Smoked Mac and Cheese

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Smoked Mac and Cheese

This creamy smoked mac and cheese is made with three cheeses, homemade cheese sauce, and BBQ seasoning. Cook it on your Big Green Egg for an easy, crowd-pleasing holiday side dish.

Prep Time20

Cook Time7 35

Total Time7 55

Course: Comfort Food, Entree, Side Dish, Thanksgiving

Cuisine: American, barbecue, holiday

Servings: servings

Author: Mary Cressler

Cost: $20

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
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 Monterey Jack cheese, freshly shredded (2 cups) (Colby Jack or Pepper Jack work great too)
1 tbsp Dijon mustard
½ teaspoon ground nutmeg
paprika (for dusting)

Instructions

Prepare Your Grill: Set up your grill for indirect cooking, targeting 275°F.
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 asidee.
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.
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.
Smoke the Mac and Cheese: 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!

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