Smoked Mac and Cheese

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4.89 from 17 votes

Creamy, savory, cheesy and smokey. Made on the big green egg, this is the ultimate smoked mac and cheese recipe.

Prep Time20

Cook Time20

Course: Main Course, Side Dish

Cuisine: American

Keyword: griling recipes, grillin with dad recipes, grilling with dad recipes, thanksgiving side dish recipes, thanksgiving recipes,, Smoked mac and cheese, mac and cheese recipe, homemade mac and cheese, griling recipe, comfort food, recipe ideas

Servings: People

Author: Maciek Zurawski

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 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 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.

Notes

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.

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