Groark Boys BBQ Smoked Mac and Cheese

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Introduction

When I think of a dish that combines comfort food with bold barbecue flavor, Groark Boys BBQ Smoked Mac and Cheese is my go-to. This isn’t just your average mac and cheese—it’s a smoky, creamy, cheesy powerhouse that delivers a punch of flavor in every bite. I first whipped this up for a backyard tailgate, inspired by Groark Boys BBQ’s passion for hearty, no-nonsense eats that bring people together. One spoonful of this dish and you’ll see exactly why it gets people talking.

There’s something magical about how the creamy cheese sauce melds with the smoky notes from the grill or smoker. I use a blend of sharp cheddar, gouda, and a touch of cream cheese for that ultra-luxurious texture. Then, I fold in elbow macaroni and smoke the whole thing until bubbly and golden with a crave-worthy crust on top. The result? A dish that’s rustic, indulgent, and unforgettable—whether you’re feeding a crowd or digging in solo.

The best part is how versatile this recipe is. You can dress it up with bacon, brisket, or hot sauce… or keep it simple and classic. Either way, it’ll be the first thing gone at your next BBQ, potluck, or holiday spread. So fire up your smoker and get ready to bring the flavor—because this smoked mac and cheese doesn’t mess around.

Perfect For:

• Backyard barbecues and cookouts
• Tailgating with a hungry crowd
• Holiday side dishes
• Comfort food cravings
• Make-ahead potluck favorites

Why You’ll Love This Recipe:

• Bold BBQ Flavor: The smoke adds a savory depth that elevates traditional mac and cheese.
• Ultra Creamy Sauce: Three types of cheese create a rich, velvety texture.
• Smoker or Oven Friendly: Don’t have a smoker? You can still achieve a baked version with flavor.
• Customizable Add-Ins: From pulled pork to jalapeños, you can easily make it your own.
• Feeds a Crowd: A guaranteed hit at any party or gathering.

Preparation & Cooking Time:

• Prep Time: 25 minutes
• Cook Time: 1 hour (including smoking)
• Total Time: ~1 hour 25 minutes
• Servings: 10
• Calories: ~420 per serving

Ingredients:

• 1 lb elbow macaroni
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup smoked gouda, shredded
• 4 oz cream cheese
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ cup seasoned breadcrumbs (optional)

Ingredient Highlights:

• Cheddar & Gouda: Sharp and smoky cheese combo brings rich depth.
• Cream Cheese: Adds smoothness and helps stabilize the sauce.
• Smoked Paprika: Reinforces the smoky BBQ profile.
• Breadcrumbs: Add crunch and contrast when baked.

Step-by-Step Instructions:

1. Cook Pasta: Boil elbow macaroni in salted water until al dente. Drain and set aside.
2. Make Roux: In a saucepan, melt butter and whisk in flour until smooth. Cook for 1–2 minutes to eliminate raw flour taste.
3. Add Milk & Cream: Slowly pour in milk and cream, whisking continuously. Let the mixture simmer until thickened.
4. Add Cheese: Stir in cheddar, gouda, and cream cheese until melted and smooth. Add garlic powder, paprika, salt, and pepper.
5. Combine with Pasta: Fold in the cooked macaroni until fully coated.
6. Transfer to Pan: Pour mac and cheese into a cast-iron skillet or foil pan.
7. Top (Optional): Sprinkle with breadcrumbs or more cheese.
8. Smoke It: Smoke at 225–250°F for about 45–60 minutes, or until bubbly with a golden top.
9. Serve Hot: Let rest for 10 minutes before digging in.

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Serving Suggestions:

• Pair with Grilled Ribs or Pulled Pork
  • Smoked mac and cheese is a natural partner for smoky, tender meats. Serve it alongside a rack of sticky glazed ribs or a pile of slow-cooked pulled pork for the ultimate BBQ platter. The creamy, cheesy noodles balance the bold, meaty flavors perfectly — it’s comfort food harmony on a plate.
• Serve with Coleslaw and Cornbread
  • Create a true Southern-style spread by adding a scoop of crunchy coleslaw and a wedge of honey butter cornbread on the side. The tangy slaw cuts through the richness of the cheese, while the cornbread adds sweetness and texture to the meal.
• Drizzle with BBQ Sauce or Hot Sauce
  • Elevate every bite with a finishing drizzle of smoky barbecue sauce, buffalo-style hot sauce, or even a sweet chipotle glaze. It adds a layer of heat or tang that contrasts beautifully with the creamy base — great for guests who like a little extra flair.
• Mix in Bacon or Brisket Before Smoking
  • Want to take your smoked mac to the next level? Fold in chopped crispy bacon or leftover chopped brisket before the final smoke. It infuses the dish with even more savory depth and makes it hearty enough to stand as a main course.
• Top with Pickled Jalapeños for Extra Zing
  • Add a final punch of acidity and spice by sprinkling sliced pickled jalapeños over the top just before serving. The tangy heat balances the richness and adds a pop of color and crunch. Great for BBQ nights or backyard gatherings.

