Mac and cheese is good, but BBQ American Lamb Mac & Cheese? That’s next level. This isn’t your average side dish; it’s the main event that transforms your tailgate spread into something extraordinary. Smoky, tender American lamb shoulder gets folded into a three-cheese sauce made with sharp cheddar, smoked Gouda, and cream cheese, then topped with golden panko breadcrumbs.
This crowd-pleaser combines the best of barbecue and comfort food in one unforgettable dish. Whether you make it in disposable pans for easy transport or individual cast iron skillets for elegant presentation, this make-ahead friendly recipe gives you the flexibility to bake in the oven or finish on the smoker for extra flavor.
Watch the Recipe Video
This recipe was created in partnership with the American Lamb Board. All thoughts and opinions are always my own.
It’s About That American Lamb Shoulder
Lamb shoulder cooked low and slow is one of my favorite proteins to BBQ, and it transforms other dishes into something special. While uncommon in mac and cheese, the smoky, tender meat will be a new favorite. Lamb shoulder is an accessible, affordable cut that your local butcher can prep for you. Cook more than you need and use the leftovers all week in tacos, grain bowls, or these smoked lamb tostadas.
Smoking the Lamb Shoulder
Start with a 3+ pound American lamb shoulder. Dry brine overnight (or at least 1 hour before cooking) for the best flavor and texture. Apply a dry rub of black pepper, smoked paprika, and crushed rosemary, then smoke at 250°F until the internal temperature reaches 200-204°F (5-6 hours). Wrap and rest 30 minutes before chopping. For complete smoking instructions, see my smoked lamb shoulder recipe. See my smoked lamb shoulder recipe.
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Top Tips for Success
- Cheese variety – swap in your favorites as long as they melt well.
- Shred cheese yourself – pre-shredded cheese has anti-caking agents and doesn’t melt smoothly.
- Undercook the pasta by 2 minutes from the package directions since it will bake with the sauce.
- Remove from heat before adding cheese – keeps the sauce smooth and prevents breaking.
- Crisp the lamb before adding – This will warm it up and make the texture crispy.
Make Ahead Instructions
If you plan on taking this mac to a potluck or a tailgate, you can assemble the mac and cheese completely through step 7 of the recipe instructions (topping step), then cover tightly and refrigerate. When ready to serve, bake directly from the refrigerator, adding 10 to 15 extra minutes to the cooking time since it’s starting cold. The dish is done when bubbly around the edges and golden on top.
Smoked American Lamb Shoulder Mac and Cheese
Ingredients
- 1 lb Cavatappi or elbow macaroni
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 3 cups whole milk at room temperature
- 1/2 tsp mustard powder
- 1 tsp garlic powder
- 8 oz sharp cheddar grated
- 6 oz Gouda grated
- 4 oz cream cheese cubed
- 12 to 16 oz smoked American Lamb shoulder, chopped 2 to 3 cups (full recipe here)
- Salt and pepper
For the Topping
- 1 cup panko breadcrumbs
- 3 Tbsp butter melted
- ¼ tsp smoked paprika
- Pinch of salt
Instructions
- Preheat the oven or smoker to 350° F.
- Cook the pasta in salted water until just shy of al dente (about 1 1/2 to 2 minutes less than package directions). Drain and set aside.
- Make cheese sauce/bechamel sauce: In a large pot, melt the butter over medium heat. Whisk in flour and cook for about 1 to 2 minutes, until golden. Gradually whisk in the room temperature milk until smooth and it begins to thicken. Add mustard powder and garlic powder.
- Add cheeses: Remove the pot from the heat and gradually stir in the shredded cheddar and Gouda until melted and smooth, then stir in the cream cheese. Season with salt and pepper.
- Combine: Fold in cooked pasta until fully combined with no dry spots, then incorporate the chopped lamb until evenly distributed.
- Transfer to pan: Spoon mixture into a greased 13×9 pan, cast iron skillet, or Dutch oven. You can even make it in mini cast iron skillets for individual servings.
- Make the crunchy topping: Melt the butter in a small skillet, stir in the panko, smoked paprika, and salt until golden. Sprinkle evenly over mac and cheese.
- Bake in the oven or smoker for about 20 to 25 minutes until it starts to bubble and is crunchy and golden on top.
- Rest for 5 minutes before serving.
Notes
- To make smoked lamb shoulder: Salt a 3 lb American lamb shoulder overnight, rub with black pepper, smoked paprika, and crushed rosemary, then smoke at 250°F until internal temperature reaches 200-204°F (5-6 hours). Wrap and rest 30 minutes before shredding. For complete smoking instructions and pro tips, see our detailed smoked lamb shoulder guide.
- Make-Ahead Instructions: Assemble the mac and cheese completely through step 7 (topping step), then cover tightly and refrigerate. When ready to serve, bake directly from the refrigerator, adding 10 to 15 extra minutes to the cooking time since it’s starting cold. The dish is done when bubbly around the edges and golden on top.
- **The USDA recommends an internal temperature of 145°F, with a 3 minute rest.
