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If there’s one side dish that truly deserves a spot on your holiday table, it’s a big skillet of creamy, cheesy mac and cheese. And this Creamy Smoked Mac and Cheese takes things up a notch with three kinds of cheese, a rich homemade cheese sauce, and a beautiful little kiss of sweet smoke from the grill. It’s so good!
Cooking mac and cheese on the grill is really the only way I like to make it! And I’m cooking this recipe on the Big Green Egg using indirect heat, which means you can move one more holiday dish outside and free up some much-needed oven space. It’s rich, creamy, packed with flavor, and finished with a beautiful golden layer of melted cheese. Whether you’re making it for Thanksgiving, Christmas, or your summer backyard gatherings, this is comfort food everyone will come back for.
I based this recipe on the version from our cookbook, Fire + Wine, but made it extra creamy and indulgent. I mean, it’s the holidays; don’t we deserve a little creamy indulgence?!
I partnered with Big Green Egg to give you my all-time favorite mac and cheese recipe. All opinions and recipe development are our own.
Table of Contents
Why You’ll Love This Recipe
- Three kinds of cheese: We’re making this extra creamy with sharp cheddar, mozzarella, and Monterey Jack. These flavors come together for the perfect combination of flavor, creaminess, and meltability.
- Extra creamy: We use more milk and cheese than a traditional baked mac and cheese to create a rich, silky sauce that stays creamy longer, even as it cools.
- A little smoky flavor: Cooking it on the Big Green Egg adds another layer of flavor you just don’t get from a standard oven-baked mac and cheese.
- Perfect for the holidays: Let your grill handle a side dish while your oven is busy with the turkey, ham, or other holiday favorites.
Ingredients for Smoked Mac and Cheese
This recipe uses simple ingredients, but the combination makes a big difference.
- Pasta: We use one pound of short pasta. Elbow macaroni, cavatappi, shells, or another short pasta with hollow holes to hold the cheese all work well.
- Butter and flour: These form the roux that thickens our cheese sauce.
- Whole milk: Adds richness and creates a creamy sauce. We use more milk than our original cookbook version to create a creamier finished mac and cheese that doesn’t firm up as quickly as it cools. I also prefer whole milk to cream, as heavy cream makes it too rich and masks the flavor of the cheeses.
- Cheeses: I love the combo of Sharp Cheddar, Mozzarella, and a Jack (Monterey, Colby, or Pepper Jack). These work in perfect unison to create a smooth, stretchy, melty, and flavorful cheese sauce.
- BBQ seasoning: Use your favorite BBQ rub. We love our Vindulge Ultimate Dry Rub. You can also make a simple blend of 2 teaspoons SPG (salt, pepper, garlic) and 1 teaspoon paprika.
- Dijon mustard: Just a tablespoon adds a subtle tang that balances the richness of the cheese.
- Nutmeg: A little goes a long way and adds warmth and holiday flavor to the cheese sauce.
- Paprika: A light dusting over the top adds color and a little extra flavor.
Shred Your Own Cheese!
I know it’s tempting to grab a bag of pre-shredded cheese, but for this recipe, please, please, please take the extra few minutes to shred your own. Packaged shredded cheese is typically coated with anti-caking agents that can affect how smoothly it melts. Freshly shredded cheese gives you a creamier, smoother sauce. I’m trying to save you from a chunky mac and cheese. You’re welcome!
How to Make Smoked Mac and Cheese
- Prepare Your Grill: Set up your Big Green Egg (or other grill) for indirect cooking using the Dual Zone Deflector Kit. If you have the older convEGGtor, that works, too. Preheat the grill to approximately 275°F. You’ll also want a sturdy 12-inch round cast-iron skillet or another grill-safe baking dish that fits comfortably inside your grill.
- Cook the Pasta: Cook pasta following the package instructions, but reducing the cooking time by 1-2 minutes so it’s extra al dente. Drain and set it aside. The pasta will continue cooking in the cheese sauce and on the grill, so avoid cooking it all the way through at this stage.
- Shred the Cheese: Shred the cheddar, mozzarella, and Monterey Jack. Combine the cheeses and divide them into two bowls. You’ll use half in the cheese sauce and reserve the other half for layering and the topping.
- Make the Cheese Sauce: In a large 12″ cast iron pan over medium heat, melt the butter and let it cook for 1 minute to slightly brown. Whisk in half the BBQ seasoning, and stir for 1 minute. Then add the flour and continue whisking for 2 to 3 minutes, allowing the roux to cook without browning too much.
