5 Cheese Smoked Mac ’n Cheese

If any recipe was ever too delicious, this one would win first prize. Everyone will savor these pasta shells, smothered in an ultra-rich, cheese sauce that has been slowly smoked to perfection.

1Food Prep15 min
2Grill Prep20–40 min
3The Cook60–150 min

Cooking for 6 people

Ingredients

1 lb
large pasta shells
12 oz.
cream cheese
8 oz.
white cheddar, finely grated
6 oz.
smoked gouda, finely grated
6 oz.
gruyere, finely grated
4 oz.
grated Parmesan cheese
2 tbsp.
unsalted butter
2 cups
whole milk
1 tbsp.
garlic powder
1 tsp.
mustard powder
½ tsp.
nutmeg
2 tbsp.
all-purpose flour
kosher salt and freshly ground pepper, to taste

Topping

2 cups
panko breadcrumbs
1 tbsp.
dried parsley and thyme
1 tsp.
crushed red pepper flakes

1Food Prep

Begin by assembling all the ingredients.

In a medium bowl, combine the ingredients for the topping.

Next, line a rimmed baking sheet with parchment paper, and place the hard cheeses on top, as well as the Parmesan cheese in a grill-proof container

2Grill Prep

Fuel: We recommend Kingsford™ Low & Slow Briquets and 1 handful of Kingsford ® BBQ Smoking Chips.
Method: Two-Zone Method and Direct-Heat Grilling
Temp: 75°F (Cold Smoke) OR 130–140°F, 400–500°F (Medium-High Heat) & 325°F (Low Heat)

3The Cook

- Adjust the vents to reach a grill temp of 130–140ºF or dampen until 75ºF for cold smoking.
- Place the baking sheet with the cheese on the grill.
- Smoke the cheeses, untouched for 30 minutes–2 hours, adding more charcoal every 20–30 minutes as needed, to maintain the temperature.
- Then remove the cheeses and set aside to cool in the refrigerator.
- Rearrange coals for direct heat, adding a fresh chimney of charcoal as needed. Adjust vents for medium to high heat to prepare the pasta.
- To cook the pasta, heat the grill to 400–500ºF and place a large saucepot, filled with salted water, directly over the hot coals. Bring to a boil, add the pasta and cook to al dente. Drain, and set aside, reserving some of the pasta water in case you need to thin the cheese sauce.
- Warm a well-seasoned cast iron pan directly over the hot coals.
- Add the butter, a couple tablespoons of flour, and whisk together.
- Next, pour in the milk and whisk until well combined.
- Shred the chilled smoked cheeses, and fold together into the pan, along with the parmesan cheese, cream cheese, garlic powder, mustard powder and nutmeg.
- Season to taste with salt and pepper and stir intermittently until reduced to desired consistency. If too thick, simply thin the cheese sauce with pasta water, one tablespoon at a time.
- Finally, fold the pasta into the cheese sauce, top with breadcrumbs, red pepper flakes, parsley and thyme.
- Reduce the heat to 325ºF low heat and cook for an additional 10–15 minutes, with the lid closed.
- Remove from heat and allow to cool before serving.