Smoky Four-Cheese Baked Macaroni and Cheese
There’s something sacred about a bubbling tray of homemade mac and cheese. In our house, it means it’s the weekend. The smoker’s running low and slow, the playlist is set, and dinner is all about comfort. This Smoky Four-Cheese Baked Macaroni and Cheese is what we pile onto plates when the weather turns or when the heart needs a little extra warmth. Cooking it on the pellet grill brings the flavor full circle—wood smoke weaving through all that melty cheese. Whether you're running a Traeger or just working the grill with indirect heat, this dish brings the smoke and the soul.
Smoky Four-Cheese Baked Macaroni and Cheese
Glenn Connaughton
8
20 minutes
35 minutes
650
Main Dish
This Smoky Four-Cheese Baked Macaroni and Cheese is comfort food the way it was meant to be—rich, creamy, and loaded with smoky flavor in every bite. Five cheeses blend into gooey perfection, seasoned with Revolution Barbecue’s North Carolina BBQ Rub, then kissed with wood smoke as it bakes on the grill. A pellet grill is the ideal setup, but any grill using indirect heat and a smoke tray or tube can deliver that same deep, fire-cooked flavor. Serve it as a side or let it shine as the main event—this mac and cheese is a smoky showstopper built for barbecue nights.
Ingredients
16 ounces elbow macaroni (uncooked)
6 cups water
8 ounces sharp cheddar cheese, shredded
8 ounces colby jack cheese, shredded
8 ounces part-skim mozzarella cheese, shredded
12 slices American cheese
4 ounces cream cheese, cubed and at room temperature
1 cup half and half
1 cup heavy cream
2 large eggs
1 tablespoon Revolution Barbecue North Carolina BBQ Rub
Butter for greasing baking dish
Directions
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Pellet Grill (Preferred Method): Preheat your pellet grill to 350°F. Use a mild to medium wood like apple, cherry, or hickory for a balanced smoky flavor.
Charcoal or Gas Grill: Set up for indirect heat at 350°F. If using a gas grill, add a smoke tube or foil tray with wood chips to introduce smoke.
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Bring 6 cups of water to a boil in a large pot. Add elbow macaroni and cook just under al dente. Drain and set aside.
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In a large mixing bowl, combine the half and half, heavy cream, cream cheese, mozzarella, American cheese, and half of the cheddar and colby jack cheeses.
Stir in 1 tablespoon of Revolution Barbecue North Carolina BBQ Rub until well mixed.
Fold in the cooked macaroni and the eggs. Mix until everything is evenly coated. Taste and adjust seasoning if needed.
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Grease an 8-by-11 or 9-by-13-inch grill-safe baking dish with butter. Pour in the macaroni mixture and spread it evenly.
Top with the remaining cheddar and colby jack cheeses. Sprinkle a little extra BBQ rub on top.
Place the baking dish on the grill over indirect heat. Close the lid and cook for 35 minutes, or until the top is golden brown and bubbling.
Remove from the grill and let rest for 10 minutes before serving.