- Add Milk: Slowly pour in the milk, a little at a time, whisking continuously to keep the sauce smooth. Continue cooking for approximately 4 to 5 minutes, slowly incorporating the milk until the sauce thickens enough to coat the back of a spoon.
- Remove Saucepan from Heat. Stir in the Dijon mustard, nutmeg, remaining BBQ seasoning, and half of the shredded cheese mixture. Stir until the cheese is melted and the sauce is smooth and creamy.
- Tip: The sauce should be smooth, creamy, and pourable before adding the pasta. Don’t worry if it looks a little loose. It will thicken as the pasta absorbs some of the liquid and the mac and cheese cooks on the grill.
- Combine and Assemble: Gently fold the cooked pasta into the cheese sauce until every noodle is coated, layering in one handful of the shredded cheese. Sprinkle the remaining shredded cheese evenly over the top, followed by a light dusting of paprika.
- Smoke the Mac and Cheese: Place the skillet on the grill over indirect heat at approximately 275°F. Close the lid and cook for about 30 to 40 minutes, or until the mac and cheese is hot and bubbly and the cheese is melted.
- Cooking time will vary depending on your grill’s actual temperature and how much browning you prefer on top.
- For a little more color and crust on top, increase the grill temperature toward the end of cooking. You can also place the skillet under your oven broiler for 1 to 2 minutes, watching closely so the cheese doesn’t burn.
- Carefully remove the skillet from the grill, let it rest for a few minutes, and serve warm!
Expert Tips for the Best Smoked Mac and Cheese
- Don’t overcook the pasta. Cook it just shy of al dente. It will continue to soften as it cooks in the cheese sauce and on the grill.
- Shred your own cheese. This is one of those small steps that makes a big difference. Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Don’t make the cheese sauce too thick. Before adding the pasta, the sauce should be smooth, creamy, and pourable. Starting with a sauce that’s already too thick can leave you with a drier finished dish. The extra milk helps create that rich, creamy consistency that lasts longer after cooking.
- Use a sturdy, grill-safe pan. Cast iron is our favorite because it holds heat well and is built for the grill. Make sure your skillet or baking dish fits inside your grill before you start. A skillet with two smaller side handles can be easier to fit than one with a long handle.
- Cook over indirect heat. The goal is to gently heat the mac and cheese until it’s bubbly and the cheese is melted, not to expose the bottom of the skillet to direct flames! If you have the heat source directly below the pan, the bottom will burn. Use indirect heat only!
- Want more of a crispy top? Increase the heat toward the end of cooking or finish the skillet under your oven broiler for a couple of minutes. Keep a close eye on it!
- Make it ahead. You can shred the cheese, prepare the seasoning, and cook the pasta ahead of time. For the best texture, I recommend making the cheese sauce and assembling the dish closer to cooking time and serving warm.
Frequently Asked Questions (FAQ)
Absolutely! If you don’t have a grill or want to make this indoors, assemble the mac and cheese in an oven-safe skillet or baking dish and bake at 350°F until bubbly and melted (then broil for 1-2 minutes to get the top crispy). The timing will vary depending on the dish and whether the ingredients are warm or cold. You won’t get the same sweet smoky flavor, but it will still be delicious.
We cook ours on the Big Green Egg at approximately 275°F using indirect heat. It typically takes 30 to 40 minutes to become hot and bubbly. Cooking at a lower temperature gives the cheese sauce time to heat through without scorching the bottom. If you use a higher temperature, just adjust the cooking time, or keep an eye on it and remove when it’s bubbly and you like the look of the crust.
This will depend on the temperature of the smoker or grill. For this recipe, we’re setting the temperature to 275 degrees, which should take roughly 35-45 minutes to get bubbly. If you want more of a crust, let it cook a little longer. You’re cooking it until it gets bubbly and golden on top.
Yes! In our cookbook, we use a different 2-cheese combo. For this creamy version, I highly recommend sharp cheddar, mozzarella, and Colby Jack (or Monterey Jack), but you can swap the Jack for Pepper Jack for a slight kick. The key is to use softer cheeses that melt well and balance flavor with creaminess.
Yes, as long as it’s sturdy and rated for grill use! Cast iron is our preference because it holds heat well, and you can cook the cheese sauce in it and bake in it (one-pot meal!). Avoid using glass baking dishes on the grill, as they may crack with temperature changes or exposure to high heat. Also make sure your pan fits inside your grill with the lid closed.
You can prep the individual components ahead of time, including shredding the cheese and cooking the pasta. You can also assemble the mac and cheese ahead and refrigerate it, but allow extra cooking time if starting cold. For the creamiest result, I prefer making the cheese sauce fresh and cooking it shortly after assembly.
