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Grilled Mac and Cheese in a cast iron pan.

Grilled Mac and Cheese with Bacon and Chicken

Creamy cheese, crispy bacon, grilled chicken, and classic macaroni cooked on the grill.
Course Entree
Cuisine American
Keyword grilled mac and cheese, grilled mac and cheese recipe, mac and cheese on the grill
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 579kcal
Cost $14.00


  • 12 ounces macaroni noodles
  • 2 tablespoons butter
  • 2 tablespoons flour (Sub gluten free 1:1 all purpose flour if making this gluten free)
  • 2 cups whole milk (You can use low-fat or 2%, but it will be thinner, even with the roux. We recommend whole milk.)
  • 1 cup crème fraiche
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly ground nutmeg (More or less depending on how you like the flavor)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse black pepper
  • 1 cup mild cheddar, shredded
  • 1 cup Fontina cheese, shredded
  • 3 slices crispy bacon, diced (Reserve half for the panko topping)
  • 1 cup shredded cooked chicken breast (About 1 large chicken breast)
  • ¼ cup Parmesan cheese, shredded
  • ¼ cup panko bread crumbs
  • ¼ teaspoon paprika


Panko Topping

  • In a large bowl combine Parmesan cheese, panko, paprika, and bacon (use half the bacon for topping and half for the filling).

Grilled Mac and Cheese

  • Preheat grill to 375 degrees Fahrenheit using two-zone or indirect grilling.
  • Cook pasta according to package instructions until al dente. Set aside.
  • In a 10-inch cast iron skillet, melt butter and flour over medium-low heat to form a roux or thick paste. Stir for 3 minutes, until a thick paste, but not browned.
  • Add milk to the roux, whisking continuously until the mixture comes to a boil. Then reduce heat to a simmer, allowing the sauce to thicken (about 5 minutes). Add the crème fraiche, Dijon mustard, nutmeg, salt and pepper. Whisk together to combine over low heat.
  • Turn off heat. Mix in the cheddar and fontina cheeses to the sauce, and combine. The cheese will melt quickly. Add half the bacon (reserving the other half for panko topping), macaroni, and all the chicken. Mix well to combine.
  • Top the mac and cheese with the panko parmesan bacon topping.
  • Place the skillet in the grill over indirect heat, and cook for 25 minutes uncovered until the the sides are bubbling and the top is golden and crispy. Remove and serve warm.


Bacon Recommendations: You can bake in oven at 375 degrees on a sheet tray for 12 minutes. Or you can smoke the bacon for two hours at 250 degrees Fahrenheit. (This can be done the day before).
Macaroni: Not all boxes are 12-ounces. Check the volume and adjust as needed.
Gluten Free: We have tested this recipe with Bob's Red Mill 1:1 GF flour and GF panko and the ratios and flavor are the same as with regular all purpose flour. For macaroni, simply sub your favorite Gluten Free macaroni noodle. 


Calories: 579kcal | Carbohydrates: 52g | Protein: 29g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 595mg | Potassium: 394mg | Fiber: 2g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 465mg | Iron: 2mg