Saltgrass Smoked Mac and Cheese Recipe

About three months ago, I was at Saltgrass Steak House with my youngest.

I ordered the smoked mac and cheese for myself, but as soon as she had a bite, she wouldn’t stop eating it. She loved the creamy, smoky flavor so much that I barely got to finish my own plate.

That moment made me want to recreate the same dish at home so we could both enjoy it whenever we wanted.

Since then, this Saltgrass Smoked Mac and Cheese recipe has become one of our favorites. It’s rich, cheesy, and has that light smoky taste that makes it feel just like something you’d get at a restaurant.

And the best part is that it is easy to make and comes together in about 1 hour 40 minutes.

The flavor is mild enough for kids but still has that steakhouse-style comfort that adults appreciate too.

If you enjoy cheesy food with a little smoke in every bite, this recipe is going to be your new go-to.

Why This Recipe Is the One You Must Try

You’ll love this Saltgrass Smoked Mac and Cheese recipe for a lot of reasons, but here’s why this one should be your go-to:

1. That Smoky Touch

You get that warm, grilled flavor without overpowering the creamy cheese. It adds just the right taste that makes it stand out.

2. Creamy and Rich

This isn’t dry or bland. The cheese sauce coats every bite, and the mix of cheddar, gouda, and parmesan gives it a full, bold taste.

3. Easy to Make

You don’t need to be a pro. The steps are simple, and the ingredients are easy to find. It’s great even if you’re new to cooking.

4. Flexible Cooking

Don’t have a smoker? You can still bake it in your oven and get great results.

Saltgrass Smoked Mac and Cheese Ingredients

Here’s what you need to make this dish:

Base Ingredients:

• Elbow Macaroni (16 oz) – These classic little noodles hold onto the cheese sauce perfectly. Their shape creates little pockets that trap all that creamy goodness. I always cook them just a minute less than the package says because they’ll finish cooking in the smoker.
• Butter (1 stick or ½ cup) – This adds richness and helps start our cheese sauce. Real butter makes a big difference here – don’t use margarine. The butter creates the base for our roux, which is what makes the sauce thick and creamy.
• All-purpose Flour (¼ cup) – When mixed with butter, this creates a roux that thickens the sauce. This is what keeps your mac and cheese from being watery. Make sure to cook the flour for a few minutes so it doesn’t taste raw.

Dairy & Liquid Ingredients:

• Heavy Cream (2 cups) – This makes the sauce extra creamy and rich. Heavy cream has more fat than milk, which means it won’t curdle when heated and gives you that restaurant-style texture.
• Whole Milk (1 cup) – This helps balance the thickness of the cream. It makes the sauce smooth without being too heavy. Don’t use skim milk – you need the fat for the best flavor.

Cheese Ingredients:

• Cheddar Cheese (4 cups, shredded) – This gives you that classic mac and cheese flavor. I always grate my own cheese instead of buying pre-shredded because it melts much better. Pre-shredded cheese has anti-caking agents that make it harder to melt smoothly.
• Gouda Cheese (2 cups, shredded) – This adds a smooth, slightly sweet taste and melts beautifully. Gouda is what makes this recipe special – it’s creamier than cheddar and adds a fancy touch.
• Parmesan Cheese (1 cup, grated) – Sharp and salty, this gives a punch of flavor that balances out the other cheeses. Use fresh grated parmesan if you can – it tastes so much better than the stuff in the green can.

Seasoning & Flavor Ingredients:

• Salt (2 teaspoons) – This brings out all the other flavors. Don’t skip this – cheese needs salt to taste its best.
• Garlic Powder (1 teaspoon) – This adds depth without overpowering the cheese. Fresh garlic would be too strong here.
• Black Pepper (1 teaspoon) – Just the right amount of spice to balance the richness.
• Olive Oil (1 tablespoon) – This keeps noodles from sticking while they rest. It’s a simple trick that makes a big difference.
• Seasoning Rub (optional) – A BBQ rub gives that extra layer of flavor. You can use any rub you like or skip it entirely.
• Crushed Pretzels (optional) – For a crunchy topping that adds texture. You can also use breadcrumbs or crushed crackers.

Helpful Swaps

Don’t have everything listed above? Here are some easy swaps:

1. Gouda → Mozzarella – If gouda’s hard to find, mozzarella melts easily and works fine.
2. Heavy Cream → More Milk + Butter – Use 1½ cups milk and 2 tablespoons butter as a backup.
3. Parmesan → Pecorino Romano or Grana Padano – Still salty and sharp.
4. Pretzel Topping → Crushed Crackers or Panko – Adds a similar crunch.

