Smoked Mac and Cheese

Everything you love about a classic mac and cheese recipe, smoked on your charcoal or pellet grill for a delicious elevated flavor.

Course Side Dish

Cuisine American

Keyword smoked mac and cheese, smoked macaroni and cheese

Prep Time 30

Cook Time 30

Servings

Calories 433kcal

Author Bon Appeteach

Equipment

1 Cast Iron Skillet

Ingredients

16 oz. Pasta (elbow, shell, cavatappi, rotini) Sub with any gf/keto pasta)
8 oz. Block of Sharp Cheddar Cheese
8 oz. Block of Pepper Jack Cheese
8 oz. Cream Cheese Softened
2 1/2 cups Half and Half
1 tbsp. Paprika
1 1/2 tsp Salt
1 1/2 tsp Black Pepper
1/4 cup Panko Bread Crumbs Sub pork panko (for gf/keto)

Optional:

1 Poblano small dice
4 oz. Canned, Green Chiles (diced)
1 tsp Olive Oil

Instructions

Preheat your grill or smoker to 350 F and set it for indirect heat.
Begin by pre shredding all the cheese from each cheese block. You should have 4 cups of shredded cheese total.
If using any peppers, dice and sauté them and set them aside.
Boil your pasta and remove it from the pasta water 1-2 minutes prior to being finished. It will finish cooking on the smoker. Strain well.
In a large pot, add your softened cream cheese over medium heat. Whisk in about 1/4 - 1/2 cup of the half and half.
Whisk vigorously to help remove the lumps of the cream cheese until it is smooth . Add the remaining half and half and continue to whisk.
After 5-6 minutes, the half and half should all be very hot (but not simmering or boiling). Reduce the temperature to low heat.
Slowly whisk in small handfuls of cheese and let it full melt before you add more. This should take several minutes and ensures the cheese doesn't separate from the liquid. Be patient here!
Combine the cooked pasta and the cheese sauce. Fold it together until all the noodles are evenly coated. If using the peppers and chiles, add those in as well.
Pour the noodles into a 9 inch cast iron pan. Lightly coat the top in panko bread crumbs (or pork panko for gf/keto).
Place the smoked mac and cheese onto indirect heat on you charcoal grill or pellet smoker and let it cook at 350 F. uncovered for 30 minutes or until golden brown and bubbly.
Remove the smoked mac and cheese from the smoker carefully and let it rest 10 minutes before serving. This helps the cheese to settle a bit and makes it easier to serve.

Notes

Nutrition information is based off of standard pasta and not an alternative.

Nutrition