Smoked Mac and Cheese Recipe

Introduction

Smoked Mac and Cheese is a comforting, creamy side dish elevated with a subtle smoky flavor. Perfect for gatherings, this recipe combines three kinds of cheese and a touch of BBQ rub to create a deliciously rich and hearty treat.

Ingredients

• 2 tbsp BBQ Rub
• 16 oz elbow noodles
• 16 oz Velveeta cheese
• 1 cup shredded Gouda cheese
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Cheddar cheese
• 3 cups whole milk
• ½ cup unsalted butter
• 4 tbsp flour
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp hot sauce

Instructions

1. Step 1: Boil the elbow macaroni noodles for 6 minutes until al dente. Drain and rinse them under cold water to stop the cooking process.
2. Step 2: Make the roux by melting the unsalted butter in a saucepan. Slowly whisk in the flour and cook for about 1 minute until it forms a smooth paste.
3. Step 3: Gradually add 1.5 cups of whole milk to the roux, stirring continuously. Add hot sauce, garlic powder, black pepper, salt, and the Velveeta cheese. Cook over medium-low heat until the mixture becomes creamy and smooth, then remove from heat.
4. Step 4: In a foil pan, combine the cooked noodles, BBQ rub, Gouda, mozzarella, cheddar cheeses, and the remaining 1.5 cups of whole milk. Mix well to evenly distribute the ingredients.
5. Step 5: Pour the creamy cheese sauce over the noodle mixture and stir thoroughly. Sprinkle additional BBQ rub on top and finish with extra shredded cheese for a cheesy crust.
6. Step 6: Place the pan on a smoker set to 250°F, positioning it indirect to the heat. Smoke for 1 hour until the cheese on top is melted and bubbly.
7. Step 7: Serve the smoked mac and cheese hot and enjoy the rich, smoky flavors.

Tips & Variations

• For extra smoky flavor, try using hickory or applewood pellets in your smoker.
• Substitute Velveeta with cream cheese for a slightly different creamy texture.
• Add cooked bacon or diced jalapeños to the mixture for added depth and spice.
• If you don’t have a smoker, you can bake the mac and cheese in the oven at 350°F for 30 minutes, though the smoky flavor will be milder.

Storage

Store leftover smoked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 300°F until heated through, or microwave in short intervals, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta instead of elbow noodles?

Yes, you can substitute elbow noodles with other short pasta shapes like shells, cavatappi, or rotini. Just adjust the boiling time accordingly to achieve al dente texture.

What if I don’t have a smoker?

If you don’t have a smoker, you can bake the mac and cheese in the oven at 350°F for about 30 minutes. While it won’t have the same smoky flavor, it will still be rich and cheesy.

Smoked Mac and Cheese Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

This Smoked Mac and Cheese recipe is the perfect indulgent side dish, featuring a mix of creamy Velveeta, Gouda, Mozzarella, and Cheddar cheeses combined with elbow noodles and a smoky BBQ rub. The mac and cheese is first cooked on the stovetop to create a rich cheese sauce, then smoked low and slow on the grill for an hour to infuse a deep smoky flavor, making it an irresistible comfort food for gatherings and BBQs.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 16 oz elbow noodles

Cheeses

• 16 oz Velveeta cheese
• 1 cup shredded Gouda cheese
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Cheddar cheese

Cheese Sauce

• 3 cups whole milk (divided: 1.5 cups + 1.5 cups)
• ½ cup unsalted butter (1 stick)
• 4 tbsp flour
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp hot sauce

Seasoning

• 2 tbsp BBQ Rub (plus extra for topping)

Instructions

1. Cook Macaroni: Boil the macaroni noodles for 6 minutes until al dente, then strain and rinse under cold water to stop the cooking process.
2. Make Roux: In a saucepan, melt ½ cup unsalted butter (1 stick) over medium heat. Slowly whisk in 4 tablespoons of flour and cook for 1 minute, stirring constantly to avoid lumps and achieve a smooth base.
3. Create Cheese Sauce: Gradually add 1.5 cups of whole milk to the roux, stirring continuously. Add the hot sauce, garlic powder, black pepper, salt, and diced Velveeta cheese. Cook over medium-low heat until the mixture is fully melted and creamy. Remove from heat.
4. Combine Ingredients: In a foil pan or large mixing bowl, add the cooked noodles, 2 tablespoons of BBQ rub, shredded Gouda, Mozzarella, and Cheddar cheeses, and the remaining 1.5 cups of whole milk. Mix well to evenly distribute the cheeses and seasoning.
5. Add Creamy Cheese Sauce: Pour the melted cheese sauce over the noodle and cheese mixture. Mix thoroughly until all components are well combined. Sprinkle additional BBQ rub on top and finish with a generous layer of shredded cheese.
6. Smoke Mac and Cheese: Place the assembled mac and cheese on a smoker set to 250°F using indirect heat. Smoke for 1 hour, allowing the top layer of cheese to melt and develop a smoky crust.
7. Serve: Once the cheese on top is melted and bubbly, remove from smoker, serve hot, and enjoy the rich, smoky flavors.

Notes

• For best results, use a smoker or a grill set up for indirect cooking to infuse authentic smoky flavor.
• You can adjust the level of spiciness by modifying the amount of hot sauce used in the cheese sauce.
• If Velveeta is unavailable, substitute with processed cheese or additional sharp cheddar for a different flavor profile.
• Use freshly shredded cheese instead of pre-shredded for smoother melting and better texture.
• Let leftovers cool and refrigerate promptly; reheat gently to preserve creaminess.

Keywords: smoked mac and cheese, BBQ mac and cheese, smoked cheese pasta, comfort food, side dish, backyard BBQ recipe