Real Recipes From Real Home Cooks ®

dee's smoked mac n cheese

(5 ratings)
Blue Ribbon Recipe by
Dee Stillwell
Citrus Heights, CA

After trying to make a really good mac n cheese in our smoker several times, I finally came up with one that is creamy and not too dry. If the cheese sauce is too thick to start with, it comes out too dry after it is smoked. Also, undercooking the macaroni helps it not to get mushy when smoked. While I usually like bread crumb topping on it, that doesn't work in the smoker. It gets way too dried out. I found just cheese on top works best. Feel free to use a cheese variety of cheeses that suit your tastes and budget. This is what worked to put a big smile on my family's faces. Enjoy!

Blue Ribbon Recipe

If you own a smoker and have never smoked macaroni and cheese, you need to try this. The subtle smoky flavor really shines through in this creamy and delicious mac and cheese. The low and slow cooking time makes the cheesy goodness meld with the macaroni which is cooked perfectly. Definitely worth the wait while this cooks on the smoker.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 entree and 12-15 sides
prep time 20 Min
cook time 3 Hr
method Smoke

Ingredients For dee's smoked mac n cheese

  • 1 pkg
    large elbow macaroni (12 oz.)
  • 1/4 c
    butter or bacon grease
  • 1 md
    onion, chopped fine
  • 3 clove
    garlic, grated
  • 2 Tbsp
    all-purpose flour
  • 1/2 c
    white wine or beer
  • 1 Tbsp
    prepared yellow mustard
  • 2 tsp
    dry mustard
  • 1 can
    evaporated milk (12 oz)
  • 1 c
    half and half or omit evaporated milk and use all half and half
  • 4 oz
    cream cheese, softened
  • 2 bag
    sharp cheddar cheese, shredded (8 oz each)
  • 2 bag
    shredded Velveeta cheese (8 oz each)
  • 1/4 - 1/2 tsp
    cayenne pepper, to taste
  • salt and pepper, to taste
  • Save 4 oz
    shredded cheese for top

How To Make dee's smoked mac n cheese

Test Kitchen Tips
We kept our smoker around 225 degrees and it took around 2 1/2 hours to cook.
  • Boiling macaroni.
    Boil macaroni in salted water until very al dente (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside. Spray aluminum (disposable) casserole or lasagna pan with non-stick spray.
  • Adding flour to sauteed onion and garlic.
    In a large heavy pot on medium heat, melt butter or bacon grease. Sauté chopped onion and garlic until opaque. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
  • Pouring milk into the pan.
    Whisk in both kinds of milk.
  • Adding mustard to the pan.
    Whisk in mustard and dry mustard.
  • Cheese added to the pan.
    Add all the cheese.
  • Cooking and stirring until smooth.
    Cook until the sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
  • Mixing in cooked macaroni.
    Mix cheese sauce with macaroni.
  • Shredded cheese sprinkled on top.
    Pour into prepared pan. Top with extra cheese.
  • Casserole dish placed in smoker.
    Smoke in a smoker for 2-4 hours (depending on the type of smoker you use).
  • Smoked until golden brown.
    Smoke until light golden brown. Enjoy!
  • Inside Dee's Smoked Mac N Cheese.
    **Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it drier, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.