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Double Smoked Chicken Mac and Cheese | Kita Roberts GirlCarnivore.com

Double Smoked Chicken Mac and Cheese

Smoking your own chicken and cheese really amp up the flavors of this dish. If that isn't an option, a purchased rotisserie chicken and smoked cheese will do. I followed this outline for cold-smoking cheese in an electric smoker. First time was not the charm. But it was worth the efforts. The chicken was rubbed with Tonguespank Smokey Bourbon, which adds some heat. Alternatively, add a dash of cayenne to the roux.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 861kcal


  • 1 lb chicken smoked (preferably, wrapped in bacon, and then smoked), picked from bone and cut into bite sized pieces (save some for sandwiches later)
  • 12 oz pasta cooked to al dente
  • 3 tbsp butter
  • 3 tbsp flour
  • ¼ cup white wine
  • 1 - ½ cups milk
  • Salt and pepper
  • 1 ½ cups Smoked Cheese shredded (See note)
  • ½ cup Sour cream
  • Scallions


  • Have your cheese shredded, pasta drained and rinsed (after cooking), chicken and bacon chopped and ready to go for this recipe.
  • In a large pot over medium heat, melt butter. 
  • Add flour and cook for 1 minute. Whisk in the wine and milk. You want a smooth even roux. Season with salt and pepper. 
  • Cook until thick about 3-5 minutes.
  • Remove from heat and add the cheese. Stir until smooth. 
  • Stir in the sour cream until smooth. 
  • Toss in the pasta, chopped chicken, and bacon.
  • Top with scallions and serve.


Calories: 861kcal | Carbohydrates: 70g | Protein: 41g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 163mg | Sodium: 751mg | Potassium: 433mg | Fiber: 2g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 1.2mg | Calcium: 578mg | Iron: 2.1mg