This Creamy Smoked Macaroni and Cheese is easy to make and so good! This is one of my favorite sides for all the spring and summer BBQ’s and family get-togethers.

I like smoking this recipe when I have Ribs or pulled pork already going on the smoker, but it can also be baked in the oven and is just as good!

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Ingredients

16 oz elbow macaroni
1/4 cup of butter (half a stick)
2 cups of Queso Blanco Velveeta cheese cut into cubes
2 cups of shredded Colby Jack cheese
1 egg
2 1/2 cups of milk
1 tsp garlic powder, dry mustard, and paprika
1/2 tsp black pepper

Make Smoked Macaroni and Cheese

To start making this recipe, boil the elbow macaroni following the directions on the box.

Next, whisk the egg and milk together in a bowl.

Spray a 9×13 smoker safe dish with cooking spray. Pour the cooked pasta into the pan.

Top with the butter, cubes of Velveeta, shredded cheese, seasonings, and the egg/milk mixture.

Stir everything together as best as you can.

This Macaroni and Cheese will smoke on the smoker at 300 degrees for about 1 hour or until all the cheese is melted. I like to stir it at least a couple of times while it cooks.

To make this recipe in the oven, bake at 350 degrees for about 30 minutes stirring at least once half way through.

Serve Creamy Smoked Macaroni and Cheese

Once the cheese is all melted and bubbling, it’s time to eat! This is the perfect side dish for smoked ribs, pulled pork, burgers, or any kind of sandwich. I served this with some Broccoli Salad and Mississippi Roast sandwiches.

Tips and Frequently Asked Questions

I like to shred Colby Jack cheese from a block for a creamier consistency.
I used the Queso Blanco Velveeta, but regular Velveeta can be used instead if you prefer that.
This dish is best served hot out of the oven or off of the smoker. The longer it sits it will start to set up a little bit.

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