Texas Smokehouse Mac and Cheese

Featured in Hearty Main Courses.

Enjoy the ultimate comfort food with creamy macaroni blended with cheddar, Monterey jack, and gouda cheeses, then layered with tender smoked brisket. The dish is crowned with a savory BBQ rub and a crunchy panko topping, baked or smoked until bubbling and golden brown. Every bite offers the perfect balance of smoky, cheesy richness and a satisfying crisp finish. Ideal for gatherings or family dinners, this Southern-inspired classic brings authentic smokehouse taste straight to your table. Elevate weeknight meals with this hearty, crowd-pleasing favorite, whether cooked on your smoker or in the oven.

Ranah
Updated on Sun, 18 May 2025 14:11:34 GMT
A fork is in a container of macaroni and cheese. Pin it
A fork is in a container of macaroni and cheese. | yummyflavorsrecipes.com

Ultimate Texas Smokehouse Mac and Cheese takes the classic comfort food to the next level with layers of creamy cheese sauce and tender smoked brisket all finished under a golden panko crust. Inspired by barbecue joints across Texas this dish brings bold smoky flavor to your table and never lasts long at gatherings or family meals. Every bite is a perfect balance of creamy tangy cheese and a hint of spice from BBQ rub.

My family always requests this for potlucks and I can never bring home leftovers. The first time I made this at a backyard BBQ it disappeared before I even got to sit down.

Ingredients

  • Cheddar cheese: Provides sharp flavor and melts beautifully Look for good block cheese for the best result
  • Monterey Jack cheese: Adds smoothness and a subtle creamy taste Choose a fresh block for easy shredding
  • Gouda cheese: Gives smoky richness and buttery flavor Pick a young gouda for a meltier texture
  • Macaroni noodles: Classic base that picks up sauce so well Avoid overcooking to prevent mushiness
  • Kosher salt: Enhances flavor and seasons pasta evenly Opt for a flaky quality salt
  • Butter: Brings richness to the sauce Choose unsalted to control salt levels
  • Velveeta: Lends a silky creaminess that binds the sauce together Use fresh not pre-shredded
  • Milk: Makes the sauce smooth and luscious Whole milk works best for creaminess
  • Parmesan cheese: Adds nutty savory depth Use freshly grated for most impact
  • Granulated garlic: Infuses a gentle garlic aroma Pick a fine granulated version for even mixing
  • Black pepper: Balances all the flavors with mild heat Use freshly cracked for boldness
  • BBQ rub: Gives this dish its Texas touch Look for a blend with hints of smoked paprika and brown sugar

Step-by-Step Instructions

Preheat the Smoker:
Set your smoker to 350 to 375 degrees using oak wood This smoke is key for adding real BBQ character to the finished dish and helps the cheese turn beautifully golden on top
Shred All the Cheeses:
Shred cheddar Monterey Jack and gouda by hand for the best melt Mix them together in a large bowl You will need about six cups of cheese total
Cook the Pasta:
In a large pot bring water and kosher salt to a full rolling boil Add the macaroni and stir well to keep it from clumping Cook about seven to eight minutes to just al dente Pour into a colander and rinse under cold water to stop the cooking Set the noodles aside
Melt and Build the Cheese Sauce:
Use a clean large pot over medium heat to melt the butter Add Velveeta three cups of your shredded cheese mix and two cups of milk Stir constantly until smooth and creamy Make sure there are no lumps for the silkiest texture
Mix Pasta and Flavorings:
Transfer the cooked pasta into an aluminum half pan Add grated Parmesan cheese granulated garlic black pepper one and a half cups of shredded cheese and a cup of milk Toss it all together thoroughly so every noodle is coated
Combine With Cheese Sauce:
Pour cheese sauce over the noodle mixture Stir until everything looks well mixed and glossy Top with another one and a half cups shredded cheese for extra melt and pour another cup of milk over the whole pan Sprinkle BBQ rub generously over the top for the authentic smokehouse finish
Smoke the Mac and Cheese:
Place the pan into your smoker over indirect heat Keep it there for thirty minutes Check that the top is golden and bubbling hot throughout The smoke infuses its flavor in this final step
A spoon is being used to serve macaroni and cheese. Pin it
A spoon is being used to serve macaroni and cheese. | yummyflavorsrecipes.com

My go to ingredient is smoked gouda because its deep flavor makes the whole pan irresistible Even my kids who are not big cheese lovers go back for seconds Family gatherings would not be the same without this dish as it always draws everyone to the kitchen

Storage Tips

Let your mac and cheese cool completely before covering Store it in an airtight container in the fridge for up to four days For longer storage freeze in individual portions and reheat slowly with a little milk to bring back the creamy texture

