VNiceFood

The Mac I Make for Every Backyard Party — Pellet Grill Mac and Cheese

The Mac I Make for Every Backyard Party — Pellet Grill Mac and Cheese
Prep
20 min
Cook
90 min
Total
120 min
Serves
8
Calories
845 kcal
Carbs
54.00 g

Ingredients

  • 16 ozElbow Macaroni or Gluten-Free Elbow Macaroni
  • 2.5 cupsWhole Milk
  • 12 ozCan Evaporated Milk
  • 0.5 cupUnsalted Butter, Cubed
  • 8 ozCream Cheese, Cubed
  • 8 ozMuenster Cheese, Shredded
  • 16 ozColby Jack Cheese, Shredded
  • 2 tspKosher Salt
  • 2 tspGround Mustard
  • 0.5 tspGround Black Pepper

Instructions

  1. 1

    Boil pasta in salted water according to package, then drain and rinse in cold water to stop cooking process.

  2. 2

    Start your pellet grill and set the temperature to 180°F. Any pellets can be used, we used oak pellets.

  3. 3

    In a large bowl, combine the cooked pasta, milk, evaporated milk, cubed butter, cubed cream cheese, Muenster and Colby Jack cheeses, reserve a little cheese for topping.

  4. 4

    Sprinkle seasonings on top and mix in well.

  5. 5

    Lightly spray a square foil pan with cooking spray and transfer the mac and cheese to the aluminum square pan.

  6. 6

    Place the pan on the pellet grill and smoke for 30-45 minutes depending on how smoky you want the cheese to be.

  7. 7

    Stir to blend the melted mac and cheese and sprinkle the reserved cheese on top.

  8. 8

    Cover with foil.

  9. 9

    Increase the temperature to 400°F and cook until the sauce is thickened about 20-30 minutes, then remove the foil and cook for an additional 10-15 minutes until the top is browned.

  10. 10

    Remove from the smoker and let rest for 10 minutes before serving.

  11. 11

    Store leftovers in fridge.