• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Recipes » Smoked Foods

    Smoked Mac and Cheese

    Published: Jun 4, 2022

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    Smoked macaroni and cheese is always great, but this recipe takes it to another level! My Smoked Mac and Cheese recipe involves the judicious use of bacon... and jalapenos!

    A plate of smoked macaroni and cheese, topped with bacon and jalapenos.

    Getting ready to post this recipe caused a bit of a wild conversation in this house.

    I mentioned to my - American - husband that I’d recently ready that mac n cheese was considered exclusively a side dish in the USA.

    It was something on a list of “ways the USA and Canada are different” posts, and it was the first I’d heard of that - despite having lived there for 12 years.

    He confirmed it to be true, then dropped some absolutely WILD statements about the nature and nomenclature of casseroles.

    ... and was wrong on all of them. Seriously, he claimed that casseroles are exclusively cold, and that tuna casserole is an example of that! WHAT?

    Anyway. In my world, creamy macaroni and cheese is not only the ultimate comfort food... it’s a main dish. *

    That said - if I believed in mac and cheese as a side - this creamy smoked mac and cheese would be the perfect side dish for a BBQ or cookout.

    Its delicious smoky flavor comes from not liquid smoke (another thing my husband and I disagree on - I can’t stand the stuff!), but from being hot smoked.

    The use of bacon and bacon fat result in a rich macaroni and cheese with a great flavor, even before the smoke flavor is introduced.

    An absolute delight for the taste buds!

    A plate of smoked mac and cheese, topped with bacon and jalapenos.

    Main Course vs Side Dish

    I just quoted Barenaked Ladies to my husband, in writing this post. He posted out that “Kraft Dinner” isn’t “Macaroni and Cheese” (I agree), and that KD is a main dish.

    Ok, see, here’s the thing. I can see far more of a case for “mac and cheese as a side dish” when you’re talking about KD, because it’s quick, from a box, and takes like 5 minutes to make.

    If I’m going to the effort of making a cheese sauce from scratch?

    That homemade mac and cheese is NOT playing second fiddle to some hot dogs or hamburgers on the dinner table. Of course, your mileage may vary!

    That said, I agree with mac and cheese being a side dish in a potluck situation. In that case, EVERYTHING is a side dish, IMHO.

    A pan of smoked mac and cheese, topped with bacon and jalapenos.

    Ingredients

    This makes a mac and cheese with complex flavour, but the ingredients are super simple, and should be available in any grocery store. A few thoughts:

    Pasta

    We used elbow macaroni noodles this time around, but that’s definitely not a requirement.

    Cheese

    We leave this very open to your interpretation, mood, and cheese availability.

    While Mozzarella and hard cheeses like Parmesan cheese aren’t necessarily great to base a cheese sauce with, you can use almost any kind of shredded cheese you want, in whatever combo you want.

    We used equal amounts of sharp cheddar cheese and Monterey Jack, this time around. Colby cheese, colby jack, even Swiss cheese are all great choices.

    Happen to have some cold smoked cheese? That’s a great way to get a jump on incorporating smoked flavour!

    We do use a bit of Parmesan in the topping, as well.

    Milk

    You can use skim milk, whole milk, or even unsweetened almond milk (we usually do!).

    While there’s not a lot of point in using almond to cut dairy consumption, in this case... it’s just what we tend to have on hand!

    Everything Else

    Rounding out the recipe, we have:

    Bacon
    Jalapeno peppers
    Butter or bacon drippings
    All-purpose flour
    Cream cheese
    Dijon mustard
    Garlic cloves
    Salt and Black Pepper
    Corn chips

    A pan of smoked macaroni and cheese, topped with bacon and jalapenos.

    Equipment & Tools

    Smoker

    For best results, you’re going to want a smoker that allows you to have a lot of control over the heat. For best results, you want to maintain a low temperature: 200 - 225 degrees F.

    Low heat allows you the time for the smoke flavour to develop, without overcooking the macaroni the way a higher temperature would. It’s the best way to ensure a good texture!

    NOTE: There is a tradeoff between flavour and texture, here. The longer you smoke it, the more smoke flavour it’ll have ... but the more the sauce will absorb into the pasta.

    The creamiest mac and cheese will be achieved with a shorter smoke time, but it’ll also have less smoke flavour.

    You’ll want to keep an eye on it - appearance and taste! - to strike the right balance for you and your crowd!

    So, as long as your smoker allows you to maintain that lower temperature, the actual type of smoker doesn’t matter. Electric Smoker, a Pellet Smoker / Pellet Grill / Traeger Smoker, a Charcoal Smoker, even a Big Green Egg - whatever works for you!

