Groark Boys BBQ Smoked Mac and Cheese

Groark Boys BBQ makes a smoked mac and cheese that’s so good, it went viral. It’s so creamy and cheesy and impossible to mess up.

I’m sure you’ve had bad mac and cheese. You know that kind that’s just dry where the noodles don’t even stick together, and it’s totally not worth the calories. 

I promise you, this is the complete opposite of that. This is worth every single calorie, and you’re going to want seconds and thirds, so really don’t even count the calories. It’s not health food. 

The smoked creamy mac and cheese that went viral

If you’re on TikTok, you have to follow @groarkboysbbq. At the time of this post, the dude has more than 3 million followers. If you’re not on TikTok, don’t worry. You can also find him on Instagram, Facebook and YouTube.

As the “Meat Teacher,” he usually shows off awesome barbecued meat, but one day, he shared his smoked mac and cheese recipe, and it went viral. Over 1 million views, to date. 

To my knowledge, he’s never shared the exact measurements of all of the ingredients he uses, but he’s come pretty close. Close enough, that I was able to copy what he did, and I threw together a lil’ duet / remix making it with him side-by-side. 

Below is the recipe I knocked out, which I’ve posted with Matt’s permission. Thanks Matt!

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It’s all about the cheese sauce

What makes this the best smoked mac and cheese, is the ultimate cheesy sauce. It includes butter, milk, shredded cheese and Velveeta. Yes. I said Velveeta. Don’t knock it, till you try it. It’s the magic ingredient that makes the sauce so creamy.

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The types of cheeses in smoked mac and cheese

The beautiful thing about mac and cheese, is that it’s so versatile. You can mix and match cheeses to your liking; however, for a creamy cheese sauce, I always recommend using cheeses that melt well. Feta, for instance, isn’t gonna turn out so well. 

In addition to using different types of cheeses, this mac and cheese uses the cheeses three ways.

Velveeta Cheese

Grab the yellow box. Velveeta is going to give you the creaminess you need. And although it is a processed cheese, it’s still a dairy product made with milk, whey and salt. This recipe calls for 16 ounces, which is half of the big box. 

Shredded Cheese

Here’s where you can mix things up. Matt’s recipe calls for shredded cheddar, Monterey jack and gouda cheeses. You can use mild cheddar or sharp cheddar cheese or even sub the Monterey jack for pepper jack.

Gouda can be a little harder to find. Check for it at your deli counter. Bonus is that you’ll likely find smoked gouda, which makes this dish even better.

Other cheeses that would work nicely include colby jack, fontina and mozzarella. 

PRO TIP: For the creamiest mac and cheese, shred your own cheese. Pre-shredded cheese contains starches to keep the cheese separated. 

Parmesan Cheese 

As if that wasn’t enough cheese, Matt adds 2 cups of Parm. While Parmesan isn’t known for its meltability, it punches up the flavor big time with a nice nutty saltiness.  

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• Cheddar Cheese: Sharp, medium or mild, depending on your taste preference.
• Monterey Jack Cheese: This is a mild, white cheese that melt beautifully.
• Gouda Cheese: Gouda gives this recipe a real flavor punch, especially if you use smoked mac and cheese.
• Water: This is what you’ll use to boil the noodles. Be sure to salt your water.
• Elbow Macaroni: These are the classic noodles used for mac and cheese. See some other options below.
• Velveeta Cheese: Don’t knock it until you try it. It’s the key to maximum creaminess.
• Butter: Use real stick butter, not the stuff in a tub. Salted or unsalted butter is fine. Just adjust the salt, depending on which kind you use.
• Milk: For the richest flavor, use whole milk.
• Parmesan Cheese: Look for grated parmesan cheese, not shredded or shaved.
• Spices: Granulated garlic, salt, pepper and your favorite BBQ rub.

Substitutions: You can swap out the noodles, different types of cheese and seasonings to really make this your own. 

See the full recipe card for servings and a full list of ingredients.

