Smoked Macaroni and Cheese (Print Version)
# Ingredients:
→ For the Mac and Cheese
01 -
16 oz elbow macaroni
02 -
1/4 cup butter (half a stick)
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2 cups Queso Blanco Velveeta cheese, cut into cubes
04 -
2 cups shredded Colby Jack cheese
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1 egg
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2 1/2 cups milk
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1 teaspoon garlic powder
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1 teaspoon dry mustard
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1 teaspoon paprika
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1/2 teaspoon black pepper
11 -
Cooking spray
# Instructions:
01 -
Boil the elbow macaroni according to the package directions. Drain and set aside.
02 -
In a bowl, whisk together the egg and milk until well combined.
03 -
Spray a 9x13 inch smoker-safe dish with cooking spray. Pour the cooked pasta into the pan. Add the butter, cubed Velveeta, shredded Colby Jack cheese, garlic powder, dry mustard, paprika, and black pepper. Pour the egg and milk mixture over everything. Stir it all together really well.
04 -
Place on the smoker at 300 degrees for about 1 hour, or until all the cheese is melted and bubbly. Stir a few times while it's cooking to help everything melt evenly and get that smoky flavor throughout.
05 -
If you don't have a smoker, bake at 350 degrees for about 30 minutes. Stir at least once halfway through to make sure the cheese melts evenly.
06 -
Once the cheese is melted and creamy, serve this smoky, cheesy goodness hot! It's the perfect side dish for any BBQ or cookout.
# Notes:
01 -
Smoking this mac and cheese gives it an amazing smoky flavor you can't get from the oven!
02 -
Stir a few times while cooking to help the cheese melt evenly and incorporate that smoky flavor.
03 -
If you don't have a smoker, the oven method still makes a delicious creamy mac and cheese.
04 -
Use a smoker-safe dish - cast iron or disposable aluminum pans work great.
05 -
The Velveeta gives it that super creamy texture while the Colby Jack adds great flavor.