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In my house, Mac and Cheese is a very popular dish amongst my kids, but it’s always been the boxed version. Growing up, it wasn’t something my parents ever made, so I decided to test a ton of recipes and cheese variations until I came up with what I think is the perfect mac and cheese dish. Creamy, savory, cheesy and smokey. Made on the grill this is the ultimate smoked mac and cheese.
Trust me when I say this was the best mac and cheese recipe I have ever made and ate. For more nostalgic homemade recipes, try my Elevated Adult Grilled Cheese Sandwich or Easy Grilled Meatloaf for those childhood meals.
Table of Contents
- Ingredient list for the best smoked mac and cheese
- Step 1: What cheese varieties to use in a homemade mac and cheese
- Step 2: Best recipe for a creamy mac and cheese sauce.
- Recipe Tip
- Step 3: How to smoke mac and cheese.
- Frequently Asked Questions:
- Other Side Dish Recipes to Consider:
- Smoked Mac and Cheese Recipe
Ingredient list for the best smoked mac and cheese
Cheese Types: Select cheese types that are have a good melting ability. These cheese types are usually softer in touch like a mozzarella, cheddar or jack cheese’s. The cheese will give a nice balance of flavors.
- Velveeta cheese: velveeta cheese makes the sauce creamy and silky smooth.
- Milk: helps melt the cheese into a creamy sauce. Whole milk is recommended of the fattiness.
- Half and Half: adds a richer, creamier texture to the cheese sauce compared to using plain milk alone.
- Noodles: Smaller elbow or mini shells are most common shapes used in macaroni and cheese.
- Butter: makes the roux and helps thicken the sauce. Unsalted butter helps manage salt levels in the recipes.
Step 1: What cheese varieties to use in a homemade mac and cheese
Like I said, I have tried many recipes and tested a ton of cheese mixtures. I found that the more traditional flavors worked best. I like cheeses like gouda and fontina, but for me personally, I did not like them in my mix. That’s not to say you shouldn’t include them. That’s just my preference.
This recipe requires a lot of shredding. Try to avoid buying the prepackaged shredded cheeses. They have anti-caking powder on them which will make the cheese sauce grainy. A fresh block of cheese is best.
For my smoked mac and cheese recipe I used mild cheddar, mozzarella and monterey jack cheeses. Start with shredding each into a big bowl. Next, cube up 4 oz of mozzarella cheese and a whole block of velveeta cheese. YES, THAT’S RIGHT VELVEETA! There are a lot of people against this cheese, but I have tried many recipes excluding it and they are all grainy. The purpose of velveeta is to help make the cheese mixture super creamy. It’s not for the flavor. Trust me on this.
I use velveeta in a lot of my cheese sauces from Grilled Beer Cheese Hotdogs to Grilled Philly Cheesesteaks.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Best recipe for a creamy mac and cheese sauce.
Before we can made the smoked mac and cheese sauce, you need to cook the noodles. Add 4-6 cups of water into a sauce pan, wait for the water to boil, add the box of noodles and cook for 6 minutes. They will be al dente, but will soften later on the grill once mixed in with the sauce.
Once drained, pour them into a large foil pan or baking dish. Add in milk and a handful of the shredded cheese. Season with Dad’s All Purpose rub and mix it together. This will help the noodles from sticking together and season the base.
The most important part of making the mac and cheese sauce is to melt the cheese over low heat. This will help prevent the cheese from separating and help with the smooth and creamy consistency.
In a saucepan over low heat, melt half a stick of unsalted butter. Next, add a tablespoon of flour and mix it in. Whisk it together until fully incorporated. Add in milk and half and half and cook for 1-2 minutes.
It’s finally time for the cheese. Start by adding the velveeta cubes first. Whisk together until fully melted. Start adding the shredded cheese a handful of the time. Whisk until melted and repeat this process until you have used up all but a handful of the cheese.
Check out my Smoked Cheesesteak Dip for more cheesy goodness.
Recipe Tip
- Use velveeta cheese in the smoked mac and cheese sauce. It’s used to help make the cheese sauce creamy. I know it’s not a fan favorite, but trust me you need it will make a huge difference in the texture.
- Melt cheese over low heat to avoid it from separating.
- Undercook the macaroni. It will continue to soften once mixed in the cheesey goodness.
Step 3: How to smoke mac and cheese.
