Smoked Four Cheese Macaroni

Name: Smoked Four Cheese Macaroni
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: • 4 cups cooked elbow macaroni or pasta shells; • 1½ cups shredded Monterey Jack cheese; • 1 cup shredded Gouda cheese; • 1½ cups cubed Velveeta cheese; • 1½ cups heavy cream; • 1 cup whole milk; • 4 Tbsp butter; • 4 Tbsp all purpose flour; • 1 tsp salt; • ½ tsp white pepper

Apr 12, 2026

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Tricia Voyles

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“Taste and see that the Lord is good. ” – Psalm 34:8

Elbow macaroni baked in a rich Monterey Jack, Gouda, and Velveeta cream sauce, finished with low-and-slow smoke for incredible depth. The mac and cheese that steals every cookout.

Ingredients

4 cups cooked elbow macaroni or pasta shells
1½ cups shredded Monterey Jack cheese
1 cup shredded Gouda cheese
1½ cups cubed Velveeta cheese
1½ cups heavy cream
1 cup whole milk
4 Tbsp butter
4 Tbsp all purpose flour
1 tsp salt
½ tsp white pepper

Instructions

Preheat smoker to 250°. Melt butter in saucepan.

Whisk in flour and cook 1 minute. Slowly whisk in cream and milk until smooth.

Simmer until slightly thickened. Stir in Velveeta until melted.

Add Monterey Jack and Gouda. Season with salt and white pepper.

Fold pasta into sauce. Transfer to foil pan.

Place uncovered in smoker. Smoke 45 to 60 minutes until lightly golden and infused with smoke flavor.

Remove and rest 10 minutes before serving.

Nutrition

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