with incredible smoky flavor.
David Leite
Equipment
- Gas grill, pellet grill, or smoker
- Wood chips, wood chunks, or pellets (optional, for enhanced smoke flavor)
- Grill-proof baking dish or cast-iron skillet (13×9 inch or similar size)
- Large blender or food processor
- Large mixing bowl
- Aluminum foil
Ingredients
- 3 tablespoons (1 1/2 oz) unsalted butter, divided
- 1 cup cottage cheese, preferably full fat, for ultimate creaminess
- 1/2 cup ricotta cheese, preferably full fat, to add a smooth texture
- 2 cups whole milk
- 2 cups canned chicken broth or homemade chicken stock, for a rich base
- 1 tablespoon ground mustard, to enhance the cheese flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon store-bought or homemade hot sauce, for a subtle kick and depth
- 1 1/2 pounds Cheddar cheese, shredded (a mix of sharp and mild is excellent)
- 1 pound small pasta, such as elbows, shells or bowties, uncooked
Instructions
-
Prepare Your Smoker or Grill: Preheat your smoker or grill to a steady 400°F (204°C). If you’re aiming for a pronounced smoky flavor, now is the time to add your wood chips, wood chunks, or pellets according to your equipment’s instructions. While the grill preheats, take 1 tablespoon of the unsalted butter and generously coat the bottom and sides of your chosen grill-proof baking dish or cast-iron skillet. This prevents sticking and helps create that desirable cheesy crust.
-
Craft the Creamy Cheese Sauce: In a large blender or food processor, combine the cottage cheese, ricotta cheese, whole milk, chicken broth, ground mustard, garlic powder, onion powder, and hot sauce. Blend on high speed until the mixture is completely smooth and appears frothy, which typically takes about 30 seconds. This step ensures a wonderfully uniform and rich sauce. Next, add the shredded Cheddar cheese to the blender and blend again very briefly—just enough to incorporate the cheese into the liquid mixture. Avoid over-blending at this stage to prevent the cheese from becoming stringy or greasy.
☞ TESTER TIP: If your blender or food processor has a smaller capacity and cannot comfortably hold the full volume of the sauce ingredients, it’s best to prepare the sauce in two separate batches. Simply divide all the sauce ingredients in half for each batch to ensure smooth blending.
-
Combine and Prepare for Smoking: In a large mixing bowl, combine the dry, uncooked pasta with the prepared cheese sauce. Mix gently but thoroughly, ensuring every piece of pasta is coated. Alternatively, for less cleanup, you can pour the pasta directly into your buttered baking dish and then add the sauce, mixing it all together right in the dish. Spread the mixture evenly across the dish to ensure consistent cooking. Cover the dish tightly with aluminum foil; this helps the pasta steam and cook evenly in the smoky environment.
-
Smoke to Perfection: Carefully place the covered baking dish into your preheated grill. Bake for an initial 45 minutes. After this time, gently remove the dish (wearing heat-resistant gloves), rotate it for even heat distribution, and give the contents a good stir to prevent the pasta from sticking and to ensure all noodles absorb the cheesy liquid. Return the dish to the grill and continue cooking, checking the pasta for doneness every 15 minutes. The goal is an al dente texture, which should take approximately 1 hour total cooking time. If any parts of the pasta look dry or poke out of the sauce, stir the mixture again to submerge them.
-
Achieve Golden Goodness: Once the pasta reaches that perfect al dente stage, remove the foil cover. Dot the top of the mac and cheese with the remaining 2 tablespoons (28 g) of butter. Return the uncovered baking dish to the grill and continue baking for another 8 to 10 minutes, or until the top is beautifully bubbly, golden brown, and delightfully crusty. The final uncovered bake allows for the formation of a glorious cheesy crust, a hallmark of exceptional mac and cheese. Serve immediately, savoring every smoky, cheesy bite!
Recipe Notes & Tips
*How do I make smoked mac and cheese gluten-free?
