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Groark Boys BBQ Smoked Mac and Cheese

This Groark Boys BBQ Smoked Mac and Cheese is the ultimate cheesy comfort food with a smoky twist. Loaded with sharp cheddar, smoked gouda, and cream cheese, then finished in the smoker until golden and bubbly—it's a BBQ side dish that steals the show. Perfect for cookouts, tailgates, or any gathering where big flavor counts.
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Prep Time 25 minutes
cooking and smoking 1 hour
Total Time 1 hour 25 minutes
Servings: 10
Calories: 420
Ingredients Method Notes

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

Method
 

  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.

Notes

Groark Boys BBQ Smoked Mac and Cheese – Helpful Tips

Cooking Tips & Techniques
Use a blend of cheeses for ultimate creaminess and flavor—sharp cheddar, gouda, and mozzarella are great choices.
Cook your pasta just to al dente since it’ll continue cooking in the smoker.
Make your cheese sauce rich and smooth before combining it with pasta—melt slowly and stir constantly to avoid graininess.
Use a foil pan or cast iron skillet to smoke the mac and cheese — this helps the smoke penetrate evenly.
Smoke low and slow (225°F–250°F) for 45–60 minutes using wood chips like hickory, apple, or cherry for deep BBQ flavor.
Serving Suggestions
Serve as a hearty BBQ side alongside smoked ribs, pulled pork, or brisket.
Top with chopped BBQ brisket or pork and a drizzle of extra sauce for a full meal version.
Sprinkle with chopped scallions, crispy bacon, or crushed BBQ chips before serving for crunch.
Pair with coleslaw, grilled veggies, or baked beans for a true backyard feast.
Great for cookouts, game days, tailgates, or family gatherings.
Make-Ahead & Storage
Make-Ahead: Assemble the dish and refrigerate up to 1 day before smoking. Let it come to room temp before placing in the smoker.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked mac and cheese in portions for up to 2 months. Thaw completely and reheat with a splash of milk.
Reheat: Reheat in the oven at 325°F, covered with foil. Add a bit of milk or cream to revive the sauce.
Tasty Variations to Try
Spicy Kick: Mix in diced jalapeños, hot sauce, or pepper jack cheese.
Meaty Mac: Add chopped smoked sausage, bacon, or brisket directly into the pasta.
Crispy Topping: Finish with a layer of buttered breadcrumbs or crushed Ritz crackers before smoking.
Smoky Veggie Mix-In: Stir in roasted red peppers or caramelized onions for added depth.
Gluten-Free: Use gluten-free pasta and flour substitute for the roux—smoky and creamy just the same.