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Denise's Macaroni & Cheese

Simple smoked mac and cheese recipe.

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Try some smoky Velveeta mac & cheese.

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What's unique about this BBQ mac 'n cheese recipe?

Denise's mac and cheese recipe expertly combines the simplicity of a classic dish with the allure of smoky sophistication. Each bite of velvety macaroni is enveloped in a rich and creamy cheese sauce resulting from a meticulous balance of flavors. The hint of smokiness adds a tantalizing depth, transforming this side dish into a culinary symphony that dances on the palate!

This cheesy delight has become a favorite at gatherings, enchanting taste buds and leaving a lasting impression. Infused with the aromatic essence of smokiness, this mac and cheese recipe elevates the art of comfort food to new heights. Paired impeccably with my savory pork recipes, this smoked mac and cheese forms a dynamic duo that tantalizes the taste buds with every bite.

Indulge in the symphony of smoky, cheesy goodness that defines this extraordinary dish – a testament to Denise's culinary artistry and a guarantee that you and your guests will savor every moment of this cheese-filled delight. Denise's smoked mac and cheese reigns supreme in delicious side dishes.

Ingredients

• 4 cups elbow macaroni
• 2/3 lb. (10 oz.) smoked Velveeta cheese
• 1/2 teaspoon liquid smoke
• 1/2 cup milk
• 1/2 stick butter
• 1/2 teaspoon black pepper (optional)

Instructions

• Step 1 - Cook the macaroni in large saucepan as directed on package.
• Step 2 - While the pasta is cooking, cut the Velveeta into 1/2-inch cubes.
• Step 3 - Drain the macaroni well and spoon into 2-qt. casserole dish.
• Step 4 - While hot, stir in milk, butter, liquid smoke and cheese and blend.
• Step 2 - Preheat oven to 350°F. Note, it typically takes 12-15 minutes to preheat an oven to 350ºF.
• Step 5 - Bake for 20 minutes or until cheese is completely melted. Stir about halfway through.
• Step 6 - Once done, remove the mac and cheese from the oven, sprinkle with pepper.
• Step 7 - Serve along side one of my smoked pork recipes.

Note: Liquid smoke is made by burning wood chips, capturing the smoke, and then condensing it into a liquid.

 

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Some Mac & Cheese History

The first recorded recipe for a dish similar to macaroni and cheese can be found in a 13th-century cookbook from Italy called "Liber de Coquina." This recipe involved boiling thin, tube-shaped pasta in water and layering it with grated cheese.

The modern version of macaroni and cheese, can be attributed to Thomas Jefferson. Jefferson encountered a pasta dish during his travels to Europe. He brought back a pasta machine from France to the United States. He then served a "macaroni pie" at a state dinner in 1802, using macaroni imported from Italy, and combined it with American cheese.

Macaroni and cheese became a popular food at the end of the Great Depression because it was cheap. In 1937, Kraft Foods introduced boxed macaroni and cheese at 19 cents for a meal that served four. They sold 8 million boxes in one year. The popularity of the food took off again during World War II because you could get two boxes for only one ration point!