Mac and Cheese , Cheddar , Cast Iron , Smoker
Best for: A comforting Christmas side for children and grown-ups alike.
Creamy mac and cheese belongs on a generous Southern Christmas table. This skillet version adds a gentle touch of smoke and a buttery crumb topping while keeping the center soft enough for a second helping.
Grill: Indirect heat at 300°F with light pecan or apple smoke; finish at 375°F. Equipment: Covered grill or smoker, 12-inch deep cast-iron skillet of at least 3-quart capacity, large pot, whisk, colander.
Ingredients
60–70 Minutes Rest: 10 minutes. Total: 1 hour 25–35 minutes.
Mac and cheese
- 12 oz dry elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon Diamond Crystal kosher salt (2.8 g)
- 1/2 teaspoon black pepper
- 12 oz sharp cheddar, freshly grated
- 4 oz Monterey Jack, freshly grated
Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
Directions
Preheat the smoker or grill to 300°F indirect heat. Boil the macaroni in unsalted water for 2 minutes less than the package’s al dente time, then drain; prepare the sauce while the pasta cooks.
Melt 4 tablespoons butter in the skillet on a stovetop or over moderate grill heat. Whisk in flour and cook 1 minute, then slowly whisk in milk and cream; simmer gently for 4–6 minutes until lightly thickened.
Stir in mustard, garlic powder, salt, and pepper. Remove the skillet from direct heat and add both cheeses a handful at a time, stirring until smooth; fold in the drained macaroni.
Mix panko with the 2 tablespoons melted butter and scatter over the macaroni. Set the skillet over indirect heat and smoke uncovered with the lid closed for 30–35 minutes, using only a light amount of smoke.
Raise the indirect temperature to 375°F and cook 10–15 minutes more, until the edges bubble and the topping is golden; allow about 60–70 minutes total cooking time including pasta, sauce, and grill ramp-up.
Rest for 10 minutes so the sauce settles, sprinkle with parsley, and serve from the skillet on a heatproof trivet. Keep the hot handle away from reaching hands.
Grilling tip: Freshly grated cheese melts more smoothly, and a light hand with smoke keeps the dairy flavor balanced.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
