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Smoked Mac and Cheese

A rich and creamy blend of cheeses with a smoky depth, perfect for gatherings or cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American, BBQ
Calories: 600
Ingredients Method Notes

Ingredients
  

Cheese Mixture
  • 6 oz cheddar cheese Freshly shredded for optimal melting.
  • 6 oz Monterey jack cheese Freshly shredded for optimal melting.
  • 6 oz gouda cheese Freshly shredded for optimal melting.
  • 16 oz Velveeta Creamy, melts well.
  • 2 cups grated Parmesan cheese Adds flavor to the dish.
Pasta and Liquids
  • 1 lb box macaroni noodles For the base of the dish.
  • 8 cups water For boiling the pasta.
  • 2 cups milk Used in cheese sauce.
  • 1 cup milk Added for creaminess.
Seasonings and Extras
  • 2 tsp kosher salt For boiling pasta.
  • 1/2 stick butter (4 tbsp) Used to make cheese sauce.
  • 1 tsp granulated garlic Enhances flavor.
  • 1 tsp black pepper Adds spice to the dish.
  • 1 tbsp BBQ rub For seasoning on top.

Method
 

Preparation
  1. Preheat your smoker to 350-375°F using oak wood.
  2. Grate the cheddar, Monterey jack, and gouda cheeses, and set them aside in a large bowl.
  3. In a large pot, bring 8 cups of water and 2 teaspoons of kosher salt to a boil, then add the macaroni noodles and cook for 7-8 minutes until al dente. Drain and rinse with cold water.
Making the Sauce
  1. In a large pot over medium heat, melt the butter and add Velveeta, 3 cups of mixed cheeses, and 2 cups of milk. Stir until smooth.
  2. Place the cooked macaroni in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, and 1 1/2 cups of shredded cheese along with 1 cup of milk. Stir to coat evenly.
  3. Pour the cheese sauce over the noodle mixture, mix thoroughly, then top with remaining cheese.
  4. Sprinkle BBQ rub lightly over the top.
Cooking
  1. Place the pan on the smoker over indirect heat and smoke for about 30 minutes, or until the top is brown and bubbly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months. Reheat in the oven at 350°F with a splash of milk.