08/16/2026
When all your kid asked for homemade mac cheese and she starts eating it straight from pan. You know its gotta be good.
Ingredients
• 2 lbs pasta
• 1 stick butter
• 1 large onion, grated (optional) or use onion powder for the flavor if kids are picky
• 32 oz Velveeta, cubed
• 2 cups milk
• 8 oz sharp cheddar, shredded
• 4 oz grated parmesan, divided
• 1 tsp bbq rub seasoning
• 1/2 tsp Cracked black pepper
• 1 box panko bread crumbs
Directions
• In a large pot of salted water, boil pasta to al dente (firm, but cooked through), strain, rinse with cold water and set aside.
• In the same pot, melt butter over medium heat and add onion. Stir and cook down for about 5 minutes.
• Lower heat and add Velveeta cubes, milk, cheddar, 2 oz parmesan, 1 tsp Sweet Preacher and 1/2 tsp cracked black pepper. Stir and allow to melt. Do not burn bottom of pot.
• Preheat oven, grill or smoker to 350°F.
• When cheese sauce is completely melted, fold in noodles until they are evenly coated.
• Pour mac and cheese into a large, deep cast iron skillet and top with a light sprinkle of Sweet Preacher and cracked black pepper, then finish with about a cup of panko bread crumbs and 2 oz parmesan.
• Place skillet in oven and allow top to toast and brown. This takes about 10 minutes. Grill and smoker users place skillet over indirect heat. Do not burn!
• Pull. Cool. Serve.
