Terry Blacks Mac and Cheese Recipe

I still remember the first time I pulled up a chair at Terry Black’s Barbecue. I was there for the brisket -everyone is -but it was the mac and cheese sitting quietly in that little side dish that completely stole the show. Creamy, smoky, rich beyond what I thought a side dish had any right to be. That first forkful had me mentally reverse-engineering every bite.

After way too many test batches in my own kitchen, I finally cracked the code. This Terry Black’s mac and cheese recipe captures that same signature smokiness using smoked white cheddar and smoked Gouda, built on a silky cream-based roux that coats every single noodle perfectly.

Whether you’re a longtime fan of Terry Black’s Barbecue or just chasing the best homemade mac and cheese of your life, this one’s for you.

Note: Exact measurements from the original video were listed in the creator’s description box. The ratios and techniques here reflect what was demonstrated on screen.

What Makes Terry Black’s Mac and Cheese Different From Every Other Version?

If you’ve ever tasted Terry Black’s Barbecue mac and cheese in person, you know it isn’t your average side dish. This isn’t the gluey, one-dimensional stuff from a box, and it isn’t a sharp cheddar bake with breadcrumbs on top either.

What sets this version apart is the double-smoked cheese combination – smoked white cheddar layered with smoked Gouda -that gives the sauce an unmistakable depth. It tastes like it sat next to a brisket in the smoker all afternoon, even though it was made entirely on the stovetop.

The texture is where it really diverges from other mac and cheese recipes. The cream-based roux produces a sauce that’s genuinely pourable, glossy, and lush -almost more like a cheese fondue clinging to each noodle than a thick baked casserole. Fans love it because it delivers full BBQ smokehouse flavor without requiring a smoker, a wood pit, or anything beyond a single pan and about 30 minutes of your time.

The Story Behind Terry Black’s Barbecue and Its Famous Sides

Terry Black’s Barbecue has deep roots in the Central Texas BBQ tradition, a lineage that traces directly back to the Black family -one of Austin’s most celebrated BBQ dynasties. The restaurant opened in Austin in 2014, founded by Michael and Mark Black, grandsons of Edgar Black Sr. of Black’s Barbecue in Lockhart, one of the oldest BBQ joints in Texas.

While the Black family name in Texas BBQ stretches back to 1932, Terry Black’s carved out its own identity on Barton Springs Road, quickly earning lines out the door and national recognition. The pitmaster pedigree is real: low-and-slow oak-smoked meats served on butcher paper, the way Central Texas intended.

But regulars will tell you the sides are non-negotiable. The mac and cheese became a cult favorite early on -a dish that holds its own on a tray loaded with brisket, ribs, and sausage. It’s not an afterthought. At Terry Black’s, the mac and cheese is a destination order, and that reputation is exactly why home cooks across the country keep searching for a way to recreate it.

Key Ingredients That Give Terry Black’s Mac and Cheese Its Signature Smoky Flavor

The genius of this recipe is that the smokiness comes entirely from the cheese selection, not from a smoker or liquid smoke. Here’s what makes each ingredient essential:

Smoked White Cheddar -The backbone of the sauce. Smoked white cheddar melts cleanly, brings a sharp tang, and delivers that first hit of campfire-adjacent flavor that makes this mac taste like it came out of a Texas BBQ joint.

Smoked Gouda -The secret weapon. Gouda melts into a butter-smooth, almost velvety consistency and adds a milder, nuttier smokiness that rounds out the sharpness of the cheddar. Together, these two cheeses create a layered smoke flavor no single cheese could achieve alone.

Heavy Cream -Non-negotiable for the richness and body of the sauce. Whole milk works as a lighter substitute, but heavy cream is what produces that glossy, restaurant-quality coating.

Butter and Flour (Roux) -The structural foundation. A properly cooked roux prevents the sauce from breaking and gives it that smooth, stable consistency even as it cools slightly.

Mustard Powder -The quiet hero. You won’t taste mustard, but this seasoning amplifies the sharpness of the cheese and adds a subtle complexity that separates a great cheese sauce from a flat one.

Fresh Cracked Black Pepper and Salt– Simple, but precision matters here. Season in layers.

Fresh Parsley -A finishing garnish that adds color contrast and a faint herbal brightness against all that richness.

