Smoked Mac and Cheese

Smoked Mac and Cheese is the grown-up version of everyone’s favorite side dish. A kiss of smoke gives this Mac the extra kick to take it over the top.

This Mac and Cheese is a simple one-skillet recipe that you can make in no time. Place it on the smoker alongside your other meats and boom it’s done!

With just 6 ingredients this is the easiest most delicious Smoked Mac and cheese with Velveeta you’ll ever try!

How to Boil Elbow Macaroni

There are a few simple things that you can do to make sure you have perfectly cooked elbow macaroni every time. The first step is making sure that the water is salted.

Salting the water infuses an extra layer of flavor to your pasta by making sure that every component of the Smoked Mac and Cheese is seasoned. The water should taste like the ocean.

I normally go with a tablespoon of salt per quart.

Once the salted water has reached a rolling boil add your macaroni and stir immediately for about 30 seconds. As the pasta cooks, you should give it a stir every two minutes or so until it’s ready.

This will prevent the macaroni from sticking to the bottom of the pot as well as help the pasta cook evenly.

Finally, we want to be sure to slightly undercook the pasta because it will be cooked in the cheese sauce a second time. After about 8-10 minutes, test the macaroni.

It should be chewy but just slightly undercooked. Then immediately drain the pasta into a colander and rinse with cold water until the pasta is cooled to room temperature.

This will make sure that the macaroni has perfect texture when added to the cheese sauce.

Smoked Mac and Cheese Recipe

Ingredient List

• Elbow Macaroni 
• Milk
• Mild Cheddar Cheese
• Dry Rub
• Real Salt For pasta water
• Velveeta

Cooking Instructions

• Bring a pot of salted water to a boil. Add elbow macaroni and stir every few minutes until cooked al dente. 8-10 minutes.
• Drain pasta in a colander running cool water over the pasta until room temperature.
• Cube Velveeta into 1- inch cubes and add to a pot along with dry rub and milk. Simmer over low heat until the Velveeta has melted. Don’t let the milk come to a boil. Once the cheese has melted turn off the heat and stir in 1 cup of cheddar cheese and the elbow macaroni. 
• Pour the macaroni and cheese mixture into a cast iron skillet and top with the remaining cheddar cheese. Place the skillet in the smoker set at 350 degrees F. for 30-45 minutes until hot but not boiling over. Garnish with chives. (optional)

The Key to Creamy Delicious Cheese sauce.

Making the perfect smoked Mac and Cheese isn’t hard but there are a few tips to keep in mind.

We could use all sorts of fancy cheeses to make this Mac but at the end of the day, Velveeta has the texture I want in my Mac and Cheese. Cubing the Velveeta into one-inch cubes ensures even melting.

Make sure to simmer on low, heating the sauce over high heat will cause the cheese to burn on the bottom of the pot. Slowly whisking the Velveeta in the milk will give you the smooth and creamy texture you seek.

Once the Velveeta is completely melted you can stir in the macaroni, seasoning, and cheddar cheese then transfer it to the cast iron skillet. Never let a cheese sauce come to a boil.

This will cause the sauce to break and become greasy, as well as give the sauce a grainy mouthfeel.

Shred your own cheese. The shredded cheese that you can buy at the grocery store has an anti-caking agent added to it. It’s the white powdery substance that you see on the cheese and in the bag.

This anti-caking agent can keep your cheese from melting evenly. If you shred your own cheese from the block, you won’t have to worry about that.

No Smoker, No Problem.

Even though I love making this recipe in my smoker you can make this recipe in the oven following the same instructions.

Just be sure that once you see the sauce beginning to bubble up on the sides it’s time to remove it from the oven.

Let the Mac & Cheese sit for 5-10 minutes so the cheese can cool down a little. This will let the sauce thicken slightly as well as prevent you from burning your tongue on the first bite and ruining dinner.

Can you make this smoked mac and cheese in advance?

Absolutely, if you are planning to serve this mac and cheese for a big gathering and you need to prepare some dishes ahead of time, you can make this dish up to three days ahead of time. Cover the finished casserole with aluminum foil and store it in the fridge. Simply reheat in the oven at 350 degrees or on the smoker.

Add In Suggestions:

This smoked macaroni and cheese recipe is fabulous as is, but if you REALLY want to kick it up to the next level here are some suggestions that you could add in to your smoked Velveeta macaroni and cheese. 

Lump crab meat, bacon, spinach, lobster meat, green chiles, pulled pork, broccoli, diced ham, steamed chopped asparagus, shredded or diced chicken, and buffalo sauce.  

Storing the Leftovers:

If your smoked macaroni and cheese doesn’t get completely devoured by your family and guests, you will definitely want to hang onto the leftovers. Simply store your leftover macaroni and cheese in an airtight container in the refrigerator. If your macaroni and cheese is looking a little dry, add a little bit of milk to the leftovers and heat them in the microwave gently stirring often. 

This smoked macaroni and cheese recipe is the perfect dish to serve with so many of your favorite smoked meats. It can be a side dish for a summer bbq, and will also fit in nicely on your holiday dinner table!

More Tasty Side Dishes

• Kimchi Coleslaw
• BBQ Grilled Spaghetti Squash Rings
• Bacon Cheddar Broccoli Bake
• Broccoli Salad w/ White BBQ Sauce
• Alton Brown’s Baked Beans

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