Smoked Mac and Cheese with TexasBBQRub
Creamy, cheesy mac and cheese taken to the next level on the smoker. TexasBBQRub adds a savory, slightly spicy backbone to the triple-cheese sauce, and a kiss of apple or pecan smoke ties it all together.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 1 lb elbow macaroni
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1.5 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- 1/2 cup TexasBBQRub
- 1/4 cup grated Parmesan
- 1/4 cup smoked paprika (optional, for garnish)
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- Optional add-in: 2 cups chopped smoked chicken, turkey, or pork sausage
Instructions
- Prep the Pasta: Cook the elbow macaroni in salted water for half the recommended time (about 5 min). Drain and rinse briefly with cold water; set aside.
- Make a Roux: In a large saucepan melt butter over medium heat. Whisk in flour and cook 1 min until lightly golden.
- Create the Sauce: Slowly whisk in the warmed milk and cream, keeping the heat at a gentle simmer. Cook 3-4 min, stirring, until thickened.
- Add Cheese and Rub: Reduce heat to low. Stir in cream cheese until smooth, then fold in cheddar, Monterey Jack, and half the TexasBBQRub. Season with salt and pepper.
- Combine: Toss the cooked macaroni (and optional smoked meat) into the cheese sauce until evenly coated. Transfer the mixture to a 12-inch disposable aluminum pan.
- Top and Smoke: Sprinkle the remaining TexasBBQRub, Parmesan, and smoked paprika over the top. Cover loosely with foil.
- Smoke: Pre-heat your smoker to 225 degrees F using a mild wood such as apple or pecan. Place the pan on the grate and smoke for 1.5-2 hours, or until the top is bubbling and the cheese is fully melted.
- Finish: Remove foil, let rest 5 min. Serve hot.
Bill's Pitmaster Tips
- Put this on the smoker alongside your brisket — it absorbs all that smoke and tastes incredible.
- The TexasBBQRub in the cheese sauce adds a savory depth you can't get from regular seasoning.
Pro Tips
- Use a two-stage smoke -- start at 225 degrees F, then raise to 250 degrees F for the last 20 min to develop a lightly crusted top.
- Add a splash of bourbon (1 Tbsp) to the sauce before smoking to enhance the smoky flavor and balance the richness.
- Mix in a handful of toasted crushed pork rinds just before serving for a surprise crunch.
- Do not over-season the rub -- the cheese already supplies salt.
- Use thick-walled aluminum pans and wear heat-protective gloves when handling hot pans.
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