Smoked Macaroni and Cheese
This Smoked Macaroni is the perfect side dish for any barbecue! Easy to make, this creamy mac and cheese is smoked over hickory wood and full of flavor that will both satisfy and impress!
Servings: 10 people
- 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.
- 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.
Calories: 353kcal | Carbohydrates: 39g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 835mg | Potassium: 188mg | Sugar: 5g | Vitamin A: 765IU | Calcium: 291mg | Iron: 0.6mg