Description

This Easy Smoked Mac and Cheese is a comforting dish featuring creamy cheddar and pepper jack cheese, perfect for a quick dinner or a delightful meal. Enjoy the smoky flavor and creamy texture that makes this homemade recipe truly irresistible!

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 (107°C) using pecan or apple wood chips for the best flavor.
Bring a large pot of salted water to a rolling boil, then add 1 pound dried elbow pasta and cook for 1 minute less than package directions for al dente.
While waiting for the water to boil, shred 4 cups of medium cheddar cheese and 2 cups of pepper jack cheese (or monterey jack, gouda, mozzarella, or more cheddar).
Toss both cheeses together in a large bowl to create an even blend.
When the pasta is ready, drain thoroughly and toss with a small drizzle of olive oil to prevent sticking.

Notes

For a smokier flavor, consider using different kinds of wood chips.
Mix in some cooked bacon or vegetables for added flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 4g
Sodium: 900mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 18g
Cholesterol: 85mg