The Ultimate Smoked Mac and Cheese Recipe: A Decadent Weber Kettle Delight
Transforming a cherished childhood favorite into an elevated culinary experience, this smoked mac and cheese recipe truly takes comfort food to the next level. We’re not just making mac and cheese; we’re crafting a gourmet masterpiece with a rich blend of three distinct, melty cheeses, crispy bacon, sweet roasted red bell peppers, and savory grilled onions. The addition of wood smoke from your Weber Kettle infuses every bite with an irresistible depth of flavor that’s utterly unforgettable. Prepare to impress your taste buds with this unbelievable adult rendition of mac & cheese, perfect for any gathering or a special weeknight meal. So, fire up your grill, gather your ingredients, and let’s create a dish that will become an instant classic in your home.
Why This Smoked Mac & Cheese Recipe is a Must-Try
- Unparalleled Flavor Fusion: The number one reason to try this recipe is undeniably its extraordinary, cheesy, and smoky flavor profile. While the combination of rich cheeses and tender macaroni is satisfying on its own, infusing it with the essence of wood smoke from a Weber Kettle creates a profound depth and complexity that elevates it beyond traditional baked mac and cheese. We further enhance this decadent dish with crispy bacon, adding a salty, savory crunch, and sweet roasted red bell pepper, which provides a lovely contrast and subtle char. This results in an over-the-top, gourmet mac & cheese that will leave you craving more.
- Effortless Smoking Process: You might think smoking a dish sounds complicated, but this recipe is designed for maximum ease, especially for those new to smoking. Setting up your Weber Kettle for indirect heat is straightforward, and once the mac & cheese is on the grill, you can practically set it and forget it. Unlike some smoking projects, you won’t need to constantly monitor temperatures or add more charcoal or wood. In approximately 30-45 minutes, you’ll have a perfectly smoked, bubbling, and delicious dish ready to enjoy, making it an ideal choice for a relaxed weekend cookout.
- Surprisingly Simple Preparation: Despite its sophisticated flavor, this adult mac & cheese is remarkably easy to prepare. By following our clear, step-by-step directions and carefully incorporating all the ingredients in sequence, you’ll quickly assemble a delightful and delectable meal. From creating a smooth roux to combining the cheeses and other flavorful additions, each step is designed to be manageable, ensuring even novice cooks can achieve a restaurant-quality result in no time.
Essential Ingredients for Your Weber Kettle Smoked Mac & Cheese
Crafting the perfect smoked mac and cheese starts with selecting quality ingredients. This recipe calls for a blend of cheeses that melt beautifully and provide a rich, complex flavor, along with additions that enhance both texture and taste. For the best results, we recommend grating your own cheese from blocks, as pre-shredded cheeses often contain anti-caking agents that can hinder a smooth melt.
- 1 pound elbow macaroni: The classic choice for its shape, perfect for holding creamy sauce.
- 1 tablespoon olive oil: To prevent pasta from sticking after cooking.
- 1/2 white onion, finely diced: Adds a subtle aromatic sweetness to the cheese sauce.
- One stick (8 ounces) unsalted butter: The foundation of our rich roux.
- 1/2 cup all-purpose flour: Essential for thickening the cheese sauce into a velvety consistency.
- 3 cups of milk: Provides the liquid base for our creamy cheese sauce.
- 2 cups of heavy cream: For an extra rich and luxurious texture.
- 1 tablespoon nutmeg: A classic spice that perfectly complements cheesy dishes, adding warmth and depth.
- 2 tablespoons of your favorite BBQ rub: Choose a rub with a savory-sweet profile to enhance the smoky flavors.
- 2 tablespoons Worcestershire sauce: Adds a layer of umami and tang, boosting the overall savoriness.
- 2 cups shredded sharp cheddar cheese: For that distinct, robust cheddar flavor.
- 2 cups shredded jack cheese: A fantastic melting cheese that contributes to the smooth, creamy texture.
- 2 cups smoked Gouda cheese: The secret ingredient that brings an incredible, subtle smokiness and nutty flavor to the dish.
- 1/2 pound cooked and crumbled bacon: Adds a crispy texture and irresistible salty, smoky notes.
- 1/2 cup chopped roasted red bell pepper: Offers sweetness and a beautiful pop of color, complementing the smoky profile.
Step-by-Step Directions for Crafting Your Weber Kettle Smoked Mac & Cheese
Follow these detailed instructions to create a perfectly smoked, creamy, and flavorful mac and cheese. Each step is designed to ensure a smooth cooking process and a delicious outcome.