Terry Black’s Mac and Cheese Ingredients List

(Yields approximately 4–6 servings)

Substitution Notes:

• Smoked Gouda → Regular Gouda + ¼ tsp smoked paprika if smoked Gouda isn’t available
• Heavy cream → Whole milk (sauce will be slightly thinner) or half-and-half
• All-purpose flour → Cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) for a gluten-free roux alternative
• Macaroni → Cavatappi or shells hold the sauce beautifully as alternatives

Tools You Need to Make Terry Black’s Mac and Cheese at Home

Kitchen Tools:

• Large pot (for boiling pasta)
• Colander
• Medium saucepan or deep skillet (for the cheese sauce)
• Whisk
• Box grater or food processor (for shredding cheese – always shred your own; pre-shredded has anti-caking agents that prevent smooth melting)
• Wooden spoon or silicone spatula
• Microwave-safe bowl or small saucepan (for warming cream)
• Serving bowl

Prep & Cook Time:

How to Make Terry Black’s Mac and Cheese Step by Step

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil. Add your macaroni noodles and stir immediately to prevent sticking. Cook for 8 minutes (or according to package instructions). Since this is a stovetop-only recipe -no finishing bake -cook the noodles fully, not al dente. Drain into a colander and immediately rinse with cold water to stop the cooking process. Set aside.

Step 2: Warm the Cream

Pour your heavy cream into a microwave-safe bowl and heat for about 2 minutes until warm throughout. It should be warm -not boiling, not cold. Warming the cream before adding it to the roux prevents the sauce from seizing up or becoming lumpy.

Step 3: Build the Roux and Sauce Base

Set your saucepan over medium heat and melt the butter completely. Gradually add the flour a little at a time, stirring constantly. Cook the flour-butter mixture for about 1 minute to eliminate the raw flour taste. Reduce heat to low. Slowly pour in the warm cream in a steady stream, whisking continuously until the mixture is completely smooth and cohesive. Season with salt, fresh cracked black pepper, and mustard powder. Stir well.

Step 4: Melt in the Cheese

Keeping the heat on low, begin adding your finely shredded smoked white cheddar and smoked Gouda -a small handful at a time. Allow each addition to fully melt into the sauce before adding more. Stir patiently and consistently until you have a completely smooth, glossy, deeply smoky cheese sauce.

Step 5: Combine and Serve

Add the cooked, drained noodles directly into the cheese sauce. Stir gently until every noodle is heavily coated. Transfer to your serving bowl, garnish generously with freshly chopped parsley, and serve immediately while the sauce is at peak creaminess.

Pro Tips for Getting Terry Black’s Mac and Cheese Flavor Just Right

Getting this recipe right comes down to a few techniques that separate a good mac and cheese from an unforgettable one.

1. Always shred your own cheese

This is non-negotiable. Pre-shredded cheese is coated with cellulose or potato starch to prevent clumping in the bag -which means it won’t melt into a smooth sauce. Block cheese, finely grated at home, melts completely and cleanly every time.

2. Warm your cream before it hits the roux

Cold cream added to a hot roux shocks the mixture and causes lumps. Two minutes in the microwave makes the incorporation seamless.

3. Low heat is everything during the cheese melt

High heat causes the proteins in cheese to seize and the fat to separate, giving you a greasy, grainy sauce instead of a silky one. Once the cream is incorporated, drop the heat to low and be patient.

4. Add cheese in small batches

Dumping all the cheese in at once drops the temperature of the sauce too quickly. Small handfuls added gradually allow each addition to melt fully and maintain a consistent sauce texture.

5. Don’t skip the mustard powder

It sounds minor but it’s functionally doing something important – it chemically enhances the sharpness of the cheese. You won’t taste mustard; you’ll just taste a more complex, more developed cheese flavor.

6. Serve immediately

This is a stovetop mac and cheese, and it reaches peak creaminess right out of the pan. The longer it sits, the more the noodles absorb the sauce. If you need to hold it, keep it on the lowest possible heat and stir occasionally.