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The best noodles for macaroni and cheese

The most common type of noodle for macaroni and cheese is elbow macaroni. This shape is great because the cheese sauce oozes into the noodle. This way you don’t just get cheese on the outside, you get pockets of cheese in the noodles, too.

Other noodles beyond elbows

If you want to mix things up, here are some other types of noodles that also collect the creamy sauce really well.

• Shells
• Campanelle
• Penne
• Rigatoni
• Mini wheels
• Orecchiette
• pipette
• Ditalini

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Should you rinse the pasta

Apparently, those of you out there on social have really strong opinions about this. Rinsing pasta does remove some of the starch.

When making most pasta dishes, like spaghetti or shrimp scampi, I like having that starch, because it helps the sauce stick to the noodles. 

For this smoked mac and cheese, however, Matt recommends rinsing the pasta to cool it down and stop the cooking process. Because the pasta is going into the smoker, this prevents the noodles from overcooking and turning to mush.

You want them to still be a little al dente.

If you’re totally against rinsing your noodles. That’s cool. Make this dish how you want, but you may want to cook your noodles just a little bit less than normal, if that’s the case. 

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How to smoke mac and cheese

This can be made on any type of smoker. The key is to set your temp to 350-375F degrees and to use indirect heat. 

As for wood, oak, hickory and pecan are all good options for great smoke flavor. If you’re cooking on charcoal, add a couple chunks of wood. For a gas grill, use a Wood Chip Foil Pouch. For a pellet grill, use oak wood pellets.

If you have a Ninja Grill, check out my recipe for Smoked Mac and Cheese on a Ninja Grill.

1. STEP ONE: Shred all of the cheeses and mix them together in a large bowl. You should end up with about 6 cups.

2. STEP TWO: Bring the water and salt to a boil in a large pot. Add the pasta and cook for 7-8 minutes. Pour the cooked macaroni noodles into a colander and rinse with cold water. Set aside.

3. STEP THREE: In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of the shredded cheese mixture and 2 cups milk. Stir or whisk until smooth.

4. STEP FOUR: Place the cooked pasta in a disposable aluminum pan or large cast iron skillet. Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese mix and 1 cup milk.

5. STEP FIVE: Pour the cheese sauce into the pan, and stir well. Top with 1 1/2 cups shredded cheese. Pour 1 cup milk over the top. Sprinkle on your favorite BBQ rub.

6. STEP SIX: Place the pan on the smoker over indirect heat. Smoke for 30 minutes, until brown and bubbly like the picture below. Allow it to cool a bit, and then dig in.  

PRO TIP: If your mac and cheese is dry, you didn’t add enough milk. This recipe uses 4 cups of milk in three stages of the assembly.

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How to serve homemade mac and cheese

Remove the mac and cheese from the smoker and serve immediately with a large serving spoon.

If you’re not going to serve it right away, cover it with aluminum foil to keep warm.

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How to make macaroni and cheese in advance?

If you want to do some party prep and prepare as much in advance as possible. Assemble everything together, but leave off that last cup of milk.

Cover with foil and refrigerate for 1-2 days. Then, just before smoking, pour on that cup of milk and throw it in the smoker.

Because the dish will be colder, you may need to add 10-15 minutes to your cook time. 

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Storage

If you have any leftovers from this mac and cheese recipe, store them in an airtight container in the refrigerator. They’ll last for up to 5 days. You can reheat leftovers in the microwave.

The leftover smoked macaroni and cheese won’t be as creamy the next day because the noodles will absorb the sauce.

If you want to completely revitalize leftovers, place them in a large pot on the stove over medium heat. Add in some milk and a little more shredded cheese. Stir until warm and melted.

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More side dishes

• Grilled Mini Hasselback Potatoes
• Sweet Corn Pudding Casserole
• Irresistible Sweet Potato Casserole
• Bacon Wrapped Grilled Delicata Squash Rings
• Campfire Mac and Cheese
• Smoked Hatch Green Chile Mac and Cheese

BBQ that goes great with mac and cheese

• The No-Fail Way to Make Smoked Brisket
• Smoked Carolina Pulled Pork
• Grilled Whole Chicken – Just 3 Ingredients

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