Description

This Easy Smoked Mac and Cheese combines creamy cheeses with perfectly cooked pasta, making it a quick and delicious comfort food recipe. With its rich flavors and easy preparation, it’s perfect for family dinners or gatherings!

Ingredients

Scale

1 pound dried elbow pasta
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk
2 cups half and half
4 cups shredded medium cheddar cheese
2 cups shredded pepper jack cheese
1½ teaspoon salt
½ teaspoon black pepper
2 teaspoon BBQ seasoning

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Instructions

Preheat your smoker to 225°F using pecan or apple wood chips for optimal flavor.
Bring a large pot of salted water to a boil, then add the dried elbow pasta and cook for 1 minute less than package directions for al dente texture.
While the water is boiling, shred the medium cheddar cheese and pepper jack cheese.
Combine the shredded cheeses in a large bowl to ensure an even mixture. Preparing in advance makes the sauce preparation easier.
Once the pasta is cooked, drain it thoroughly and lightly toss with olive oil to prevent sticking.

Notes

Using a combination of cheeses adds depth to the flavor; feel free to mix your favorites!
Make sure to drain the pasta well; excess water can dilute the cheese sauce.
This dish can be made ahead and reheated in the oven.

Nutrition

Serving Size: 1/2 cup
Calories: 400
Sugar: 4g
Sodium: 700mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 14g
Cholesterol: 70mg