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Smoked Mac and Cheese Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cookcrisis.com/smoked-mac-and-cheese-recipe/