Making this recipe gluten-free is remarkably simple and doesn’t require complex substitutions. Unlike many traditional mac and cheese recipes that rely on a flour-based roux for thickening the cheese sauce, this particular method uses the pasta itself to absorb the liquid from the rich, creamy mix. This innovative approach means you can easily substitute your favorite gluten-free elbow macaroni, shells, or bowties for regular pasta. Simply adjust the cook time as needed, keeping a close eye on the pasta to ensure it reaches an al dente texture. The rest of the ingredients are naturally gluten-free, making this a fantastic option for those with dietary restrictions.
Choosing Your Wood Chips:
The type of wood you choose for smoking will greatly influence the final flavor profile. For a classic, balanced smoky taste, hickory or oak are excellent choices. If you prefer a milder, sweeter smoke, apple or cherry wood chips work wonderfully, especially if you’re pairing the mac and cheese with lighter meats. For a bolder, more intense flavor, mesquite can be used sparingly. Experiment with different woods to discover your preferred smoky signature!
Temperature Control is Key:
Maintaining a consistent 400°F (204°C) is crucial for this recipe, as it ensures the pasta cooks through evenly while absorbing the smoke. Use a reliable grill thermometer and adjust vents or fuel as needed to keep the temperature steady. Fluctuations can lead to unevenly cooked pasta or a less desirable smoke penetration.
Adapted From
Weeknight Smoking on Your Traeger and Other Pellet Grills
Buy On Amazon
Nutrition
Calories: 932 kcal
Carbohydrates: 66 g
Protein: 49 g
Fat: 52 g
Saturated Fat: 32 g
Monounsaturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 971 mg
Fiber: 3 g
Sugar: 8 g
Nutrition information is automatically calculated and should only be used as an approximation.
Tried this recipe?
Mention @leitesculinaria or tag #leitesculinaria!
Expert Tips for the Best Smoked Mac and Cheese
Achieving the perfect smoked mac and cheese involves more than just following the steps; it’s about understanding the nuances of flavor and texture. Here are some pro tips to ensure your dish is nothing short of spectacular:
- Cheese Blend Matters: While Cheddar is a classic, don’t hesitate to experiment with your cheese blend. Adding a smoked gouda, gruyere, or even a touch of cream cheese can enhance the complexity and creaminess. The ricotta and cottage cheese in this recipe already provide an exceptional smooth base, but a third hard cheese can add an extra layer of flavor.
- Don’t Overcook the Pasta: Since the pasta will continue to cook in the sauce on the grill, aim for a slightly undercooked, firm al dente stage when you initially mix it. This prevents mushy pasta and ensures it perfectly absorbs the smoky, cheesy liquid.
- Smoke Integration: For maximum smoke flavor, ensure your grill or smoker is at the target temperature before placing the dish inside. The initial cooking phase is where the pasta and sauce truly absorb that distinctive smoky aroma.
- The Glorious Crust: The final uncovered baking stage is crucial for developing a beautiful, golden-brown crust. Keep an eye on it to prevent burning, but don’t pull it too soon – that crispy, chewy bottom layer is often the best part!
- Serving Suggestions: While fantastic on its own, smoked mac and cheese pairs wonderfully with a variety of barbecue meats. Think juicy pulled pork, tender beef brisket, or fall-off-the-bone ribs. A crisp green salad or coleslaw can offer a refreshing contrast to its richness.
Customizing Your Smoked Mac and Cheese
One of the joys of mac and cheese is its versatility. This smoked version is no exception, offering plenty of room for customization:
- Protein Boost: Stir in cooked, crumbled bacon, shredded smoked chicken, or even diced ham during the final stages of cooking for added protein and flavor.
- Spice It Up: If you love a bit of heat, increase the hot sauce or add a pinch of cayenne pepper to the cheese sauce. Diced jalapeños (fresh or pickled) can also be added for a vibrant kick.
- Veggie Power: Incorporate roasted bell peppers, caramelized onions, or even some finely chopped cooked broccoli or spinach for added nutrients and texture.
- Herbal Freshness: A sprinkle of fresh chopped chives or parsley just before serving can brighten the dish and add a lovely aromatic touch.
