Smokehouse Mac Ops is a creamy smoked mac and cheese loaded with cheddar, Gouda, Monterey Jack, and cream cheese, then finished uncovered in the smoker for a smoky, lightly browned top.
Smoke it at 250°F for 45–60 minutes and serve it straight from the cast iron. Add bacon and a drizzle of Smokin’ Soldier for smoky BBQ flavor or Blazin’ Battle if you want some heat.
What You’ll Need
- Smoker set to 250°F
- Large stock pot
- Wooden spoon
- 10–12 inch cast iron skillet
- Aluminum foil, optional
- Gloves
- Tongs
Ingredients
- 1 lb. elbow macaroni
- 4 tbsp. butter
- 4 tbsp. flour
- 3 cups whole milk
- 2 cups shredded cheddar
- 1 cup shredded Gouda or smoked Gouda
- 1 cup Monterey Jack
- ½ cup cream cheese
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. Rub & Tug seasoning
- ½ cup bacon or bacon bits
- Smokin’ Soldier or Blazin’ Battle for drizzling
Instructions
1. Boil the Pasta
Cook the macaroni until just shy of al dente. Drain and set aside.
2. Build the Cheese Base
Melt the butter in a skillet over medium heat. Whisk in the flour to form a roux, about 30–60 seconds. Slowly add the milk while whisking until smooth.
3. Drop the Payload
Add the cream cheese and whisk until melted. Add the cheddar, Gouda, and Monterey Jack. Stir until you have a silky cheese sauce.
4. Combine Forces
Add the drained pasta to the cheese sauce and mix until every piece is coated.
5. Smoke Ops Initiated
Set the smoker to 250°F. Place the cast iron skillet uncovered in the smoker. Smoke for 45–60 minutes until the top is lightly browned and bubbling.
6. Optional Fire Support
Add bacon. Drizzle with Smokin’ Soldier for mild smoky flavor or Blazin’ Battle for some heat. Return to the smoker for 10 minutes if you want the sauce to tighten.
7. Serve & Destroy
Scoop, plate, and unleash comfort-food devastation. Guaranteed morale booster.
Barracks Tip
For an extra-cheesy pull, stir in an additional ½ cup of cheddar during the final 10 minutes in the smoker. Maximum gooeyness achieved.
Frequently Asked Questions
How long do you smoke mac and cheese?
For this recipe, smoke the mac and cheese uncovered for 45–60 minutes, until the cheese is bubbling and the top is lightly browned.
What cheese is best for smoked mac and cheese?
A combination of cheeses gives the best flavor and texture. This recipe uses cheddar, Gouda, Monterey Jack, and cream cheese for a creamy sauce with plenty of cheese flavor.
Should smoked mac and cheese be covered or uncovered?
Smoke it uncovered. This allows the mac and cheese to absorb smoke while the top develops a lightly browned finish.
What wood is best for smoked mac and cheese?
Milder smoking woods such as apple or cherry work well because they add smoke without overwhelming the cheese.
Can you add meat to smoked mac and cheese?
Absolutely. Bacon works especially well, and smoked brisket, pulled pork, or other BBQ meats can turn smoked mac and cheese into a heartier dish.
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