Smoked Mac and Cheese

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You cannot go wrong with a good side of mac and cheese.  It is the perfect comfort food and the perfect dish to go alongside your next BBQ.  This was my first time smoking homemade mac and cheese, and it is a keeper!  We are already looking forward to adding it as a side at our next cookout.

Prep Time: 10 Minutes

Cook Time: 1.5 – 2 Hours

Ingredients: 

  • 1 lb. of Velveeta Cheese
  • 1 lb. of Medium Pasta Shells
  • 5 Cups of Milk
  • 8 oz of Shredded Cheddar Cheese
  • 8 oz of Shredded Pepper Jack Cheese
  • 10.5 oz Can of Cream of Chicken
  • Your Favorite Seasoning
  • 1 9’’ x 13’’ Foil Pan
  1. Preheat your smoker to 250 degrees.  For this recipe, I used the Pit Boss Competition Blend pellets.
  2. While the smoker is preheating, add the block of Velveeta cheese to the center of the foil pan. 
  3. Dump the uncooked pasta shells around the block of cheese.
  4. Dump the milk over the pasta.
  5. Sprinkle the shredded cheddar and pepper jack cheese over the pasta.
  6. Add a can of cream of chicken.
  7. Sprinkle your favorite seasoning overtop.  I used a steak and roast rub, which consists of garlic, onion, salt and pepper.
  8. Place the pan on the smoker.
  9. Check the mac and cheese after 45 minutes and stir it all together.  If you think you need to add more milk along the way, do so.  I added a little more at this point as it looked a little dry.
  10. Let it smoke for another 45 minutes.
  11. Check the tenderness of the noodles at the second 45-minute mark.  If it is to your liking, take it off and enjoy. 
  12. Optional: You can top it with some crushed ritz crackers or panko breadcrumbs and butter.  If you do this, place it in the broiler in the oven or on the smoker at a high heat to crisp and brown it up a bit. 

Some things to note:

  • I added about another cup or two of milk while it was cooking.  It looked like it was drying up a bit, so I added some liquid to make it creamier.  Use your best judgment along the way.

The next time I try the recipe, I will try the Pit Boss Hickory pellets or the Pit Boss Apple pellets.  I think either would complement the dish well.