Saltgrass Smoked Mac and Cheese Recipe

Saltgrass Smoked Mac and Cheese Recipe is one of those dishes I always keep in mind when we do a backyard party or fire up the grill at home. This smoked mac and cheese has a rich, creamy body, and that soft smoke flavor hangs around in the best way.

Back in the day, when I was in LA, this was my go-to side whenever Saltgrass served grilled ribs. It tasted buttery and deep. One bite of smoky rib, one bite of mac and cheese, and everything just clicked.

Today we’re having a small backyard get-together, and I’m making this Saltgrass Steakhouse smoked mac and cheese recipe at home.

Honestly, it hits even better than the restaurant version.

Made with Real butter, Heavy cream, Sharp cheddar, Gouda and a little parmesan. Oak smoke tying it all together. You can serve it next to smoked ribs or grilled steak. You’ll love it best straight off the smoker with a cold drink nearby.

What is Smoked Mac and Cheese?

Smoked mac and cheese is just classic mac and cheese, but instead of rushing it in a hot oven, it cooks slow with indirect smoke. That low heat changes everything.

The cheese melts gently, the sauce stays smooth, and the flavor builds instead of hitting you all at once. You don’t get that dry top or burned edges like oven versions sometimes do.

From my own experience, the smoke doesn’t overpower the dish if you do it right. It settles into the cheese and gives it a deeper taste.

The pasta stays soft, the sauce clings better, and every bite feels more complete. Once I made it this way, I stopped baking mac and cheese altogether.

Saltgrass Smoked Mac and Cheese Perfect For

I don’t treat this Saltgrass smoked mac and cheese like a special-occasion dish. If the smoker is on, this usually finds its way in. It’s filling, comforting, and fits into more meals than people expect.

It works especially well for

• backyard weekends when the grill is already hot and everyone’s hanging around
• steak nights where you want a side that feels just as bold as the meat
• BBQ tables that need something creamy to balance all the smoke

I’ve also learned it’s perfect for

• potlucks, because people notice it right away
• holidays when the oven is full and space is limited
• leftovers, since it reheats smooth and doesn’t dry out

Saltgrass Smoked Mac and Cheese Ingredients

For Pasta

Elbow macaroni – 1 standard package
This is the base of the dish. I stick with classic elbow macaroni because it cooks evenly in about six minutes and holds onto the cheese sauce really well without turning soft or breaking apart.

Olive oil – 1–2 teaspoons
I only use this if the pasta sits for a bit before mixing. A small drizzle keeps the noodles from sticking together and helps the sauce coat everything smoothly later.

Cheese Sauce Base

Unsalted butter – 1 stick (½ cup)
Butter builds the flavor from the start. Using unsalted butter lets me control how salty the final mac and cheese tastes instead of guessing later.

All-purpose flour – ¼ cup
Flour thickens the sauce and gives it body. It helps the cheese melt into a smooth, creamy texture instead of turning thin or oily.

Heavy cream – 2 cups
Heavy cream is what makes this mac and cheese rich and smooth. It gives the sauce that full, restaurant-style texture you expect from a Saltgrass-inspired dish.

Whole milk – 1 cup
Milk lightens the cream just enough so the sauce isn’t too heavy. It keeps the mac and cheese creamy without feeling thick or greasy.

Salt – 2 teaspoons
Salt brings out the flavor of the cheese and dairy. Cheese needs salt to taste right, especially once it’s been melted into a sauce.

Garlic powder – 1 teaspoon
Garlic powder adds warmth without overpowering the cheese. I prefer it over fresh garlic here so the flavor stays smooth and even.

Black pepper – 1 teaspoon
Black pepper adds a gentle bite and balances the richness. It doesn’t make the dish spicy, just more rounded and flavorful.

Sharp cheddar cheese – 4 cups, freshly grated
Sharp cheddar is the main cheese. It gives that bold, familiar mac and cheese flavor and melts best when grated fresh at home.

Gouda cheese – 2 cups, freshly grated
Gouda melts smoothly and adds a mild, buttery taste. It also pairs really well with smoke, which is why I always include it.

Parmesan cheese – 1 cup, freshly grated
Parmesan adds depth and a slight salty edge. Most goes into the sauce, and I save a little for topping to boost flavor.

