This Smokey Cajun Mac 'n' Cheese is the perfect side dish for your next summer barbecue. Crafted by our in-house Culinary Specialist, Hannah Sattelmaier, it’s packed with rich, cheesy goodness and just the right amount of smoky, peppery heat to keep everyone coming back for more. Featuring The Bearded Butcher’s Cajun Blend, known for its bold, medium heat, and our silky smooth Butter Blend Seasoning, this dish takes classic mac ‘n’ cheese to a whole new level.
This recipe makes a big batch, perfect for serving at parties or large family gatherings! It’s a guaranteed crowd-pleaser — especially when served alongside smoked brisket, grilled chicken, or barbecue ribs!
Yield: 48 servings
Portion Size: 4 oz
Prep Time: 20 Minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 Hour 40 Minutes
Ingredients:
- 4 lbs. Pasta of choice
- 1 Cup Unsalted Butter
- 1 Cup Flour
- 1 Tbsp. Dijon Mustard
- 1 Gal. Milk
- 8 oz. Cream Cheese, room temp
- 16 Cups Sharp Cheddar Cheese
- 8 Cups Gouda Cheese
- 1 lb. Velveeta Cheese
- 2 Tsp. Bearded Butcher Butter Seasoning
- 2 Tbsp. Bearded Butcher Cajun Seasoning
Topping:
- 4 Cups Panko Breadcrumbs
- 1 Cup Unsalted Butter
- 1/2 Cup Bearded Butcher BBQ Sauce
- 2 Tsp. Bearded Butcher Butter Seasoning
Instructions:
- Get the Water Boiling: Start by bringing a large stockpot of water to a boil on the stovetop.
- Cook the Pasta: Once the water’s boiling, add the pasta and cook for about 8–10 minutes, just until it’s al dente. You want it to still have a little bite — don’t overcook it!
- Strain and Toss: Drain the pasta and toss it with a little olive oil to keep it from sticking together. Set it aside for now.
- Prep the Cheese Sauce Ingredients: Measure out your flour and butter, and shred the cheese. You’re about to make a simple (but amazing) cheese sauce!
- Make the Roux: In a skillet, melt 2 cups of butter, then whisk in 2 cups of flour. Keep whisking until it’s nice and smooth — no lumps. Once it’s smooth, switch to a spoon or spatula and keep it moving so it doesn’t burn.
- Cook the Roux: Let it cook over medium-low heat for a few minutes. You’ll know it’s ready when it smells a little nutty and turns a light golden color.
- Start the Cheese Sauce: Pour in about 1 cup of milk and stir, then slowly add the rest of the milk little by little, stirring constantly as you go. Add the shredded cheese a handful at a time, allowing each addition to melt before adding more. Keep stirring until the sauce is smooth, creamy, and perfectly cheesy.
- Add the Flavor: Stir in a little Dijon mustard and some Bearded Butcher Butter Blend Seasoning and Bearded Butcher Cajun Seasoning for that extra kick.
- Preheat the Smoker: Go ahead and get your smoker going — set it to 225°F.
- Make the Topping: Melt some butter and mix it into 4 cups of breadcrumbs. Toss in the Bearded Butcher Butter Seasoning to give it even more flavor.
- Put It All Together: Pour the pasta into an aluminum pan and stir in that rich, cheesy sauce. Spread the breadcrumb topping evenly over the top. Sprinkle a little more seasoning over everything, then place the pan in the smoker. Let it smoke at 225°F for about an hour. Leave the pan uncovered and only tent with foil if needed.
- The Final Touch: Once it’s done, drizzle some Bearded Butcher BBQ Sauce over the crispy topping. Serve it up hot — and get ready for compliments!
Watch our Culinary Specialist, Hannah, bring this Smokey Cajun Mac 'n' Cheese to life in this YouTube video, where she smokes it to perfection on a Yoder Smoker and serves it up to The Bearded Butcher Crew.
Whether you're hosting a backyard cookout or just craving some comfort food with a twist, this Smokey Cajun Mac 'n' Cheese is a must-have on your menu. With multi-layered Cajun flavor, buttery richness, and that perfect smoky finish from the smoker, it’s more than just a side dish — it’s a standout. So next time you fire up the smoker, don’t forget to add this mac ‘n’ cheese to your lineup. Your guests will thank you!
