Smoked Mac and Cheese is one of those dishes I never really plan on making (like a brisket), but it somehow ends up on the smoker all the time. It is easy, it feeds a crowd, and nobody ever complains when a pan of it hits the table. This version is creamy all the way through with a crust on top that actually crunches when you dig in.

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A green baking dish filled with a casserole topped with a golden-brown, crispy breadcrumb crust sits on a wooden surface.

I wanted a smoked Mac and Cheese that felt classic but still had that backyard BBQ twist, and that's what we've got here. Not overly smoky, not soupy, and definitely not dry. The Ritz topping is what really seals the deal here.

Why You Will Love It

This smoked Mac and Cheese stays creamy without turning into cheese soup. The sauce holds together, the noodles stay tender, and the crust gives you that contrast that makes each bite better than the last. It eats like real comfort food, not a something that lets you down.

A close-up of a hand holding a blue and white bowl filled with shredded yellow cheese and some crumbled ingredients at the bottom, against a blurred indoor background.

Another reason I keep coming back to this one is how reliable it is. You can make it in the smoker or the oven and it turns out the same every time. It works as a side dish or honestly as the main thing on the plate.

A white bowl contains three blocks of cheese—one white, one orange, and one marbled—sitting in front of a blue and white rotary cheese grater on a light-colored surface. — Get the Shredder on Amazon

Ingredients And Tools

Nothing fancy is going on here, which is part of why this recipe works. Spiral macaroni gives you the right noodle for holding onto sauce. A basic roux with butter, flour, and milk builds a smooth base that does not break.

The cheese blend does most of the heavy lifting. Sharp cheddar brings flavor, Monterey Jack melts easily, mozzarella adds that stretch, and cream cheese keeps everything rich and smooth. The Ritz crackers mixed with butter and cheddar create a thick topping that bakes into a real crust instead of crumbs.

A large metal bowl of creamy pasta with shredded chicken is being mixed with a red spatula on a wooden surface outdoors, with a Masterbuilt smoker grill in the background.

All you really need is a saucepan, a baking dish or cast iron skillet, and a smoker or oven. If you are smoking it, stick with a mild wood like apple or pecan so the smoke supports the cheese instead of taking over.

How To Make It

Prep
Cook the macaroni in well-salted water until just al dente. You want it slightly firm because it will finish cooking once it bakes. Drain it and set it aside.

A green rectangular baking dish filled with a layer of shredded yellow and white cheese sits on a wooden surface, ready to be baked. Sunlight streams in from the side.

While the pasta cooks, crush the Ritz crackers finely and mix them with melted butter and finely shredded cheddar cheese. Mixing the topping ahead of time helps it brown evenly and keeps dry spots from forming.

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Cook
Preheat your smoker or oven to 375°F. In a saucepan over medium heat, melt the butter and whisk in the flour. Let it cook for about a minute so it does not taste raw.

A close-up of an unbaked casserole in a green baking dish, topped with shredded cheese and a layer of crushed crackers on a wooden surface.

Slowly whisk in the milk and keep stirring until the sauce thickens slightly. Add the cream cheese and stir until smooth before adding any shredded cheese. Add the cheddar, Monterey Jack, and mozzarella a little at a time, stirring until melted before adding more.

Season the sauce with salt, black pepper, garlic powder, and smoked paprika. Fold the cooked macaroni into the cheese sauce until everything is coated. Transfer the mixture to a greased baking dish or cast iron skillet and smooth out the top.

A green baking dish filled with macaroni and cheese topped with grated cheese and breadcrumbs sits on the grill rack inside a barbecue smoker.

Sprinkle the Ritz topping evenly over the entire surface. Place the pan in the smoker or oven and bake uncovered for 25 to 30 minutes until bubbly and golden.

Serve
Once the smoked Mac and Cheese comes out, let it rest for about 10 minutes. This helps it set up so you get clean scoops instead of a loose center.

If you want a really aggressive crust, you can slide the pan under a broiler for 3 to 5 minutes. Keep an eye on it because the crackers can burn fast. This step is optional, but it gives you that hard, spoon-tapping crust on top.

Serving Tips And Variations

This smoked Mac and Cheese works with just about any BBQ spread. I serve it with ribs, pulled pork, or brisket all the time. It also fits right in on a holiday table if you want something familiar that still feels special.

A person holding a single piece of curly pasta between their fingers, with a pot of cooked pasta on a table in the background. The focus is on the pasta, while the background appears blurred.

If you want to bulk up the smoked Mac and Cheese, mixing in chopped brisket or smoked bacon before baking works great. Jalapeños on top add a little heat without overpowering the cheese. You can also swap cheeses slightly, but keep something creamy in the mix.

Pro Tips And Recipe Notes

Do not overcook the pasta or rush the sauce. Letting the cheese melt slowly keeps everything smooth. Shredding your own cheese makes a big difference in texture of the smoked Mac and Cheese.

Always let the smoked mac and cheese rest before serving. That short wait gives you better texture and better slices. It is worth it.

A close-up of a serving of smoked mac and cheese with a crispy, golden breadcrumb topping on a red spatula, held above a green baking dish.

Wrapping Up

This smoked Mac and Cheese is one of those recipes that earns a permanent spot in the rotation. It is easy, dependable, and always disappears faster than expected. The creamy center and crunchy crust make it hard to beat.

If you want a side dish that can stand next to bold BBQ flavors without getting lost, this smoked Mac and Cheese gets it done every time.

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A slice of golden, crumb-topped casserole sits on a white plate with a blue geometric border, set on a wooden surface with a rustic wood background.

Smoked Baked Mac and Cheese

Print Pin Rate

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 869kcal

Ingredients

1 lb Spiral Macaroni
4 tablespoon Butter
4 tablespoon All-Purpose Flour
3 C Whole Milk
1 C Half-And-Half
2 C Sharp Cheddar Cheese Shredded
2 C Monterey Jack Cheese Shredded
8 oz Mozzarella Cheese Shredded
8 oz Cream Cheese Cubed
1 teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika

Crust Topping

1 ½ C Ritz Crackers Finely Crushed
4 tablespoon Butter Melted
½ C Sharp Cheddar Cheese Finely Shredded

Instructions

Cook the macaroni in well-salted water until just al dente. Drain and set aside.
Preheat oven to 375°F. In a bowl, mix crushed Ritz crackers, melted butter, and finely shredded cheddar cheese. Set aside.
In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute. Slowly whisk in milk and cook until slightly thickened.
Add cream cheese and stir until smooth. Add cheddar, Monterey Jack, and mozzarella in batches, stirring until melted. Season with salt, pepper, garlic powder, and smoked paprika.
Fold the cooked macaroni into the cheese sauce. Transfer to a greased cast iron skillet or baking dish and smooth the top.
Evenly sprinkle the pre-toasted Ritz and cheddar topping over the mac and cheese. Bake uncovered for 25–30 minutes until bubbly and the crust is deep golden.
Let rest 10 minutes before serving.

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