Recipe: Smoked Macaroni and Cheese

Being an adult means smoking your mac and cheese instead of pouring it out of a blue box. Garrett Mantach upped the ante further by adding smoked gruyere and gouda cheese to the mix. Whether you’re eating a perfectly cooked steak or a juicy brisket, this smoked macaroni and cheese will be your new favorite Summer side dish.


  • 3 cups of half and half
  • 5 tablespoons butter, chilled
  • 8 oz. cubed cream cheese
  • The Bird dry rub from Whiskey Bent (or your favorite rub)
  • 16 oz. large elbow macaroni
  • 2 cups Gouda, shredded
  • 2 cups smoked gruyere, shredded
  • 2 tbsp butter, melted
  • 1 cup pork Panko (or regular Panko; more if desired)


  1. Add cream cheese, butter, half and half and seasoning to a half size, 2 High Heat H-Pan™.
  2. Smoke on the grill at 180°F for 30 minutes.
  3. While mixture smokes, cook macaroni until it’s about 2 minutes under done.  
  4. Strain macaroni and cool with cold water so it doesn’t continue to cook.
  5. Add macaroni, shredded cheese and a little more seasoning to a CamSquare® and mix thoroughly. 
  6. After 30 minutes, take High Heat H-Pan off smoker and pour into CamSquare. Mix thoroughly and put back into High Heat H-Pan. aluminum half pan. Mix melted butter with pork panko and sprinkle on top of macaroni and cheese evenly.
  7. Return to grill at 350°F until macaroni and cheese is bubbly and crumbs are browned.
  8. Enjoy!