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
Calories: 353kcal
Equipment
- Smoker
- 1 aluminum dish or cast iron skillet
- 1 large pot
- 1 colander
Ingredients
- 1 1lb box elbow macaroni noodles
- 1 lb Velveeta Cheese, cubed
- 1 cup milk
- 6 Tablespoons butter, unsalted
- salt, to taste
- ground pepper, to taste
Instructions
- Cook the elbow macaroni according to package directions (al dente) and then drain.
- In a large pot, add the cooked elbow macaroni noodles, cubed Velveeta Cheese, 1 cup of milk, and 6 Tablespoons of butter.
- Turn the stovetop burner to medium heat and continue to 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 or cast iron skillet and place in the smoker uncovered.
- Smoke on 225°F for 1.5 hours, or until the top starts to get golden brown.
- Serve immediately.
Video
Notes
- Type of Wood To Use: Hickory wood is my favorite, but you can also use apple and pecan wood.
- Secret Optional Ingredient: If you really want to intensify the smoke flavor, add a Tablespoon of liquid smoke to the water pan in your smoker while it's cooking. Makes a huge difference!
- Keep in mind - the macaroni and cheese is done after you cook it on the stovetop so you could eat it right away if you want. But if you want that wonderful smoked flavor, put it on the smoker!
- When smoking macaroni and cheese, use either a disposable aluminum pan or a cast iron skillet.
Nutrition
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