No-Bake Smoked Mac and Cheese
This No-Bake Smoked Mac and Cheese cooks dry elbow noodles directly in whole milk and five cheeses on the pellet smoker. It's finished with freshly shredded cheddar, Monterey Jack, and Oaxaca for a melted golden top and cheesy pull.
Equipment
- Pellet Smoker
- Large Aluminum Pan
- Box Grater
- Large Spoon or Spatula
Ingredients
No-Bake Mac and Cheese
- 16 oz elbow macaroni uncooked
- 16 oz Velveeta cheese cut into cubes
- 8 oz sharp cheddar cheese freshly shredded
- 8 oz Monterey Jack cheese freshly shredded
- 6 oz Oaxaca cheese freshly shredded
- 4 oz cream cheese cubed
- 4 cups whole milk plus more if needed
- 4 tbsp Unsalted Butter cut into pieces
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cajun seasoning
- 1 tbsp Hot sauce
Instructions
Build the Mac and Cheese
- Add the dry elbow noodles to a large aluminum pan. Add the cubed Velveeta, cream cheese, butter, and part of the shredded sharp cheddar, Monterey Jack, and Oaxaca mixture, reserving the rest for the final cheese layer. Add the Cajun seasoning, garlic powder, chili powder, and hot sauce, then pour in the whole milk. Spread the noodles evenly across the bottom so they stay in contact with the liquid.
Smoke for 30 Minutes
- Preheat the pellet smoker to 350°F. Place the pan on the smoker uncovered and cook for 30 minutes.
Stir and Continue Smoking
- Remove the pan from the smoker and stir thoroughly, scraping the bottom and corners to prevent sticking. Work any noodles sitting above the sauce back into the liquid. Return the pan to the smoker, uncovered, at 350°F for another 30 minutes.
Check the Pasta and Add the Cheese
- After the second 30-minute cook, remove the pan and stir again. Taste a noodle to check for doneness. It should be tender or very close. If the sauce is getting too thick before the pasta is finished, stir in a small splash of warm whole milk. Spread the reserved sharp cheddar, Monterey Jack, and Oaxaca mixture evenly over the top.
Finish Smoking
- Return the pan to the smoker at 350°F for 10-15 minutes, uncovered. Cook until the cheese is completely melted with some light browning, the sauce is bubbling around the edges, and the noodles are tender.
Rest and Serve
- Remove the mac and cheese from the smoker and let it rest for 5 minutes. The sauce will tighten slightly around the noodles as it rests. Serve while the cheese is still hot and melted.
Notes
- Do not boil the pasta first. This recipe is designed for dry elbow noodles to cook directly in the milk and cheese mixture.
- Keep the noodles in the liquid. Spread them evenly across the pan and work any exposed noodles back into the sauce during each stir.
- Check the consistency at 60 minutes. If the noodles still need more time but the sauce is getting too thick, stir in a small splash of warm whole milk before the final cook.
- Shred the cheese from the block. Freshly shredded sharp cheddar, Monterey Jack, and Oaxaca melt more evenly than pre-shredded cheese.
- Use the pasta, not just the clock, to judge doneness. Pellet smokers can cook a little differently. The noodles should be tender and the sauce bubbling before you pull the pan.
- Rest for 5 minutes before serving. The sauce will tighten around the noodles as it sits.
Nutrition
Calories: 540kcalCarbohydrates: 38gProtein: 28gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 86mgSodium: 1058mgPotassium: 392mgFiber: 1gSugar: 9gVitamin A: 1217IUVitamin C: 1mgCalcium: 619mgIron: 1mg
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