1. Set up your Weber Kettle for indirect smoking: Begin by filling your charcoal chimney fire starter with a full load of charcoal briquettes. Ignite the charcoal and let it burn until it’s fully ash-covered and glowing red. Once ready, carefully empty the hot briquettes into the center of your Weber Kettle’s charcoal grate. Using long tongs, strategically move the charcoal to both sides of the Weber Kettle, creating two equal piles and leaving the center empty. This setup creates an indirect heat zone, crucial for slow smoking without burning. To infuse your mac & cheese with that authentic smoky flavor, add three more unlit charcoal briquets and two small pieces of pre-soaked wood chunks or wood chips to each charcoal pile. The unlit briquettes will slowly ignite, providing sustained heat, while the soaked wood will produce a steady, aromatic smoke. Close the lid and allow the grill to preheat to a stable temperature between 250-275°F (120-135°C).
2. Boil the macaroni: While your Weber Kettle is heating, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until it’s al dente – meaning it’s still firm to the bite. It’s important not to overcook the pasta, as it will continue to cook slightly during the smoking process. Once cooked, strain the pasta thoroughly. Immediately toss the hot pasta with 1 tablespoon of olive oil to prevent it from sticking together. Set the macaroni aside.
3. Make the roux: In a very large, heavy-bottomed pot or Dutch oven, melt the full stick (8 ounces) of unsalted butter over medium heat. Once melted, add the finely diced white onion and sauté until it becomes translucent and softened, about 5-7 minutes. Next, sprinkle in the 1/2 cup of all-purpose flour. Whisk continuously into the butter and onion mixture, cooking for 2-3 minutes, until a smooth, golden-brown roux is created. The roux is the foundation of your cheese sauce, providing thickness and a rich, nutty flavor. Ensure there are no lumps.
4. Add the milk and heavy cream: Reduce the heat to very low. Gradually add the 3 cups of milk and 2 cups of heavy cream to the roux, pouring in about 1/2 cup at a time. After each addition, whisk vigorously until the liquid is fully incorporated and the sauce is smooth before adding more. This gradual process prevents lumps and ensures a perfectly creamy, silky texture. Once all the milk and cream are incorporated, stir in the 1 tablespoon of nutmeg, 2 tablespoons of your favorite BBQ rub, and 2 tablespoons of Worcestershire sauce. Continue to stir over low heat for a few minutes until the sauce thickens slightly and is completely smooth and creamy.
5. Add the three cheeses: In a separate large bowl, combine and mix all three shredded cheeses: sharp cheddar, jack, and smoked Gouda. This ensures an even distribution of flavors. Set aside one cup of this combined cheese mixture for the topping. Now, add the remaining cheese to your sauce, one cup at a time, mixing continuously until each addition is fully incorporated and melted, producing a thick, glossy, and creamy cheese sauce. Keep the heat very low to prevent the cheese from seizing or separating.
6. Add the remaining ingredients: Once the cheese sauce is smooth and luxurious, gently stir in the cooked and crumbled bacon and the chopped roasted red bell pepper. Finally, carefully fold in the cooked macaroni, ensuring every piece is thoroughly coated with the rich cheese sauce. Be gentle to avoid breaking the pasta.
7. Transfer the mac & cheese: Spoon the entire mac & cheese mixture into a 9” x 13” disposable aluminum pan. Evenly spread the mixture across the pan. Take the reserved one cup of cheese mixture and sprinkle it generously over the top of the mac & cheese. This will create a beautiful, melted, cheesy crust as it smokes.
8. Place the mac & cheese on the Weber Kettle: Carefully place the aluminum pan containing the mac & cheese directly in the center of the Weber Kettle’s cooking grate, positioned precisely between the two piles of charcoal briquets. This ensures it’s exposed to indirect heat and infused with smoke without being directly over the flames. Close the lid of the Weber Kettle and smoke for approximately 30 to 45 minutes. The mac & cheese is done when the sides are visibly bubbly, the top is beautifully golden and melted, and a butter knife inserted into the center comes out hot to the touch. This hands-off smoking period allows the flavors to meld and the smoke to penetrate the creamy goodness.
9. Take the mac & cheese off the Weber Kettle: Once the mac & cheese has reached perfection, carefully remove the aluminum pan from the Weber Kettle. Let the smoked mac & cheese rest for roughly 10 minutes before serving. This resting period allows the cheese sauce to set slightly, making it easier to spoon out and ensuring it maintains its creamy integrity. Then, dish out generous servings onto individual plates and prepare to savor every incredible bite.
