Let’s talk about smoked mac and cheese pit boss style. If you’ve stood in your kitchen, staring at a box of noodles, knowing deep down regular mac and cheese just won’t cut it, trust me, I’ve been there too. You want something extra—with real smoky flavor from the grill, not just a mystery taste from a jar. Maybe you’ve dabbled with oven-baked versions or tossed breadcrumbs on top, but you’re hunting for that cheesy magic only smoking brings. Before we dive into everything, check out other bbq essentials like grilled chicken thighs if you love hearty sides.
How to Make Smoked Mac and Cheese
First things first, you need elbow macaroni (but I won’t judge—shells work if that’s what you’ve got on hand). Cook ‘em up al dente. Drain. Easy. Now for the fun: cheese sauce. I go wild—a bit of cheddar, handful of gouda, even tossed in some Monterey Jack once. Melt butter in a giant pot, whisk some flour (about three spoons) till it looks kind of pasty, then pour in milk. Whisk, whisk, whisk so it stays smooth.
After that, turn off the heat and dump in all that cheese. Keep stirring until it’s gooey and stretchy (you’ll probably snack some, I always do). Now you’ve got to combine this with your pasta. Pour it into a cast iron skillet—makes cleanup easier. And add crunch on top: panko breadcrumbs mixed with a little melted butter and more cheese.
Fire up the Pit Boss to 225°F. Toss in a handful of wood pellets—I’m obsessed with hickory, but applewood works too. Slide the pan onto the grill and let it smoke for about an hour. Once the top is bubbly and slightly gold, you’ll know it’s done. Grab a fork and try holding back. Honestly, good luck.
Tips for the BEST Smoked Mac and Cheese
Alright, a quick confession: I didn’t get it right the first couple tries. Three attempts before finding the sweet spot. Here’s what I learned and what I wish someone had told me sooner. Want that creamy-not-soggy texture? It’s gotta be a thick cheese sauce, not watery. Use at least two types of cheese, something sharp and something melty. Sharp cheddar gives flavor; gouda brings stretch.
Don’t overcook your pasta before it hits the smoker. If it’s too soft? You’ll end up with mush. Been there, ate that, regretted it. The smoked flavor depends a lot on pellets: different woods change the taste. Hickory’s got punch, while applewood keeps it mellow and even a little sweet.
And, if you want leftovers—plain mac and cheese is nothing compared to day-old smoked mac. That flavor soaks in overnight! Cold outta the fridge, heated up, it just hits different.
| Cheese Type | Meltability | Flavor Impact | Pairing Suggestion |
|---|---|---|---|
| Sharp Cheddar | High | Strong | Gouda or Mozzarella |
| Gouda | Very High | Creamy | Monterey Jack |
| Monterey Jack | Medium | Mild | Pepper Jack |
I’ve taken this to family potlucks—people act like it’s from some five-star restaurant. Which, I mean, feels kind of awesome.
More Mac and Cheese Recipes
There’s nothing wrong with branching out. Plenty of days when I’m short on wood chips or feeling a bit lazy but still craving that mac and cheese fix. So, here’s a couple of my favorites. Buffalo chicken mac and cheese is for when you want a kick. Even tossed jalapeños in once (regretted that, but some folks love it).
If you have a house full of picky eaters, go with classic southern-style. Sometimes I mix in cooked bacon or sliced green onions. You get the idea. Not everything needs smoke, but if you love variety, keep experimenting.
And if you want a full-on BBQ spread, link up my smoked mac with bbq brisket and fresh coleslaw. Game-changer, promise.
Related Recipes
While smoked mac and cheese pit boss style sits at the top of my comfort food list, there are other recipes that hit the mark too. Grilled corn on the cob is a summer must. You could even throw on a few sweet potatoes in the smoker while the mac is bubbling away.
Or if you need something lighter to balance all that creamy goodness? Try some tangy vinegar-based cucumber salad. Looks fancy, takes five minutes—it’s all about mixing things up.
How Long to Smoke Mac and Cheese
Let’s keep it real. If it’s your first go at smoked mac and cheese, the number one thing to remember is you gotta slow your roll. Low heat, patience, and about an hour on the Pit Boss. Temperature should be 225°F. Anything hotter and you lose that smokiness (honestly, patience makes it taste better).
Depending on how crunchy you want your topping and how smoky you like the flavor, you can stretch the time by about fifteen minutes either way. Just make sure the top is golden and bubbly before you pull it off.
“Tried this smoked mac and cheese on my Pit Boss—family cleared the whole pan. Never thought I’d crave mac and cheese for breakfast but here we are.” – Jamie, TX
Serving Suggestions
- Let your smoked mac cool for 10 minutes—sounds impossible, I know, but trust me.
- Add chopped chives or crumbled bacon before serving for extra pop.
- Pair with tangy pickles or jalapeños if you like heat.
- Cold leftovers with hot sauce make a top-tier midnight snack.
Common Questions
Q: What’s the best cheese blend for smoked mac and cheese pit boss?
A: I like sharp cheddar and gouda, but feel free to mix it up based on what’s in your fridge.
Q: Can you use gluten-free pasta?
A: Absolutely. It works fine, just don’t overcook it since some gluten-free types get mushy fast.
Q: How do you store leftovers?
A: Just toss ‘em in an airtight container. Fridge keeps it good for about three days, but honestly, I bet it disappears before then.
Q: Can you freeze smoked mac and cheese?
A: Yep! Wrap it tight, freeze for up to a month. Reheat slow to keep it creamy.
Q: What pellet flavors work best?
A: Hickory for a real punch, applewood for smoothness. Never tried mesquite in mac—might be too much, but hey, experiment.
For more recipes check my
5 Simple Steps to Craft the Perfect Beef Taco Bowl
Savory High Protein Taco Bowl Recipe for a Flavorful Meal
Ready to Smoke? Let’s Do This!
Honestly, once you try smoked mac and cheese pit boss style, that boxed stuff just won’t cut it anymore. It’s creamier, has loads more flavor, plus you get those crispy bits that everyone wants on their plate. If you’re looking for a classic take, check out the Baked Mac and Cheese recipe to compare. For another ridiculously delicious spin, peek at the Best Ever Smoked Mac and Cheese from Hey Grill, Hey. Don’t wait for a special occasion. Just fire up the smoker, get cheesy, and dig in—you won’t regret it.
Smoked Mac and Cheese
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy smoked mac and cheese recipe packed with flavor and perfect for gatherings.
Ingredients
- 8 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup gouda cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 cup panko breadcrumbs
- 1/4 cup additional cheese for topping
Instructions
- Preheat your smoker to 225°F.
- Cook the elbow macaroni until al dente, then drain.
- In a large pot, melt the butter over medium heat, whisk in flour until pasty.
- Slowly add milk, whisking continuously until smooth.
- Remove from heat and stir in the cheddar, gouda, and Monterey Jack cheeses until melted and gooey.
- Combine the cheese sauce with the drained macaroni.
- Transfer the mac and cheese into a cast iron skillet.
- Mix panko breadcrumbs with melted butter and additional cheese and sprinkle on top of the mac and cheese.
- Place the skillet in the smoker and smoke for about 1 hour or until bubbly and golden brown.
- Let cool for 10 minutes before serving.
Notes
For the best flavor, use a mix of sharp and melty cheeses. Hickory pellets give a strong smoky taste, while applewood provides a sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg