Smoked Mac and Cheese

A cast iron skillet of smoked pimento Mac and cheese.

5 from 2 votes

Smoked Mac and Cheese is an elevated Mac and Cheese dish you'll want to make for all your friends. Using three types of cheese, some diced pimentos, and a zippy bread crumb topping - AND smoking it - makes this a five-star recipe for my personal recipe testers. TRY IT next time you light your grill!

Course Side Dish

Cuisine American

Keyword smoked mac and cheese, smoked pimento mac and cheese

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 538kcal

Author Josh Ringsdorf

Ingredients

For the Mac & Cheese:

1 pound cellentani pasta - or other pasta shape of your choice
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups 2% milk
kosher salt and freshly ground black pepper - to taste
1 Tablespoon mustard powder
6 oz. cream cheese light
2 cups sharp cheddar cheese - shredded
2 cups gruyere cheese - shredded
4 oz. diced pimentos - strained

For the bread crumb topping:

3/4 cup Panko bread crumbs
2 Tablespoons unsalted butter - melted
1 Tablespoon brown sugar
1/2 teaspoon kosher salt
1 teaspoon garlic powder
1 1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

Instructions

Prepare grill/smoker. Light a charcoal grill (or a smoker) to about 250 degrees. Place some pecan wood chips (or wood chips of your choice) in with the charcoal.
Shred cheese. Use a box grater to shred the cheese. Set aside.
Boil pasta. In a medium stock pot, cook your pasta in some simmering, salty water. Remove when al dente, and strain.
1 pound cellentani pasta
Make the roux. Meanwhile make the roux. In a large cast iron skillet (see link below), melt the butter over medium heat. Then add the flour and stir constantly, making sure the flour is completely absorbed in the butter.
Add the milk, salt, pepper, and mustard powder, and whisk, turning up the heat. Bring mixture to a boil and cook until thickened, about 5 minutes or so.
1/4 cup unsalted butter, 1/4 cup all-purpose flour, 3 cups 2% milk, kosher salt and freshly ground black pepper, 1 Tablespoon mustard powder
Add the cheese. Turn down the heat to low and add the cream cheese (light), and both types of shredded cheese.. Stir until the cheese is completely melted.
6 oz. cream cheese light, 2 cups sharp cheddar cheese, 2 cups gruyere cheese
Add the pasta and pimentos. Next, add the cooked pasta and pimentos to the skillet, and stir well.
4 oz. diced pimentos
Spread the topping on top. Combine the topping ingredients, and spread evenly over the prepared pasta.
3/4 cup Panko bread crumbs, 1 Tablespoon brown sugar, 1/2 teaspoon kosher salt, 1 teaspoon garlic powder, 1 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper, 2 Tablespoons unsalted butter
Place on the smoker. Place skillet on the grill, close lid, and let the Mac and Cheese smoke for about an hour on 250 degrees. Serve with your favorite mains.

Notes

Pro-Tip: We love using our large cast iron skillet on the grill (cleans up nicely), but if you want easy, use a disposable tin instead.

Cast Iron Skillet used is linked in the blog post.

Nutrition