Description

This Smoked Mac and Cheese recipe offers a rich, creamy, and smoky twist on the classic comfort food. Combining Velveeta, Gouda, Mozzarella, and Cheddar cheeses with a flavorful BBQ rub, it’s cooked low and slow on a smoker to infuse a beautiful smoky aroma, making it an irresistible side dish for any gathering or BBQ.

Ingredients

Scale

Cheese Sauce

16 oz Velveeta cheese, cubed
1 cup shredded Gouda cheese
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
3 cups whole milk, divided
½ cup unsalted butter (1 stick)
4 tbsp all-purpose flour
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
1 tbsp hot sauce

Pasta and Seasoning

16 oz elbow noodles
2 tbsp BBQ rub

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow noodles and cook for 6 minutes until al dente. Drain and rinse under cold water to stop the cooking process and set aside.
Make the Roux: In a saucepan, melt ½ cup (1 stick) of unsalted butter over medium heat. Gradually whisk in 4 tablespoons of flour and cook for about 1 minute to eliminate the raw flour taste, forming a smooth roux.
Add Milk and Cheese: Slowly pour in 1.5 cups of whole milk while continuously whisking to avoid lumps. Add the hot sauce, garlic powder, black pepper, salt, and Velveeta cheese. Cook the mixture over medium-low heat until all the Velveeta melts completely and the sauce becomes creamy. Remove from heat.
Combine Ingredients: In a large foil pan or mixing bowl, combine the cooked and drained noodles with 2 tablespoons of BBQ rub, shredded Gouda, Mozzarella, Cheddar cheeses, and the remaining 1.5 cups of whole milk. Mix thoroughly to distribute the cheeses and seasoning evenly throughout the noodles.
Mix Cheese Sauce and Noodles: Pour the prepared creamy Velveeta sauce over the noodle mixture and stir well to combine all ingredients uniformly. Sprinkle additional BBQ rub on top and garnish with extra shredded cheese for a golden crust.
Smoke the Mac and Cheese: Preheat your smoker to 250°F (121°C). Place the foil pan with the mac and cheese on the smoker rack, making sure it is indirect heat. Smoke for about 1 hour or until the cheese on top has melted completely and the dish develops a smoky flavor.
Serve: Remove from the smoker and serve warm. Enjoy the perfect balance of smoky, cheesy goodness!

Notes

Use whole milk for a creamier sauce; low-fat milk may cause the sauce to be less rich.
Feel free to adjust the BBQ rub amount to your taste preference or substitute with your favorite seasoning blend.
When selecting cheese, freshly shredding Gouda, Mozzarella, and Cheddar yields better melting results than pre-shredded packed with anti-caking agents.
If you don’t have a smoker, you can bake this dish in a conventional oven at 350°F for 25-30 minutes, though it won’t have the smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Smoking
Cuisine: American

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