Servings: 12

16 oz 16 oz
elbow macaroni elbow macaroni
1 stick unsalted butter cut in pieces 1 stick unsalted butter cut in pieces
2 cups half-and-half 2 cups half-and-half
8 oz cream cheese softened, cut into pieces 8 oz cream cheese softened, cut into pieces
8 ounces Velveeta cut into small cubes 8 ounces Velveeta cut into small cubes
1 cup shredded 4 state cheddar cheese 1 cup shredded 4 state cheddar cheese
1 cup shredded Colby Jack 1 cup shredded Colby Jack
1/2 teaspoon garlic powder ½ teaspoon garlic powder
1/4 teaspoon seasoned salt (or to taste) ¼ teaspoon seasoned salt (or to taste)
1/2 teaspoon black pepper (or to taste) ½ teaspoon black pepper (or to taste)

Cook pasta with enough water to cover, until just tender, about 8 to 10 minutes. Drain pasta and return to pot.
While pasta is cooking, in another pot, add butter and cream cheese over medium low heat. Stir until butter and cream cheese are melted.
Add half-and-half to the pot and stir until warmed.
Stir in the Velveeta cubes and stir until mostly melted.
Stir in the cheddar and colby cheese by small handfuls and stir until blended in.
Season with salt, pepper, and garlic to taste.
Stir into macaroni when it is done and mix well.

This dish can be served without baking because it’s ready right out of the pot! If you prefer baked macaroni and cheese, spray a 9x13-inch baking dish with cooking spray and bake in a preheated 350-degree oven for about 30 minutes or until hot and bubbly.  This dish can be served without baking because it’s ready right out of the pot! If you prefer baked macaroni and cheese, spray a 9x13-inch baking dish with cooking spray and bake in a preheated 350-degree oven for about 30 minutes or until hot and bubbly.
You can smoke it on a smoker at 220 degrees for 2 hours.  You can smoke it on a smoker at 220 degrees for 2 hours.