Smoked Mac and Cheese


  • 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


  1. Heat your smoker to 350-375F degrees with pecan wood.
  2. Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown..

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