Flavorful Variations and Smart Substitutions for Your Smoked Mac & Cheese
This Weber Kettle Smoked Mac & Cheese is incredibly versatile, allowing you to customize it to your taste preferences. Don’t hesitate to experiment with these variations and substitutions to make it truly your own.
For a more robust flavored mac & cheese: If you’re looking to intensify the flavors of your mac & cheese, consider incorporating additional spices and seasonings into the cheese sauce. Try adding a teaspoon of garlic powder for an aromatic kick, a half-teaspoon of onion powder to deepen the savory notes, or a pinch of cayenne pepper or red pepper flakes for a subtle heat. Smoked paprika can amplify the smoky essence, while Creole or Cajun seasonings will introduce a vibrant, complex blend of herbs and spices. For an even more intense smoky profile, a dash of mesquite or chipotle seasoning can provide a spicy, earthy undertone that complements the wood smoke beautifully.
Create a delicious breadcrumb topping: A crunchy topping can add a wonderful textural contrast to your already incredible Weber Kettle smoked mac & cheese. To make it, melt two tablespoons of unsalted butter in a small sauté pan over medium heat. Add 1/4 cup of panko breadcrumbs (panko offers extra crispiness) and toast them, stirring frequently, until they turn a golden brown and are fragrant, about 3-5 minutes. Just before serving, sprinkle this delicious crusty and crunchy topping over the hot mac & cheese. It adds a delightful finish that elevates the dish even further.
Utilize a cast iron skillet for exceptional results: While a disposable aluminum pan works perfectly, we’ve found that using a large cast iron skillet instead can enhance the cooking process and the final outcome of your smoked mac & cheese. Cast iron is renowned for its superior heat retention and distribution properties. When placed on the Weber Kettle, the cast iron skillet adsorbs the heat created by the charcoal and radiates it evenly, enveloping the mac & cheese with a consistent temperature. This results in faster and more thorough cooking, often developing a desirable crispy “bark” on the bottom and sides of the mac & cheese, reminiscent of classic smoked meats. If you own a cast iron skillet large enough to hold all the mac & cheese (typically a 12-inch skillet or larger), we highly recommend giving it a try for an even more exquisite texture.
Expert Tips and Tricks for Your Best Smoked Mac and Cheese
Mastering smoked mac and cheese is easy with a few insider tips. These suggestions will help you achieve maximum flavor, ideal texture, and creative customization.
Experiment with different ingredients in the smoked mac & cheese: This recipe is a fantastic base for creativity. You can add a multitude of fabulous optional ingredients to your Weber Kettle smoked mac & cheese to tailor it to your liking. For a boost of nutrition and flavor, try incorporating a few vegetables like steamed broccoli florets, roasted cauliflower, zucchini, yellow squash, shredded carrots, or even okra. The possibilities for adding protein are endless: consider cooked sausage (spicy Italian or breakfast sausage), tender smoked pork chops, pancetta, seasoned ground beef, shredded smoked chicken, spicy chorizo, or even flakes of smoked salmon for a unique twist. Always cook meats and most vegetables separately before stirring them into the mac & cheese mixture.
Achieve a darker, richer roux: The color of your roux directly impacts the depth of flavor in your cheese sauce. For a darker and more robust flavored Weber Kettle smoked mac & cheese, simply continue cooking and stirring the flour and butter mixture for a longer period until it reaches your desired darker color. A roux can range from blonde to peanut butter colored, or even an almost chocolate hue, as commonly seen in the base for many gumbos. The darker the roux, the more complex, nutty, and profound the flavor profile becomes, transforming from a simple thickener into a key flavor enhancer.
Utilize an aluminum drip pan for added moisture: To ensure your smoked mac & cheese remains incredibly moist and cheesy throughout the entire smoking process, place a disposable aluminum drip pan filled with about one inch of hot water directly on the ash grate underneath where your mac & cheese will sit. This creates a humid environment within your Weber Kettle, preventing the mac & cheese from drying out and helping to regulate the internal temperature of the smoker, leading to a consistently creamy and perfectly cooked dish.
Choosing the Best Wood for Smoking Mac and Cheese
The type of wood you use for smoking plays a significant role in the final flavor profile of your mac and cheese. Different woods impart distinct aromas and tastes, allowing you to customize the smoky essence of your dish:
- Hickory: A classic choice for BBQ, hickory provides a strong, bacon-like smoky flavor that pairs wonderfully with the cheeses and bacon in this recipe. Use it for a bold, traditional smokehouse taste.
