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Five Cheese Smoked Mac N' Cheese

post #1 of 7
Thread Starter 

This is my first recipe posting...so, if I made any mistakes please feel free to reach out and throttle me! :-) In any event, here is my recipe for smoked five cheese mac n' cheese. I have made this nearly fifteen times making changes as I go (comments/critiques always appreciated!!) and find it to be very tasty. Please enjoy (I will post pictures the next time I make it...) It is a bit on the heavy side, but ohhhh so good!


Smoked Mac-N-Cheese


  • 1 (16 ounce) package elbow macaroni (we use GF elbow macaroni)
  • 1/4 cup butter 
  • 1/4 cup all-purpose flour (we use a GF flour) 
  • 3 cups milk 
  • 1 (8-ounce) package cream cheese, cut into large chunks 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 2 cups (8 ounces) extra sharp Cheddar cheese, shredded 
  • 2 cups (8 ounces) Gouda cheese, shredded (we use Gruyere)
  • 1 cup (4 ounces) Parmesan cheese, shredded (we use Asiago)
  • 4 ounces Mexican Velveeta cheese, cut into cubes (our fifth cheese)

What to Do:


  1. Using wood of your choice (I am partial to Hickory, Apple and a bit of Mesquite for some spice)… bring your smoker temperature to around 250 F….I have also done this recipe at 300 F but reduced the smoking time by 15 minutes. I use a 20 year old Brinkman (horizontal) that leaks, but still works quite well.


  1. 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 and Velveeta cheese until mixture is smooth. Add salt and pepper to taste.
  2. In a large bowl, combine Cheddar, Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with Cheddar cheese and Gouda cheese.


  1. For some extra protein and “mouth feel” we most often cook up a pound of ground bison with spices to make it like a taco meat and add that to the pasta mixture. Normally, our “spices” are cumin, Chile powder and some of the smoked Chile powders that we make (mixture of  smoked/dried/ground Jalapeno, Fresno, Habanero, Poblano and some multi-colored ornamental s)


  1. Place in smoker and cook 1 hour at 250 to 275 degrees F, until brown, bubbly and delicious. Let the mixture rest for at least 15 minutes before cutting. We like to serve this with a light salad (mainly spinach leaves and Nasturtium leaves/flowers when in season) with a balsamic vinegar dressing. J
post #2 of 7

Sounds good but 


post #3 of 7
Sounds great! But like Tropics said

post #4 of 7
Man does that sound delicious.
post #5 of 7

That sounds excellent. I have to make some Mac and Cheese again I will give your recipe a try. Last couple times I made it I cheated and used a couple jars of cheese sauce rather than make my own. Also added bacon (of course) and the last 15 minutes or so layer the top with French's fried onions cheese flavored. I love the crunch on my mac and cheese.

post #6 of 7

Great Combo! I would love this mix but the Wife is Old School. 9 out of 10 pans of Mac and Cheese are half Amereican for creaminess and half X-Sharp Cheddar for bite. I like the Bechamel method as well...JJ

post #7 of 7

Great recipe!


I'm going to copy it down for later use!


Thanks for sharing.



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