The Ultimate BBQ Mac and Cheese Recipe

Are you tired of disappointing mac and cheese experiences? You know, the kind where the noodles are dry and don’t stick together, leaving you feeling unsatisfied and regretful. Well, get ready for a complete turnaround. This mac and cheese recipe is worth every single calorie, and you’ll find yourself going back for seconds and thirds. So go ahead and indulge, because this is not health food.

Smoked Mac and Cheese closeup

If you’re a TikTok enthusiast, chances are you’re already following @groarkboysbbq. With over 3 million followers, this “Meat Teacher” knows his stuff. While he usually showcases mouthwatering barbecued meat, he recently shared his smoked mac and cheese recipe, which quickly went viral, garnering over 1 million views.

The exact measurements of all the ingredients may remain a mystery, but fear not! I’ve got a recipe that comes pretty close. With the permission of the esteemed Matt, I present to you my own rendition of this delectable dish.

The Secret Lies in the Cheese Sauce

What sets this smoked mac and cheese apart is the heavenly cheese sauce. Made with butter, milk, shredded cheese, and the magical ingredient – Velveeta. Yes, you heard that right. Don’t knock it until you’ve tried it. Velveeta gives the sauce its creamy consistency and is essential for achieving mac and cheese perfection.

Cheese sauce dripping off spoon

To Rinse or Not to Rinse?

Now, let’s settle the great pasta debate. Do you rinse your pasta or not? For most pasta dishes, the starch left on the noodles helps the sauce adhere to them. However, when it comes to smoked mac and cheese, our expert recommends rinsing the pasta to cool it down and halt the cooking process. This step prevents the noodles from overcooking and becoming mushy in the smoker. Of course, you can choose to skip the rinsing step if you prefer, but be sure to slightly undercook the noodles to compensate.

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The Art of Cheese Selection

One of the beauties of mac and cheese is its versatility. You can mix and match different cheeses according to your taste. However, it’s crucial to select cheeses that melt well. While feta won’t deliver the desired results, there are plenty of other options to experiment with.

Matt’s recipe calls for shredded cheddar, Monterey jack, gouda, and a generous amount of Parmesan. Feel free to substitute or add other cheeses like colby jack, fontina, or mozzarella to create your perfect blend of flavors.

Velveeta Cheese

To achieve that velvety smoothness, grab the iconic yellow box of Velveeta. This processed cheese, made with milk, whey, and salt, adds the creaminess your mac and cheese craves. The recipe calls for 16 ounces, half of the big box.

Shredded Cheese

In addition to Velveeta, you’ll need a combination of shredded cheddar, Monterey jack, and gouda. Don’t be afraid to explore different variations like sharp cheddar, pepper jack, or even smoked gouda. The world of cheese is your oyster.

Parmesan Cheese

To elevate the flavors, add 2 cups of Parmesan cheese. Though it may not melt as easily, Parmesan brings a nutty saltiness that enhances every bite.

Bottles of BBQ rubs on black background
Macaroni in pan topped with cheese and rub

Assembling and Smoking Your Mac and Cheese

Once you’ve cooked the noodles and prepared the cheese sauce, it’s time to bring everything together. Start by mixing the noodles with Parmesan, shredded cheese, seasonings, and milk. While @groarkboysbbq recommends granulated garlic and black pepper, I highly recommend adding a tablespoon of the savory Ooomami seasoning from Girl Carnivore.

Next, pour the luscious cheese sauce over the mixture and generously top it with more shredded cheese. To add a final touch of flavor, sprinkle a tablespoon of your favorite BBQ Rub. I personally recommend my award-winning Pork Rub or Chicken Rub for that extra oomph.

Further reading:  The Ultimate Guide to Delicious Marinated BBQ Baked Pork Steaks

Brown and bubbly Smoked Mac and Cheese

Time to let the smoker work its magic. Set the temperature between 350-375°F and use indirect heat. Oak, hickory, and pecan wood are excellent choices to infuse your mac and cheese with that delectable smokey flavor.

After approximately 30 minutes, your masterpiece should emerge from the smoker, golden brown and irresistibly bubbly. Allow it to cool for a moment, and then dive in for a heavenly mac and cheese experience.

Make-Ahead Tips

If you’re looking to streamline your party preparations, you can assemble everything in advance. Simply leave out the final cup of milk, cover with foil, and refrigerate for 1-2 days. Just before smoking, pour on the reserved cup of milk and get ready to dazzle your guests. Keep in mind that the dish will be colder, so adjust the cooking time accordingly, adding an extra 10-15 minutes.

Smoked Mac and Cheese in pan

Discover More Delicious Side Dishes

If you can’t resist a good side dish, here are a few more mouthwatering options to complement your BBQ feast:

  • Grilled Mini Hasselback Potatoes
  • Sweet Corn Pudding Casserole
  • Irresistible Sweet Potato Casserole
  • Bacon Wrapped Grilled Delicata Squash Rings
  • Campfire Mac and Cheese
  • Smoked Hatch Green Chile Mac and Cheese

So, what are you waiting for? Unleash your inner BBQ master and create the most unforgettable mac and cheese experience of your life. Don’t forget to savor every creamy, smoky bite. Enjoy!

Rowdy Hog Smokin BBQ