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.

Mac and Cheese Tips:

• Undercook the macaroni. It will continue to soften once mixed in the cheesey goodness.
• Melt cheese over low heat to avoid it from separating.
• Use velveeta cheese. It’s used to help make the cheese sauce creamy.

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.

Love cheese? Here are some great alternative recipes to try:

Grilled Cheese. This adult grilled cheese sandwich is elevated from the childhood version with new and bold flavors yet still remaining cheesy and crunchy.

Zesty Nacho Buns. Loaded with protein, cheese and spice all wrapped in a warm and flaky biscuit making it perfect for eating on the go.

Jalapeno Cheese Dip. This delicious dip recipe is cheesy, smokey and spicy. Perfect for game day parties.

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.

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!

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Smoked Mac and Cheese

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

Course Main Course, Side Dish

Cuisine American

Keyword Smoked mac and cheese, mac and cheese recipe, homemade mac and cheese, griling recipe, comfort food, recipe ideas

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8 People

Ingredients

• 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!

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