Pellet Grill Smoked Mac and Cheese

How to Make Pellet Grill Smoked Mac and Cheese

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Add the elbow macaroni and cook 1–2 minutes less than package directions so it is slightly under al dente (about 6–7 minutes). Drain well and set aside, reserving ½ cup of the pasta cooking water in case you need to loosen the sauce later.

   For this step

   • 1 lbElbow macaroni (dry)
   • 1 tbspKosher salt (for boiling and seasoning)
   
2. 2

   Step 2: Make a roux

   In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and fragrant but not browned. This cooks out the raw flour taste and forms the base that will thicken your cheese sauce.

   For this step

   • 1/4 cupAll-purpose flour
   
3. 3

   Step 3: Make the cheese sauce and combine with pasta

   Slowly whisk the milk into the roux and bring to a gentle simmer, stirring until the sauce thickens, 3–5 minutes. Reduce heat to low and whisk in the cream cheese until smooth, then remove from heat and stir in the shredded cheddar and smoked Gouda until melted and silky. Stir in the Dijon mustard and season with additional salt and freshly ground black pepper to taste, then fold the drained pasta into the sauce until evenly coated, adding a splash of reserved pasta water if needed to loosen.

   For this step

   • 3 cupsWhole milk
   • 4 ozCream cheese (softened)
   • 3 cupsSharp cheddar cheese, shredded
   • 1 cupSmoked Gouda, shredded
   • 1 tbspDijon mustard
   
4. 4

   Step 4: Top with buttery panko

   Transfer the mac and cheese to a 9x13-inch oven-safe baking dish or cast-iron skillet. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs until evenly coated, then sprinkle the crumbs over the top of the pasta for a crunchy finish.

   For this step

   • 1 cupPanko breadcrumbs
   
5. 5

   Step 5: Smoke on the pellet grill until bubbly and golden

   Preheat your pellet grill to 225–250°F (107–121°C) with a mild wood (apple, cherry, or maple) for 10–15 minutes. Place the dish on the grill grates and smoke uncovered for 30–45 minutes until the center is hot and the top is lightly browned; for a deeper crust, increase heat to 350°F (177°C) for the last 5–10 minutes. Remove from the grill, let rest 5 minutes, then serve warm alongside your smoked mains.
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add the elbow macaroni and cook 1–2 minutes less than package directions so it is slightly under al dente (about 6–7 minutes). Drain well and set aside, reserving ½ cup of the pasta cooking water in case you need to loosen the sauce later.
2. In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and fragrant but not browned. This cooks out the raw flour taste and forms the base that will thicken your cheese sauce.
3. Slowly whisk the milk into the roux and bring to a gentle simmer, stirring until the sauce thickens, 3–5 minutes. Reduce heat to low and whisk in the cream cheese until smooth, then remove from heat and stir in the shredded cheddar and smoked Gouda until melted and silky. Stir in the Dijon mustard and season with additional salt and freshly ground black pepper to taste, then fold the drained pasta into the sauce until evenly coated, adding a splash of reserved pasta water if needed to loosen.
4. Transfer the mac and cheese to a 9x13-inch oven-safe baking dish or cast-iron skillet. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs until evenly coated, then sprinkle the crumbs over the top of the pasta for a crunchy finish.
5. Preheat your pellet grill to 225–250°F (107–121°C) with a mild wood (apple, cherry, or maple) for 10–15 minutes. Place the dish on the grill grates and smoke uncovered for 30–45 minutes until the center is hot and the top is lightly browned; for a deeper crust, increase heat to 350°F (177°C) for the last 5–10 minutes. Remove from the grill, let rest 5 minutes, then serve warm alongside your smoked mains.