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Smoked Mac And Cheese


This smoked mac and cheese recipe from Tina the Grilla Girl is hearty and comes out hot, but your family might not be able to wait to dig in.


  • 1 lb. Noodles
  • 3 Tsp. Bouillon Powder
  • Non-Stick Spray
  • 1 Stick Butter
  • 1 Tsp. Black pepper
  • 1 Tsp. Onion Powder
  • 1 Tsp. heaping Dry Mustard
  • 4 oz. Cream Cheese
  • 16 oz. Velveeta Cheese
  • 4 C Shredded Cheese
  • 2 C ½ + ½
  • 2 Beaten Eggs
  • Breadcrumbs or crushed crackers


In a large pan, boil water and add one pound of pasta of your choice. Add 2 tsp. bouillon. Cook noodles until al dente – or a little firm to the bite – and set aside. In warm pan, combine stick of butter, ½ tsp. pepper, ½ tsp. onion powder, and ½ tsp. dry mustard. Add cubed cream cheese and half a block of Velveeta. Place on low heat until melted. Add one cup of half and half and almost all of the cheese, setting aside a little for top. In a separate bowl, beat eggs, one cup of half and half, ½ tsp. dry mustard, ½ tsp. onion powder, ½ tsp. black pepper, and 1 tsp. bouillon. Stir mixture with cheese mixture until creamy, adding noodles. Spread into lightly greased cooking pan and top with extra cheese and breadcrumbs.

Preheat your Grilla or Silverbac to 400, placing mac and cheese inside once you see smoke. Cook 30 minutes and cool 10-15 minutes before serving.

Smoked, Mac and cheese, Cheese
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410