Smoked Mac and Cheese

Smoked Mac and Cheese





  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 2 tablespoons Woo Pig BBQ Battle of the Boot Cajun
  • 4 cups shredded cheddar cheese
  • 2 cups shredded smoked gouda cheese
  • 1/2 cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon smoked paprika


  1. Preheat your smoker to 225°F.

  2. Cook the macaroni according to package instructions until al dente. Drain and set aside.

  3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes until the mixture is smooth and bubbly. 

  4. Add Woo Pig BBQ Battle of the Boot Cajun to the sauce, and whisk until well combined.

  5. Gradually whisk in the milk, and continue cooking and whisking constantly until the sauce is thickened and bubbly, about 10-12 minutes.

  6. Add the shredded cheddar cheese and smoked gouda cheese to the sauce, and stir until the cheese is melted and the sauce is smooth.

  7. Add the cooked macaroni to the cheese sauce and stir until well coated.

  8. Pour the mac and cheese into a 9x13 inch baking dish.

  9. In a small bowl, mix together the panko bread crumbs, melted butter, and smoked paprika. Sprinkle the mixture over the top of the mac and cheese.

  10. Smoke the mac and cheese for 30-45 minutes until hot, bubbly, and lightly browned on top.

  11. Remove the mac and cheese from the smoker and let it rest for a few minutes before serving.

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