Texas Smokehouse Mac and Cheese

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

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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

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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.