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.
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.