Preheat the grill to 375 degrees and set for indirect heat. Pour the cheese sauce over the noodles and add in the mozzarella cubes. Slowly and carefully mix it all together. Top with the left over shredded cheese and season with Dad’s All Purpose rub.
Place it on the grill uncovered for 20 minutes or until the cheese has melted over the top and created a nice crust. Scoop out the smoked mac and cheese, serve and enjoy!
Frequently Asked Questions:
Yes, my smoked mac and cheese recipe can replicated in the oven or gas grill. The only piece missing will me the added smokey flavor you would naturally get from a smoker, but the taste and cheesiness will be the same.
I opted for traditional cheddar and mozzarella flavors. They have milder flavor but still savory and rich in fattiness. These cheeses also have great melting properties making them ideal for cheese sauces.
If you want a richer cheese state, feel free to experiment with soft cheeses such as fontina, gouda, pepper jack or even blue cheese if you dare. Try to avoid the sharper Italian cheese which don’t melt well like parmesan or asiago.
Velveeta cheese is the trick to making any mac and cheese extra creamy. This cheese contains salts that allow the cheese to melt evenly and blend seamlessly with liquids like milk resulting in a smooth velvety texture.
Other Side Dish Recipes to Consider:
Side Dish
Garlic Bread
Side Dish
Cream Corn Casserole
Side Dish
Balsamic Tomato Salad
Side Dish
Cheesy Dinner Muffins
If you tried this Smoked Mac and Cheese or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Smoked Mac and Cheese
Ingredients
- 16 oz Elbow noodles
- 1/2 stick Unsalted butter
- 16 oz Velveeta cheese block
- 8 oz Mild cheddar cheese block
- 8 oz Mozarella cheese block
- 4 oz Monterey Jack cheese block
- 1 cup Whole Milk for the noodles
- 1 cup Whole Milk for the cheese sauce
- 1.5 cups Half and Half
- 1.5 tbsp Dad's All Purpose rub
Instructions
- Into a bowl, shred 8oz of mild cheddar cheese, 4oz of mozzarella cheese and 4oz of monterey jack cheese.
- Seperately, cube up 4oz of mozzarella cheese and 16oz of velveeta cheese.
- In a saucepan over low heat, melt half a stick of unsalted butter. Next, add a tablespoon of flour and mix it in. Whisk it together until fully incorporated. Add in milk and half and half and cook for 1-2 minutes.
- Add velveeta cubes first. Whisk together until fully melted. Start adding the shredded cheese a handful of the time. Whisk until melted and repeat this process until you have used up all but a handful of the cheese.
- Place it on the grill uncovered for 20 minutes or until the cheese has melted over the top and created a nice crust.
Notes
- Use velveeta cheese. It’s used to help make the cheese sauce creamy. I know it’s not a fan favorite, but trust me you need it will make a huge difference in the texture.
- Melt cheese over low heat to avoid it from separating.
- Undercook the macaroni. It will continue to soften once mixed in the cheesey goodness.
Nutrition
Check out the Recipes Page for other tasty ideas!
I just made this for a fantasy football draft potluck, and it was a MAJOR hit! I doubled the recipe and there weren’t any leftovers.
Awesome!!! Thanks for sharing.
Didn’t follow recipe exactly. Used what I had. Mozzarella, mexican blend, guyer and Velveeta. Didn’t have half and half, used heavy whipping cream along with whole milk. Smoked @ 375 with mesquite. Going to add pulled pork from your classic pulled pork recipe that I did yesterday. Turned out amazing! Wish I could post a pic. Thank you!
love the Mexican cheese blend idea! Sounds amazing with the mesquite! Might try that next time.
Where is the smoked part? I put it in my pellet smoker on the smoke setting for 45 minutes then cranked up the heat to 350. Know it’s smoked Mac and cheese
Add nutmeg! You can thank me later
It was excellent the best one I have made yet
You should call this Smoked Mac(iek) and Cheese. Like GWD, mac and cheese wasn’t part of my childhood, but my kids love it. I’m glad he did the legwork to land on this recipe bc it’s a great alternative to stovetop. The smoke finishes it off nicely.
I have made this recipe multiple times and my guests always comment on how good it is! Classic smoked Mac and cheese flavor that checks all the boxes!
I forgot to add mozzarella cheese when I cooked but this will be new thanksgiving recipe