Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup flour
- 3 cups whole milk
- 2 cups sharp cheddar shredded
- 1 cup Gruyere shredded
- 1/2 cup cream cheese
- 1 tsp smoked paprika
- Salt and pepper
Instructions
- Boil the macaroni one minute shy of al dente; drain.
- Melt butter in a cast-iron pan, whisk in flour, and cook 1 minute.
- Slowly whisk in the milk and simmer until thickened.
- Off the heat, stir in cheddar, Gruyere, cream cheese, paprika, salt, and pepper until smooth.
- Fold in the pasta, then place the pan on a 275°F pellet grill.
- Smoke 45 minutes until the top is golden and lightly bubbling.
Nutrition
Bring the Smoke Home
Every great cook needs a killer side, and smoked mac lands high in our top 10 pellet grill recipes because it turns
any protein into a feast.
Why Smoked Mac Ranks in the Top 10 Pellet Grill Recipes
● Free grill space: it cooks alongside your meat at the same temperature.
● Subtle smoke: the flavor complements ribs, brisket, and pulled pork.
● Cast-iron finish: the pan gives you crave-worthy crispy edges.
Secrets to Creamy Mac
● Undercook the pasta: it keeps cooking on the grill.
● Shred your own cheese: pre-shredded cheese breaks the sauce.
● Low and slow: gentle heat keeps the sauce silky.
FAQ
What cheeses work best?
Sharp cheddar for flavor plus Gruyere for meltiness; cream cheese adds silkiness.
Can I make it ahead?
Assemble it ahead and smoke it just before serving for the best texture.
Serve It With
It is the ideal partner for smoky ribs like our Oven-Baked Baby Back Ribs. For another comfort-food classic, try
Baked Ziti with Meatballs.