Recipe Testers’ Reviews: Real Experiences, Real Feedback
Marcia L.
Marcia L. raved about this smoked mac and cheese, emphasizing its incredible cheesiness and the delightful “crust” that formed on the bottom – a perfect balance of pleasant chewiness and satisfying crispness. She described the experience as “truly heavenly.” Marcia opted to make half a recipe in a cast-iron skillet, which she noted helped maximize the crust development, suggesting this as a fantastic method for crust lovers.
She particularly appreciated the simplicity of making the sauce in a blender, calling it a significant plus. For a personal touch, Marcia added a couple of fresh garlic cloves and a half teaspoon of salt to the sauce, along with Calabrian chile powder for heat instead of traditional hot sauce. She envisions this dish as an excellent campfire dinner, noting that preparing the sauce ahead of time would make campsite assembly incredibly easy.
The final outcome was a creamy, golden mac and cheese with a “fabulous golden crust.” Marcia even flipped the mixture when serving to showcase the crusty bottom layer on top, making it visually stunning. She estimates that a full recipe would generously serve 4 hungry individuals, especially when accompanied by a side salad and perhaps garlic bread. Looking forward to Hatch chile season, she plans to incorporate them next time, and even suggested bacon bits as another great addition. Her husband’s idea of hot dogs cooked in it sparked further inspiration, guaranteeing “there will be a next time!”
Daniel De Kok
Daniel De Kok began his smoked mac and cheese adventure while grilling ribs, facing an immediate challenge with his blending equipment. He discovered that neither his Hamilton Beach food processor nor his Waring blender could accommodate the nearly 3 quarts of sauce ingredients called for in the recipe. After some resourceful maneuvering (and “a little foul language”), he successfully got everything into the pan and onto the grill.
Daniel noted some difficulty maintaining a consistent 400ºF “oven” temperature on his grill, a common challenge with outdoor cooking. Despite this, he found the cook times to be “pretty accurate,” resulting in thoroughly cooked pasta with the sauce clinging nicely. His wife, Mrs. De Kok, “loved the creaminess of the dish,” and Daniel affirmed he would “definitely make it again,” though he might opt for a conventional oven next time for easier temperature control.
He served this indulgent side with St. Louis cut spare ribs, meticulously prepared with mustard, Mission BBQ “red rub,” and Sweet Baby Ray’s original sauce, highlighting its perfect pairing with classic barbecue.
Storage and Reheating Tips
Should you find yourself with leftovers (a rare occurrence with this dish!), storing and reheating smoked mac and cheese properly ensures you can enjoy its deliciousness later:
- Storage: Allow the mac and cheese to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Reheating in the Oven: For best results, reheat in the oven. Preheat to 300°F (150°C). Add a splash of milk or broth to the mac and cheese, cover loosely with foil, and bake for 20-30 minutes, or until heated through and bubbly. Uncover for the last 5-10 minutes if you desire a crispy top.
- Reheating on the Grill/Smoker: If you’re firing up the grill again, you can reheat the mac and cheese in a covered oven-safe dish at a low temperature (around 250-300°F / 120-150°C) until warm, adding a little liquid to prevent drying out.
- Microwave: While convenient, the microwave can sometimes dry out mac and cheese. Reheat in individual portions, adding a tablespoon of milk, and stir halfway through.
Conclusion: A Smoked Mac and Cheese for the Ages
Smoked mac and cheese is more than just a recipe; it’s an experience that brings together the comforting familiarity of a classic dish with the exciting, robust flavors of outdoor cooking. The one-pan method, coupled with the unique blending technique for the sauce, makes this a surprisingly straightforward yet incredibly rewarding dish to prepare. Whether you’re hosting a grand barbecue or simply looking to elevate your weeknight meal, this recipe promises a rich, creamy, and smoky masterpiece that will undoubtedly earn a permanent spot in your culinary repertoire. So fire up your grill, gather your ingredients, and get ready to savor the ultimate smoked mac and cheese.