Ingredient Substitutions

You can swap out the cheeses for whatever you have on hand Provolone or fontina melt well and bring their own flavor If you cannot find smoked gouda use a dash of smoked paprika or a hint of liquid smoke in the sauce Gluten free noodles also work in this dish just check their cooking time

Serving Suggestions

This hearty mac and cheese is the star at BBQs but also pairs beautifully with roasted veggies coleslaw or a simple salad For extra wow top with hot links or leftover smoked turkey and finish with green onion slices

A close up of a baked macaroni and cheese dish. Pin it
A close up of a baked macaroni and cheese dish. | yummyflavorsrecipes.com

Cultural and Historical Context

Macaroni and cheese in Texas often borrows rich flavors from traditional barbecue culture The creamy base is a staple at Southern feasts but the addition of smoke and spice reflects the state’s unique spin on comfort food Many pitmasters in Texas add brisket or smoked meats making this dish a true hybrid of classic and BBQ traditions

Frequently Asked Questions

→ What makes Texas-style mac and cheese unique?

This version features smoked brisket, a trio of premium cheeses, and a layer of BBQ rub for authentic smokehouse flavors.

→ Can I make this without a smoker?

Absolutely! You can bake it in the oven at 350°F for similar results, though you’ll miss the subtle smoky aroma.

→ Which cheeses work best for this dish?

A blend of cheddar, Monterey jack, gouda, and Parmesan creates a rich, creamy base with plenty of flavor depth.

→ How do I achieve a crispy topping?

Finish with a layer of panko breadcrumbs mixed with a little melted butter, then bake or smoke until golden and crisp.

→ Can I prepare this dish in advance?

You can assemble and refrigerate ahead of time; simply bake or smoke just before serving for best texture and flavor.

→ Is there a substitute for brisket?

Pulled pork or shredded rotisserie chicken can add a different but delicious twist if brisket isn’t available.

Texas Smokehouse Mac and Cheese

Creamy mac and cheese with smoked brisket and crisp panko topping for bold Texas flavors.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Ranah

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (One large pan)

Dietary: Vegetarian

Ingredients

→ Shredded Cheeses

01 170 grams cheddar cheese, freshly shredded
02 170 grams Monterey Jack cheese, freshly shredded
03 170 grams gouda cheese, freshly shredded

→ Macaroni Noodles

04 1.9 liters water
05 2 teaspoons kosher salt
06 454 grams macaroni noodles

→ Cheese Sauce

07 28 grams unsalted butter
08 454 grams processed cheese (Velveeta)
09 500 milliliters whole milk

→ Seasonings

10 200 grams Parmesan cheese, finely grated
11 1 teaspoon granulated garlic
12 1 teaspoon freshly ground black pepper
13 250 milliliters whole milk

→ Finishing Touches

14 250 milliliters whole milk
15 1 tablespoon barbecue seasoning rub

Instructions

Step 01

Bring smoker temperature to 175–190°C using oak wood for a balanced smoke flavor.

Step 02

Shred cheddar, Monterey Jack, and gouda cheeses thoroughly and blend together in a large mixing bowl.

Step 03

Bring water with kosher salt to a rolling boil in a large pot. Add macaroni noodles and cook for 7–8 minutes until just al dente. Drain in a colander and rinse thoroughly with cold water to halt cooking. Set aside.

Step 04

Melt butter in a large saucepan over medium heat. Add processed cheese (Velveeta), 3 cups of shredded cheese blend, and 500 milliliters milk. Stir constantly until the mixture is smooth and fully melted.

Step 05

Transfer cooked macaroni to an aluminum half pan. Fold in grated Parmesan, granulated garlic, black pepper, 1.5 cups of the shredded cheese blend, and 250 milliliters milk. Mix until evenly coated.

Step 06

Pour cheese sauce evenly over the pasta mixture and stir until fully combined. Top with remaining 1.5 cups shredded cheese blend. Drizzle 250 milliliters milk over the surface and sprinkle with barbecue seasoning rub.


A close up of a baked macaroni and cheese dish.
Step 07

Position the pan on the smoker over indirect heat. Smoke for 30 minutes, until the top is golden brown and the mixture is bubbling.


A spoon is being used to serve macaroni and cheese.

Notes

  1. For best results, allow cheeses to reach room temperature before shredding to ensure smoother melting.
  2. If lacking a smoker, bake in a conventional oven at 175°C for a similar finish.

Tools You'll Need

  • Smoker or oven
  • Large pot
  • Aluminum half pan
  • Colander
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk and milk products.
  • Contains wheat (gluten) from pasta.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 560
  • Total Fat: 29 g
  • Total Carbohydrate: 52 g
  • Protein: 24 g