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Your smoker doesn't have to be just for meat. This Smoked Macaroni and Cheese has a creamy, three cheese sauce that is tossed with pasta and smoked for a slightly smoky flavor.
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Smoked Macaroni and Cheese

Your smoker doesn't have to be just for meat. This Smoked Macaroni and Cheese has a creamy, three cheese sauce that is tossed with pasta and smoked for a slightly smoky flavor.
Course Side Dish
Cuisine American
Keyword smoked macaroni and cheese
Cook Time 1 hour 30 minutes
Servings 12 servings
Author Meg's Everyday Indulgence

Ingredients

  • 1 lb. short cut pasta (like elbows or shells)
  • 4 Tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups half and half
  • 8 oz. cream cheese, room temperature and cubed
  • 3/4 lb. sharp cheddar cheese, shredded
  • 1/2 lb. pepper jack cheese, shredded
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Instructions

  • Fill smoker with desired wood chips and preheat to 225 degrees F. Bring a large pot of salted water to a boil. Cook pasta 4 minutes less than the package directions. 
  • Meanwhile, heat a large saucepan over medium heat. Melt butter. Sprinkle in flour and whisk constantly for 1 minute. Add half of the half and half. Whisk together and cook until slightly thickened. Add remaining half and half and cook again until slightly thickened.
  • Stir in the cream cheese and whisk until melted. Remove from heat. Combine the sharp cheddar and pepper jack in a large bowl. Reserve 2 cups of the cheese. Add all remaining cheese to the saucepan and whisk until melted. 
  • Dump pasta into a foil 13x9 pan (or one you are ok putting in your smoker). Pour the sauce over the pasta and stir until completely coated. Sprinkle with reserved cheese. Place in the preheated smoker and cook for 1 hour. Add more wood chips as your smoker requires.