Everything you love about a classic mac and cheese recipe, smoked on your charcoal or pellet grill for a delicious elevated flavor.

For this recipe use block cheese you shred yourself. This extra step makes a huge difference in the quality and texture of the sauce.

Use a short noodle that has texture so the sauce "clings" to it more. You can use traditional pasta, chickpea, gluten free, or other pasta alternatives too. 

Mac and cheese is incredibly versatile with flavor add in's. I like poblano pepper, roasted garlic, green chiles and a lot of smoky paprika when I make mine on the smoker.

Start by boiling your pasta, but under cook it 2-3 minutes prior to your boxes directions. It should be very al dente (it cooks more as it smokes). 

No roux in this sauce! Just softened cream cheese and half and half. Whisk continuously to prevent burning and add in your cheese.

Combine the cooked pasta and the cheese sauce. A little heavier on the sauce helps as the pasta absorbs some of the liquid as it cooks. Mix in your poblanos and green chiles here as well.

Smoke the mac and cheese in a cast iron skillet over indirect heat. I use higher heat (350 F.) for 30 minutes.

The mac and cheese is finished when the top is golden brown and the mixture is heated through and bubbly. Remove from the smoker and cool 10 min.

Serve with your favorite BBQ recipes like pulled pork, chicken, brisket, and more! Get this recipe and more like it via the link below.