Introduction

Smoked Mac and Cheese is a rich and creamy twist on the classic comfort food, infused with a delicious smoky flavor. This recipe combines a blend of cheeses and BBQ spices, making it an irresistible side dish for your next gathering.

Smoked Mac and Cheese Recipe - Recipe Image

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

Step 1: Boil the elbow noodles in salted water for 6 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Make the roux by melting ½ cup (1 stick) of butter in a saucepan. Slowly whisk in the 4 tablespoons of flour and cook for about 1 minute to eliminate the raw flour taste.
Step 3: Gradually add 1.5 cups of whole milk to the roux, stirring constantly. Add the hot sauce, garlic powder, black pepper, salt, and Velveeta cheese. Cook over medium-low heat until the mixture is creamy and smooth, then remove from heat.
Step 4: In a foil pan, combine the drained noodles with the BBQ rub, shredded Gouda, Mozzarella, Cheddar cheeses, and the remaining 1.5 cups of whole milk. Mix well to evenly distribute the ingredients.
Step 5: Pour the creamy cheese sauce over the noodle mixture and stir thoroughly to combine. Sprinkle additional BBQ rub on top and finish with extra shredded cheese for a cheesy crust.
Step 6: Place the foil pan on a smoker set to 250°F, positioning it away from direct heat. Smoke the mac and cheese for 1 hour, or until the top cheese is melted and bubbling.
Step 7: Remove from the smoker and serve hot. Enjoy the smoky, cheesy goodness!

Tips & Variations

For extra smoky flavor, consider adding a handful of smoked paprika or using smoked cheddar cheese.
Feel free to substitute Velveeta with cream cheese for a slightly tangier sauce.
If you don’t have a smoker, bake the mac and cheese in a preheated oven at 350°F for 30-40 minutes instead.
Add cooked bacon or diced smoked sausage for a heartier dish.

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 325°F or microwave until heated through, adding a splash of milk if the texture is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, while elbow noodles are traditional, you can use other pasta shapes like shells, cavatappi, or penne. Just adjust the cooking time to ensure the pasta remains al dente.

Do I have to use a smoker for this recipe?

No, you can bake the mac and cheese in the oven if you don’t have a smoker. While it won’t have the smoky flavor, you’ll still get a creamy and cheesy dish.

Smoked Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

This smoked mac and cheese recipe is the ultimate side dish for any gathering, combining a creamy, cheesy sauce with a smoky flavor from the BBQ smoker. Featuring a blend of Velveeta, Gouda, Mozzarella, and Cheddar cheeses, this dish boasts a rich and velvety texture enhanced by a homemade roux and seasoned perfectly with BBQ rub, garlic, and hot sauce. Cooked low and slow on the smoker, this mac and cheese gets a unique depth of flavor that elevates a classic comfort food.

Author: Marco
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

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

Dairy & Fat

3 cups whole milk, divided
½ cup (1 stick) unsalted butter

Seasonings & Others

2 tbsp BBQ Rub (plus extra for topping)
4 tbsp all-purpose flour
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tbsp hot sauce

Instructions

Cook the Pasta: Boil the elbow noodles for 6 minutes until they are al dente. Drain the noodles and immediately rinse them under cold water to stop the cooking process and prevent sticking.
Make the Roux: In a saucepan, melt ½ cup unsalted butter over medium heat. Once melted, slowly whisk in 4 tablespoons of flour and continue whisking while cooking for 1 minute to form a roux and eliminate the raw flour taste.
Add Milk and Cheese: Gradually whisk in 1.5 cups of whole milk along with hot sauce, garlic powder, black pepper, salt, and the Velveeta cheese. Cook this mixture over medium-low heat, stirring constantly until the sauce is smooth, creamy, and heated through. Then remove from heat.
Combine Ingredients: In a disposable foil pan, add the drained noodles, 2 tablespoons of BBQ rub, the shredded Gouda, Mozzarella, and Cheddar cheeses, and another 1.5 cups of whole milk. Mix well to combine all ingredients evenly.
Add the Roux Cheese Sauce: Pour the warm, creamy roux cheese sauce over the noodle and cheese mixture. Stir thoroughly to ensure everything is coated and evenly combined. Sprinkle additional BBQ rub and extra shredded cheese on top for a flavorful crust.
Smoke the Mac and Cheese: Place the foil pan on a smoker heated to 250°F using indirect heat. Smoke the dish for 1 hour until the cheese on top is melted and bubbly with a smoky aroma.
Serve: Remove from the smoker and serve the smoked mac and cheese hot. Enjoy the deep smoky flavor combined with the rich, creamy cheese sauce.

Notes

For best results, use a pellet smoker or any smoker that can maintain a consistent 250°F temperature.
Adjust the hot sauce amount to your preferred spice level.
Rinsing the cooked noodles prevents them from overcooking and helps maintain the ideal texture.
Feel free to substitute the cheeses based on availability, but a mix of Velveeta, Gouda, Mozzarella, and Cheddar gives the best balance of melt and flavor.
Use a disposable foil pan for easy cleanup after smoking.
This dish pairs well with grilled meats or fresh green salads to balance the rich flavors.

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