    Ours is a Propane Smoker.

    All smokers are going to be slightly different in terms of how they operate, so I recommend reading any included directions, if you’re not already familiar with your smoker and setting up the smoke box.

    Wood Chips

    For this recipe, I like to use a mildly flavoured variety of hardwood chips, as those are usually the best wood types to use when you want the flavour of a dish to come through.

    Why make such a tasty cheese sauce, only to have it completely overpowered?

    Usually we’ll use a fruit wood - Apple Wood Chips or Apple Wood Pellets , Cherry Wood Chips - or Cherry Wood Pellets are great options.

    Sometimes we’ll use the Jack Daniel's Bourbon Barrel Wood Chips .

    That said, you can use any kind of wood chips / wood pellets you like.

    See my Crispy Smoked Chicken Wings post for a ton of information on the various varieties of wood types, and the kinds of flavours / intensities of smoke that they impart.

    A Large Pan

    We used a 9 x 13" glass baking dish for this, as we wanted something that would photograph well this time. (Food blogger concerns!).

    Usually when we’re smoking something like this - or our smoked queso, I should post that one soon! - we’ll use disposable aluminum pans.

    I usually use a 9 x 13 inch aluminum foil pan that’s 2-3" tall on the sides.

    That said, you can also use a large cast iron skillet if you prefer, as long as it’s big enough to hold 1 lb of cooked mac and cheese, plus the sauce.

    You’ll want to cook the bacon, jalapenos, and sauce right in the cast iron pan, and add the drained mac and cheese to the sauce.

    A plate of smoked mac and cheese, topped with bacon and jalapenos.

    How to Make Smoked Macaroni & Cheese

    This is a pictorial walk through, the full recipe is in the recipe card at the end of this post.

    Preheat your smoker to 200 or 225F - no higher! - and set up with your choice of wood chips. (See post for more info!). Spray your baking pan with pan spray, set aside.

    Before you get started on the sauce, cook the macaroni according to package directions.

    Get a large pot of water boiling, salt it well. Cook the macaroni until it’s al dente - cooked, but just barely. You want a bit of bite to them, not really soft.

    Drain well, transfer to the greased pan, set aside.

    Make the Cheese Sauce

    In a medium saucepan, cook bacon until as crispy as you’d like it. Strain the bacon out - leaving the drippings in the pan. Set the bacon aside.

    A 2 part image showing bacon being cooked in a pan and put aside in a bowl.

    Add jalapenos to the pan, cook until tender. Strain the jalapenos out and set aside, dispose of any remaining drippings, wipe the pan down if necessary.

    A 4 part image showing jalapenos being chopped and cooked in bacon fat.

    In the same pan - over medium heat - melt butter or bacon drippings.

    Add the flour and whisk flour and butter to combine. Continue cooking - stirring constantly - for 2 minutes.

    This is called making a roux - it’ll thicken the sauce, while also cooking the flour taste out.

    A 4 part image showing bacon fat and flour being cooked together as a roux.

    Add softened cream cheese, mustard, and garlic, whisk until well incorporated..

    Slowly add the milk - a little at a time - whisking to combine into a smooth cream sauce. Bring to a simmer.

    A 5 part image showing the cream cheese, mustard, and garlic being added to the roux to form a creamy sauce.

    Turn heat down to low, add shredded cheese a handful or so at a time, stirring to melt and combine.

    Once cheese sauce is smooth and cheese is completely melted, add the bacon and jalapenos, season with salt and pepper, to taste.

    An 8 part image showing cheese being added to the sauce in batches, then the bacon and jalapenos being added to the pot.

    Pour or spoon mixture over the cooked macaroni and stir to combine.

    (Alternately, you can mix the macaroni and cheese mixture in a large bowl, and transfer the already mixed mac and cheese to the prepared pan - it’s less messy that way, you just have an extra dish to wash. We’re lazy!)

    A 2 part image showing the cheese sauce being added to the pan of macaroni and stirred together.

    Smoke the Mac and Cheese

    Place pan in preheated smoker, smoke for 1 hour to 1 hour 30 minutes, stirring every 20-30 minutes or so..

    The pan of mac and cheese in the smoker.

    Combine corn chip crumbs, and shredded Parmesan. Sprinkle top of the mac and cheese with this mixture.

    A 5 part image showing cheese and chips being mixed together and spread on the pan of macaroni and cheese.

    Return pan to the smoker, smoke for another 15 minutes or so, or broil under high heat for a couple of minutes to melt the cheese topping.

    Serve hot!

    A 2 part image showing the broiled pan of mac and cheese, then topped with more bacon and jalapeno slices.