Additional Tips:

• Use freshly shredded cheese for the smoothest melt.
• Don’t overcook pasta—it’ll continue to soften in the smoker.
• Add a pan of water in the smoker to prevent drying.
• Double the batch for parties—it disappears fast.
• Let leftovers cool fully before storing.

Recipe Variations:

• Spicy Kick
  • Bring on the heat by adding diced jalapeños, a pinch of chipotle powder, or a spoonful of hot sauce to the cheese sauce. This simple addition infuses your mac with smoky heat and makes it a fiery crowd-pleaser — especially good alongside ribs or pulled pork.
• Brisket Mac
  • Have leftover brisket from last night’s barbecue? Chop or shred it and fold it right into the mac before smoking. The smoky meat, rich cheese, and crispy topping create an indulgent, stick-to-your-ribs Southern classic.
• BBQ Chicken Mac
  • Shred up some smoked or rotisserie chicken, toss it into the cheese sauce, and finish with a drizzle of tangy BBQ sauce right before serving. It adds protein, extra smokiness, and that sweet-savory combo that keeps everyone going back for seconds.
• Tex-Mex Style
  • Give your mac a border-town twist by swapping the gouda for pepper jack and stirring in roasted corn, black beans, and a dash of cumin or taco seasoning. Top with crushed tortilla chips for crunch and chopped cilantro for color.
• Low-Carb Version
  • Skip the pasta and use steamed cauliflower florets instead. Just be sure to blanch or roast the cauliflower first and reduce the smoking time slightly — about 20–25 minutes — to prevent it from going too soft. It still gives you that creamy-cheesy payoff without the carbs.

Storage & Reheating:

Refrigerator

After cooling completely, store leftover smoked mac and cheese in an airtight container in the fridge for up to 4 days. For best results, transfer it into shallow containers so it cools quickly and evenly. This also makes for easy reheating in smaller portions.

• Pro Tip: If your mac has a crunchy topping, store it separately (if possible) to keep it crisp when reheated.

Freezer

This dish freezes well, especially when portioned out. Scoop into individual freezer-safe containers or silicone molds, and seal tightly to avoid freezer burn. Label and freeze for up to 2 months.

• When you’re ready to enjoy, thaw overnight in the refrigerator. Freezing in smaller servings helps it thaw more evenly and reduces reheating time.

Reheating

To bring your smoked mac back to life:

• Oven (Best Method):
  Preheat to 350°F. Place the mac and cheese in a baking dish, cover loosely with foil, and heat for 15–20 minutes until warmed through. If it seems dry, stir in a splash of milk or cream before reheating to restore the creamy texture.
• Microwave (Quickest):
  Transfer a portion to a microwave-safe bowl and cover lightly. Heat in 1-minute intervals, stirring between each, until hot. Add a touch of milk if needed to loosen it up.
• Skillet (Bonus Option):
  Heat a small amount of butter or milk in a nonstick skillet over medium-low heat, then add the mac and cheese. Stir gently until heated through. This method adds a bit of fresh stovetop flavor.

Equipment Needed:

• Large pot (for boiling pasta)
• Saucepan (for cheese sauce)
• Whisk
• Cast iron skillet or foil pan
• Smoker or oven
• Wooden spoon or spatula

FAQs (People Also Ask):

Can I make Groark Boys BBQ Smoked Mac and Cheese without a smoker?
Yes! You can bake it in the oven at 350°F for 30–40 minutes. While it won’t have the same smoky depth, it will still be creamy and delicious.

What’s the best wood for smoking mac and cheese?
I recommend using hickory or applewood. They give a mild, sweet smoke flavor that complements the cheese without overpowering it.

Can I make this dish ahead of time?
Absolutely. Prepare the mac and cheese up to a day in advance and refrigerate it. When ready to serve, just smoke or bake until bubbly.

How do I keep the mac and cheese from drying out in the smoker?
Use a water pan inside your smoker and don’t over-smoke. Covering the pan with foil for the first 30 minutes can also help retain moisture.

Can I add meat or veggies to this recipe?
Yes! Pulled pork, brisket, bacon, roasted peppers, or even spinach all make great add-ins.

External Links:

• How Cheese Melts – Science Behind It
• Food Safety and Reheating Leftovers – USDA

Conclusion

When you serve Groark Boys BBQ Smoked Mac and Cheese, you’re not just dishing out comfort food—you’re bringing big flavor, backyard charm, and crowd-pleasing satisfaction to the table. The smoky infusion transforms classic mac and cheese into something unforgettable, and the creamy, cheesy goodness keeps folks coming back for seconds.

I love how this Groark Boys BBQ Smoked Mac and Cheese brings people together, whether it’s around the grill, at a holiday party, or for a casual family dinner. You can tailor it to your taste, make it ahead, and reheat it without losing that smoky richness. It’s one of those recipes that feels like a hug in a skillet—warm, filling, and full of soul.

So go ahead, light up that smoker and let the good times roll. And hey—if you make it for your next cookout or tailgate, include me in your post. I’d love to see your smoky, cheesy masterpiece in action!