What wood is good for smoking mac and cheese?

The Food & Wine Test Kitchen recommends choosing a mild hardwood, such as pecan or apple and avoiding heavier or stronger woods like hickory. This will impart light smoke flavor but not overly so.

How long does it take to smoke mac and cheese?

The longer you smoke your mac and cheese, the stronger the flavor will be. One hour is a good starting point, as it is is enough to develop a smoke flavor without letting the mac and cheese dry out. If you’d like a more or less smoky flavor, you can then adjust to your personal taste next time.

Smoked Macaroni and Cheese

Smoked mac and cheese — Photo:
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer

Active Time:

40 mins

Total Time:

2 hrs

Servings:

Mac and cheese is already a fan favorite with adults and kids, and when you give it a flavor upgrade by adding chopped green chiles, barbecue seasoning, and dried mustard, and giving it an hour in the smoker, it’s even better. We opt for apple or pecan wood chunks in the smoker, as they provide mild flavor but if you’re looking for a bolder, smokier flavor, try hickory wood chips.

If you’d rather skip the smoker altogether, cook it in the oven and simply enjoy this creamy, out-of-this-world mac and cheese. Serve at your next potluck or barbecue as a side to pulled pork, grilled chicken, halloumi, or vegetables.

Frequently Asked Questions

What wood is good for smoking mac and cheese?

The Food & Wine Test Kitchen recommends choosing a mild hardwood, such as pecan or apple and avoiding heavier or stronger woods like hickory. This will impart light smoke flavor but not overly so.
How long does it take to smoke mac and cheese?

The longer you smoke your mac and cheese, the stronger the flavor will be. One hour is a good starting point, as it is is enough to develop a smoke flavor without letting the mac and cheese dry out. If you’d like a more or less smoky flavor, you can then adjust to your personal taste next time.

Notes from the Food & Wine Test Kitchen

Stirring the macaroni and cheese partway through smoking ensures that the smoke flavor permeates throughout the dish instead of just infusing the top and leaving everything underneath smoke-less. It also helps prevent the top from drying out at the low temp.

Make ahead

The macaroni and cheese can be assembled ahead but not smoked for up to two days. Remove it from the refrigerator one hour before smoking and proceed as written to smoke the mac and cheese.

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Ingredients

1 (16-ounce) package uncooked short, curly pasta (such as cavatappi or elbow)
10 tablespoons (5 ounces) unsalted butter, divided
1 cup panko breadcrumbs
2 teaspoons all-purpose barbecue rub
3/4 teaspoon paprika, divided
6 tablespoons all-purpose flour flour
4 cups whole milk
1 tablespoon dry mustard
1 1/2 teaspoons kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
12 ounces yellow sharp Cheddar cheese, shredded (about 3 cups)
6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
4 ounces Gouda cheese, shredded (about 1 cup)
2 ounces Parmesan cheese, shredded (about 1/2 cup)
1 (4-ounce) can chopped green chiles
3 to 4 pecan or apple wood chunks

Directions

Prepare charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 225°F. Maintain temperature inside smoker until smoke is burning cleanly, 15 to 20 minutes,.
Meanwhile, bring a large pot of salted water to boil; cook pasta 1 minute less than package directions for al dente. Drain well, and set aside.
While pasta cooks, melt 4 tablespoons of the butter in a deep 12-inch cast-iron skillet over medium. Stir in panko, barbecue rub, and 1/4 teaspoon of the paprika. Cook, stirring often, until panko is lightly golden and toasted, about 5 minutes. Transfer panko mixture to a small bowl; set aside. Wipe skillet clean.
Melt remaining 6 tablespoons butter in skillet over medium until foamy. Add flour; cook, whisking constantly, until mixture turns lightly golden, about 2 minutes. Gradually whisk in milk until smooth. Stir in mustard, salt, onion powder, garlic powder, pepper, nutmeg, and remaining 1/2 teaspoon paprika until well combined. Cook, whisking often, until sauce is thick enough to coat the back of a spoon and reaches a simmer, about 5 minutes.
Stir together Cheddar cheese, Gruyère cheese, Gouda cheese, and Parmesan cheese in a medium bowl. Reduce heat in skillet to low. Gradually whisk in half of cheeses until melted. Remove skillet from heat, and gradually whisk in remaining half of cheeses until melted. Stir in green chiles. Fold in about half of drained pasta, folding until well coated in sauce; fold in remaining pasta.
Place wood chunks on coals. Place skillet on grates of smoker, and close lid. Smoke, undisturbed, for 30 minutes, maintaining temperature at 225°F. Open smoker, and stir pasta well; sprinkle reserved panko mixture evenly over top. Close lid, and smoke for 30 more minutes.
Let cool slightly, about 10 minutes; serve.

Alternate method

Fill hopper of a pellet grill with pecan or apple wood pellets. Prepare pellet grill for indirect smoking. Set temperature to 225℉, and let preheat for 15 minutes with lid closed. Proceed with recipe as directed.

Oven version

Preheat oven to 300℉. Once pasta is folded into cheese sauce, sprinkle reserved panko mixture evenly over top. Bake in preheated oven until bubbling around edges, 20 to 25 minutes.