    Leftovers

    Remaining smoked mac and cheese can be cooled to room temperature and stored in the fridge.

    Just be sure to cover the cooled pasta with plastic wrap, or transfer to an airtight container, so it doesn’t dry out!

    A pan of smoked mac and cheese, topped with bacon and jalapenos.

    Smoked Mac & Cheese Variations

    This recipe is extremely customizable to your tastes, and we rarely make it the same way twice. Here are a few ways you can switch it up:

    The Pasta

    We used elbow macaroni this time, as it’s the more traditional - it’s what people expect from mac and cheese.

    That said, swapping it out for a different type of pasta can make for a fun alternative.

    Farfalle (Bow tie pasta), rotini (corkscrew pasta), and mini shells are some of my favourites to use for mac and cheese.

    The Peppers

    You can leave the peppers out entirely, go lighter on the peppers, go heavier on the peppers, or even swap the type of pepper out.

    (For reference, the amount of jalapeno we use - and the cooking technique - doesn’t add a ton of heat, just flavour!)

    Sometimes - when we have time - we’ll smoke slices of jalapenos and poblanos until they’re soft, chop them up, and add them to the sauce. (Skipping the fried jalapenos step).

    You can also introduce more pepper flavour by using Jalapeno Jack cheese for some or all of the cheese.

    The Topping

    Personally, I love the way the crushed corn chips work with the smoke, bacon, jalapeno, and cheese flavours of this recipe.

    If you want to go more traditional, you can use panko bread crumbs instead. Just be sure to toss the panko crumbs with a little bit of melted butter or olive oil, before spreading them on the mac and cheese!

    The Seasoning

    You can flavour the cheese sauce any way you like. I’ve picked a fairly basic seasoning for this, to really let the primary flavours (bacon, cheese, jalapeno, smoke) really come through.

    You can swap out the Dijon to use mustard power / dry mustard if you like, or leave it out. Add some Paprika or Smoked Paprika, Smoked Serrano Powder, Garlic Powder, hot sauce - whatever you like.

    Creamier Mac and Cheese

    Remember how I said there’s a bit of a trade off for flavour / texture, and the longer you smoke it, the less creamy it’ll be?

    You can cheat a little - use smoked cheese in your cheese sauce!

    If you start out with a smoked cheese (NOT “smoke flavoured”, ideally!), you’ll bring smoke flavour throughout it, before you even get to smoking.

    This results in a super creamy macaroni and cheese, with a ton of smoke flavour!

    You can dramatically reduce your smoking time, this way. We like to cold smoke cheese from time to time - remember our Smoked Cheese Balls?

    A plate of smoked macaroni and cheese, topped with bacon and jalapenos.

    More Grilling & Smoker Recipes!

    Looking for an excuse to fire up the grill? I've got some delicious recipes for you...

    Apple Chicken Burgers with Basil & Gouda
    Cold Smoked Mayo
    Cold Smoked Potato Salad
    Crispy Smoked Chicken Wings
    Crunchy Smoked Bacon
    Easy Smoked Cream Cheese
    Greek Chicken Souvlaki
    Grilled Jambalaya Skewers
    Hop Marinated Chicken & Vegetable Skewers
    Hoppy IPA BBQ Sauce
    How to Cook Corn on the Cob
    Montreal Smoked Meat
    Montreal Steak Spice & Marinade
    Moroccan Spiced Lamb Burgers
    Replica Diana Sauce
    Smoked Chicken Breast
    Sensational Smoked Chicken Salad
    Smoked French Fries
    Smoked Jalapeno Poppers
    Spinach Feta Salmon Burgers
    Tandoori Spiced Chicken Burgers with Mango
    Vegetarian Chorizo Burgers with Grilled Poblano & Cilantro Pesto

    Also be sure to check out our recipe sections for Grilling Recipes and more Smoked Food Recipes.

    A pan of smoked mac and cheese, topped with bacon and jalapenos.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    A plate of smoked macaroni and cheese, topped with bacon and jalapenos.

    A plate of smoked mac and cheese, topped with bacon and jalapenos.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    The BEST Smoked Mac And Cheese

    Smoked macaroni and cheese is always great, but this recipe takes it to another level! My Smoked Mac and Cheese involves bacon and jalapenos.
    Prep Time15 minutes mins
    Cook Time2 hours hrs
    Total Time2 hours hrs 15 minutes mins
    Course: Main Course, Side Dish
    Cuisine: American
    Servings: 8 Servings
    Calories: 984kcal
    Author: Marie Porter

    Equipment

    • 9 x 13 Baking Dish Or foil pan
    • Smoker or Grill

    Ingredients

    Mac and Cheese:

    • 2-4 Jalapenos chopped
    • ½ lb Bacon chopped
    • 1 lb Elbow Macaroni
    • ¼ cup Butter or bacon drippings
    • ¼ cup All-purpose flour
    • 8 oz Cream cheese softened
    • 2 tablespoon Dijon mustard
    • 3 Garlic cloves
    • 3 cups milk
    • 24 oz Cheese of choice - we used half Sharp cheddar half Monterey Jack.
    • Salt and Pepper

    Topping:

    • 1 cup Crushed corn chips
    • ½ cup Shredded Parmesan
    • Crumbled bacon optional

    Instructions

    • Preheat your smoker to 200 or 225F - no higher! - and set up with your choice of wood chips. (See post for more info!). Spray your baking pan with pan spray, set aside.
    • In a large pot of boiling salted water, cook the macaroni until it’s al dente - cooked, but just barely. You want a bit of bite to them, not really soft.
    • Drain well, transfer to greased pan, set aside.
    • In a medium saucepan, cook bacon until as crispy as you’d like it. Strain the bacon out - leaving the drippings in the pan. Set the bacon aside.
    • Add jalapenos to the pan, cook until tender. Strain the jalapenos out and set aside, dispose of any remaining drippings, wipe the pan down if necessary.
    • In the same pan - over medium heat - melt the butter or bacon drippings.
    • Add the flour and stir well to combine. Continue cooking - stirring constantly - for 2 minutes.
    • Add softened cream cheese, mustard, and garlic, whisk until well incorporated..
    • Slowly add the milk - a little at a time - whisking to combine into a smooth sauce. Bring to a simmer.
    • Turn heat down to low, add shredded cheese a handful or so at a time, stirring to melt and combine.
    • Once cheese sauce is smooth and cheese is completely melted, season with salt and pepper- to taste. Pour over the macaroni and stir to combine.
    • Place pan in preheated smoker, smoke for 1 hour to 1 hour 30 minutes, stirring every 20-30 minutes or so..
    • Combine corn chip crumbs and shredded Parmesan. Scatter topping over the surface of the smoked mac and cheese.
    • Return pan to the smoker, smoke for another 15 minutes or so, or broil under high heat for a few minutes.
    • Serve hot!

    Notes

    See post for more information on variations, and on smoking the mac and cheese.

    Nutrition

    Calories: 984kcal | Carbohydrates: 61g | Protein: 39g | Fat: 65g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1115mg | Potassium: 469mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1658IU | Vitamin C: 5mg | Calcium: 851mg | Iron: 1mg

    A plate of smoked mac and cheese, topped with bacon and jalapenos.

    A pan of smoked macaroni and cheese, topped with bacon and jalapenos.

    Related posts:

    A close up view of a creamy rotini pasta salad made with rotini, red peppers, celery, peas, cheese, and green onions. Pasta Salad A fondue pot of southwest fondue, next to a plate of bread cubes, broccoli, and tortilla chips. Southwest Fondue Roasted Radish Salad on a glass plate. Roasted radishes, baby carrots, and squash are served on a base of crispy kale, and topped with a dijon vinaigrette and walnuts. Roasted Radish Salad A plate of bright green spanakopita tortellini. Spanakopita Spinach Tortellini

    More Smoked Foods

    • A brick of dry rub smoked cream cheese, surrounded by various crackers.
      Smoked Cream Cheese
    • A bowl of a creamy smoked potato salad. Chunks of red potatos, celery slices, and hard boiled egg are all visible.
      Smoked Potato Salad
    • A large slab of Montreal Smoked Meat on a white plate. Severeal slices have been cut from the end in the foreground, revealing a bright red meat.
      Montreal Smoked Meat
    • A close up photo of Smoked Bacon Jalapeno poppers
      Smoked Jalapeno Poppers

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media

    Bluesky Logo - White on Blue background. Pinterest Logo - White on red background. Youtube Logo - White on red background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • A bowl of Mexican street corn pasta salad, with rotini pasta, charred corn, crumbled cheese, green onions, and jalapenos in a creamy dressing.
      Mexican Street Corn Pasta Salad
    • 50+ Amazing Salad Recipes
    • 4 part image showing various different bagels. Overlaid text says 25 plus fantastic bagel recipes.
      Bagel Recipes
    • A sliced loaf of marbled chocolate and peanut butter banana bread.
      Chocolate Peanut Butter Banana Bread


    META

    Site Admin

    Logout

    Entries Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Click here to sign up for emails and updates

    Our Other Blogs

    • Beyond Flour
    • Low Carb Hoser
    • 2 Nerds in a Truck
    • Spandex Simplified
    • Marie Back on Ice
    • Autism Rants

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.