Ingredients
- 6 oz cheddar cheese
- 6 oz Monterey jack cheese
- 6 oz gouda cheese
- 8 cups water
- 2 tsp kosher salt
- 1 lb box macaroni noodles
- 4 tbsp. butter
- 16 oz Velveeta
- 2 cups milk
- 2 cups grated Parmesan cheese
- 1 tsp granulated garlic
- 1 tsp black pepper
- 1 cup milk
- 1 tbsp. BBQ rub
Directions
- Heat your smoker to 350-375F degrees with pecan wood.
- Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups.
- Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour into a colander and rinse with cold water. Set aside.
- In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Stir until smooth.
- Place the noodles in an aluminum half pan. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk.
- Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub.
- Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown..