Description
A creamy and smoky twist on classic mac and cheese, perfect for comfort food lovers.
Ingredients
Scale
- 1 lb box macaroni noodles
- 8 cups water
- 2 tsp kosher salt
- 6 oz cheddar cheese
- 6 oz Monterey jack cheese
- 6 oz gouda cheese
- 16 oz Velveeta cheese
- 2 cups grated Parmesan cheese
- 4 tbsp (1/2 stick) butter
- 3 cups milk (use 1 cup initially, and set aside the additional for later)
- 2 cups milk (for the cheese sauce)
- 1 tsp granulated garlic
- 1 tsp black pepper
- 1 tbsp BBQ rub
Instructions
- Preheat your smoker to 350-375°F using oak wood.
- Shred all the cheeses and mix them together in a large bowl.
- In a large pot, bring water and kosher salt to a rolling boil. Add the macaroni noodles and cook for 7-8 minutes until al dente. Drain and rinse with cold water.
- In another large pot over medium heat, melt together the butter, Velveeta, 3 cups of the shredded cheese mix, and 2 cups of milk, stirring continuously until smooth.
- Place the cooked noodles in an aluminum half pan. Stir in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the leftover shredded cheese, and 1 cup of milk.
- Pour the cheese sauce over the noodle mixture and stir until everything is well combined. Top with the remaining 1 1/2 cups of shredded cheese and pour another cup of milk over the top.
- Sprinkle your favorite BBQ rub over the top.
- Place the pan in the smoker and smoke for 30 minutes until the top is brown and bubbling.
Notes
For added spice, consider integrating smoked jalapeños or crushed red pepper flakes. Freshly shredded cheese yields a creamier texture than pre-shredded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg