This Smoked Macaroni and Cheese is the perfect side dish for any barbeque! Easy to make, this creamy mac and cheese is smoked over hickory wood and full of flavor that will both satisfy and impress!
Never have I ever met anyone who doesn’t like some form of macaroni and cheese. Never. Whether it’s a four cheese macaroni, cauliflower mac n cheese, baked mac n cheese, or boxed cheesy mac, I honestly believe everyone loves some form of macaroni and cheese. But have you ever had Smoked Macaroni and Cheese?
OMG – beyond DELICIOUS!
There’s nothing better than homemade mac and cheese, especially when it’s smoked.
Smoked Macaroni and Cheese
This macaroni and cheese recipe is super easy to make and if you own a smoker, you have to make this side dish. I love smoking side dishes, like my Smoked Baked Beans with Bacon, because if you’re already smoking some form of meat you literally just throw the side dish in the smoker and pretty much forget about it. This version of macaroni and cheese is outrageously cheesy, ultra creamy, and guaranteed to please a crowd.
Ingredients for Smoker Macaroni and Cheese
This simple mac and cheese recipe calls for only four simple ingredients. Velveeta Cheese, elbow macaroni, milk, and butter. Yes, I make this smoked macaroni and cheese with Velveeta. Velveeta cheese is absolute amazing in this recipe.
Are you gluten free? No problem! Just use a gluten free elbow macaroni instead of regular pasta. Velveeta Cheese is naturally gluten free. And if you opt to use the individual Velveeta Cheese Sauce Packets, those are also gluten free. So my gluten free friends, you are SAFE with this recipe!
How to Make Macaroni and Cheese
- First, cook the elbow macaroni according to package directions. Get the water boiling and then add in the elbow macaroni noodles and cook until done. Drain and rinse well in a colander.
- Then, return the cooked elbow noodles back to the large pot and add in the milk, butter, and Velveeta Cheese. Sprinkle some salt and pepper to enhance the flavor.
- Turn on the oven burner to medium heat and continuously stir until the cheese completely melts.
- Once the cheese is melted and all the ingredients are well combined, empty the macaroni and cheese into a disposable aluminum pan. Add some additional pepper on top.
- Place the aluminum pan into the smoker uncovered and smoke on 225 degrees fahrenheit for 1.5 hours. Once done, pull it out of the smoker and serve immediately.
Pro Tips for Making the Best Smoker Macaroni and Cheese Recipe
- I make this recipe when I’m smoking meat using hickory wood. Of course, you can use any type of wood you want when smoking but I love the hickory smoke taste.
- I use a cup of milk when making this dish, but feel free to use more if you want more of a creamy texture.
- Like your mac n cheese super cheesy? Add more Velveeta!
- I always place the pan of macaroni and cheese directly under the meat. The drippings from the smoked meat drips on top of the macaroni and cheese and totally intensifies the flavor. It’s an absolutely wonderful flavor add.
- Keep in mind that the macaroni and cheese is done after you cook it on the stove top so you could eat it right away. But if you want that wonderful smoked flavor, pop this side dish in the smoker and let it smoke slow and low.
Other Smoker Recipes To Try
I love smoking all kinds of foods. From desserts to main dishes to side dishes, you’ll love these other smoker recipes.
- Smoker Baked Beans with Bacon
- Smoked Brisket
- Garlic and Herb Smoked Potatoes
- Applewood Smoked Chicken
- Smoked Cherry Tomatoes with Basil and Goat Cheese
i heart mac and cheese and I just know you’re going to love this Smoker Macaroni and Cheese recipe!
Enjoy!
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This Smoked Macaroni and Cheese is the perfect side dish for any barbeque! Easy to make, this creamy mac and cheese is smoked over hickory wood and full of flavor that will both satisfy and impress!
- 1 1lb box elbow macaroni noodles
- 1 lb Velveeta Cheese, cubed
- 1 cup milk
- 1 stick butter, salted
- salt, to taste
- ground pepper, to taste
Cook elbow macaroni according to package directions and drain.
In a large pot, add the cooked elbow macaroni noodles, cubed Velveeta Cheese, milk, and butter. Turn the burner to medium heat and continuously stir until the cheese has melted and all ingredients are well combined. Add salt and pepper to taste.
Pour the macaroni and cheese into a disposable aluminum pan and place in the smoker uncovered.
Smoke uncovered on 225 degrees Fahrenheit for 1.5 hours, or until the top starts to get golden brown.
Serve immediately.
- If you are gluten free, use a gluten free elbow noodle.
- I use a cup of milk when making this dish, but feel free to use more if you want more of a creamy texture.
- Like your mac n cheese super cheesy? Add more Velveeta!
- Keep in mind that the macaroni and cheese it done after you cook it on the stove so you could eat it right away, but if you want that wonderful smoked flavor pop this side dish in the smoker.
- I make this recipe when I'm smoking some type of meat using hickory wood. Of course, you can use any type of wood you want when smoking but I love the hickory smoke taste.
- I always place the pan of macaroni and cheese directly under the meat. The drippings from the smoked meat drips on top of the macaroni and cheese and totally intensifies the flavor. It's an absolutely wonderful flavor add.
SMOKED MAC AND CHEESE! Oh my goodness! This is so obvious! I will definitely try this summer!
Let me know how it turns out! Can’t wait to hear!