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Smoked Queso Mac and Cheese

Authored by Mike Sheeran. Mike's BBQ Distro Box Members, an avid griller, and a recent graduate of Joe Zavala's Brisket Class! Follow Mike's mouth watering cooks @bigmiketx_cooks

I recently went to Burnt Bean Co in Seguin, TX and one of their sides was a queso mac and cheese.  It got me thinking what if I modified my smoked queso recipe to be a bit thicker if I could make my own.  So, I gave it a go and was very happy with the results.  Here’s how I did it.


  • 8 oz of Velveeta Cheese

  • 4 oz Monterrey Jack Cheese

  • 4 oz Cheddar

  • ½ tube of Pork Chorizo

  • Pico de Gallo (I bought mine from HEB but here’s a recipe below if you want to make it yourself.  I also recommend making it a few hours ahead and letting it sit in the fridge.)

    • 2 Roma Tomatoes diced

    • ¼ White Onion diced

    • 2 Large Serrano Peppers diced

    • Cilantro

    • ½ Lime Juice

    • 1 tbsp Salt

  • 1 tbsp Zavala Fajita Rub

  • ½ can of Cream of Whatever soup (I used Cream of Jalapeño Soup.  If you can’t find that, use Cream of Chicken or Cream of Mushroom)

  • Macaroni Noodle of your choice (I used Cork Screw Cavatappi)

  • Hot Cheetos crushed (Don’t skip this)


First, I diced up all my cheese into 1-inch cubes.  I spread them out evenly in a disposable aluminum pan.  I then cooked the chorizo and added it to the cheese.  Then I dumped the pico, Zavala Fajita Rub, and ½ a can of cream of jalapeño soup.  I stirred it up a bit to get everything evenly distributed and put it on my smoker at 225.  Every 30 minutes or so, go out and give it a stir.  I let the queso cook for about an hour.


When you’re close to being ready to serve, cook the pasta according to the directions on the package.  Pull the queso off the smoker and add the noodles to the pan.  Stir it all up till the noodles are coated well.  I served mine in an 8 oz deli container and sprinkled the hot Cheeto dust on top.


If you want to make this a meal, I recommend cooking up some chicken thighs seasoned with Zavala Fajita Rub, cube them up, and add them when you add the noodles.  You can also use a can of Rotel instead of pico but I prefer the freshness the pico gives it. 


Some recommended seasoning from the shop to add to Mike's recipe...

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