This smoked mac and cheese recipe is hearty and filling, and shows that almost anything can be cooked on a grill. Just make sure that you know how to tightly control the temperature of your grill and/or smoker, since you’ll be manipulating it within a 50° range. (FYI, this recipe can also be done in an oven, without the wood.) If you do this on your grill, it’ll be a challenge, but the rewards are savory, cheesy, and delicious. Happy grilling!
Smoked Macaroni & Cheese With Chorizo (by John Setzler)
- 2 cups (uncooked volume) of elbow macaroni (cooked per instructions on box)
- 1 1/4 cups milk
- 2 beaten eggs
- 1/2 stick of melted butter
- 1 cup sliced and/or diced chorizo
- 1/2 tsp chipotle powder
- 4 cups shredded sharp cheddar cheese, divided
- Grated parmesan cheese
- Cook the macaroni according to the instructions on the box. Drain.
- Add butter and mix. Add milk, eggs, chorizo, 2 1/2 to 3 cups of shredded cheddar cheese and mix well.
- Transfer to casserole dish. Top with remaining sharp cheddar cheese and sprinkle grated parmesan on top.
- Add charcoal and/or wood to your grill or smoker, and preheat grill to 350°F.
- Place macaroni and cheese in grill for 30 minutes. At the end of 30 minutes, raise the grill temperature to 400° for an additional 10 minutes. Remove from oven, cool for 10 minutes, and serve.