When it comes to BBQ competitions and backyard cookouts, a great mac and cheese can steal the show. This Pitmaster Baked Mac & Cheese is rich, creamy, and packed with layers of flavor from multiple cheeses, butter, and a touch of ancho chili powder for subtle depth.
It is the kind of side dish that pairs perfectly with smoked meats and holds up great on a BBQ plate next to brisket, ribs, or pulled pork. Even better, you can mix smoked meat directly into the mac and cheese to turn it into a full meal.
If you are looking for a crowd-pleasing BBQ side dish, this recipe delivers every time.
Ingredients
Pasta
- 2 boxes small to medium elbow noodles
- Salted water for boiling
- Small drizzle cooking oil
Cheese Sauce
- 6 cloves garlic, minced
- 2 sticks unsalted butter
- 1/2 cup diced onion
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 1 tsp ancho chili powder
Cheese
- 1 (32 oz / 2 lb) brick Velveeta, cubed
- 2 cups shredded sharp cheddar
- 2 cups shredded pepper jack
- 2 cups shredded Colby Jack
- Parmesan cheese (for layering)
Dairy
- 3 cups whole milk
- 4 cups half & half
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Step 1: Cook the Pasta
Bring 2 to 4 quarts of salted water to a boil in a large pot. Add the elbow noodles and cook until al dente (about 11 minutes).
Drain the pasta well and allow it to cool slightly. Drizzle a small amount of cooking oil over the noodles and mix gently so they do not stick together.
Place the pasta in the refrigerator and allow it to cool completely before assembling the mac and cheese.
Step 2: Make the Cheese Sauce
In a large pot over medium heat, add:
- butter
- garlic
- onion
- salt
- pepper
- ancho chili powder
Cook until the butter begins to lightly brown and the garlic and onions start to caramelize. Cube the Velveeta cheese into roughly ½-inch cubes. Add the Velveeta to the pot and stir until it begins to soften.
Next add:
- shredded cheddar
- pepper jack
- Colby Jack
Be sure to reserve some shredded cheese for topping later. Stir the cheese mixture for about 1 minute.
Pour in the whole milk and half & half, continuing to stir over medium heat until the cheese is fully melted and the sauce becomes smooth and creamy.
Set the cheese sauce aside.
Step 3: Assemble the Mac & Cheese
Preheat your oven to 350°F.
In an aluminum pan, add a layer of the cooled noodles just enough to cover the bottom. Using a ladle, drizzle a layer of cheese sauce over the noodles. Sprinkle a light layer of Parmesan cheese over the top.
Repeat these layers:
- noodles
- cheese sauce
- Parmesan
Continue until all noodles are used.
Step 4: Top and Bake
Sprinkle the reserved shredded cheddar and other cheeses evenly across the top. Lightly cover the pan with aluminum foil, making sure the foil does not touch the cheese.
Place the pan in the oven and bake for 30 to 35 minutes, or until the cheese is melted and the internal temperature reaches 200°F.
Remove the foil and allow the top to lightly brown.
Step 5: Rest and Serve
Remove the mac and cheese from the oven and allow it to rest for 10 minutes before serving. This helps the cheese sauce set and makes it easier to serve.
Pitmaster Tip 🔥
Want to take this mac and cheese to the next level?
Add chopped smoked brisket, pulled pork, or smoked chicken. You can mix the meat into the noodles and cheese sauce before baking, or place it on top before serving.
The smoke flavor paired with the creamy cheese sauce creates an incredible BBQ comfort dish.
Perfect Pairings
This mac and cheese pairs great with:
- Smoked brisket
- BBQ ribs
- Pulled pork sandwiches
- Smoked chicken thighs
It also works perfectly as a BBQ competition side dish or potluck favorite.
Pitmaster Baked Mac & Cheese (The Ultimate BBQ Side)
When it comes to BBQ competitions and backyard cookouts, a great mac and cheese can steal the show. This Pitmaster Baked Mac & Cheese is rich, creamy, and packed with layers of flavor from multiple cheeses, butter, and a touch of ancho chili powder for subtle depth.
It is the kind of side dish that pairs perfectly with smoked meats and holds up great on a BBQ plate next to brisket, ribs, or pulled pork. Even better, you can mix smoked meat directly into the mac and cheese to turn it into a full meal.
If you are looking for a crowd-pleasing BBQ side dish, this recipe delivers every time.
Ingredients
Pasta
- 2 boxes small to medium elbow noodles
- Salted water for boiling
- Small drizzle cooking oil
Cheese Sauce
- 6 cloves garlic, minced
- 2 sticks unsalted butter
- 1/2 cup diced onion
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 1 tsp ancho chili powder
Cheese
- 1 (32 oz / 2 lb) brick Velveeta, cubed
- 2 cups shredded sharp cheddar
- 2 cups shredded pepper jack
- 2 cups shredded Colby Jack
- Parmesan cheese (for layering)
Dairy
- 3 cups whole milk
- 4 cups half & half
Step 1: Cook the Pasta
Bring 2 to 4 quarts of salted water to a boil in a large pot. Add the elbow noodles and cook until al dente (about 11 minutes).
Drain the pasta well and allow it to cool slightly. Drizzle a small amount of cooking oil over the noodles and mix gently so they do not stick together.
Place the pasta in the refrigerator and allow it to cool completely before assembling the mac and cheese.
Step 2: Make the Cheese Sauce
In a large pot over medium heat, add:
- butter
- garlic
- onion
- salt
- pepper
- ancho chili powder
Cook until the butter begins to lightly brown and the garlic and onions start to caramelize. Cube the Velveeta cheese into roughly ½-inch cubes. Add the Velveeta to the pot and stir until it begins to soften.
Next add:
- shredded cheddar
- pepper jack
- Colby Jack
Be sure to reserve some shredded cheese for topping later. Stir the cheese mixture for about 1 minute.
Pour in the whole milk and half & half, continuing to stir over medium heat until the cheese is fully melted and the sauce becomes smooth and creamy.
Set the cheese sauce aside.
Step 3: Assemble the Mac & Cheese
Preheat your oven to 350°F.
In an aluminum pan, add a layer of the cooled noodles just enough to cover the bottom. Using a ladle, drizzle a layer of cheese sauce over the noodles. Sprinkle a light layer of Parmesan cheese over the top.
Repeat these layers:
- noodles
- cheese sauce
- Parmesan
Continue until all noodles are used.
Step 4: Top and Bake
Sprinkle the reserved shredded cheddar and other cheeses evenly across the top. Lightly cover the pan with aluminum foil, making sure the foil does not touch the cheese.
Place the pan in the oven and bake for 30 to 35 minutes, or until the cheese is melted and the internal temperature reaches 200°F.
Remove the foil and allow the top to lightly brown.
Step 5: Rest and Serve
Remove the mac and cheese from the oven and allow it to rest for 10 minutes before serving. This helps the cheese sauce set and makes it easier to serve.
Pitmaster Tip 🔥
Want to take this mac and cheese to the next level?
Add chopped smoked brisket, pulled pork, or smoked chicken. You can mix the meat into the noodles and cheese sauce before baking, or place it on top before serving.
The smoke flavor paired with the creamy cheese sauce creates an incredible BBQ comfort dish.
Perfect Pairings
This mac and cheese pairs great with:
- Smoked brisket
- BBQ ribs
- Pulled pork sandwiches
- Smoked chicken thighs
It also works perfectly as a BBQ competition side dish or potluck favorite.