If you’ve ever wondered how to elevate a classic comfort food to something extraordinary, this Smoked Macaroni and Cheese Recipe is sure to become your new go-to favorite. With its creamy, cheesy goodness boosted by a gentle smoky whisper, this dish brings together simple ingredients in a way that’s both familiar and refreshingly bold. Every bite offers that perfect harmony of melty cheddar, rich smoked gouda, and a subtle smoky warmth that makes macaroni and cheese feel like a whole new experience—ideal for cozy nights, family dinners, or impressing friends at your next gathering.
Ingredients You’ll Need
Getting the perfect smoked macaroni and cheese starts with a handful of essential ingredients that are easy to find, yet each plays a crucial role in flavor, texture, and appearance. From the creamy milk and buttery roux to the blend of sharp cheddar and smoky gouda, every item contributes uniquely to the magic of this dish.
- 8 oz elbow macaroni: The classic pasta shape that holds the cheesy sauce beautifully.
- 2 cups shredded cheddar cheese: Adds sharpness and creaminess that’s quintessential to mac and cheese.
- 1 cup shredded smoked gouda: Brings a smooth, smoky richness that sets this recipe apart.
- 2 cups milk: Creates a luscious, velvety base for the cheese sauce.
- 1/4 cup butter: Key for that silky roux which thickens the sauce perfectly.
- 1/4 cup all-purpose flour: Works with butter to form the roux, giving structure to the sauce.
- 1/2 tsp salt: Enhances all the flavors without overpowering.
- 1/4 tsp black pepper: Adds a mild kick and balances the richness.
- 1/4 tsp smoked paprika: Infuses an extra layer of smoky depth, complementing the gouda.
- 1/4 tsp garlic powder: Provides subtle warmth and complexity.
How to Make Smoked Macaroni and Cheese Recipe
Step 1: Cook the Macaroni
Start by boiling your elbow macaroni according to the package instructions. The pasta should be cooked to al dente because it will continue cooking later in the oven or smoker. Once done, drain the macaroni thoroughly and set it aside. This base is the canvas for all the cheese magic that’s coming.
Step 2: Make the Roux
In a saucepan over medium heat, melt the butter slowly. Once fully melted, whisk in the flour, salt, black pepper, smoked paprika, and garlic powder. This mixture will thicken your cheese sauce, and the spices already start building that smoky, savory layer we’re after. Stir constantly for about 2-3 minutes until it forms a smooth paste and smells slightly nutty.
Step 3: Create the Cheese Sauce
Gradually pour in the milk while whisking to avoid lumps. Keep stirring until the sauce thickens and coats the back of your spoon. Remove the pan from heat and mix in the shredded cheddar and smoked gouda. The cheeses should melt seamlessly, transforming the sauce into a glossy, cheesy dream. This is where the Smoked Macaroni and Cheese Recipe really shines—the harmonious blend of cheese flavors bursting with smoky goodness.
Step 4: Combine and Bake or Smoke
Toss the cooked macaroni in the cheese sauce until every piece is generously coated. Pour this mixture into a baking dish and smooth the top. You can either bake it in a conventional oven at 350°F for 25-30 minutes or, if you want to amplify the smoky flavor, place it in a smoker at the same temperature. Keep an eye out for that bubbly, golden top—your sign that it’s ready to enjoy.
How to Serve Smoked Macaroni and Cheese Recipe
Garnishes
To elevate the dish further, sprinkle some fresh chopped parsley or chives on top just before serving. A light dusting of extra smoked paprika or even a crumbled bacon topping can add texture and punch. These simple garnishes make every bite interesting and show off your careful attention to detail.
Side Dishes
Because this smoked macaroni and cheese is rich and hearty, consider pairing it with bright, fresh sides like a crisp green salad or roasted vegetables. Tangy coleslaw or pickled jalapeños also cut through the creamy texture wonderfully, creating a balanced meal that’s as refreshing as it is comforting.
Creative Ways to Present
For a fun twist, serve individual portions in small cast iron skillets or ramekins straight from the oven. You can also add a crunchy breadcrumb topping before baking for extra contrast. If you’re feeling adventurous, try layering smoked macaroni and cheese with caramelized onions or sautéed mushrooms for an upscale dinner party treat.
