BEST Smoked Mac and Cheese Recipe (NO Velveeta Needed)

Ingredients

• 2 cups Sharp Cheddar Cheese (shredded)
• 2 cups Chipotle Gouda Cheese (shredded; adds smoky heat)
• 2 cups Pepper Jack Cheese (shredded; melty and mildly spicy)
• 0.5 cup Unsalted Butter (cut into slivers for quick melt)
• 0.5 cup All-Purpose Flour (for roux)
• 2 cups Whole Milk (minimum 2% fat, warmed)
• 2 cups Heavy Cream (for extra richness)
• 1 tablespoon Dijon Mustard (adds subtle tang)
• 2 tablespoons Sedona Sugar-Free BBQ Seasoning (Southwest flavor profile; can substitute regular BBQ rub)
• 0.5 cup Hatch Chilies (diced; optional for heat)
• 6 pieces Bacon Strips (cooked crisp, chopped)
• 1 pound Elbow Macaroni (cooked al dente, drained)
• 1 cup Extra Shredded Cheese for Topping (any melty cheese; optional)
• 0.5 cup Panko Breadcrumbs (optional crunchy topping)
• 1 teaspoon Salt (for pasta water)

Instructions

1. Shred the Cheeses

   Shred the sharp cheddar, chipotle Gouda, and pepper jack cheeses into uniform pieces and set aside in a large bowl.

   Time: PT5M

2. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni, and cook al dente (about 8‑9 minutes). Drain and set aside.

   Time: PT10M

   Temperature: 212°F

3. Make the Roux

   In the wide-bottom saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for about 2 minutes to eliminate raw flour taste.

   Time: PT5M

   Temperature: Medium

4. Add Milk and Cream

   Slowly pour the warmed milk and heavy cream into the roux while whisking continuously. Continue whisking until the mixture thickens and becomes smooth.

   Time: PT7M

   Temperature: Low (170‑180°F)

5. Season the Sauce

   Stir in the Dijon mustard and Sedona sugar‑free BBQ seasoning. Mix well and keep the sauce on low heat.

   Time: PT2M

   Temperature: Low (170‑180°F)

6. Incorporate the Cheeses

   Add the shredded cheeses a handful at a time, whisking gently after each addition until fully melted and the sauce is glossy.

   Time: PT8M

   Temperature: Low (160‑170°F)

7. Add Chilies and Bacon

   Stir in the diced Hatch chilies and chopped cooked bacon. Heat just until everything is warmed through.

   Time: PT2M

   Temperature: Low

8. Combine Pasta and Sauce

   Transfer the cooked macaroni to the foil pan and pour the cheese sauce over it, mixing gently to coat evenly.

   Time: PT3M

9. Smoke the Mac and Cheese

   Preheat the smoker to 250°F. Place the foil pan inside and smoke for 45 minutes, checking once halfway through.

   Time: PT45M

   Temperature: 250°F

10. Broil for a Crispy Top

    Remove the pan from the smoker, sprinkle the extra shredded cheese (and optional panko) over the surface, and place under the broiler until golden brown, about 5 minutes.

    Time: PT5M

    Temperature: High broil

11. Rest and Serve

    Let the mac and cheese rest for 5 minutes before serving so the sauce sets slightly.

    Time: PT5M

Nutrition Facts

Calories

1325

Protein

60 g

Carbohydrates

33 g

Fat

80 g

Fiber

3 g