Velveeta Smoked Mac and Cheese

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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 Velveeta Mac and Cheese is a simple one-skillet recipe you can make quickly. Place it on the smoker alongside your other meats, and boom, it’s done!

You Will Love This Smoked Velveeta Macaroni and Cheese

I can’t wait for you to Mac the best smoked Mac and cheese you have ever tried. I’ve adapted the recipe I served at my restaurants in 25-pound batches into a smaller cast iron version that can be smoked at home on the grill.

There’s no shame in using Velveeta cheese because it’s rich, creamy, and…Merica!!! But seriously, this Mac has the best texture from the hundreds of recipes I’ve tried with a stellar crust, so let’s make it!

Velveeta Mac N Cheese Ingredients

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

How to Make Smoked Velveeta Mac and Cheese

1. Bring a pot of salted water to a boil. Add elbow macaroni and stir every few minutes until cooked al dente. 8-10 minutes.
2. Drain pasta in a colander, running cool water over the pasta until room temperature.
3. Cube Velveeta into 1-inch cubes and add dry rub and milk to a pot. 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 elbow macaroni. 
4. 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)

How to Make The Perfect Velveeta Cheese Sauce for Mac and Cheese

• Making the ideal Smoked Mac and Cheese isn’t hard, but there are a few tips to remember.
• 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 for 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, 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, become greasy, and give the sauce a grainy mouthfeel.
• Shred your cheese. The shredded cheese that you can buy at the grocery store has an anti-caking agent added to it. You see the white powdery substance on the cheese and in the bag.
• This anti-caking agent can keep your cheese from melting evenly. If you shred your cheese from the block, you won’t have to worry about that.

Can You Make Smoked Mac N Cheese in Advance?

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

Smoked Mac and Cheese Recipe Add ins

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

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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