A delicious and cheesy smoked mac and cheese recipe, featuring Velveeta, white cheddar, and Colby Jack cheeses, seasoned to perfection and topped with a crispy Ritz cracker and Parmesan crumble.
In a lightly greased 9x13 grill-safe tray, place the Velveeta and pasta. Pour milk over the pasta. Top with white cheddar and Colby Jack cheeses. Sprinkle on all seasonings and hot sauce. Place the tray on a 350°F preheated smoker. Cook for 1 hour, stirring at the 30-minute mark. While waiting, in a separate bowl, combine all topping ingredients (crushed Ritz crackers, shredded Parmesan cheese, melted butter, and parsley) and mix well. At the 55-minute mark, stir the Mac and Cheese again. Add the topping mixture evenly over the top. Switch your smoker to the smoke setting for the last 5 minutes. Optional: Broil for desired crunch.
