Smoked Mac and Cheese Recipe

A Creamy, Smoky Twist on a Classic Comfort Food

If you're looking for the ultimate side dish to accompany your BBQ, this Smoked Mac and Cheese is it! Inspired by Rodney Scott’s World of BBQ, this recipe delivers a rich, cheesy, and slightly smoky flavor that takes comfort food to the next level. Whether you're cooking for a backyard gathering or just want a hearty side for your next BBQ session, this dish is sure to impress.

Ingredients:

• 1 box small shells or macaroni noodles

• 10.75 oz can condensed cream of chicken soup

• 1/2 cup heavy whipping cream

• 1 cup whole milk

• 1/3 cup light beer

• 1 stick unsalted butter

• 4 cups grated sharp cheddar cheese (do not use pre-shredded)

• 1 tablespoon Pop Smoke seasoning

• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Prepare the Noodles

Boil the noodles al dente according to the instructions on the box. Immediately rinse with cold water to stop the cooking process and drain well.

2. Set Up the Smoker

Prepare your grill or smoker for indirect grilling at 300°F. For a lighter smoke flavor, use pecan or hickory wood chips.

3. Make the Cheese Sauce

In a medium saucepan over medium heat, combine the condensed soup, heavy cream, milk, and butter. Bring to a gentle simmer, then slowly whisk in 3 cups of the grated cheese, reserving 1 cup for topping later.

Once the cheese has fully melted, slowly stir in the beer. Add Pop Smoke seasoning and black pepper. Taste the sauce and adjust seasoning or beer quantity depending on how strong you want the beer cheese flavor.

4. Combine & Transfer

In a large bowl, combine the drained noodles with the cheese sauce and mix well. Transfer the mixture to a foil pan or any grill-safe baking dish. Sprinkle the remaining 1 cup of cheese on top.

5. Smoke the Mac and Cheese

Place the pan on your smoker and smoke for 30 minutes at 300°F. Allow it to cool slightly before serving.

Grilling Tips & Pro Advice

• Use freshly grated cheese – Pre-shredded cheese contains cornstarch, which can affect the creaminess of your sauce. Grating your own cheese ensures a smoother, creamier result.

• Experiment with different beers – A light beer keeps the flavor subtle, but if you want a bolder taste, try a smoked porter or a pale ale.

• Adjust the seasoning – Pop Smoke adds a unique BBQ touch, but feel free to add a bit more if you want a stronger kick.

Extra Flavor & Pairing Ideas

• Topping Options: Crumbled bacon, toasted breadcrumbs, or a sprinkle of paprika can add extra texture and flavor.

• Pairing Suggestions: This mac and cheese pairs perfectly with smoked brisket, grilled ribs, or BBQ chicken.

FAQ

1. Can I make this ahead of time? Yes! You can prepare everything up to the smoking step and refrigerate it. When ready, smoke it for 30 minutes before serving.

2. What if I don’t have a smoker? You can bake this mac and cheese in the oven at 300°F for 30 minutes. To add a smoky flavor, try using smoked cheddar cheese.

3. Can I use a different pasta shape? Absolutely! While shells or macaroni are traditional, you can use cavatappi, penne, or rotini for extra texture.

Give It a Try!

If you love cheesy, smoky goodness, this Smoked Mac and Cheese is a must-make. Try it out and let us know how it turns out! Don’t forget to tag us on social media @BurnPitBBQ and share your masterpiece. Happy grilling!