Smoked Mac and Cheese

5 from 1 vote

Smoked Mac and Cheese

This smoked mac-and-cheese is one of those dishes that immediately envelop many people in a warm, comforting embrace of nostalgia. You'll be blown away by the smoky, cheesy flavors in this Smoked Mac and Cheese. 
Servings 8
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes


  • Z Grills 700D3 Wood Pellet Grill
  • Z Grills OAK Wood Pellet
  • Aluminum Foil


  • 16 oz Velveeta
  • 1 box pasta
  • 4 cups  milk
  • 1 lb shredded white cheddar cheese
  • 1 lb shredded colby jack cheese
  • BBQ seasoning of choice to taste
  • Hot sauce of choice to taste
  • 1 tsp ground mustard
  • 2 tbsp kinder's SPG
  • 2 tsp paprika (for color)


  • 1 sleeve crushed Ritz crackers
  • 8 oz shredded Parmesan cheese
  • 4 tbsp melted butter
  • tbsp parsley


Prepare the Cheese Sauce

  • First, take a 9×13 grill-safe tray and gently smear it with a thin layer of grease.
  • Next, place a generous amount of Velveeta and pasta into the tray, and then proceed to pour milk over the pasta.
  • As if that wasn't perplexing enough, add a layer of white cheddar and colby jack, followed by sprinkling all kinds of seasonings and hot sauce on top.
  • But wait, there's more! In a separate bowl, combine various topping ingredients and mix them all together to create a bewildering concoction.

Smoke the Mac and Cheese

  • Preheat your smoker to a scorching 350 degrees F。
  • After that, place the cast iron pan with the mac and cheese on the smoker grate.
  • Close the lid and let the smoker work its magic for one hour.
  • Be sure to stir the mixture at the 30-minute mark to ensure maximum mind-bending flavors.
  • As the smoking continues, the mac and cheese will take on a deeper and more mysterious smoky flavor, and the cheese will bubble and ooze in a truly captivating manner.
  • At the 55-minute mark, add the topping mixture to the already confounding recipe.
  • Switch to the smoke setting, smoking at a perplexing 500F for the last 5 minutes.
  • Finally, remove the enigmatic smoked macaroni and cheese from the smoker and let it rest for 10 minutes before serving. (Optional: broil for desired crunch)
  • If you are feeling particularly adventurous, you may even store leftovers in the fridge and continue to ponder the incomprehensible flavors and textures of this dish in the days to come.


Course: Side Dish
Cuisine: American
Keyword: bacon, Mac, Smoked

About The Author

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Z Grills

Z Grills is a grill manufacturer with over 30 years of experience within the industry. With over 650,000 pellet grills sold and 85 million cooks made, trust us.

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  1. Brenda Willey says:

    5 stars
    The best Mac and cheese ever! Creamy, delicious and hard to have just one serving! My family wants it all of the time! I love my Z Grill!

  2. Michelle Shafron says:

    Thank you so much for this info

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