Few dishes bridge the gap between comfort food and gourmet indulgence quite like mac and cheese. Now take that ooey-gooey, cheesy goodness and add a hint of wood smoke and a salty, crunchy bacon topping—and you’ve got a campfire side dish (or main event) worthy of center stage.

Smoking mac and cheese over fire gives it a deep, rich flavor you just can’t get from a stovetop or oven. Whether you’re cooking for a crowd at a backyard BBQ or serving up something unforgettable at the campsite, this smoked version of a classic is hearty, flavorful, and built to impress.

A Comfort Classic with Smoky Roots

Macaroni and cheese dates back to 14th-century Italy and became a beloved American staple in the 1800s. Traditionally baked, the dish lends itself well to adaptations—and pitmasters in the South popularized smoked versions in recent years, using offset smokers and cast iron pans to layer in barbecue flavor.

The magic of smoked mac is in the slow infusion of wood smoke as it finishes cooking. The gooey cheddar base takes on a savory, smoky edge that deepens the dish without overpowering it. Adding a bacon crumble introduces texture and a salty punch that complements the creaminess.

 3 Tips for Smoked Mac & Cheese Perfection

1. Use Cast Iron or a Heavy-Duty Pan

Cast iron holds and distributes heat evenly, which is perfect for smoking. It also gives the mac that slightly crisp bottom layer that everyone fights over. Just make sure it’s well-seasoned to avoid sticking. A disposable aluminum pan will work just too if you want an easy clean up!

2. Choose Your Wood Wisely

Hickory, applewood, or cherry are ideal for mac and cheese—strong enough to add flavor, but not so overpowering that they drown out the cheese. Avoid mesquite unless you want it really smoky.

3. Smoke It Finished, Not Raw

Boil your pasta and make your cheese sauce ahead of time. Then, assemble the mac in the pan and smoke it uncovered for about 45 minutes to 1 hour. This way, the cheese melts evenly and absorbs the smoke without drying out or overcooking.

 Ingredients

Mac and Cheese Base:

• 1 lb elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar
• 1 cup shredded gouda or smoked gouda
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Bacon Crumble Topping:

• 5–6 strips of thick-cut bacon, cooked and chopped
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated parmesan (optional)
• 1 tsp dried parsley or thyme

 Instructions

1. Preheat the Smoker:
   Set your smoker to 225°F using your wood of choice (cherry is my go to).
2. Boil the Pasta:
   Cook macaroni al dente according to package directions. Drain and set aside.
3. Make the Cheese Sauce:
   In a pot or skillet over medium heat, melt butter and whisk in flour to make a roux. Slowly add milk and cream, whisking until smooth. Stir in cheeses and seasonings until melted and creamy.
4. Assemble:
   Combine pasta and cheese sauce in a large cast iron skillet or foil pan.
5. Add the Topping:
   Mix bacon, breadcrumbs, melted butter, and herbs. Sprinkle evenly over the mac.
6. Smoke:
   Place the skillet in the smoker, uncovered. Smoke at 225°F for 45–60 minutes, until bubbly and lightly browned on top.
7. Serve Hot:
   Let it rest for 5–10 minutes before diving in.

Serving Size

• Serves 6–8 as a side
• Serves 4 as a main dish

Estimated Nutritional Info (per serving, based on 8 servings)

• Calories: ~460
• Fat: 29g
• Carbs: 32g
• Protein: 17g
• Sodium: ~620mg

Values may vary depending on cheese and bacon used.

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Key Takeaways & Conclusion

Smoked mac and cheese is proof that the best comfort food can also be bold and adventurous. It’s the ultimate upgrade to a familiar classic—with the kind of fire-cooked twist that makes everyone come back for seconds.

Takeaways:

• Use cast iron to keep it crispy and creamy
• Smoke gently with a mild wood
• Bacon topping takes it from good to unforgettable

Perfect for holidays, backyard BBQs, or cozy weekends by the fire.

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 Pairing Suggestions

Sides:

• Grilled asparagus
• Perfect Grilled Corn on the Cob
• Tangy coleslaw

Drinks:

• Hoppy IPA
• Bourbon lemonade
• Iced tea with lemon