Kitchen Tools You’ll Need

To make this dish without fuss, gather these tools first:

1. 1 Large pot (for boiling noodles)
2. 1 Medium saucepan (for cheese sauce)
3. Whisk or spoon (for stirring sauce)
4. Measuring cups and spoons
5. Cheese grater (fresh grated melts better)
6. 9×11 foil or oven-safe pan
7. Smoker or Oven
8. Aluminum foil (optional, for covering or cleanup)
9. Tongs or spatula (for serving)

How To Make Saltgrass Smoked Mac and Cheese

Step 1 | Boil the Noodles

Fill a large pot with water and bring it to a boil. Add a pinch of salt. Cook the elbow macaroni according to the box directions. Usually around 6 minutes. Stir so they don’t stick. When done, drain and toss with a little olive oil to keep them from clumping.

Step 2 | Make the Cheese Sauce Base

In a medium saucepan over medium heat, melt your butter. Once melted, stir in the flour slowly to make a smooth paste (this is your roux). Stir constantly for about 2-3 minutes so the flour cooks through. Stir in the salt, pepper, and garlic powder. Then give them a final mix until it’s smooth and creamy.

Step 3 | Add the Liquid

Pour in the heavy cream and milk. Stir it all together until smooth. It may take a minute or two to get warm and thick again. Let it reach a light simmer.

Step 4 | Melt the Cheese

Lower the heat and slowly stir in the shredded cheddar, gouda, and most of the parmesan. Leave a bit of parmesan for topping. Mix until it’s smooth and creamy.

Step 5 | Combine Noodles and Sauce

In your 9×11 foil pan, pour the cheese sauce over the cooked noodles. Stir well so all the pasta is coated. Use a spoon or spatula to mix evenly.

Step 6 | Add Toppings

Sprinkle your favorite rub, leftover cheese, and pretzel crumbs on top for crunch.

Step 7 | Smoke or Bake It

Smoking: Place in your smoker at 250°F. Use oak or any wood you like. Smoke uncovered for 1 hour.

Oven Method: Bake at 350°F for 25–30 minutes until the top is golden and bubbly.

Step 8 | Let It Rest and Serve

Once cooked, let it rest for 5–10 minutes. This helps it set and makes serving easier.

Recipe Perfection Tips

Here are my best tips for making this copycat Saltgrass Smoked Mac and Cheese recipe turn out perfect every time:

• Grate your own cheese instead of buying pre-shredded. The pre-shredded stuff has powder on it that makes it harder to melt smooth. Fresh grated cheese melts like butter.
• Don’t overcook the noodles at first. They should be just barely tender because they’ll cook more in the smoker or oven. Mushy noodles make mushy mac and cheese.
• Keep your heat medium or lower when making the sauce. High heat can make the cheese seize up and get stringy instead of smooth.
• If your sauce gets too thick, add milk one tablespoon at a time until it’s right. If it’s too thin, cook it a bit longer to reduce.
• Let the mac and cheese rest after cooking. It’s really hot and will be easier to serve after a few minutes of cooling.
• For extra smoky flavor, add a tiny bit of liquid smoke to the cheese sauce. Just a few drops – too much makes it taste bitter.
• Cover with foil if the top starts browning too much during cooking. You want it golden, not burned.

What Goes Well With This Recipe?

This mac and cheese is rich, creamy, and smoky, which means it pairs great with bold and simple foods. I like to serve it with smoked or grilled meats like ribs, chicken thighs, or pulled pork.

You can even use leftover smoked sausage or brisket. It also goes well with simple sides like green beans, coleslaw, or roasted veggies.

If you want a meal in one bowl, top this with shredded pork and a drizzle of BBQ sauce. That smoky meat with the cheesy pasta? So good.

You can also eat it plain-it’s filling enough on its own and works for lunch or dinner.

How To Store Leftovers

You can keep leftover mac and cheese in the fridge for up to 4 days in a covered container.

When you reheat it, add a splash of milk or cream because the sauce thickens up when it gets cold. I usually reheat individual portions in the microwave for about 1-2 minutes, stirring halfway through.

For bigger amounts, put it back in a 350°F oven for about 15 minutes until it’s hot all the way through.