What To Make With Smoked Mac and Cheese
This is one of those side dishes that works with just about any BBQ or holiday spread. Some of our favorite pairings include:
And during the holidays, don’t be surprised if this becomes just as popular as the main dish! Speaking of holidays, check out our favorite holiday recipes for the grill and smoker here.
More Smoked and Grilled Mac and Cheese Recipes
Want more of this cheesy goodness. Check out our other Mac and Cheese Recipes
- Tri Tip Mac and Cheese
- Grilled Mac and Cheese with Bacon and Chicken
- Smoked Butternut Squash Mac and Cheese
Tools Used
- Grill (we used our XL Big Green Egg)
- 12″ Cast Iron Pan
- Spatula for stirring the cheese sauce
- High heat gloves
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
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Smoked Mac and Cheese
Equipment
- 1 12" cast iron skillet
- 1 Grill
Ingredients
- 1 pound short pasta (elbow macaroni, cavatappi, or shells)
- 4 tbsp unsalted butter
- 1 tbsp BBQ seasoning, divided, (you can also use a mix of equal parts kosher salt, ground pepper, granulated garlic, and paprika)
- 4 tbsp all-purpose flour, (can make gluten-free by using GF 1-1 baking flour mix)
- 3 cups whole milk
- 8 ounces sharp cheddar cheese, freshly shredded (2 cups)
- 8 ounces mozzarella cheese, freshly shredded (2 cups)
- 8 ounces colby jack cheese, freshly shredded (2 cups), (Can also sub monterey or pepper jack cheese instead)
- 1 tbsp Dijon mustard
- ½ teaspoon ground nutmeg
- paprika (for dusting)
Instructions
Preparation
- Prepare Your Grill: Set up your grill for indirect cooking, targeting 275°F, using a fruit wood like cherry or apple.
- Shred Cheese: shred all cheeses, and divide them equally into 2 separate bowls.
- Cook the Pasta: Cook pasta in salted water following the package instructions, but reducing the cooking time by 1-2 minutes so it's extra al dente. Drain and set it aside.
For the Cheese Sauce
- Melt Butter and Flour: In a large 12" cast iron pan over medium heat, melt the butter and let it cook for 1 minute to slightly brown. Whisk in half the seasoning and stir for 1 minute. Then add the flour and continue whisking for 2 to 3 minutes, allowing the roux to cook without browning too much
- Add Milk: Slowly pour in the milk, a little at a time, whisking continuously to keep the sauce smooth. Continue cooking for approximately 4 to 5 minutes, slowly incorporating the milk until the sauce thickens enough to coat the back of a spoon.
- Combine and Assemble: Gently fold the cooked pasta and one handful of the remaining cheese mixture into the cheese sauce until every noodle is coated. Sprinkle the remaining shredded cheese evenly over the top, followed by a light dusting of paprika.
- Remove Pan from Heat. Stir in the Dijon mustard, nutmeg, remaining BBQ seasoning, and half of the shredded cheese mixture. Stir until the cheese is melted and the sauce is smooth and creamy.
To Smoke the Mac and Cheese
- Smoke: Place the skillet on the grill over indirect heat, close the lid, and cook for about 30 to 40 minutes, or until the mac and cheese is hot and bubbly and the cheese is melted.Cooking time will vary depending on your grill's actual temperature and how much browning you prefer on top.For a little more color and crust on top, increase the grill temperature toward the end of cooking. You can also place the skillet under your oven broiler for 1 to 2 minutes, watching closely so the cheese doesn't burn.
- Remove and Serve: Carefully remove the skillet from the grill, let it rest for a few minutes, and serve warm!
Video
Notes
- Cheese: Freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Pasta: Don’t fully cook the pasta before assembling. It will continue cooking on the grill.
- Sauce consistency: The cheese sauce should be creamy and pourable before adding the pasta. It will thicken as it cooks.
- Pan: Use a sturdy, grill-safe skillet or baking dish that fits inside your grill. Cast iron is preferred. Avoid glass dishes.
- Make ahead: Shred the cheese and cook the pasta in advance. For best results, prepare the sauce and assemble closer to cooking time.
- Oven alternative: Bake at 350°F until hot, bubbly, and melted. The timing will vary depending on the baking dish and starting temperature.
- Grill setup: Use indirect heat with the Big Green Egg Dual Zone Deflector Kit or convEGGtor.
- Cooking time: The 30–40 minute estimate will vary with grill temperature and the amount of browning desired on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
