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When it comes to barbecue, the meats usually take center stage—but let’s be real, a truly memorable barbecue spread needs sides that can hold their own. And if there’s one side dish that can outshine even the juiciest brisket or fall-off-the-bone ribs, it’s Smoked Mac & Cheese. Creamy, cheesy, and packed with smoky goodness, this dish is guaranteed to have guests coming back for seconds (or thirds).
So, fire up that smoker, grab your favorite cheeses, and get ready to create the ultimate barbecue side dish!
The Secret to Perfect Smoked Mac & Cheese
A great mac and cheese starts with a solid foundation—cheese selection, pasta choice, and of course, the perfect amount of smoke. Here’s what you need to know:
🧀 Choose the Right Cheeses – A blend of Velveeta, Cheddar and Monterey Jack creates a creamy, flavorful base that holds up to the smoke. Adding a little Gouda, aged White Cheddar or Gruyere can amp up the creaminess and flavor that will set your dish apart.
🍝 Pick the Right Pasta – Elbow macaroni is a classic, but cavatappi or shells also do a great job at catching all that cheesy goodness.
🔥 Low & Slow Smoking – Cooking at 250°F with mild woods like cherry, apple, or hickory ensures a smoky depth without overpowering the dish.
🥓 Optional Add-Ins – Want to take it to the next level? Add crispy bacon, caramelized onions, or a smoked meat like brisket or chicken as a topping for extra barbecue goodness.
Smoked Mac & Cheese Recipe
Ingredients:
1 lb elbow macaroni (or pasta of choice)
4 tbsp butter
2 cups whole milk
1 cup heavy cream
2 cups Cheddar cheese, shredded
1 cup Gruyere cheese, shredded
1 cup Monterey Jack cheese, shredded
4 oz Velveeta
1/2 tsp of each - smoked paprika, cayenne, mustard powder, nutmeg
Salt & pepper to taste
Instructions:
Preheat your smoker to 250°F, using cherry, apple, or hickory wood for mild smokiness.
Cook the pasta to al dente, draining it at half the time the package directions state.
Prepare for smoking: Transfer the noodles to an aluminum pan. Add the cheeses, milk, butter and the rest of the ingredients to the pan and mix thoroughly.
Smoke it: Place in the smoker for 60 minutes, stirring every 20 minutes to ensure you don't burn the top and to distribute the smoke throughout your dish.
Serve and devour: Remove from the smoker, let it cool for a few minutes, and place meat toppings or sauteed onions on top, then dig in!
Pairing Smoked Mac & Cheese with BBQ
Smoked mac & cheese pairs beautifully with just about any barbecue dish, but here are some top picks: 🍖 Brisket – The rich, smoky beef complements the creamy, cheesy pasta perfectly.🍗 Smoked Chicken – A balance of smoky and savory flavors makes for a winning combo.🥩 Pulled Pork – The tanginess of barbecue sauce combined with the creaminess of mac & cheese is pure magic.
Final Thoughts: Why This Side is a Star
Mac & cheese has always been a comfort food classic, but smoking it takes it to a whole new level. It’s the side dish that doesn’t play second fiddle—it demands attention, steals the show, and might just become the real reason your guests show up for barbecue night.
So next time you fire up the smoker, don’t just focus on the meats. Give your sides the same love and attention, and let Smoked Mac & Cheese take its rightful place as BBQ royalty.
🔥 Stay smokin’ and keep those flavors bold! 🔥
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