Ingredients
Scale
- 2 tbsp BBQ Rub
- 16 oz elbow noodles
- 16 oz Velveeta cheese
- 1 cup shredded Gouda cheese
- 1 cup shredded Mozzarella cheese
- 1 cup shredded Cheddar cheese
- 3 cups whole milk
- ½ cup unsalted butter
- 4 tbsp flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp hot sauce
Instructions
- Boil the macaroni noodles for 6 minutes until al dente then strain and run under cold water.
- Make the Roux: melt one stick of butter and slowly whisk in 4 tbsp of flour and let it cook for 1 minute.
- Add in 1.5 cups whole milk, hot sauce, seasonings and Velveeta cheese. Cook down over medium low heat until creamy then remove from heat.
- In a foil pan, add noodles, BBQ rub, Gouda cheese, mozzarella cheese, cheddar cheese, 1.5 cups whole milk and mix with the noodles.
- Add the melted creamy cheese to the noodles and mix thoroughly. Sprinkle on more BBQ rub and top with more shredded cheese.
- Place on the smoker at 250° F indirect of the heat for 1 hour.
- Once the cheese on top is melted, serve hot and enjoy!
- Prep Time: 15 min
- Cook Time: 60 min
