Ingredients
Scale
- 2 tbsp BBQ Rub
- 2 tbsp ranch dressing seasoning
- 16 oz elbow noodles
- 16 oz Velveeta cheese
- 2 cups of shredded chicken
- 1 cup shredded Gouda cheese
- 1 cup shredded Mozzarella cheese
- 1 cup shredded Cheddar cheese
- 3 cups whole milk
- ½ cup unsalted butter
- 1/4 cup flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- ¼ cup buffalo sauce
- ¼ cup ranch or blue cheese dressing
- 2 tbsp green onions
Instructions
- Par boil macaroni noodles for 6 minutes then strain and run them under cold water.
- Make the Roux in a pot, melt one stick of butter then slowly whisk in 4 tbsp of flour.
- Slowly add and whisk in 3 cups of whole milk, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp salt and 16 oz of Velveeta cheese. Cook down over medium low heat until creamy then remove from heat.
- In a foil pan, add the par boiled noodles, 2 cups of shredded chicken, ¼ cup buffalo sauce, 2 tbsp BBQ rub, 2 tbsp ranch dressing seasoning, 1 cup of gouda cheese, 1 cup of mozzarella cheese, 1 cup of cheddar cheese and mix with the par boiled noodles.
- Add the creamy cheese to the noodles and mix thoroughly. Sprinkle on more BBQ rub and top with a little more shredded cheese.
- Place the pan of macaroni on the smoker at 275°F for 45 minutes.
- Once cheese on top is melted, garnish with green onions and drizzle ranch or blue cheese dressing on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
