If you've spent any time at all browsing YouTube for the best backyard BBQ recipes, you've likely stumbled upon the legendary malcom reed mac n cheese that has basically become the gold standard for side dishes. There is something about the way Malcom from HowToBBQRight approaches food—it's always simple, hearty, and packed with flavor—and his take on macaroni and cheese is no different. It isn't your typical stovetop box mix or even a standard baked casserole. It's a smoky, cheesy, decadent masterpiece that honestly threatens to steal the spotlight from the main meat on the table.
I remember the first time I tried to recreate it. I thought, "How much better can smoked mac and cheese really be?" It turns out, the answer is a lot. It's one of those dishes that changes your perspective on what a side dish can do for a meal.
Why This Specific Recipe Hits Different
The magic of the malcom reed mac n cheese lies in the balance of textures and the hint of smoke. Most people make the mistake of making their mac and cheese too dry when they put it in the smoker or oven. Malcom's version avoids this by using a heavy hand with the liquids and a specific blend of cheeses that melt down into a velvety sauce.
Another thing that sets it apart is the seasoning. A lot of people just throw in some salt and pepper and call it a day. But Malcom uses his "The BBQ Rub" (from his Killer Hogs line) to give it a savory, slightly sweet, and salty kick that bridges the gap between the pasta and the smoked meat you're likely serving it with. It makes the dish feel like it actually belongs on a BBQ plate rather than just being an afterthought.
The Ingredients You'll Need
Before you fire up the pit, you've got to get your pantry in order. You don't need anything too fancy, but quality matters here.
- The Pasta: Large elbow macaroni is the classic choice. It has those little tunnels that hold onto the cheese sauce perfectly.
- The Cheese: You want a mix. Most people go with a sharp cheddar for that punchy flavor and maybe some Monterey Jack or even Mozzarella for the stretch. Malcom often suggests using a block and grating it yourself. It sounds like a chore, but pre-shredded cheese is coated in potato starch to keep it from sticking, which can make your sauce gritty. Don't skip the manual labor here—it's worth it.
- The Binder: Heavy cream and whole milk. This isn't the time to worry about calories.
- The Flavor: This is where the malcom reed mac n cheese really shines. You'll need some butter, a little bit of sour cream (for tang), and that all-important BBQ rub.
Getting the Prep Right
One of the most important tips Malcom shares is about the pasta. You don't want to cook your noodles all the way through on the stove. If you boil them until they're soft, they'll turn into mush by the time they're done in the smoker. You want them "al dente"—meaning they still have a bit of a bite to them. They'll finish softening up while they're soaking in that delicious cheese sauce.
Once the noodles are ready, you mix them with your butter and cheese while they're still warm. This helps everything start to emulsify. Then comes the liquid. Pouring in that cream and milk mixture might make the whole thing look like a soup at first, but don't panic. The pasta is going to soak up a lot of that moisture, and the heat from the smoker will thicken the rest into a rich sauce.
Don't Skimp on the Rub
If you don't have Malcom's specific rub, you can use any high-quality BBQ dry rub that isn't too heavy on the chili powder. You want something that has a good balance of brown sugar, paprika, and garlic. Stir it right into the mix. This is the secret ingredient that makes people ask, "What is in this?"
The Smoking Process
Now, this is where the malcom reed mac n cheese earns its reputation. You can't just bake this in the oven and expect the same results. You need that kiss of wood smoke.
Malcom usually recommends a temperature around 275°F to 300°F. You aren't looking to "cook" it for hours—you're looking to heat it through, melt everything together, and let the smoke penetrate the top layer. I usually use a mild wood like pecan or cherry. Mesquite is way too strong for cheese and can make it taste bitter. Pecan gives it a sweet, nutty aroma that pairs beautifully with the cheddar.
Put your mac and cheese in a disposable aluminum pan if you want an easy cleanup, or a seasoned cast-iron skillet if you want that classic look. Place it on the grate and let it go for about 45 minutes to an hour.
The Topping is Everything
About halfway through the cook, you'll notice the edges starting to bubble. That's your cue. Malcom often adds an extra layer of cheese on top, along with a little more rub. Some people like to add panko breadcrumbs or even crushed crackers for a crunch, but I think more cheese is usually the way to go.
The goal is to get a nice, golden-brown crust on top while keeping the inside gooey. If you see the top getting too dark too fast, you can loosely tent it with foil, but usually, at 300°F, it browns perfectly right as the center gets hot.
Why People Love This Recipe
I think the reason the malcom reed mac n cheese has such a massive following is because it's approachable. Malcom doesn't use words you can't pronounce or techniques that require a culinary degree. He's just a guy who loves good food, and that comes through in the recipe.
It's also incredibly versatile. While the base recipe is perfect as-is, it's a great canvas for experimentation. I've seen people throw in leftover chopped brisket, pulled pork, or even diced jalapeños for a little heat. It's a "fridge cleaner" dish that somehow tastes like a five-star meal.
Avoiding Common Mistakes
If it's your first time trying the malcom reed mac n cheese, there are a few traps you might fall into.
First, don't overcook it in the smoker. If you leave it in too long, the cheese can "break," meaning the oil separates from the solids. You'll end up with a greasy mess instead of a creamy sauce. Once it's hot and the top looks good, take it off.
Second, let it sit for ten minutes before you dive in. I know it's hard when the smell of smoky cheese is filling your backyard, but letting it rest allows the sauce to thicken up just a bit more so it sticks to the noodles rather than running to the bottom of the plate.
Final Thoughts on the Legend
At the end of the day, making a malcom reed mac n cheese is about more than just a side dish. it's about that backyard BBQ experience. It's about the smell of the wood fire, the cold drink in your hand, and the look on your friends' faces when you pull a bubbling tray of golden macaroni off the smoker.
It's a crowd-pleaser through and through. Whether you're competing in a local cook-off or just feeding the family on a Sunday afternoon, this recipe is a guaranteed win. It's hearty, it's comforting, and it's got that signature Malcom Reed soul that makes BBQ what it is. So, next time you're planning to smoke a brisket or some ribs, do yourself a favor and get the ingredients for this mac. You won't regret it.