Toppings

BBQ seasoning – light sprinkle
I use a Chiles & Smoke “Donut Seasoning” style rub. Just a light layer adds smoky warmth without covering up the cheese.

Extra cheddar cheese – small handful
This comes from leftover grated cheddar. It melts on top and gives a richer finish once the mac and cheese comes off the smoker.

Reserved Parmesan cheese – remaining amount
Sprinkling this on top adds a sharp bite and helps build a flavorful crust as it smokes.

Crushed pretzel crumbs – light surface cover
Pretzel crumbs add crunch and a little salt. They break up the creamy texture in a good way and make each bite more interesting.

Smoking

Oak smoking wood
Oak gives a clean, mild smoke that doesn’t overpower dairy. It’s my go-to wood when cooking anything with cheese.

Indirect heat smoker or grill – set to 250°F
Low, indirect heat lets the mac and cheese cook evenly. It keeps the sauce creamy while slowly pulling in that light smoke flavor.

How To Make Saltgrass Smoked Mac and Cheese

Step 1| Prepare the Cheese

Freshly grate all cheeses before cooking begins. Measure out four cups of cheddar, two cups of gouda, and one cup of parmesan. Set aside a small portion of parmesan and any extra cheddar for topping later. Freshly grated cheese is essential for smooth melting and proper sauce texture.

Step 2| Cook the Pasta

Bring a pot of water to a boil and cook the elbow macaroni according to the package directions, noted as six minutes. Stir during cooking to prevent sticking. Drain completely in a colander. Transfer the drained pasta into a 9×11 foil pan. If the pasta will sit before combining with sauce, drizzle lightly with olive oil and mix to keep noodles loose.

Step 3| Build the Roux

Place a saucepan over medium heat and add the butter. Melt completely, breaking it up to speed the process. Once melted, add the flour and stir continuously until fully combined. Mix until smooth with no dry flour remaining. The mixture should thicken into a uniform paste.

Step 4| Season the Roux

Add salt, garlic powder, and black pepper directly into the roux. Stir well. The mixture will thicken further at this stage, which is expected.

Step 5| Add Dairy and Heat

Pour in the heavy cream followed by the milk. Stir continuously to combine. Increase heat slightly if needed to bring the mixture up to temperature. Continue stirring until a gentle simmer forms. This step takes time because the dairy is cold when added.

Step 6| Melt the Cheeses

Once the sauce reaches a light simmer, add all four cups of cheddar, all two cups of gouda, and most of the parmesan cheese, reserving a small amount for topping. Stir constantly until the sauce becomes fully smooth and creamy with no visible cheese strands.

Step 7| Combine Pasta and Sauce

Pour the hot cheese sauce evenly over the cooked macaroni in the foil pan. Mix thoroughly from top to bottom and side to side to ensure even coating and distribution of sauce throughout the noodles.

Step 8| Add Toppings

Lightly sprinkle the BBQ seasoning evenly across the surface. Add the remaining cheddar and the reserved parmesan cheese. Finish with a layer of crushed pretzel crumbs to add texture and crunch.

Step 9| Smoke the Mac and Cheese

Place the foil pan on a grill or smoker set to 250°F using indirect heat. Add oak wood for smoke. Cook uncovered for one hour. No stirring is required during cooking.

Step 10| Rest and Serve

Remove the pan from the smoker and allow it to rest briefly before serving, as it will be extremely hot. The finished mac and cheese should be creamy, rich, and lightly smoky. Optional additions such as pulled pork or barbecue sauce can be added at serving, but the dish stands complete on its own.

Tips To Make Perfect Saltgrass Smoked Mac and Cheese

Always grate cheese fresh
I’ve tried shortcuts before, and they never work here. Freshly grated cheese melts smoother, blends better into the sauce, and keeps the texture creamy instead of grainy or oily.

Keep the smoke light, not heavy
Too much smoke can overpower the cheese fast. I stick with oak and use just enough to add flavor without turning the mac and cheese bitter or harsh.

Don’t overcook the pasta
Cook the macaroni just until tender. It will soften more while smoking, and overcooked pasta turns mushy once it absorbs the cheese sauce.

