Smoked Macaroni and Cheese

Macaroni and cheese is the ultimate comfort food, but adding a smoky twist takes it to a whole new level. This creamy, cheesy dish is infused with deep, rich smoky notes from an hour-long smoke at 300 degrees, creating a flavor that perfectly complements its velvety texture.

Using a blend of Velveeta and Colby Jack cheeses ensures the sauce is irresistibly creamy and full of flavor, while the simple seasonings bring a gentle kick without overpowering the dish. Whether you’re serving it alongside barbecue or enjoying it as a hearty main, this smoked mac and cheese will quickly become a crowd favorite.

Ingredients

• Elbow macaroni (16 oz): Classic pasta choice with a perfect shape that holds onto sauce beautifully.
• Butter (1/4 cup): Adds richness and helps melt the cheeses smoothly for creaminess.
• Queso Blanco Velveeta cheese (2 cups, cubed): Melts into a silky base that makes the sauce ultra creamy and smooth.
• Colby Jack cheese (2 cups, shredded): Provides a mild, buttery flavor with a slight tang complementing Velveeta.
• Egg (1): Binds ingredients together and adds a subtle richness to the custard-like sauce.
• Milk (2 1/2 cups): Creates the creamy liquid that combines all flavors into a luscious sauce.
• Garlic powder (1 teaspoon): Offers a mild, savory depth that enhances the cheesy flavors.
• Dry mustard (1 teaspoon): Adds a gentle zing that brightens the sauce.
• Paprika (1 teaspoon): Brings a smoky warmth and subtle color to the dish.
• Black pepper (1/2 teaspoon): Adds a mild heat and balances the richness.
• Cooking spray: Used to prevent sticking and promote even cooking in the baking dish.

Instructions

Boil the macaroni

Cook the elbow macaroni according to package directions until al dente for the best texture. Drain well to avoid excess moisture that could make the dish soupy.

Whisk egg and milk

In a mixing bowl, thoroughly whisk together the egg and milk to combine them evenly. This mixture will help create a creamy, custardy cheese sauce.

Combine ingredients in the pan

Spray a 9×13 inch smoker-safe dish with cooking spray to prevent sticking. Add the cooked pasta along with butter, Velveeta cubes, shredded Colby Jack, and seasonings. Pour the egg and milk mixture over everything, then stir well to distribute cheese and spices evenly.

Smoke the mac and cheese

Place the dish in a smoker preheated to 300°F. Smoke for about 1 hour, stirring occasionally to encourage uniform melting and infuse smoky flavor throughout the dish. The slow heat melts the cheese perfectly while imparting rich smoke.

Alternative oven baking

If a smoker isn’t available, bake at 350°F for approximately 30 minutes. Stir once or twice during baking for consistent melting and creamy texture.

Serve hot

Once the cheese is fully melted and the dish is bubbly and creamy, serve immediately to enjoy the full smoky, cheesy goodness at its best.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to restore creaminess.

Serving Suggestions

This smoky mac and cheese pairs perfectly with grilled meats, barbecue ribs, or a fresh green salad. It’s also a wonderful hearty side at potlucks or family gatherings.

FAQs

Can I use different cheeses?

Yes, you can substitute or add cheeses like sharp cheddar or gouda for varied flavors, but Velveeta ensures creaminess.

What if I don’t have a smoker?

Baking in the oven at 350°F works well but won’t impart the same smoky flavor.

Can I make this ahead of time?

You can prepare it up to the mixing step, refrigerate, then smoke or bake when ready.

Is this recipe vegetarian?

Yes, this dish is vegetarian but contains dairy and egg, so it isn’t vegan.

How do I prevent the mac and cheese from becoming dry?

Stirring during cooking and not overcooking helps maintain moisture and creaminess.

What’s the best pasta for mac and cheese?

Elbow macaroni is traditional and holds sauce well, but shells or cavatappi can also be great options.

Can I freeze smoked mac and cheese?

Freezing is possible but may affect texture; reheat gently with added milk for best results.

Smoked Macaroni Cheese

A creamy macaroni and cheese dish combining Velveeta and Colby Jack cheeses, smoked for a rich smoky flavor or baked for a delicious alternative side perfect for BBQs and cookouts.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course bbq, Side Dish

Cuisine American

Servings 10 people

Calories 385 kcal

Equipment

• 1 9x13 inch smoker-safe dish
• 1 smoker or oven as an alternative
• 1 large pot for boiling pasta
• 1 mixing bowl
• 1 whisk

Ingredients

  

• 16 ounces elbow macaroni
• 1/4 cup butter half a stick
• 2 cups Queso Blanco Velveeta cheese cubed
• 2 cups shredded Colby Jack cheese
• 1 large egg
• 2 1/2 cups milk
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• cooking spray

Instructions

 

• Boil the elbow macaroni according to package instructions, then drain and set aside.
• Whisk together the egg and milk in a bowl until fully combined.
• Spray a 9x13 inch smoker-safe dish with cooking spray and add the cooked macaroni.
• Add butter, Velveeta cubes, shredded Colby Jack cheese, garlic powder, dry mustard, paprika, and black pepper to the macaroni.
• Pour the egg and milk mixture over all ingredients, then stir thoroughly to combine.
• Place the dish in a smoker preheated to 300°F and cook for about 1 hour, stirring occasionally to melt cheese evenly and infuse smoky flavor.
• Alternatively, bake in a 350°F oven for 30 minutes, stirring at least once halfway through for even melting.
• Once cheese is melted and creamy, serve hot as a flavorful side dish.

Notes

• Use a smoker-safe dish such as cast iron or disposable aluminum pans.
• Stir during cooking to ensure even melting and better flavor distribution.
• Oven baking is a suitable alternative if you lack a smoker.
• Velveeta provides creamy texture, Colby Jack adds flavor depth.