Feed free to mix it up! This mac and cheese is a great base for other flavor additions, bacon, green chiles, lobster, pulled pork… get creative! My favorite thing to do is add my Signature Sweet Rub to the panko topping for that classic BBQ flavor.

Use a mild wood. I recommend cherry, apple, maple, or pecan wood.

Anything over 225 degrees F will overcook your noodles and make your mac and cheese dry. Plus it will give you plenty of surface area for your mac and cheese to take on smoke. A 12 inch skillet will go from stovetop to smoker to the dinner table without too much hassle or too many dishes. You can pull off your big meats to let them rest for an hour and get your mac and cheese right into the smoker without having to preheat your grill. That is great news if you want to whip up this smoked macaroni and cheese as a side dish for something like a smoked brisket or pork shoulder. If you’ve been using a smoker for a while, you know that porous, wet, or soft items take on smoke really quickly. After much trial and error, I’ve put all of my tips and info into this recipe for you to enjoy! I think this is important for any good mac and cheese, but especially important for smoked mac and cheese! You need to to able to taste the smoke without it overwhelming the subtle notes of the cheese and pasta underneath. I’ve tried different cheeses, milks, cream, toppings and more to come up with the perfect blend of flavors and textures. I love a good mac and cheese, so I have spent years perfecting and refining my recipe. Creamy and rich macaroni and cheese with a crisp panko topping and the perfect kiss of smoke flavor. Smoked Mac and Cheese is comfort food in a cast iron skillet.

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How to get free mac and cheese noodles