Stir the sauce slow and steady
Rushing the sauce can cause separation. I stir slowly and constantly, letting the heat melt the cheese gently so it stays smooth and rich.

Use indirect heat only
Direct heat will scorch the bottom and dry the edges. Indirect heat keeps everything cooking evenly and protects the creamy texture.

Let it rest before serving
Resting for a few minutes helps the sauce settle and thicken. If you scoop it too soon, it won’t hold together as nicely.

Mistakes To Avoid While Making This Saltgrass Smoked Mac and Cheese

Using pre-shredded cheese – I’ve learned the hard way that bagged cheese won’t melt right. It makes the sauce grainy and dull instead of smooth and creamy.

Smoking at too high heat – High heat dries out the edges fast. Keeping the smoker around 250°F helps the sauce stay rich and prevents scorching.

Adding too much smoking wood – More smoke doesn’t mean better flavor. Too much wood turns the cheese bitter and covers up the buttery taste you want.

Skipping the roux step – Without a proper roux, the sauce stays thin and breaks easily. The butter and flour are what hold everything together.

Overcooking the pasta – Soft pasta turns mushy once it absorbs sauce and smoke. Slightly firm noodles finish perfectly during smoking.

Stirring while it smokes – Stirring breaks the top layer and ruins the texture. Let the mac and cheese cook undisturbed for best results.

What To Serve With This Saltgrass Smoked Mac and Cheese

For my own table, when I make this Saltgrass smoked mac and cheese, I keep the rest of the plate simple but bold. You don’t need complicated sides because the mac already delivers a lot of comfort and flavor.

Smoked or grilled wings work really well here. The crispy skin and light heat balance the creamy cheese, and you can dip or alternate bites without anything feeling heavy.

I’ve served it with dry-rub wings and it always hits right.

If you want something different, a baked Mexican casserole is a great match. The spices, beans, and meat bring contrast without stealing attention from the mac and cheese.

You can also add grilled chicken or ribs, but keep sauces light. Let the mac be the cozy center of the plate.

Leftover and Reheating

Leftovers (How I Store It)
I let the mac cool for about 20 minutes, then scoop it into an airtight container. It keeps well in the fridge for up to 4 days. If it looks thick the next day, that’s normal—the sauce tightens as it chills.

Reheating (So It Stays Creamy)
For one bowl, I microwave it 60 seconds, stir, then heat 30–45 seconds more with 1–2 tablespoons milk. For a bigger batch, bake covered at 325°F for 15–20 minutes, then uncover for 5 minutes.

Saltgrass Smoked Mac and Cheese FAQs

Can I make this without a smoker?
Yes, you can. Use a grill set for indirect heat and add a smoker box or foil packet with wood. Keep the lid closed and temperature steady so the cheese melts slowly.

Does smoked mac and cheese taste strong?
No, it’s not overpowering. When you use oak, the smoke stays soft and clean. It supports the cheese instead of covering up the creamy flavor.

Can I make it ahead of time?
You can prep everything earlier in the day and keep it chilled. For best texture, smoke it fresh right before serving so the sauce stays smooth.

Can I freeze leftovers?
Freezing works, but the sauce will soften once reheated. I prefer storing it in the fridge and eating it within a few days.

How long does it last in the fridge?
Stored in an airtight container, it keeps well for up to four days without losing much flavor or texture.

Can I reheat it without drying it out?
Yes. Reheat it covered and add a small splash of milk. This brings back the creamy texture instead of letting it dry out.

Is gouda required for this recipe?
No, but it helps a lot. Gouda melts smoothly and pairs well with smoke. Mozzarella can work if needed, but the flavor will be milder.

What smoking wood works best?
Oak is the best choice because it’s clean and balanced. Apple wood is fine too. I avoid mesquite because it’s too strong for cheese.

Can I mix meat into the mac and cheese?
I don’t recommend mixing meat in while smoking. Add pulled pork, brisket, or chicken on top when serving so the texture stays right.

This Saltgrass smoked mac and cheese recipe is the kind of dish I keep coming back to because it never feels boring. The creamy cheese, light oak smoke, and slow cook make it taste better than most restaurant sides.

If you’ve been searching for a true Saltgrass copycat mac and cheese, this one delivers without overthinking it. Make it once and you’ll see why it sticks.