Four-Cheese Smoked Mac ‘n’ Cheese Recipe



1 (16 oz) package elbow macaroni
¼ cup butter
¼ cup all-purpose flour
3 cups milk
1 (8 oz) package cream cheese, cut into large chunks
1 tsp salt
½ tsp black pepper
2 cups (8 oz) extra sharp Cheddar cheese, shredded
2 cups (8 oz) Gouda cheese, shredded
1 cup (4 oz) Parmesan cheese, shredded
Optional: pulled pork, bacon, brisket, etc.


  1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225°F.
  2. Cook pasta according to package directions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
  3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, cream sauce, and optional ingredients. Spoon mixture into an 11 x 9½ inch aluminium roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
  4. Place in smoker and cook 1 hour at 225°F, until brown, bubbly and delicious.

Get recipes & tips delivered to your inbox