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Crispy Smoked Mac and Cheese Recipe Perfect for Grilling Outdoors

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A smoky, crispy mac and cheese grilled outdoors with a creamy, cheesy interior and a crunchy breadcrumb topping. Perfect for backyard gatherings and easy to customize.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 cup shredded smoked gouda cheese (about 4 ounces)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (about 100 grams)
  • 2 tablespoons olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and toss with a little olive oil to prevent sticking.
  2. In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 2-3 minutes until light golden.
  3. Gradually whisk in whole milk and heavy cream. Continue whisking until the mixture thickens and bubbles gently, about 5-7 minutes.
  4. Stir in Dijon mustard, smoked paprika, salt, and freshly ground black pepper to taste.
  5. Remove sauce from heat and fold in shredded sharp cheddar and smoked gouda until smooth and creamy.
  6. Add cooked macaroni to the cheese sauce and stir gently until fully coated.
  7. In a small bowl, mix panko breadcrumbs with olive oil until evenly coated.
  8. Pour mac and cheese mixture into a cast iron skillet or foil pan. Spread evenly and sprinkle the oiled breadcrumbs on top.
  9. Preheat grill for indirect heat at around 350°F (175°C). If using charcoal, bank coals to one side and place a drip pan under the grill grate.
  10. Place the pan on the cooler side of the grill (indirect heat). Close lid and cook for 25-30 minutes until cheese is bubbling and breadcrumb topping is golden and crispy.
  11. Remove from grill carefully with oven mitts. Let rest for 5 minutes before serving.

Notes

Use indirect heat to prevent burning the topping. Toss breadcrumbs with olive oil for a golden, crispy crust. Soak wood chips like hickory or applewood for extra smoky flavor. Let mac and cheese rest 5 minutes after grilling for better slicing. Gluten-free and dairy-free adaptations are possible.

Nutrition

Keywords: smoked mac and cheese, grilled mac and cheese, crispy mac and cheese, outdoor cooking, backyard recipe, comfort food, cheesy recipe

Find it online: https://tempotaste.com/crispy-smoked-mac-and-cheese-recipe-perfect-for-grilling-outdoors/