Skip boiling pasta on the stove! Combine raw elbow macaroni with rich cheeses, milk, and cream directly in your smoker for the ultimate low-effort BBQ side dish.
There is no BBQ side dish more iconic than a rich, creamy pan of macaroni and cheese. But boiling pasta in the kitchen before transferring it to the smoker adds unnecessary dishes and prep time. Enter No-Boil Smoker Macaroni and Cheese.
By combining uncooked elbow macaroni directly with whole milk, heavy cream, evaporated milk, and real shredded cheeses, the raw pasta slowly absorbs the seasoned dairy while soaking up rich wood smoke flavor. The result is velvety, deeply smoky, perfectly cooked mac and cheese finished with a golden panko crust.
Essential Tools Ingredients Directions Pit NotesPre-shredded bagged cheese contains anti-caking cellulose powders that prevent smooth melting and cause gritty sauce textures. Always grate cheese blocks fresh for maximum creaminess.
Dairy absorbs smoke aggressively. Stick to sweet, mild hardwoods like apple, cherry, or pecan. Avoid heavy woods like mesquite or hickory, which can overpower cheese and taste bitter.
Because the pasta is uncooked, raw starches sink. Stirring midway through the smoke breaks up clumps, distributes heat, and guarantees every piece of macaroni cooks evenly.
Resist cutting in right off the smoker. A 10-15 minute rest allows starch and fats to bind properly, turning thin liquid into a rich, decadent sauce that coats every noodle.
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