Easy Variations to Customize This Terry Black’s Style Mac and Cheese

Once you’ve nailed the base recipe, this mac and cheese is incredibly easy to riff on:

1. Baked Version: Transfer the finished mac and cheese to a baking dish, top with extra shredded smoked cheddar and a light breadcrumb layer, and broil for 3–5 minutes until golden and bubbling. Adds texture contrast without losing the creamy interior.

2. Spicy BBQ Mac: Stir in a tablespoon of your favorite BBQ sauce and a pinch of cayenne or chipotle powder into the cheese sauce for a smoky heat variation that leans even further into the barbecue spirit.

3. Bacon Mac: Fold in crispy crumbled bacon just before serving for a salty, meaty addition that pairs beautifully with the smoked cheeses.

4. Protein Boost: Stir in shredded smoked brisket or pulled pork to turn this side dish into a fully loaded main course -the most Texas thing you can possibly do with this recipe.

5. Lighter Version: Swap heavy cream for whole milk and reduce the butter slightly for a less rich but still deeply flavorful result.

Best Ways to Serve Terry Black’s Mac and Cheese in Your Meals

Terry Black’s mac and cheese was born as a BBQ side dish, and that context is the natural starting point for how to serve it.

1. The Classic BBQ Plate: Serve it alongside oak-smoked brisket, pork ribs, or a smoked sausage link on a sheet of butcher paper for the full Central Texas barbecue experience at home. The smokiness of the mac and cheese echoes and complements the smoke of the meat -it’s one of the best flavor pairings in American comfort food.

2. Weekend Cookout Side: Set it out on a picnic table next to grilled burgers, smoked chicken, or hot dogs. It holds its own next to coleslaw and baked beans and gives any backyard cookout an instant BBQ joint upgrade.

3. Weeknight Comfort Dinner: This recipe comes together in about 30 minutes, which makes it completely reasonable as a weeknight main course when you don’t want to think too hard. Serve with a simple green salad or roasted broccoli on the side to cut through the richness.

4. Holiday Side Dish: Smoked mac and cheese on a holiday table – Thanksgiving, Christmas, Fourth of July -is always a crowd-pleaser. Make a double batch because it will disappear first.

5. Loaded Mac and Cheese Bowl: Top individual servings with pulled pork, shredded smoked brisket, pickled jalapeños, and a drizzle of BBQ sauce for a fully loaded bowl that functions as a complete meal.

6. Pairing Drinks: A cold lager, an iced sweet tea, or even a light-bodied red like a Zinfandel all complement the smokiness of this dish without overwhelming it.

However you serve it, the most important rule is the same one Terry Black’s lives by: serve it hot, serve it generous, and don’t make people wait too long for it.

If you love comforting side dishes, be sure to try our Topgolf Buffalo Chicken Dip Recipe for a creamy, crowd-pleasing appetizer, or pair this mac and cheese with Zatarain’s Red Beans and Rice Recipe for a hearty Southern-inspired meal that’s perfect for family dinners and gatherings.

How to Store Terry Black’s Mac and Cheese and Reheat It Without Losing the Creaminess

Storage: Transfer any leftover mac and cheese to an airtight container and refrigerate within two hours of cooking. It will keep well in the refrigerator for up to 4 days. Note that the noodles will absorb a significant amount of the sauce as it sits, so leftovers will be noticeably thicker than when freshly made.

Reheating: The best way to bring this mac and cheese back to life is on the stovetop over low heat. Add a splash of heavy cream or whole milk to the pan along with the leftovers and stir gently as it warms -the added liquid loosens the sauce and restores much of the original creaminess. Avoid high heat, which can cause the cheese sauce to break and turn greasy.

Microwave reheating works in a pinch: add a small splash of cream or milk, cover loosely, and heat in 30-second intervals, stirring between each, until warm throughout.

Freezing is not recommended for this recipe, as cream-based cheese sauces tend to separate and become grainy when thawed.

Terry Black’s Mac and Cheese Nutrition Facts and Dietary Notes

Estimated Nutrition Per Serving (based on 6 servings; approximate)

Values are estimates and will vary based on exact quantities and brands used.

Dietary Adaptations:

• Gluten-Free: Use certified GF macaroni and substitute the flour roux with a cornstarch slurry (1 tbsp cornstarch whisked into 1 tbsp cold water)
• Lighter Option: Replace heavy cream with whole milk and reduce butter by half -still rich, just slightly less indulgent
• Vegetarian: This recipe is already meat-free as written

A Note on Health Benefits: Smoked Gouda and white cheddar both provide a meaningful amount of calcium and protein. The roux-based sauce avoids processed cheese products entirely, making this a from-scratch dish with real, recognizable ingredients.

