Smoked Mac and Cheese with Knuckle Duster BBQ Rub

The Rub Society

1 Rating

Enjoy your rich and flavorful Smoked Mac and Cheese with the unique kick of Knuckle Duster BBQ Rub!


  • 1 lb (450 g) elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded smoked gouda cheese
  • 1 cup grated Parmesan cheese
  • 4 cups milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup heavy cream
  • 2 tablespoons Knuckle Duster BBQ Rub
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup panko bread crumbs
  • 2 tablespoons melted butter
  • Fresh parsley, chopped (for garnish)


  1. Cook the Macaroni:
    Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.
  2. Make the Cheese Sauce:
    In a large saucepan, melt the unsalted butter over medium heat.
    Whisk in the flour to form a roux and cook for about 2 minutes until bubbly but not browned.
    Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook until the mixture starts to thicken, about 5-7 minutes.
    Reduce the heat to low and stir in the shredded cheddar cheese, smoked gouda cheese, and grated Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.
    Add Knuckle Duster BBQ Rub, smoked paprika, garlic powder, salt, and black pepper. Stir well to incorporate the spices.
  3. Combine Pasta and Cheese Sauce:
    Preheat your smoker to 225°F (110°C).
    In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix well to ensure all the pasta is evenly coated.
  4. Prepare for Smoking:
    Transfer the mac and cheese mixture to a large, lightly greased aluminum foil pan or a smoker-safe baking dish.
    In a small bowl, combine the panko bread crumbs with the melted butter. Sprinkle the buttered bread crumbs evenly over the top of the mac and cheese.
  5. Smoke the Mac and Cheese:
    Place the pan in the preheated smoker. Smoke for 1 hour, or until the top is golden brown and the cheese is bubbly.
  6. Serve:
    Remove the mac and cheese from the smoker and let it rest for a few minutes.
    Garnish with freshly chopped parsley before serving.