An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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.

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Cooking for 6 people


  • 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
  • 2–3 tbsp. all-purpose flour
  • kosher salt and freshly ground pepper, to taste


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

1 Food 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

2 Grill 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)

3 The 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. 

Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal. 

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