Make Terry Black’s Mac and Cheese at Home Tonight

There’s a reason people drive across Austin for a side dish. Terry Black’s mac and cheese isn’t just a supporting player- it’s a recipe built on real technique, quality ingredients, and a commitment to smokiness that most mac and cheese recipes never even attempt.

This homemade version gives you everything that makes the original so craveable: the double-smoked cheese depth, the silky cream sauce, the perfect noodle-to-sauce ratio -all in about 30 minutes from your own stovetop.

Terry Blacks Mac and Cheese Recipe

5 from 1 vote

I still remember the first time I pulled up a chair at Terry Black’s Barbecue. I was there for the brisket -everyone is -but it was the mac and cheese sitting quietly in that little side dish that completely stole the show. Creamy, smoky, rich beyond what I thought a side dish had any right to be. That first forkful had me mentally reverse-engineering every bite.

Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: starter

Cuisine: American

Calories: 483

Ingredients Method Video Notes

Ingredients

  

• Macaroni noodles
• Smoked White Cheddar
• Smoked Gouda
• Heavy Cream
• Butter and Flour Roux
• Mustard Powder
• Fresh Cracked Black Pepper and Salt
• Fresh Parsley

Method

 

1. Bring a large pot of water to a rolling boil. Add your macaroni noodles and stir immediately to prevent sticking. Cook for 8 minutes (or according to package instructions). Since this is a stovetop-only recipe -no finishing bake -cook the noodles fully, not al dente. Drain into a colander and immediately rinse with cold water to stop the cooking process. Set aside.
2. Pour your heavy cream into a microwave-safe bowl and heat for about 2 minutes until warm throughout. It should be warm -not boiling, not cold. Warming the cream before adding it to the roux prevents the sauce from seizing up or becoming lumpy.
3. Set your saucepan over medium heat and melt the butter completely. Gradually add the flour a little at a time, stirring constantly. Cook the flour-butter mixture for about 1 minute to eliminate the raw flour taste. Reduce heat to low. Slowly pour in the warm cream in a steady stream, whisking continuously until the mixture is completely smooth and cohesive. Season with salt, fresh cracked black pepper, and mustard powder. Stir well.
4. Keeping the heat on low, begin adding your finely shredded smoked white cheddar and smoked Gouda -a small handful at a time. Allow each addition to fully melt into the sauce before adding more. Stir patiently and consistently until you have a completely smooth, glossy, deeply smoky cheese sauce.
5. Add the cooked, drained noodles directly into the cheese sauce. Stir gently until every noodle is heavily coated. Transfer to your serving bowl, garnish generously with freshly chopped parsley, and serve immediately while the sauce is at peak creaminess.

Video

Notes

Storage: Transfer any leftover mac and cheese to an airtight container and refrigerate within two hours of cooking. It will keep well in the refrigerator for up to 4 days. Note that the noodles will absorb a significant amount of the sauce as it sits, so leftovers will be noticeably thicker than when freshly made.

Reheating: The best way to bring this mac and cheese back to life is on the stovetop over low heat. Add a splash of heavy cream or whole milk to the pan along with the leftovers and stir gently as it warms -the added liquid loosens the sauce and restores much of the original creaminess. Avoid high heat, which can cause the cheese sauce to break and turn greasy.

Microwave reheating works in a pinch: add a small splash of cream or milk, cover loosely, and heat in 30-second intervals, stirring between each, until warm throughout.

Freezing is not recommended for this recipe, as cream-based cheese sauces tend to separate and become grainy when thawed.

Try it once alongside your next BBQ spread and I promise it won’t stay a side dish for long.

Have you made this recipe? Leave a comment below and let me know how it turned out -and whether you went for the stovetop version or took it to the broiler for that golden baked top.

Looking for more copycat recipes? Try these next:

• Smoothie King Strawberry Kiwi Breeze Recipe
• Brenda Gantt Cornbread Salad Recipe
• El Pollo Loco Corn Recipe

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