The Best Smoked Mac And Cheese Ever
Servings 8 people
Calories 931kcal
Ingredients
- 16 oz velveeta cheese cubed
- 8 oz gouda cheese cubed
- 8 oz cheddar cheese cubed
- 8 oz cheddar cheese shredded
- 8 oz cream cheese
- 16 oz elbow macaroni cooked and drained
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1½ cups whole milk
Instructions
- Preheat your smoker to 250°F.
- Chop the Velveeta, Gouda, and 8oz of the sharp cheddar cheese into cubes.
- Add the cubed Velveeta, Gouda, and sharp cheddar cheese to a 9x12 baking dish. Place the block of cream cheese on top.
- Sprinkle the garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper over the top of the cheese. Pour the milk over the top of everything.
- Place on the grates of the smoker for one hour.
- In the meantime, shred the remaining 8oz of cheddar cheese and boil the macaroni until al dente (about 10 minutes).
- After one hour, stir the cheese mixture until well combined and creamy. If the mixture looks too thick, add more milk as needed.
- Pour the al dente macaroni into a large bowl and add the cheese mixture. Give it a good mix until all the noodles are coated in the cheese sauce.
- Transfer the macaroni and cheese to the same baking dish, then top with the remaining shredded cheddar cheese and place back on the smoker, increasing the temperature to 325°F.
- Let it smoke for another 30 minutes or until the cheese is golden brown and melted on top. Serve immediately and enjoy!
Nutrition
Calories: 931kcal | Carbohydrates: 64g | Protein: 54g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 171mg | Sodium: 2812mg | Potassium: 747mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2692IU | Vitamin C: 0.3mg | Calcium: 1354mg | Iron: 1mg
