Smoked Sausage Mac And Cheese Recipe On A Pitboss On A Pitboss Smoker, this is a grownup’s dream, and the ultimate comfort food! I have always loved to make my macaroni cheese from scratch, not from a box, it is the best way in my opinion. Anyone who is a big lover of a creamy pasta dishes will be in love!
Thank you to Southside Market & Barbeque for sponsoring this recipe and sending the sausage. This post contains affiliate links that will earn me a small commission when used to order from Southside Market & Barbeque. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
I love cooking anything and everything on my Pit Boss Pro 1100 pellet grill; cooking low and slow is how I cook with it. And let’s face it, Mac and Cheese is always a crowd pleaser. Throwing in the sausage makes it the perfect meal, or let’s face it, sometimes a snack!
I love the Southside Market; I shared about their sausage slammers (see them -> here). After that, I had their beef sausage and garlic sausage and loved them both! With crazy work hours, I love that it comes frozen, and I pull it out the night before our dinner or breakfast to cook with. Head on over -> here and use promo code TXBBQ10 to save 10% on your order. We have had their smoked turkey before as well which comes fully smoked and cooked; it was amazing!
Fresh Original Beef Rope Sausage
Sausage SlammersOriginal Beef Smoked SausageGarlic Smoked Sausage
Smoked Sausage Macaroni And Cheese Ingredients:
- Pasta– I used elbow macaroni on mine, but you can use other noodles similar.
- Butter
- Smoked Beef Sausage– You can use a different sausage for this, it needs to be more the rope type of sausage.
- Flour
- 2% Milk
- Cream Cheese
- Salt
- Pepper
- Extra Sharp Cheddar Cheese
- Cubed Gouda Cheese
- White Cheddar Cheese
- Shredded Parmesan Cheese
How To Make Smoked Homemade Mac And Cheese :
Prepare the box of pasta according to the package directions, a bit al dente, in a large pot of water of boiling water on the stove top. I used shell noodles but you can use any type of pasta, elbow macaroni is most common.
Drain your pasta when it is done cooking.
In a medium or large saucepan melt butter over medium-low heat.
Once the butter is melted next whisk your flour into your melted butter. (I used a silicone whisk for this part)
Allow the flour and butter to cook until it is a thick mixture.
Whisk in the milk and bring to a boil over medium-high heat. Allow the milk mixture to cook for about 5 more minutes until it is thick.
Carefully drop in the cubed cream cheese and stir in the salt and black pepper. Stir until cream cheese is melted into the milk mixture.
In a large bowl combine half of the shredded cheeses together.
Slowly mix the cream sauce into the shredded cheese mixture.
Next, add the cooked pasta into the cheese sauce mixture.
Dice up your sausage, I used Southside Beef Sausage but this would also be amazing with a spicy andouille sausage as well. Any sausage or hot dogs will work in this recipe. (Head on over -> here and use promo code TXBBQ10 to save 10% on your order.)
Turn on another burn to medium heat, once warm drop in your diced sausage with a smidge of minced garlic into a large skillet. The smoked sausage pieces will take on some of the flavors in this process.
After the sausage pieces are browned up a bit mix the pieces into the mac and cheese mixture.
Spray an aluminum 9 X 13 pan with a nonstick spray, you could use a casserole dish as well for this dish. Now I used 9×13 disposable aluminum pans that are disposable to make this. If you use a baking pan the smoker will stain this, but you could also make this in a cast iron skillet or cast iron pan as well.
Spread the cheesy pasta into the sprayed pan.
The next step is to combine the remaining shredded cheese and sprinkle the top of the cheesy pasta with the cheese.
Set your smoker on the smoke setting will add smoke flavor and smoke for about 20 minutes, or longer if you want a stronger smoky flavor.
Turn the temperature up to 225 and smoke for another hour until bubbly.
You can stir, and if the sausage seems to be making too much grease in the top dab the macaroni and cheese with a paper towel.
Serve and enjoy!!
Ways To Change Up Sausage Mac And Cheese:
- Add Bacon
- Mozzarella Cheese
- Add Smoked Shredded Pork
- Jalapenos
- Hot Sauce
- Garlic
- Herbs
- Cajun Seasoning
- Chicken Fingers
- Bell Peppers
- Red Pepper FLakes
- Dijon Mustard
- Dry Mustard
- Cayenne Pepper
- Panko Bread Crumbs
- Garlic Powder
- Heavy Cream
- Liquid Smoke
How To Store Leftover Smoked Macaroni And Cheese
Store in an air-tight container in the fridge for up to 5 days.
You also freeze leftover macaroni and cheese. Allow the macaroni and cheese to be completely cooled, and if you freeze it while hot it will be mush. Store in air-tight bags or containers for up to 90 days in the freezer.
How To Reheat Leftover Smoked Macaroni And Cheese
Reheating in the microwave, stir often, if it seems to be drying out you may need to add some milk. I put a damp paper towel over mine when I am microwaving it.
Best way to reheat leftover homemade macaroni and cheese is in the oven at 350 degrees for about 15 minutes. Be sure to keep an eye on it.
What To Serve With Homemade Mac and Cheese:
Any smoked dish will work but these are some of my personal favorites! For my collection of smoked dishes head on over->here.
What is your favorite perfect side dish to smoke?
Pellet Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
Smoked Sausage Mac And Cheese Recipe
Ingredients
- 16 Ounce Pasta
- 1/4 Cup Butter
- 12 Ounce Smoked Beef Sausage
- 1/4 Cup Flour
- 3 Cups 2% Milk
- 8 Ounce Cream Cheese
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Pound Extra Sharp Cheddar Cheese
- 10 Ounce Gouda Cheese
- 1/2 Pound White Cheddar Cheese
- 1/2 Pound Shredded Parmesan Cheese
Instructions
- Prepare the box of pasta according to the package directions, a bit al dente, in a large pot of water of boiling water on the stovetop.
- Drain your pasta when it is done cooking.
- In a medium or large saucepan melt butter over medium-low heat.
- Once the butter is melted next whisk your flour into your melted butter.
- Allow the flour and butter to cook until it is a thick mixture.
- Whisk in the milk and bring to a boil over medium-high heat. Allow the milk mixture to cook for about 5 more minutes until it is thick.
- Carefully drop in the cubed cream cheese and stir in the salt and black pepper. Stir until cream cheese is melted into the milk mixture.
- In a large bowl combine half of the shredded cheeses together.
- Slowly mix the cream sauce into the shredded cheese mixture.
- Next, add the cooked pasta into the cheese sauce mixture.
- Dice up your sausage, I used Southside Beef Sausage but this would also be amazing with a spicy andouille sausage as well.
- Turn on another burn to medium heat, once warm drop in your diced sausage with a smidge of minced garlic into a large skillet.
- After the sausage pieces are browned up a bit mix the pieces into the mac and cheese mixture.
- Spray an aluminum 9 X 13 pan with a nonstick spray, you could use a casserole dish as well for this dish.
- Spread the cheesy pasta into the sprayed pan.
- The next step is to combine the remaining shredded cheese and sprinkle the top of the cheesy pasta with the cheese.
- Set your smoker on the smoke setting will add smoke flavor and smoke for about 20 minutes, or longer if you want a stronger smoky flavor.
- Turn the temperature up to 225 and smoke for another hour until bubbly.
- You can stir, and if the sausage seems to be making too much grease in the top dab the macaroni and cheese with a paper towel.
Nutrition
Oh, I’d love to have this right now. Looks so good. Pinning!
Smoked sausage + mac and cheese, this one sounds decadently delicious!