This Smoked Mac and Cheese is the perfect side dish for any barbecue! Easy to make, this creamy macaroni is smoked over hickory wood and full of flavor that will both satisfy and impress many!
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 mac 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.
🛒 Ingredients You'll Need
This recipe calls for only four simple ingredients. I use Velveeta cheese in this recipe because it's the creamiest. Like literally. If you're not a fan of Velveeta cheese, try using it to make smoked mac and cheese. It's absolutely amazing in this recipe.
If you're gluten free, 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!
📋 Step-By-Step Recipe Instructions
Start by cooking the elbow macaroni according to package directions. Get the water boiling and then add in the elbow macaroni noodles and cook until done. Drain the noodles and rinse them well in a colander.
From there, you'll return the cooked elbow noodles back to the large pot and add in the milk, butter, and Velveeta cheese. Sprinkle in some salt and pepper to enhance the flavor.
Turn the stovetop burner to medium heat and continuously stir until the cheese completely melts.
Once the cheese has melted and all the ingredients are well combined, pour the mixture into a disposable aluminum pan. Sprinkle on additional ground black pepper.
Place the aluminum pan into the smoker uncovered and smoke on 225 °F for 1.5 hours. Once done, pull it out of the smoker and serve immediately. This smoked macaroni and cheese pairs incredibly well with these smoked wings, these smoked brisket burnt ends, and this Greek Marinated chicken!
💭 Expert Tips and FAQs
- 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 mixture and totally intensifies the flavor. It's an absolutely wonderful flavor add.
- 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 whole milk when making this mac n cheese, but feel free to add a little bit more if you want even more of a creamy texture.
- If you want to make super cheesy mac and cheese then just add more Velveeta!
- Keep in mind that this dish is done after you cook it on the stovetop 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 low and slow!
🍽️ Other Smoker Recipes To Try
Smoker recipes are absolutely amazing and it's so easy to smoke food now thanks to the pellet and electric smoker. I love smoking all kinds of foods. From desserts to main dishes to side dishes, you'll love my other smoker recipes like my Smoked Brisket. In this recipe, I teach you how to get an amazingly moist brisket and how to get past the stall.
This easy mac and cheese is homemade and comfort food at its finest! If you like baked mac and cheese, then try my smoked version is about to become your favorite!
Smoked Macaroni and Cheese
- 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 stovetop 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 mixture into a disposable aluminum pan and place in the smoker uncovered.
- Smoke uncovered on 225 °F 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.
- Add more Velveeta if you like yours super cheesy.
- 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 mixture and totally intensifies the flavor. It's an absolutely wonderful flavor add.