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Pour the macaroni and cheese mixture into a cast iron skillet and top with the remaining cheddar cheese.Once the cheese has melted turn off the heat and stir in 1 cup of cheddar cheese and the elbow macaroni. Simmer over low heat until the Velveeta has melted. Cube Velveeta into 1- inch cubes and add to a pot along with dry rub and milk.Drain pasta in a colander running cool water over the pasta until room temperature.Add elbow macaroni and stir every few minutes until cooked al dente. Bring a pot of salted water to a boil.Smoked Mac and Cheese Recipe Ingredient List This will make sure that the macaroni has perfect texture when added to the cheese sauce. Then immediately drain the pasta into a colander and rinse with cold water until the pasta is cooled to room temperature. It should be chewy but just slightly undercooked. After about 8-10 minutes, test the macaroni. This will prevent the macaroni from sticking to the bottom of the pot as well as help the pasta cook evenly.įinally, we want to be sure to slightly undercook the pasta because it will be cooked in the cheese sauce a second time. As the pasta cooks, you should give it a stir every two minutes or so until it’s ready. Once the salted water has reached a rolling boil add your macaroni and stir immediately for about 30 seconds. I normally go with a tablespoon of salt per quart. Salting the water infuses an extra layer of flavor to your pasta by making sure that every component of the Smoked Mac and Cheese is seasoned. The first step is making sure that the water is salted. There are a few simple things that you can do to make sure you have perfectly cooked elbow macaroni every time. With just 6 ingredients this is the easiest most delicious Smoked Mac and cheese with Velveeta you’ll ever try! How to Boil Elbow Macaroni