- Apple: For a milder, slightly sweet and fruity smoke, applewood is an excellent option. It adds a delicate nuance that complements the creamy cheese without overpowering it, perfect for those who prefer a less intense smoky flavor.
- Cherry: Similar to apple, cherry wood offers a sweet, mild, and fruity smoke, often with a beautiful reddish hue to the food. It’s a great all-around choice that provides a pleasant, subtle smokiness.
- Oak: A medium-strength wood, oak offers a clean, earthy smoke that is less intense than hickory but more pronounced than fruitwoods. It’s a versatile choice that won’t overwhelm the cheese flavors.
- Pecan: Offering a slightly nutty and sweet flavor, pecan wood is milder than hickory but stronger than fruitwoods. It’s a fantastic option for a balanced, aromatic smoke that enhances the richness of the mac and cheese.
For this recipe, small chunks or chips are recommended. If using chips, remember to soak them in water for at least 30 minutes before adding them to the charcoal to produce a cleaner smoke and prevent them from burning too quickly.
Storage and Reheating Tips for Smoked Mac & Cheese
Leftover smoked mac and cheese is a treat in itself. Here’s how to store and reheat it to maintain its deliciousness:
- Storage: Allow the mac and cheese to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze individual portions in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating in the Oven: The best method for reheating is in the oven to preserve its texture. Preheat your oven to 300°F (150°C). Place the mac and cheese in an oven-safe dish, cover it with foil, and bake for 20-30 minutes, or until heated through. For extra creaminess, stir in a splash of milk or cream before reheating.
- Reheating on the Stovetop: For smaller portions, gently reheat in a saucepan over low heat, stirring frequently. Add a tablespoon or two of milk or cream to loosen the sauce as it heats.
- Microwave: While convenient, the microwave can sometimes make mac and cheese a bit rubbery. If using, reheat in short intervals, stirring often, and add a little milk or cream to help restore moisture.
Smoked Mac And Cheese
Equipment
-
1 Weber Kettle Grill
-
1 Charcoal Chimney Fire Starter
-
Charcoal briquets
-
Wood chunks soaked for smoking
-
1 9”x 13” Aluminum Pan, disposable
-
1 Aluminum Drip Pan disposable
-
1 BBQ Tongs
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1/2 white onion, finely diced
- 8 ounces unsalted butter, 1 stick
- 1/2 cup all-purpose flour
- 3 cups milk
- 2 cups heavy cream
- 1 tablespoon nutmeg
- 2 tablespoons BBQ rub, your favorite brand
- 2 tablespoons Worcestershire
- 2 cups sharp cheddar cheese, grated
- 2 cups jack cheese, grated
- 2 cups smoked Gouda cheese, grated
- 1/2 pound bacon, cooked and crumbled
- 1/2 cup roasted red bell pepper, chopped
Instructions
-
Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and one small piece of soaked wood or wood chips to each pile.
-
Boil the macaroni – Bring a pot of water to boil and cook the macaroni until al dente. Strain the pasta, mix in the olive oil, and set aside.
-
Make the roux – Melt the butter in a very large pot, and sauté the onion. Add the flour and whisk into the butter until a smooth golden-brown roux is created.
-
Add the milk and heavy cream – Over very low heat, add the milk and heavy cream to the roux 1/2 cup at a time. Continue to mix until all the flour is incorporated and a smooth, creamy texture is achieved. Add and mix in the nutmeg, BBQ rub, and Worcestershire sauce.
-
Add the three cheeses – Combine and mix all three cheeses in a large bowl, and set aside one cup of the cheese mix. Add the cheese one cup at a time until all the cheese is incorporated and melted, producing a thick and creamy texture.
-
Add the remaining ingredients – Stir in the bacon and roasted red bell pepper. Then, gently stir in the cooked macaroni.
-
Transfer the mac & cheese – Place the mac & cheese in a 9” x 13” disposable aluminum pan, and sprinkle the remaining one cup of the cheese mixture on top.
-
Place the mac & cheese on the Weber Kettle – Place the aluminum pan directly in the center of the Weber Kettle between the two piles of charcoal briquets. Smoke for approximately 30 to 45 minutes, or until the sides of the mac & cheese are bubbly and a butter knife inserted into the center of the mac & cheese is hot to the touch when removed.
-
Take the mac & cheese off the Weber Kettle – Let the mac & cheese rest for roughly 10 minutes before spooning it out on individual plates and devouring it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.