Smoked Mac & Cheese
If you’ve never had Smoked Mac & Cheese before, this recipe is your new best friend. Call it a show-stealing side, or if you’re obsessed like we are—the main dish.
Smoked Mac & Cheese
Recipe by Nick Nesgoda | Burnt Pellet BBQ
Smoked Mac & Cheese really doesn't take much more time than normal Mac & Cheese. All you need is a smoker tube and a handful of hickory pellets. Cheese tends to absorb smoke flavor quickly, so be sure to only smoke for 30 minutes to avoid overkill. Once you have your desired smoke flavor, heat up your grill until the dish gets nice and gooey. If you’re looking to upgrade your side dish game, be sure to put your trust into the recipe below. You’ll be glad you did.
Not up to smoking? No worries: this ooey gooey classic is still wildly delicious baked in the oven, just like your mom did. See recipe note below.
1 lb elbow noodles
½ cup unsalted butter
4 tbsp flour
3 cups whole milk
1 tbsp hot sauce
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
16 oz Velveeta cheese
1 tbsp Sweet Preacher, plus some for topping
1 cup smoked Gouda, shredded
1 cup Mozzarella, shredded
1 cup cheddar cheese, shredded
In a large pot, bring 4 quarts of salted water to a boil and par cook the noodles for 6 minutes. Strain noodles and run under cold water to stop the cooking.
In a medium pot, melt one stick of butter and slowly pour in and whisk 4 tbsp of flour.
Add in 2 cups of whole milk, hot sauce, garlic powder, black pepper, salt and the Velveeta cheese. Melt under med-low heat until creamy then remove from heat. The melted cheese sauce will be used for a later step.
In a foil pan, add cooked noodles, 1 tbsp Sweet Preacher, smoked Gouda, mozzarella, cheddar, 1 cup whole milk and mix.
Add the melted cheese sauce and mix thoroughly. Sprinkle on more Sweet Preacher and top with more shredded cheese.
Fill your smoker tube with hickory pellets. Ignite the wood chips then blow it out for optimal smoke. Place on an unheated grill with the pan of mac & cheese and smoke for 30 mins.
Once the cold smoke is complete, remove smoker tube and heat indirectly at 350℉ for 25-30 minutes.
Once the cheese on top is melted and slightly golden-brown, serve hot and enjoy!
For cooking in the oven, skip steps 6 & 7 and bake at 350℉ for 25-30 minutes.