Smoked Ham Macaroni and Cheese Recipe with Crispy Topping

Smoked Ham Mac and Cheese made on a Pit Boss smoker is comfort food elevated. This from-scratch mac and cheese—creamy pasta, rich cheeses and smoky ham—hits all the right notes for anyone craving a hearty, adult-style version of a classic. It’s also fantastic as leftovers the next day.

Smoked dishes aren’t only for summer — they work all year long. Pairing smoked foods with complementary sides can be tricky, but a smoky mac and cheese solves that problem and becomes a crowd favorite. Make extra: it reheats well and freezes nicely when stored correctly.

I made this on a Pit Boss Pro 1100 pellet grill using low-and-slow smoke. Any smoker will work, and pellet smokers are a convenient, budget-friendly option. Familiarize yourself with how your smoker performs so you can dial in the smoke intensity to taste.

Smoked Ham Mac and Cheese Ingredients:

Macaroni Noodles – Elbow macaroni is classic, but rotini or shells work well if you prefer.

Butter – salted or unsalted depending on preference.

Diced leftover ham – smoked ham is excellent here, but any cooked ham, diced ham steaks or store-bought diced ham is fine.

Flour

2% Milk – higher-fat dairy like heavy cream will make it richer if desired.

Cream Cheese – room temperature cream cheese incorporates faster; cut into cubes.

Salt

Pepper

Parmesan Cheese

Extra Sharp Cheddar Cheese

Gouda Cheese

White Cheddar Cheese

How to Make Smoked Homemade Ham Macaroni & Cheese:

1. Cook the pasta: Prepare the pasta according to package directions, cooking it slightly al dente in a large pot of boiling water. Drain and set aside.

2. Make the roux: In a medium or large saucepan, melt the butter over medium-low heat. Whisk in the flour and cook until it becomes a thick paste.

3. Add the milk: Whisk in the milk and raise heat to medium-high. Bring to a gentle boil, then simmer for about 5 minutes until the sauce thickens.

4. Add cream cheese and season: Drop in the cubed cream cheese and stir in salt and black pepper until the cream cheese melts completely and the sauce is smooth.

5. Add cheeses: In a large bowl combine half of the shredded cheeses, then slowly mix that cheese into the warm cream sauce until melted and even.

6. Combine pasta and sauce: Fold the cooked pasta into the cheese sauce so everything is well coated.

7. Sauté the ham: Dice the ham. Heat a skillet over medium, add a touch of oil or butter and a bit of minced garlic, then brown the ham pieces lightly to develop flavor. Stir the browned ham into the mac and cheese.

8. Prepare for the smoker: Spray a 9×13 aluminum pan or an oven-safe casserole dish with nonstick spray. Spread the cheesy pasta evenly in the pan.

9. Top with remaining cheese: Combine the remaining shredded cheese and sprinkle it across the top of the mac and cheese.

10. Smoke: Place the pan in your smoker on a smoke setting for about 20 minutes to pick up smoke flavor (longer if you want more smoke). Then set the smoker to 225°F and smoke for about an hour until the top is bubbly and the dish is heated through.

11. Finish and serve: If excess grease appears from the ham, gently blot the surface with a paper towel. Serve warm and enjoy.

Ways to Change Up Smoked Mac and Cheese:

• Add cooked bacon
• Use Colby Jack or Monterey Jack
• Substitute smoked shredded pork
• Add sliced jalapeños or a few dashes of hot sauce
• Stir in extra garlic or fresh herbs
• Add Cajun seasoning, red pepper flakes or dry mustard for heat and depth
• Top with panko breadcrumbs and a bit of melted butter for crunch

What to Serve With Homemade Mac and Cheese:

Grilled mains: burgers, bratwurst, grilled fish or chicken pair nicely. Smoked mains: smoked chicken, smoked pork chops, smoked ham or brisket complement the flavors. Smoked sides: smoked baked potatoes, smoked green bean casserole, smoked sweet potato casserole and smoked deviled eggs are great options to build a full smoked-themed meal.

Storing and Reheating Leftovers

Store leftover mac and cheese in an airtight container in the refrigerator for up to 5 days.

To freeze, cool completely, then portion into airtight containers or freezer bags for up to 90 days. Freezing warm food can affect texture, so ensure it’s fully cooled first.

Reheat gently: the microwave works—cover with a damp paper towel and stir often, adding a splash of milk if it begins to dry. For best results, reheat in a 350°F oven for about 15 minutes until warmed through and bubbly.

Recipe Summary