This smoked macaroni and cheese is quick to throw together with so much flavor, it makes the PERFECT side dish for any BBQ. Anytime my husband is firing up his smoker to make ribs, burgers, pulled pork, etc., this smoked macaroni and cheese is our new go-to side.

Smoked Macaroni and Cheese Ingredients

This recipe is quite versatile, and you can mix and match many different types of cheese according to your preference or what you have on hand.

• 1/2 block of Velveeta Cheese (about 1 pound) cut into cubes
• 2 cups of block cheese cut into cubes (I use a variety of pepper jack, cheddar, and mozzarella. You could also add smoked Gouda)
• 1/2 block of cream cheese (4 ounces)
• A generous amount of the following spices:
  • garlic powder
  • onion powder
  • chili powder
  • smoked paprika
  • salt and pepper
• 1 cup milk
• 1 pound of your favorite noodles*, cooked
• optional — top with more shredded cheese
• optional — top with your favorite BBQ rub seasoning

*We use gluten-free macaroni noodles

Directions

1. Into a large cast iron pot, add all the cubed cheeses, seasonings, and milk.
2. Place the cast iron pot inside the smoker* and smoke for around one hour at 250°F. Do not cover.
3. After about one hour, when the cheese is melted and smooth, add the cooked noodles to the cheese and stir to combine.
4. Optional, top with more shredded of your choice and add pot back to the smoker until golden, about 30 minutes.
5. Optional, sprinkle the top with your favorite BBQ rub seasoning before serving.

*My husband uses a Green Egg, but any smoker will work. You can also make this in the oven, but it won’t have that smoky flavor.

Check out more of our recipes made on the smoker!