Total Time: 1 hours 15 mins

Servings: 10


  • 1 16 ounce box Macaroni Premium grade
  • 1/4 cup Butter
  • 1/4 cup White flour
  • 1 8 ounce container Whipped cream cheese Whipped melts better than the “original”
  • 1 tsp Salt
  • 1 8 ounce block Old cheddar cheese (shredded) The sharper, the better!
  • 1 8 ounce block Gouda (shredded) Can substitute with Velveeta
  • 1 4 ounce block Parmesan (shredded)
  • 3 cup milk


  1. Cook macaroni as per instructions on the box. I always add some salt to my water to add flavor. I make mine al dente. You can have the macaroni made 15 minutes before the next step.
  2. Meanwhile, in a medium sauce pan, melt the butter and stir in the flour. Cook for 2 minutes on medium heat. Whisk in the milk and bring to a boil making sure not to burn. Reduce heat to low and stir in whipped cream cheese, and salt. Mix until completely smooth.
  3. Preheat smoker to 275F. Oil or butter the inside of the foil pan completely.
  4. In a very large mixing bowl, combine all the shredded cheeses with the sauce and macaroni. Mix until all the cheese and sauce is distributed evenly. Spoon into the foil tray or baking dish.
  5. Smoke for 30-45 minutes until the mac and cheese is starting to bubble.
  6. Enjoy!

Propane Smoker Safety

  1. Read and follow the manufacturer’s instruction manual
  2. Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
  3. Check your tank and hoses for leaks
  4. Follow proper ignition practices
  5. Be present and check your smoker often
  6. Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
  7. Be aware of smoke and the harm it can cause 

For more Propane Smoker Safety tips, click here