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Smoked Mac and Cheese Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare for Smoking: Sprinkle additional BBQ rub over the top and add extra shredded cheese as a topping for a flavorful crust.
  7. 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.
  8. 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

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