Make Ahead and Storage
Storing Leftovers
Let any leftover smoked macaroni and cheese cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for 3 to 4 days. The flavors actually deepen over time, making for even tastier reheated portions.
Freezing
This recipe freezes beautifully. Portion it into freezer-safe containers, and it can last up to 2 months. Just be sure to thaw in the fridge overnight to maintain the creamy texture without separating.
Reheating
Reheat leftovers gently in the oven at 350°F to restore that fresh-from-the-kitchen feel. If time is tight, a microwave works too, but add a splash of milk and cover lightly to keep the sauce creamy and avoid drying out the noodles.
FAQs
Can I use different cheeses for this smoked macaroni and cheese recipe?
Absolutely! While cheddar and smoked gouda offer a wonderful balance of sharpness and smoky flavor, feel free to experiment with other cheeses like Monterey Jack or mozzarella for a milder taste, or pepper jack for a spicy kick.
What kind of wood chips are best for smoking this dish?
Fruitwoods like apple or cherry work beautifully because they provide a mild, sweet smoke that enhances the cheese without overpowering it. Hickory is another good option if you prefer a stronger smoky flavor.
Can I make this recipe vegetarian?
Yes! This recipe is naturally vegetarian as long as you use cheese that doesn’t contain animal rennet. Double-check your cheese selection if you want to be sure.
Is it necessary to smoke the macaroni and cheese, or can I just bake it?
Smoking adds a distinct, smoky flavor that elevates the dish, but baking alone still yields delicious, creamy macaroni and cheese. Choose smoking if you want to impress with extra depth, or bake for a quicker weeknight meal.
How do I prevent my cheese sauce from becoming grainy?
Make sure to melt the cheese slowly off the heat and stir gently. Using a lower heat avoids overheating, which can cause the cheese to separate. Also, use freshly shredded cheese instead of pre-shredded for the best melting texture.
Final Thoughts
There’s something so satisfying about a well-made Smoked Macaroni and Cheese Recipe that brings together creamy cheeses, gentle smoke, and perfectly cooked pasta in one comforting dish. Whether you’re cooking for family, entertaining friends, or just craving a delicious meal, this recipe promises warmth, flavor, and a touch of culinary magic. I can’t wait for you to try it and make it a delicious staple in your recipe collection!
Print
Smoked Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Smoked Macaroni and Cheese recipe combines creamy cheddar and smoked gouda cheeses with a hint of smoked paprika for a rich, savory twist on a classic comfort dish. The macaroni is cooked to perfection, then coated in a smooth cheese sauce and finished by baking or smoking until bubbly and golden, creating a delightful smoky flavor and creamy texture.
Ingredients
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded smoked gouda
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set aside.
- Melt Butter: In a medium-sized saucepan, melt the butter over medium heat, ensuring it does not brown.
- Make Roux: Stir in the all-purpose flour, salt, black pepper, smoked paprika, and garlic powder into the melted butter, cooking and stirring constantly for about 2 minutes to form a smooth roux without lumps.
- Add Milk: Gradually whisk in the milk, continuing to stir until the mixture thickens into a creamy sauce, usually about 5-7 minutes.
- Add Cheeses: Remove the sauce from heat and stir in the shredded cheddar cheese and smoked gouda until fully melted and smooth.
- Combine Macaroni and Sauce: Add the cooked macaroni into the cheese sauce and mix thoroughly to coat every piece evenly.
- Bake or Smoke: Transfer the macaroni and cheese mixture into a greased baking dish. Bake or smoke at 350°F (175°C) for 25-30 minutes until the top is bubbly and golden brown, infusing a smoky flavor if smoked.
Notes
- To achieve a rich smoky flavor, use a smoker to cook the macaroni and cheese instead of baking.
- Use freshly shredded cheese for better melting and texture.
- You can substitute smoked gouda with smoked mozzarella or another smoked cheese if desired.
- If baking, cover the dish with foil the first 15 minutes to prevent over-browning, then uncover to brown.
- For a crispier top, add a breadcrumb topping mixed with melted butter before baking.
- Serve warm immediately for best creaminess and flavor.
