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Smoked mac and cheese in a cast iron skillet.
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4.85 from 73 votes

Smoked Mac and Cheese

Smoked mac and cheese is comfort food in a cast iron skillet. This mac and cheese is creamy and rich and topped with a crisp panko topping. It's rounded out with the perfect kiss of smoke flavor from being baked in a backyard smoker.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish, Side Dish
Cuisine: American
Keyword: Smoked Mac and Cheese
Servings: 8 people
Author: Susie Bulloch (heygrillhey.com)


  • 1 pound elbow macaroni noodles cooked according to package instructions
  • ½ cup butter
  • 4 Tablespoons flour
  • 1 Tablespoon mustard powder
  • 2 cups half and half
  • 4 ounces cream cheese
  • 3 cups cheddar cheese
  • 1 ½ cups gouda cheese

Breadcrumb Topping


  • Cook the noodles. Bring a large pot of salted water to a boil and cook the macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
  • Preheat. Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple. 
  • Make a roux. Heat a 12-inch cast iron skillet over medium heat. Melt 1/2 cup of butter and then whisk in the flour until a smooth, thin paste forms. Next, whisk in the mustard powder.
  • Finish making the sauce. Carefully pour in the half and half and bring the sauce up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth. Lastly, whisk in the cheddar cheese and gouda cheese and stir until melted.
  • Add the noodles. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
  • Make the breadcrumb topping. Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
  • Smoke. Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.
  • Enjoy. Remove the smoked mac and cheese from the smoker. Serve it while it is still warm and the cheese is nice and melty!



Calories: 837kcal | Carbohydrates: 57g | Protein: 30g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 171mg | Sodium: 877mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 1mg | Calcium: 701mg | Iron: 3.1mg