Smoked Mac & Cheese

I adapted this recipe from Patti Labelle for the smoker. It is the BEST mac & cheese you will ever have!


  • 1T vegetable oil
  • 1# macaroni
  • 9T butter
  • 1C muenster cheese, shredded
  • 1C mild cheddar cheese, shredded
  • 1C sharp cheddar cheese, shredded
  • 1C Monterey jack cheese, shredded
  • 16oz Velveeta cheese, cubed
  • 2C half-and-half
  • 2 eggs, lightly beaten
  • 1t seasoning salt
  • .5t black pepper


Cook macaroni in 1T oil until somewhat tender, about 7 minutes. Drain & return to pot.

Melt 8T of butter and stir into macaroni.

Mix all the shredded cheeses and add 3C to the macaroni, along with the Velveeta, half-and-half, eggs, seasoning salt & pepper.

Butter a 2.5Qt casserole dish and add macaroni mix to the dish.

Set smoker for ‘smoke’ or lowest heat setting. Smoke the mac & cheese for 60 minutes, stirring at the 30 and 60 minute mark. Top with the remaining 1C shredded cheese and dot with 1T butter.. Turn the heat up to 350F and continue cooking for about 30 minutes, or until the edges are golden brown and bubbly.

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