You can also freeze this mac and cheese for up to 3 months. Let it thaw in the fridge overnight, then reheat it with a little extra milk to get the creamy texture back.

The cheese might separate a tiny bit after freezing, but stirring it well usually fixes that problem.

Saltgrass Smoked Mac and Cheese Recipe FAQs

1. Can I make this without a smoker?

Yes, you can. Just bake it in the oven at 350°F for 25–30 minutes. It won’t have the smoke flavor, but the cheesy richness still shines through. You can also add a dash of liquid smoke to the sauce for a little smoky taste.

2. What kind of wood should I use for smoking?

I like oak for a balanced smoke flavor. Hickory is stronger, and fruit woods like apple or cherry are sweeter and milder. Use what you prefer or have at home.

3. How do I keep the noodles from getting mushy?

Cook the pasta just until al dente, or even a minute less than the package says. The noodles will cook more as the dish bakes or smokes, so this keeps them from turning too soft.

4. Why did my sauce turn grainy?

High heat is the culprit. Cheese breaks down if cooked too hot. Always melt cheese on low heat and stir constantly. Also, avoid pre-shredded cheese-it has additives that cause graininess.

5. Can I make it ahead of time?

Yes, you can make it ahead. Store the cheese sauce and cooked noodles separately. Mix and bake or smoke when ready to eat. This helps keep the pasta from getting soggy.

6. How can I add meat to this recipe?

Pulled pork, chopped brisket, or smoked sausage go great with this. Just cook your meat ahead and stir it in before baking or add it on top when serving.

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Yield: 8 servings

Saltgrass Smoked Mac and Cheese Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

This Saltgrass Smoked Mac and Cheese recipe is rich, cheesy, and ready in under 2 hours-perfectly smoky comfort food the whole family will love.

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Ingredients

Base Ingredients:

• Elbow Macaroni – 16 oz (1 lb)
• Butter – ½ cup (1 stick)
• All-purpose Flour – ¼ cup

Dairy & Liquid Ingredients:

• Heavy Cream – 2 cups
• Whole Milk – 1 cup

Cheese Ingredients:

• Cheddar Cheese – 4 cups, shredded
• Gouda Cheese – 2 cups, shredded
• Parmesan Cheese – 1 cup, grated (reserve some for topping)

Seasoning & Flavor Ingredients:

• Salt – 2 teaspoons
• Garlic Powder – 1 teaspoon
• Black Pepper – 1 teaspoon
• Olive Oil – 1 tablespoon (to prevent sticking)
• Seasoning Rub (optional) – to taste
• Crushed Pretzels (optional) – for topping

Instructions

1. Fill a large pot with water and bring it to a boil. Add a pinch of salt. Cook the elbow macaroni according to the box directions. Usually around 6 minutes. Stir so they don’t stick. When done, drain and toss with a little olive oil to keep them from clumping.
2. In a medium saucepan over medium heat, melt your butter. Once melted, stir in the flour slowly to make a smooth paste (this is your roux). Stir constantly for about 2-3 minutes so the flour cooks through. Stir in the salt, pepper, and garlic powder. Then give them a final mix until it’s smooth and creamy.
3. Pour in the heavy cream and milk. Stir it all together until smooth. It may take a minute or two to get warm and thick again. Let it reach a light simmer.
4. Lower the heat and slowly stir in the shredded cheddar, gouda, and most of the parmesan. Leave a bit of parmesan for topping. Mix until it’s smooth and creamy.
5. In your 9x11 foil pan, pour the cheese sauce over the cooked noodles. Stir well so all the pasta is coated. Use a spoon or spatula to mix evenly.
6. Sprinkle your favorite rub, leftover cheese, and pretzel crumbs on top for crunch.
7. Smoking: Place in your smoker at 250°F. Use oak or any wood you like. Smoke uncovered for 1 hour. Oven Method: Bake at 350°F for 25–30 minutes until the top is golden and bubbly.
8. Once cooked, let it rest for 5–10 minutes. This helps it set and makes serving easier.

Nutrition Information:

Yield:

8

Serving Size:

1½ cups per person
Amount Per Serving: Calories: 720Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gCholesterol: 140mgSodium: 720mgCarbohydrates: 45gFiber: 2gSugar: 4gProtein: 25g

This Saltgrass Smoked Mac and Cheese recipe brings steakhouse taste right into your kitchen. It’s creamy, smoky, and full of cheesy goodness-perfect for both kids and grown-ups.

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