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In my house, Mac and Cheese is a very popular dish amongst my kids, but it’s always been the boxed version. Growing up, it wasn’t something my parents ever made, so I decided to test a ton of recipes and cheese variations until I came up with what I think is the perfect mac and cheese dish. Creamy, savory, cheesy and smokey. Made on the big green egg, this is the ultimate smoked mac and cheese.
Table of Contents
Step 1: Prepare all the cheese.
Like I said, I have tried many recipes and tested a ton of cheese mixtures. I found that the more traditional flavors worked best. I like cheeses like gouda and fontina, but for me personally, I did not like them in my mix. That’s not to say you shouldn’t include them. That’s just my preference.
This recipe requires a lot of shredding. Try to avoid buying the prepackaged shredded cheeses. They have anti-caking powder on them which will make the cheese sauce grainy. A fresh block of cheese is best.
For my smoked mac and cheese recipe I used mild cheddar, mozzarella and monterey jack cheeses. Start with shredding each into a big bowl. Next, cube up 4 oz of mozzarella cheese and a whole block of velveeta cheese. Yes, that’s right velveeta. There are a lot of people against this cheese, but I have tried many recipes excluding it and they are all grainy. The purpose of velveeta is to help make the cheese mixture super creamy. It’s not for the flavor. Trust me on this.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Make the mac and cheese sauce.
Before you get started on the sauce, cook the noodles for 6 minutes. They will be al dente, but will soften later on the grill once mixed in with the sauce.
Once drained, pour them into a large foil pan or baking dish. Add in milk and a handful of the shredded cheese. Season with Dad’s All Purpose rub and mix it together. This will help the noodles from sticking together and season the base.
The most important part of making the mac and cheese sauce to melting the cheese over low heat. This will help prevent the cheese from separating and help with the smooth and creamy consistency.
In a saucepan over low heat, melt half a stick of unsalted butter. Next, add a tablespoon of flour and mix it in. Whisk it together until fully incorporated. Add in milk and half and half and cook for 1-2 minutes.
It’s finally time for the cheese. Start by adding the velveeta cubes first. Whisk together until fully melted. Start adding the shredded cheese a handful of the time. Whisk until melted and repeat this process until you have used up all but a handful of the cheese.
Recipe Tip
- Use velveeta cheese. It’s used to help make the cheese sauce creamy. I know it’s not a fan favorite, but trust me you need it will make a huge difference in the texture.
- Melt cheese over low heat to avoid it from separating.
- Undercook the macaroni. It will continue to soften once mixed in the cheesey goodness.
Step 3: Smoke mac and cheese.
Preheat the grill to 375 degrees and set for indirect heat. Pour the cheese sauce over the noodles and add in the mozzarella cubes. Slowly and carefully mix it all together. Top with the left over shredded cheese and season with Dad’s All Purpose rub.
Place it on the grill uncovered for 20 minutes or until the cheese has melted over the top and created a nice crust. Scoop out the smoked mac and cheese, serve and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Yes for sure! I opted for traditional cheddar and mozzarella flavors. If you want a richer cheese state, feel free to experiment with soft cheeses such as fontina, gouda, pepper jack or even blue cheese if you dare. Try to avoid the sharper Italian cheese which don’t melt well like parmesan or asiago.
Printer Friendly Recipe:
Smoked Mac and Cheese
Ingredients
- 16 oz Elbow noodles
- 1/2 stick Unsalted butter
- 16 oz Velveeta cheese block
- 8 oz Mild cheddar cheese block
- 8 oz Mozarella cheese block
- 4 oz Monterey Jack cheese block
- 1 cup Whole Milk for the noodles
- 1 cup Whole Milk for the cheese sauce
- 1.5 cups Half and Half
- 1.5 tbsp Dad's All Purpose rub
Instructions
- Into a bowl, shred 8oz of mild cheddar cheese, 4oz of mozzarella cheese and 4oz of monterey jack cheese.
- Seperately, cube up 4oz of mozzarella cheese and 16oz of velveeta cheese.
- Cook noodles for 6 minutes leaving them al dente. Drain and pour them into a large foil pan of baking dish. Add in milk and a handful of the shredded cheese. Season with Dad's All Purpose rub. Mix together and set aside.
- In a saucepan over low heat, melt half a stick of unsalted butter. Next, add a tablespoon of flour and mix it in. Whisk it together until fully incorporated. Add in milk and half and half and cook for 1-2 minutes.
- Add velveeta cubes first. Whisk together until fully melted. Start adding the shredded cheese a handful of the time. Whisk until melted and repeat this process until you have used up all but a handful of the cheese.
- Preheat the grill to 375 degrees and set for indirect heat.
- Pour the cheese sauce over the noodles and add in the mozzarella cubes. Slowly and carefully mix it all together. Top with the left over shredded cheese and season with Dad's All Purpose rub
- Place it on the grill uncovered for 20 minutes or until the cheese has melted over the top and created a nice crust.
Check out the Recipes Page for other tasty ideas!
I forgot to add mozzarella cheese when I cooked but this will be new thanksgiving recipe
I have made this recipe multiple times and my guests always comment on how good it is! Classic smoked Mac and cheese flavor that checks all the boxes!
You should call this Smoked Mac(iek) and Cheese. Like GWD, mac and cheese wasn’t part of my childhood, but my kids love it. I’m glad he did the legwork to land on this recipe bc it’s a great alternative to stovetop. The smoke finishes it off nicely.
It was excellent the best one I have made yet
Add nutmeg! You can thank me later
Where is the smoked part? I put it in my pellet smoker on the smoke setting for 45 minutes then cranked up the heat to 350. Know it’s smoked Mac and cheese