Amazing Smoked Mac N Cheese!
This creamy, cheesy, smoky macaroni and cheese dish is one of my all time favorites! The crispy topping gives it the perfect texture to make you the star of your next get together!
1 pound dry elbow macaroni noodles
1 stick melted butter
6 cups milk
3 cups heavy cream
4 cups shredded sharp cheddar cheese
16 ounce block of yellow Velveeta
16 ounce block of white Velveeta
DB180 All Purpose Seasoning
1 cup shredded Mexican 3 cheese blend
1/2 cup Panko bread crumbs
1/2 cup grated parmesan cheese
1 Tablespoon melted butter
Heat smoker to 275° using wood flavor of choice (I prefer pecan for this recipe)
Pour dry noodles into half size pan (no precooking necessary)
Melt one stick of butter and pour over dry noodles, mix noodles with butter until all noodles are coated
Spread shredded sharp cheddar evenly across the noodles
Cut Velveeta cheese blocks into 8 squares each and evenly distribute in the pan
Slowly pour milk and heavy cream over the noodles and cheese and season generously and evenly with DB180 All Purpose Seasoning, approximately 4 Tablespoons
Place pan on the smoker for 30 minutes
Preheat oven to 350° (or increase smoker temperature to 350° if more smoke is desired). Move pan into oven and cook for 1.5 hours, stirring thoroughly every 30 minutes until it has a thick, creamy texture
Remove pan from oven and set oven to broil, evenly distribute the Mexican cheese blend across the top, followed by the Panko topping (recipe below). Place the pan under the broiler for 10 minutes. Remove and let rest, it will be extremely hot!!!
Mix melted butter with Panko bread crumbs. Stir in parmesan cheese
This recipe can easily be doubled to make a full size hotel pan for catering! You can adjust the smoke level to your liking, I find that 30 minutes of smoke is just right for my personal taste. Hope you enjoy!!!
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