Smoked Mac and Cheese

4.72 from 7 votes

Everyone loves mac and cheese, and the smoked version is better than the original! All that smoky goodness mixed with hatch chiles makes this one of the best things you can make on a smoker that isn't meat!

Course Recipes

Cuisine American

Keyword homemade cheese sauce, homemade mac and cheese, homemade macaroni and cheese, smoked mac and cheese

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 551kcal

Author Nick @ SmokedMeatSunday.com

Ingredients

16 ounces macaroni noodles or shells
8 slices of bacon cooked and crumbled
8 hatch chiles roasted and diced

Cheese Sauce

2 cups Gruyere shredded
2 cups Sharp Cheddar Cheese shredded
2 cups Gouda shredded
4 tbsp butter
¼ cup flour
2 cups whole milk
1 cup of beer drink the rest
½ cup heavy whipping cream

Mac and Cheese Topping

¼ cup panko
¼ cup grated parmesan

Instructions

Prepare noodles as directed, but remove from the boiling water a few minutes before they are done. Drain and run under cool water to stop them from cooking.
Melt the butter with the flour in a saucepan over medium heat. Whisk for a minute and then add milk, beer, and cream.
Add in the shredded cheeses and continue to stir.
Set up your smoker to smoke at 180 degrees.
Pour half of the noodles in a 13x9 baking dish.
Pour half of the cheese over the noodles, followed by half the bacon, and half the chiles. Pour the rest of the noodles in, followed by the rest of the bacon, chiles, and cheese sauce.
Top with the panko and parmesan mixture and place in your smoker.
Let the mac and cheese smoke for 15 minutes and then adjust the temperature up to 375 degrees.
Continue cooking the smoked mac and cheese for an additional 20 minutes. It's done when the topping has started to turn golden brown, and the edges are bubbly.

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