Five-Cheese Smoked Mac & Cheese

Name: Five-Cheese Smoked Mac & Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb cavatappi or elbow pasta, cooked al dente; 4 tbsp butter; 1/4 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 2 cups sharp cheddar, shredded; 1 cup Gruyère, shredded; 1 cup fontina, shredded; 4 oz cream cheese, cubed; 1/2 cup parmesan, grated; 1 tsp garlic powder; 1 tsp mustard powder; 1/2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup panko breadcrumbs; 2 tbsp butter, melted; 1/4 cup extra parmesan, grated

75 min 10 servings medium

All Recipes

Five-Cheese Smoked Mac & Cheese

The ultimate mac and cheese with five cheeses and a smoky, golden crust from the pellet grill — creamy, cheesy, and unforgettable.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

medium

This smoked five-cheese mac and cheese is the side dish that outshines the main course. A blend of sharp cheddar, Gruyère, fontina, cream cheese, and parmesan creates a silky, complex cheese sauce. Smoking it on the pellet grill adds a golden crust and subtle wood-fired flavor that makes this mac and cheese legendary.

Ingredients

Servings

Mac & Cheese

Topping

Instructions

Make the cheese sauce

Melt butter in a large pot over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk and heavy cream, whisking constantly. Cook until thickened, about 6-8 minutes.

Add the cheeses

Remove from heat. Stir in cheddar, Gruyère, fontina, cream cheese, and half the parmesan until completely melted and smooth. Add garlic powder, mustard powder, smoked paprika, salt, and pepper.

Pro tip: Adding cheese off the heat prevents it from becoming grainy or breaking.

Combine with pasta

Fold in the cooked pasta until every piece is well coated. Transfer to a large aluminum pan or cast iron skillet.

Make the topping

Toss panko with melted butter and remaining parmesan. Spread evenly over the top of the mac and cheese.

Smoke

Place the pan on a smoker set to 250°F with hickory or pecan wood. Smoke for 35-45 minutes until the top is golden brown, the edges are bubbly, and the mac has a subtle smoky flavor throughout.