Easy Smoked Mac and Cheese
The BBQ Buddha
This recipe for easy smoked mac and cheese focuses on the ingredients, not the technique. This way you can get up and running with a delish side dish for your next BBQ without fussing with the roux.
Cook Mode Prevent your screen from going dark
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Topping 5 oz cheddar cheese shredded 3 oz Muenster cheese shredded 2/3 cup mayonnaise 1 tsp hot sauce dealer's choice salt & pepper to taste Panko Topping 1 cup panko bread crumbs 2 Tbls Butter melted Mac & Cheese 16 oz Elbow Macaroni 1 stick unsalted butter 2 cups Muenster cheese shredded 1 cup cheddar cheese shredded 8 oz sliced Velveeta cheese 2 cups half and half ¼ tsp salt
Heat your grill to 350° using indirect cooking
Melt butter and stir with panko crumbs, set aside
In a small bowl mix the topping ingredients (listed above) and set aside
Bring pot of salted water to boil and cook macaroni (al dente) about 6 minutes
Drain macaroni and return to warm pot
Add butter and stir until melted
Add shredded and Velveeta cheeses, stir until melted
Add half and half, salt, stir and pour in to a pan
Slather cheese topping on and then sprinkle the Panko topping on
Place in to your preheated smoker for 30 minutes
Let rest 5 minutes the serve