Introduction

Smoked Mac and Cheese is a rich, creamy twist on a classic comfort food, enhanced by a subtle smoky flavor that takes it to the next level. Perfect as a hearty side dish for any gathering, this recipe combines multiple cheeses and a hint of BBQ spice for a deliciously indulgent treat.

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 (1 stick)
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 for about 6 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Make the roux by melting the butter in a saucepan over medium heat. Slowly whisk in the flour and cook for 1 minute, stirring constantly.
Step 3: Gradually add 1.5 cups of whole milk to the roux while whisking. Stir in the hot sauce, garlic powder, salt, black pepper, 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, Gouda, mozzarella, cheddar cheeses, and the remaining 1.5 cups of whole milk. Mix well to coat the noodles evenly.
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.
Step 6: Place the pan on a smoker set to 250°F, using indirect heat. Smoke the mac and cheese for about 1 hour, or until the top cheese is melted and bubbly.
Step 7: Remove from the smoker and serve hot. Enjoy the smoky, cheesy comfort in every bite!

Tips & Variations

For extra smoky flavor, use a wood chip variety like hickory or applewood in your smoker.
Swap Velveeta with cream cheese for a tangier, richer sauce.
Add cooked bacon or diced jalapeños to the cheese mixture for a spicy, savory kick.
If you don’t have a smoker, bake the mac and cheese in a preheated oven at 350°F for 30 minutes until bubbly and golden.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven at 300°F until warmed through, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese without a smoker?

Yes, you can bake it in the oven at 350°F for about 30 minutes until bubbly and the cheese on top is melted and golden. While it won’t have the smoky flavor, it will still be deliciously creamy.

What can I use instead of Velveeta cheese?

You can substitute Velveeta with cream cheese or extra shredded cheeses like Monterey Jack or a blend of sharp cheddar to maintain creaminess and flavor.

Smoked Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This Smoked Mac and Cheese recipe delivers an irresistible blend of creamy, rich cheeses with a smoky BBQ twist. Perfect as a comforting side dish for gatherings, it combines Velveeta, Gouda, Mozzarella, and Cheddar cheeses with a flavorful BBQ rub, all slow-smoked to melt together into a luscious, cheesy masterpiece.

Author: Stella
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 & Fats

3 cups whole milk (divided into 1.5 cups for roux and 1.5 cups for mixing)
½ cup unsalted butter (1 stick)

Seasonings & Others

2 tbsp BBQ Rub (divided for mixing and topping)
4 tbsp flour
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tbsp hot sauce

Instructions

Boil Noodles: Cook the elbow noodles in boiling water for 6 minutes until they are al dente. Drain and rinse the noodles under cold water to stop the cooking process and set aside.
Make the Roux: Melt ½ cup (1 stick) of unsalted butter in a pan over medium heat. Gradually whisk in 4 tablespoons of flour and cook the mixture for 1 minute to form a roux, which will help thicken the cheese sauce.
Prepare Cheese Sauce: Slowly add 1.5 cups of whole milk to the roux while whisking continuously. Stir in the hot sauce and season with garlic powder, black pepper, and salt. Add the Velveeta cheese, stirring over medium-low heat until the sauce is creamy and smooth, then remove from heat.
Combine Ingredients in Pan: In a foil or oven-safe pan, mix the cooked noodles with 2 tablespoons BBQ rub, shredded Gouda, Mozzarella, Cheddar cheeses, and the remaining 1.5 cups of whole milk until well combined.
Mix in Cheese Sauce: Pour the creamy Velveeta cheese sauce into the noodle mixture and stir thoroughly to evenly coat all the noodles and cheese.
Prepare for Smoking: Sprinkle additional BBQ rub over the top and add extra shredded cheese as a topping for a flavorful crust.
Smoke Mac and Cheese: Place the pan on a smoker preheated to 250°F using indirect heat. Smoke the mac and cheese for 1 hour, allowing the top cheese to melt and the flavors to develop fully.
Serve: Once the cheese topping is melted and bubbly, remove from smoker and serve hot for a rich and smoky side dish experience.

Notes

Ensure noodles are rinsed with cold water after boiling to prevent them from overcooking during mixing and smoking.
You can adjust the amount of hot sauce to taste for more or less heat.
Smoking at a low temperature gently melts the cheese while infusing smoky flavor without drying out the dish.
Use a foil pan for easier cleanup and handling in the smoker.
Leftovers can be refrigerated and reheated on the stovetop or in an oven until warmed through.

Keywords: smoked mac and cheese, BBQ mac and cheese, creamy mac and cheese, smoked side dish, cheese recipe, southern BBQ side