Let me share a standout moment from my cooking adventures: smoking mac and cheese on a Pit Boss grill. It was a warm summer evening, the air filled with hickory smoke, and I wanted something rich, creamy, and a little smoky. The result was a dish that turned a familiar comfort food into something memorable.
How to Make Smoked Mac and Cheese on Pit Boss
Start by assembling your ingredients. You’ll need elbow macaroni, a blend of cheeses—sharp cheddar, mozzarella, and smoked gouda work beautifully—unsalted butter, all-purpose flour, whole milk, salt, and black pepper. A cast-iron skillet or disposable aluminum pan is useful for finishing on the grill, and your Pit Boss set to smoke mode will provide the flavor lift.
- Cook the macaroni: Bring a large pot of water to a boil, add a pinch of salt, and cook the macaroni until just shy of al dente. It should still have some bite because it will finish cooking while smoking.
- Make the cheese sauce: In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux. Cook the roux for a minute or two until it smells slightly nutty and turns a pale golden color. Gradually whisk in the milk, stirring continuously until the sauce thickens enough to coat a spoon. Lower the heat and add the shredded cheeses a handful at a time, stirring until smooth. Season with salt and pepper to taste.
- Combine and prepare to smoke: Mix the drained pasta with the cheese sauce until evenly coated. Transfer the mixture to a cast-iron skillet or an aluminum pan for easy handling on the grill. If you want extra texture or flavor, folded-in cooked bacon, diced jalapeños, or a crunchy breadcrumb topping are great options.
- Smoke on the Pit Boss: Preheat your Pit Boss to smoke mode with your chosen wood pellets. Place the pan on the grill and let the mac and cheese absorb smoke for about 30–45 minutes with the lid closed. Stir once or twice during the period to promote even smoking and prevent the top from becoming too crusty.
- Finish and serve: When the top is golden, the cheese is bubbling, and a subtle smoke aroma has developed, remove the dish from the grill. Let it rest briefly, then serve hot. A sprinkle of smoked paprika or a pinch of chipotle powder over the top enhances the smoky profile.
What type of wood/pellets to use for this recipe?
Choosing the right wood pellets affects the final flavor. Hickory is a favorite for mac and cheese because its bold, savory smoke complements the richness of cheese. Oak provides a milder, steady smoke that won’t overpower the dish. Fruitwoods like apple add a gently sweet, fruity note, while mesquite is stronger and can be assertive—use it sparingly or in a blend. Experiment to find the balance you prefer.
Additional Tips
- Undercook the pasta slightly so it doesn’t go mushy while smoking—about one to two minutes less than package directions.
- For texture, stir in cooked and crumbled bacon, or top with toasted breadcrumbs mixed with a little melted butter before smoking.
- If you like more smoke flavor, reserve a small portion of the cheese to sprinkle on top halfway through smoking; it will caramelize lightly and capture more smoke.
- Keep the grill temperature steady in smoke or low-heat mode—maintaining a gentle environment helps the sauce stay creamy without separating.
What to Serve
Smoked mac and cheese pairs well with fresh, bright sides to balance its richness. A crisp green salad with a tangy vinaigrette, grilled seasonal vegetables, or roasted Brussels sprouts are excellent choices. For backyard gatherings, serve it alongside burgers, grilled chicken, or tender ribs. The smoky mac also makes a hearty complement to barbecue main dishes, creating a satisfying plate of flavors and textures.
What to Do with Leftovers
Leftover smoked mac and cheese reheats very well. Warm it in the oven at a moderate temperature until heated through, which helps keep the texture creamy. Microwaving works in a pinch—add a splash of milk and stir periodically to restore creaminess. Leftovers also make a great filling for grilled sandwiches or baked into a casserole topped with extra breadcrumbs for crunch.
Smoked mac and cheese transforms a classic comfort dish into something with depth and character. With simple steps and a Pit Boss grill, you can create a crowd-pleasing side that tastes like a small culinary celebration. Fire up the grill, pick your preferred wood pellets, and enjoy the results—cheesy, smoky, and utterly satisfying.
OTHER RECIPES YOU’LL LOVE
- Pit Boss Turkey Breast
- Pit Boss Jerky
- Pit Boss Beef Ribs
- Pit Boss Ribeye
- Pit Boss Chuck Roast
Pit Boss Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 4 cups shredded cheese cheddar, mozzarella, smoked gouda
- Salt and pepper to taste
- Optional: cooked bacon, diced jalapeños, smoked paprika
Instructions
Preparing the Ingredients
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Fill a large pot with water, bring to a boil, add a pinch of salt, and cook the macaroni for 1–2 minutes less than the package recommends. Drain and set aside.
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Shred your cheeses and mix them together so they are ready to incorporate into the sauce.
Making the Cheese Sauce
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Melt the butter over medium heat and whisk in the flour to make a roux. Cook for 1–2 minutes until lightly golden.
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Slowly add the milk while whisking to avoid lumps. Continue cooking until the mixture thickens, about 5–7 minutes.
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Reduce heat to low and stir in the shredded cheese a handful at a time until smooth. Season with salt and pepper.
Combining and Smoking
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Combine the cooked macaroni with the cheese sauce in a large bowl, stirring until evenly coated. Fold in optional add-ins like bacon or jalapeños if desired.
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Preheat your Pit Boss to smoke mode. Transfer the mac and cheese to a skillet or disposable pan and place it on the grill.
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Smoke for 30–45 minutes with the lid closed, stirring once or twice to ensure even smoke distribution. Remove when bubbly and lightly browned on top.
Serving and Enjoying
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Serve hot from the grill. Garnish with smoked paprika or fresh herbs as desired.
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Leftovers reheat well in the oven or microwave—add a splash of milk when reheating to restore creaminess.