If you’re on the hunt for the ultimate comfort food with a twist, this Smoked Macaroni and Cheese Recipe will quickly become your new obsession. Creamy, cheesy, and bursting with smoky depth, it takes the familiar mac and cheese to a whole different delicious level. The combination of melted cheddar and smoked gouda brings rich, savory layers while the gentle hints of smoked paprika and garlic powder add subtle complexity. Whether you’re making it for a cozy family dinner or a crowd-pleasing potluck, this recipe balances classic comfort with a sophisticated smoky kiss that truly makes it stand out.

Ingredients You’ll Need
Gathering the right ingredients for this dish is refreshingly straightforward, but each one plays a crucial role in creating that luscious texture and smoky flavor that make this recipe so special.
- 8 oz elbow macaroni: The perfect pasta shape to hold on to that creamy cheese sauce with every bite.
- 2 cups shredded cheddar cheese: This sharp, tangy cheese gives the dish its classic, bold cheesy flavor.
- 1 cup shredded smoked gouda: Adds a velvety texture with a subtle smoky richness that elevates the whole dish.
- 2 cups milk: Creates the silky base of the cheese sauce while keeping it smooth and comforting.
- 1/4 cup butter: Essential for making the roux, which thickens the sauce and adds a luxurious mouthfeel.
- 1/4 cup all-purpose flour: Works hand in hand with butter to create that perfect creamy, clingy sauce texture.
- 1/2 tsp salt: Balances and enhances all the flavors in the dish.
- 1/4 tsp black pepper: Adds a gentle heat that wakes up the palate without overpowering.
- 1/4 tsp smoked paprika: Delivers a warm smoky undertone without adding heat, reinforcing the recipe’s signature flavor.
- 1/4 tsp garlic powder: Brings a subtle savory depth that rounds out the cheese’s richness.
How to Make Smoked Macaroni and Cheese Recipe
Step 1: Cook the Macaroni
Start by cooking your elbow macaroni according to the package instructions until it’s al dente. This ensures the pasta will have just the right amount of bite and won’t get mushy when it bakes later. Once cooked, drain it well so excess water doesn’t thin out the cheese sauce.
Step 2: Make the Roux
In a medium saucepan over medium heat, melt the butter until it’s bubbly and smooth. Sprinkle in the flour along with the salt, black pepper, smoked paprika, and garlic powder. Stir constantly to form a roux—a thick paste that’s the magic base for your creamy cheese sauce. Cooking this mixture for a couple of minutes removes the raw flour taste and helps thicken the sauce.
Step 3: Add the Milk and Thicken
Gradually pour in the milk while continuously whisking. This prevents lumps and results in a silky smooth sauce. Keep stirring until the mixture thickens and coats the back of a spoon—a key sign you’ve got that perfect creamy texture for your cheese sauce.
Step 4: Melt the Cheese
Remove your saucepan from the heat and stir in the shredded cheddar and smoked gouda. The cheeses will melt beautifully into the warm sauce, creating a rich, velvety mixture that’s full of depth and flavor.
Step 5: Combine and Bake/Smoke
Mix the cooked macaroni into the cheese sauce until every piece is coated in creamy goodness. Pour this into a prepared baking dish and transfer it to your preheated smoker or oven. Cook at 350°F (175°C) for 25 to 30 minutes, letting the top become bubbly and golden. Smoking at this temperature will infuse the dish with a deeper smoky flavor that makes this Smoked Macaroni and Cheese Recipe truly unforgettable.
How to Serve Smoked Macaroni and Cheese Recipe

Garnishes
A sprinkle of fresh herbs like chopped parsley or chives adds a vibrant pop of color and a light, fresh contrast to the creamy richness. For an extra crunchy finish, toasted breadcrumbs or crispy bacon bits offer a satisfying texture that’s hard to resist.
Side Dishes
This dish pairs wonderfully with crisp, refreshing sides—think a crisp green salad with a lemony vinaigrette or roasted seasonal vegetables. These help balance the heartiness of the macaroni and cheese and keep the meal well-rounded.
Creative Ways to Present
For a fun twist, serve your smoked mac and cheese in individual ramekins or even hollowed-out mini pumpkins. It’s perfect for entertaining and adds a charming visual flair. You can also top the dish with caramelized onions or jalapeños to introduce new layers of flavor and surprise your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better. Just cover tightly to keep it moist and cheesy.
Freezing
This Smoked Macaroni and Cheese Recipe freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready to indulge, thaw it overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through, about 15-20 minutes. Adding a splash of milk or cream before reheating helps restore its creamy texture, ensuring every bite feels freshly made.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar and smoked gouda balance perfectly here, feel free to experiment with cheeses like fontina, monterey jack, or even a sharp parmesan for a different twist. Just keep the smoke element for that signature flavor.
Do I need a smoker to make this recipe?
Not at all. While smoking adds a fantastic depth of flavor, baking at 350°F alone creates a deliciously creamy and golden crust. Using a smoker is just a bonus if you want to elevate the smokiness.
Can I make this recipe vegetarian?
Yes! This recipe is naturally vegetarian-friendly as long as the cheese you use does not contain animal rennet. Feel free to add veggies to the mix for extra texture and nutrition.
What pasta can I substitute for elbow macaroni?
Any short pasta like shells, cavatappi, or small penne work really well, as they catch the cheese sauce perfectly. Avoid long noodles since they won’t hold the sauce as nicely.
Is smoked paprika spicy?
No, smoked paprika adds a warm, smoky flavor without significant heat. It’s perfect for enhancing the smoky profile of this macaroni and cheese without making it spicy.
Final Thoughts
This Smoked Macaroni and Cheese Recipe is a cozy hug on a plate, packed with luscious cheese and that irresistible smoky character that keeps everyone coming back for more. It’s simple enough for a weeknight but special enough to impress your guests. Give it a try—you’re going to love how comforting and richly flavorful this dish turns out!
Print
Smoked Macaroni and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Smoked Macaroni and Cheese recipe combines classic creamy comfort food with a smoky twist. Cooked macaroni is combined with a rich cheese sauce made from cheddar and smoked gouda, then baked or smoked to bubbly, golden perfection. It’s a perfect dish for a cozy family dinner or a flavorful side at your next barbecue.
Ingredients
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded smoked gouda
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package directions until al dente, then drain thoroughly and set aside.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, smoked paprika, and garlic powder to create a smooth roux, cooking for about 1-2 minutes to remove the raw flour taste.
- Add milk gradually: Slowly pour in the milk while continuously stirring to prevent lumps. Continue stirring the mixture until it thickens into a creamy sauce, about 5-7 minutes.
- Incorporate the cheeses: Remove the sauce from heat and stir in the shredded cheddar and smoked gouda cheese until fully melted and smooth.
- Combine pasta and cheese sauce: Mix the drained macaroni into the cheese sauce, ensuring all pasta is evenly coated.
- Prepare for baking or smoking: Transfer the macaroni and cheese mixture into a greased baking dish, spreading it evenly.
- Finish with baking or smoking: Either bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or smoke using a smoker set to 350°F for the same amount of time, until the top is bubbly and golden brown.
Notes
- Smoking the dish infuses a deep smoky flavor that pairs exceptionally well with smoked gouda.
- If you don’t have a smoker, baking at 350°F works perfectly to achieve a golden, bubbly top.
- Use whole milk for a creamier sauce or substitute with 2% for a lighter option.
- For a crustier top, sprinkle extra cheese or breadcrumbs before baking.
- Let the macaroni and cheese rest for 5 minutes after cooking to thicken up before serving.